Presentation[edit]
Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice.
In New York City and Philadelphia and other cities of North America, smoked salmon is known as "nova" after the sources in Nova Scotia, and is likely to be sliced very thinly and served on bagels with cream cheese or with sliced red onion, lemon and capers. In Pacific Northwest cuisine of the United States and Canada, smoked salmon may also be fillets or nuggets, including hickory or alder-smoked varieties and candied salmon (smoked and honey, or sugar-glazed, also known as "Indian candy").
In Europe, smoked salmon may be found thinly sliced or in thicker fillets, or sold as chopped "scraps" for use in cooking. It is often used in pâtés, quiches and pasta sauces. Scrambled eggs with smoked salmon mixed in is another popular dish. Smoked salmon salad is a strong-flavored salad, with ingredients such as iceberg lettuce, boiled eggs, tomato, olives, capers and leeks, and with flavored yogurt as a condiment.
Slices of smoked salmon are a popular appetizer in Europe, usually served with some kind of bread. In the United Kingdom they are typically eaten with brown bread and a squeeze of lemon. In Germany they are eaten on toast or black bread.
In Jewish cuisine, heavily salted salmon is called lox and is usually eaten on a bagel with cream cheese.[2] Lox is often smoked.
Smoked salmon is sometimes used in sushi, though not widely in Japan; it is more likely to be encountered in North American sushi bars. The Philly Roll combines smoked salmon and cream cheese and rolls these in rice and nori.
History[edit]
Smoking is used to preserve salmon against microorganism spoilage.[3] During the process of smoking salmon the fish is cured and partially dehydrated, which impedes the activity of bacteria.[4] An important example of this is Clostridium botulinum, which can be present in seafood and is inhibited by the salt content of the food.[5]
Smoked salmon has featured in many Native American cultures for a long time. Smoked salmon was also a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations.[3] During the Middle Ages, smoked salmon became part of people's diet and was consumed in soups and salads.[3] The first smoking factory was from Poland in the 7th century A.D.[4] The 19th century marked the rise of the American smoked salmon industry in the West Coast, processing Pacific salmon from Alaska and Oregon.[3]
Labelling[edit]
In the UK, "Scottish smoked salmon" is sometimes used to refer to salmon that is smoked in Scotland but sourced from elsewhere.[19][20] This is despite Food Standards Agency recommendations that such salmon be described as "Salmon smoked in Scotland" instead.[21] Labelling must also include the method of production ('farmed', 'cultivated', 'caught').[22]