Fried salmon sandwich

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Smoked salmon, egg salad, sliced radish, and flat parsley on a toasted baguette. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. 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 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. 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. The Philly Roll combines smoked salmon and cream cheese and rolls these in rice and nori. Smoking is used to preserve salmon against microorganism spoilage. During the process of smoking salmon the fish is cured and partially dehydrated, which impedes the activity of bacteria. 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. During the Middle Ages, smoked salmon became part of people’s diet and was consumed in soups and salads. Smoked foods, including smoked salmon also contain nitrates and nitrites which are by-products of the smoking process. Nitrites and nitrates can be converted into nitrosamines, some of which are carcinogenic. Studies have been conducted in which some of the sodium chloride used in smoking salmon had been replaced by potassium chloride.