Human beings have always tried to find methods of conservation to extend the life of their "catch." One of the happy results is smoked salmon, an ancient method which consists of first cleaning and filleting fresh salmon.

Salting by hand
Salting by hand is a guarantee of high-quality production. The action of salting naturally eliminates impurities and excess moisture and thus refines and balances the flavour without any additives or chemical products. Use fine (table) salt, "dry" salt (sel sec), Guérande sea salt.

Smoking
The salmon is then exposed to a hot or cold smoking.

Different kinds of wood can be used, each imparting a particular flavour: beech, evergreen branches, etc. Spices are added and sometimes a few drops of alcohol.

Hand-slicing
Mechanical slicing causes the fish to heat up. It is preferable to slice it by hand, with the knife lying very flat in order to produce long thin slices.

Nutritional values per 100 g
Carbohydrates: 9.5 g; Fat: 1 g, Protein: 1.4 g. Rich in calcium, iron, potassium and sulfur

Buying smoked salmon
Colour is not a good criterion for choosing smoked salmon, since it varies according to the method of smoking. However, the flesh should have a moist or oily appearance, with some shine over its entire surface. Avoid any with dried, discoloured or darkened edges.

Storage
It keeps for several weeks when kept uncut in the refrigerator: slice off only what is needed.

Cooking tips
Use salmon with a very smoky taste in a mousse or other recipe in which it is "cut" with other ingredients: this will impart character to it, while reducing your cost: e.g., canapés, stuffed tomatoes.

Use milder smoked salmon in more subtly-flavoured preparations. Never boil smoked salmon.

Suggestions

• "Mille-feuille" of scrambled eggs with smoked salmon - served between layers of puff pastry.
• Marinated raw salmon "roulades" with smoked salmon mousse - prepare like sushi: to make the mousse, whip together the smoked salmon with some cream cheese, a little cream and chives or dill.
• Artichoke mousse and smoked salmon terrine - make an artichoke mousse with gelatin. Place a slice of smoked salmon in an individual mould and fill with the mousse.
• Two salmon terrine - use smoked salmon to wrap a terrine of fresh salmon.
• Serve smoked salmon with stiffly beaten cream flavoured with green peppercorns and lime.
• Spaghetti with smoked salmon and sundried tomatoes - prepare an Alfredo sauce; just before serving garnish with strips of smoked salmon and sundried tomatoes sautéed in oil.