Serve the smoked salmon at room temperature
By (bad) habit, smoked salmon is often eaten cold, or even straight out of the refrigerator. However, it is recommended to serve smoked salmon at room temperature, around 20°C. This will promote the development of aromas and allow the flavors of the salmon to fully express themselves. By leaving the smoked salmon out in the open air for 20 to 30 minutes before serving, the oils and flavors of the fish warm up slightly, enhancing the taste experience. When removing the salmon from the refrigerator, be sure to carefully open the package to allow the salmon to breathe. This procedure helps refine the texture of the salmon while promoting a slight softening of the natural fats, which amplifies the richness of its flavors.
Optimize the conservation of smoked salmon
As it’s all a question of dosage, be careful not to leave the salmon at room temperature for too long to avoid any risk of bacterial contamination. Furthermore, exposed to air, smoked salmon quickly undergoes alterations, thus becoming firmer. If you don’t eat all the smoked salmon at once, make sure to store it properly by placing it in an airtight package in the refrigerator. This will help preserve its freshness.
Happy holidays to all and enjoy your meal, above all!
