AboutThe method of smoking fish to preserve its freshness has been around for centuries. And so has our love of smoked salmon. It would often be served at lavish celebrations hosted by the ancient Greeks and Romans and to this day is still considered a timeless luxury.Fortunately, the steady supply of salmon and relatively stable price has made this one delicacy that many of us can enjoy without breaking the bank. There are two ways to smoke salmon.Both processes begin with salmon first being cured in a brine solution and then taken to the smokehouse. The main difference in the two methods is the temperature at which the fish is smoked. Cold-smoking is perhaps the most common process and produces the classic soft, oily sheets of smoked salmon that one might typically enjoy at breakfast or in a sandwich.The hot-smoking process on the other hand imparts a much stronger, smoky flavour and a more “cooked” texture.How to CookThe sheer versatility of our ready-to-eat cold-smoked salmon makes it one of the quickest ways to dress up even the simplest of dishes. Elevate your scrambled eggs with the addition of smoked salmon or really treat yourself with a classic Eggs Florentine. Or, if you’re hosting a special event, opulent smoked salmon blinis are a fabulous way to kick off proceedings.What to DrinkName us a better pairing than smoked salmon and bubbles. We’ll wait.Whether you have something to celebrate or not, smoked salmon and sparkling whites including Champagne, Blanc de Blancs, and English Sparkling Wines are simply a match made in heaven.StorageAll fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.