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Røget Laks

Smoked Salmon, Hot & Cold

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Hot-smoked salmon means that the smoking occurs with heat and the texture of the fish is very flaky. Cold-smoked salmon is actually cured by low-temperature smoking. The proteins are not cooked, hence the very fine texture of the flesh.

Ingredients

  • 100 g stale rye bread, very thinly sliced
  • 80 ml ( cup) grapeseed oil</

Method

Preheat the oven to 180°C (350°F). Brush the bread with 2 tbsp of the oil and sprinkle with Parmesan. Place on a baking tray lined with baking paper.

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