Fish facts · 9 November 2026 · 2 min
Gravlax, cold-smoked or hot-smoked salmon?
Think about serving first: thin slices on toast or flakes to fold through a dish.
By Schaap’s Vishandel · fishmonger since 1938
Slices for the table
Gravlax gets its flavour from curing. Cold-smoked salmon has a distinctive smoke flavour. Both work in thin slices on bread; check the label for the herbs used on your particular piece.
A piece for cooking
Hot-smoked salmon cooks during smoking and flakes easily into pasta or salad. For filled salmon rolls, flexible slices are easier to wrap.
Read more and try a recipe