Røget Laks

Smoked Salmon, Hot & Cold

Preparation info
  • Serves


    • Difficulty


    • 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.


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


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.