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For the love of salmon

I love salmon. It is easily my favorite fish of all. Most grocery stores carry it in packages, while the better fishmongers have it fresh. It is healthy and delicious, but it is also pricy. Here are a few details.

Salmon is most often presented roasted or smoked. If you want to roast it, buy a thick filet at the store. If you want it smoked, most folks buy it already prepared. Smoked salmon can be divided into two categories, cold smoked and hot smoked. You can hot smoke fresh salmon on your grill at home, but cold smoking requires the ability to keep a constant and low, temp. Hot smoked salmon is cooked at 120-180 degrees Fahrenheit. Cold smoked is prepared at 75-85 degrees Fahrenheit. There is a big difference in texture and flavor, so try both before you make up your mind whether this is a smoked fish for you or not.

There are different varieties of smoked salmon to choose from, Scottish wild-caught is probably the best, and it is priced accordingly. You might also find salmon from Norway, Ireland, Canada, and Alaska. This is an instance when price really does matter. The cheaper grades of smoked salmon just don’t compare to the best. If you have had the less expensive variety and found it lacking, don’t think smoked salmon is just not for you. Save your coins, and when the time is right, make the investment and try the good stuff. You won’t regret it.

Smoked salmon is often served as a canape, but there are lots of other ways to serve it. One of my favorites can be found at the Greenhouse on Porter in Ocean Springs and the Greenhouse Biloxi. It’s smoked salmon, capers, pickled red onion, house-made fluff, served on a simple biscuit. It is my go-to afternoon snack and is absolutely delicious.

This recipe is the classic way to serve smoked salmon. It really is easy and so good. Give it a try.


Smoked salmon

Cream cheese or creme fraiche (Rouses carries it)

Capers, salt-packed are best

Chopped red onion

Lemon zest


This is about as easy as it gets and can be served as is or on toast points. Carefully arrange the thin slices of smoked salmon, roll them up if you like, garnish with a small scoop of creme fraiche and a scattering of red onion and capers. That’s it! Enjoy!



Written by Julian Brunt

Julian Brunt is a food and travel writer that has been writing about the food culture of the Deep South for over a decade. He is the eleventh generation of his family to live in the South, grew up in Europe, traveled extensively for the first fifteen years after graduating from the University of Maryland, University College, Heidelberg, Germany. Today, he's a contributor for multiple publications, including Our Mississippi Home. He's also appeared on Gordon Ramsay's television show, "To Hell and Back in 24 Hours."


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