Salmon can be smoked in two ways: cold-smoked and hot-smoked. Each method imparts a different flavor and texture to the salmon.

Hot-smoked salmon is smoked at a higher temperature than cold-smoked giving it a flaky texture. Because heat changes the silky texture of cold-smoked salmon, hot-smoked baked salmon is a better choice for cooking hot dishes like pasta sauces, scrambled eggs, and in quiche. Flaky, moist, and perfect on its own or infused into a cream sauce for pasta. Delicious served cold or hot it’s as versatile as it is flavorful.

Kippered salmon is a breakfast favorite in some parts of the world, enjoyed with eggs, fried tomatoes and toast. We recommend you try it!
Canterbury Cure is committed to seafood sustainability and only sources salmon from ecologically responsible, certified aquaculture farms.

Ingredients: Atlantic salmon, salt, cane sugar, and hardwood smoke.

Allergen: Fish