Christine Rudolph, Susie Theodorou
By Christine Rudolph and Susie Theodorou
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.
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.