Recipe developer Taylor Murray explains that she infuses the salmon with flavor by starting with a brief cure before cooking, enhancing the overall taste.
The dish, finished with a vibrant salsa verde, showcases how the rich flavor of hot smoked salmon pairs beautifully with fresh Italian herbs and acidity.
When making hot smoked salmon, it is crucial to select a high-quality, larger cut of fish to prevent the smoke flavor from becoming overpowering.
The combination of kosher salt, granulated sugar, and piment d'Espelette in the quick cure adds depth to the salmon's flavor before smoking.
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