What does cold-smoked mean on a menu?
Cold-smoked
Smoked at a low temperature so it picks up smoky flavor without actually cooking. Usually salmon, cheese or cured meats.
What it does to the food
Silky and raw-textured, almost like sashimi, with a gentle smoky, salty flavor.
Where you’ll see it
Smoked salmon on bagels and brunch boards, smoked trout, and cold-smoked cheese, butter or even cocktails.
Related words
- hot-smoked
- lox
- gravlax