Hot-smoked salmon

Hot-smoked salmon is what you get when fresh salmon is cooked through the smoke rather than cured by it. The texture is flaky, the fish is hot when it leaves the smoker, and it pulls into chunks rather than slicing. Different dish entirely from cold-smoked. These recipes either hot-smoke a side themselves on the barbecue, or use hot-smoked trimmings in salads, frittatas and grain bowls. A heavier, fuller flavour that needs less around it.