What is the difference between smoked salmon and lox

Smoked salmon is preserved with a combination of salting and smoking, so the flavor can be slightly salty and slightly smoky. Because lox is only brined, the flavor is very different. In appearance, these two delicious foods can look very similar. They have a smooth, silky texture and, if preserved using very fresh fish, will have a bright orange color.

Smoked salmon is made by curing with salt and smoking whole salmon sides. There are two main types: cold-smoked salmon and hot-smoked salmon. Hot-smoked salmon is very flaky with a slightly drier texture. It can be cold-smoked slowly exposed to smoke for a few days, but is never fully cooked or hot-smoked cooked all the way through, like smoked meat. Because lox is never cooked, it remains smooth, silky, and translucent.

Smoked salmon, through the smoking process, becomes slightly tougher. It looks and tastes more similar to baked or grilled salmon. Gravlax is the Scandanavian method of preparing lox. The salmon is coated with a spice blend of dill, juniper berry, salts, sugars, and liquors before it is brined. Some of these people immigrated to the U. Nova lovers value its saltiness and smokiness.

Like lox, gravlax is cured in a salt brine but, in the style of Scandinavian tradition, is seasoned with dill, salt, and sugar. Some gravlax preparations include horseradish, white peppercorns, juniper berries, and even aquavit!

Its dry texture makes it suitable for many recipes, including cold on crackers or just sliced plain onto a cold plate. Either way, it can be enjoyed any way that you would prepare traditional pastrami, including as a sandwich with rye bread, grainy mustard, and tangy sauerkraut. This recipe combines the silkiness of smoked salmon with the crunch of fresh cucumbers in a refreshing spinach salad. Let gravlax shine in this super easy appetizer recipe.

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