Author: Cara Brunetti Hillyard
Author: Diana Barrios Treviño
Author: Rebecca Miller French
This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.
I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads.
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions...
Author: Andreas Viestad
Author: Siglinda Scarpa
Author: Amy Finley
Author: Sandy Krasner
Author: Adeena Sussman
Author: Bon Appétit Test Kitchen
Author: Phyllis A. Jones-Rubenstein
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Author: Andy Baraghani
Author: James Boyce