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Cold-smoked Canadian Atlantic salmon, apple cider infused, thinly sliced, 200g, sold per piece.  

Made with a traditional recipe with real apple cider at Canada Smoked Fish in Mississauga, ON

Cold-Smoked Salmon is preserved with a combination of salting and smoking, so the flavour can be slightly salty and slightly smoky. Because lox is only brined, the flavor is very different. It's much more briney and there's no smoky flavor whatsoever.

Cold-smoked salmon is smoked below roughly 90 degrees Fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees. The temperature difference results in cold-smoked salmon and a fresher and less smoky flavour, while the hot-smoked version is much smokier.

A few suggestions:

• Makes a great appetizer - With crackers, softened cream cheese and capers.
• Tossed into a green salad with a lemony dressing.
• Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.