A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines. Smoked salmon is a healthy and versatile protein. It’s delicious on its own, layered on bread and bagels, or folded into eggs or creamy pasta, where it imparts its smoky, briny flavor. It’s a healthy protein, too: Rich in omega-3 fatty acids, B vitamins, and calcium, it’s low-fat to boot. When properly stored in the refrigerator, smoked salmon has a relatively long storage life, which makes it ideal for easy entertaining and impromptu meals.
Warm-smoked salmon is different from cold-smoked salmon. While both smoking methods rely on using very fresh salmon, the main difference is the smoking temperature. Cold-smoked salmon is smoked at a cooler temperature (approximately 80 degrees F), which imparts a mild smoky flavor without cooking the fish. The result is a fresh and moist texture that resembles sashimi. Warm-smoked salmon is smoked at a higher temperature (at least 120 degrees F), which yields a meatier and flakier fish with a pronounced smoky flavor—ideal for these satisfying tartines.
