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The difference between hot smoking and cold smoking is simply that a cold smoked product needs further cooking and hot smoked is ready to eat. This is an exceptional example of hot smoking. Thick chunks of middle-cut salmon fillet that will make a great starter, grace a summer salad, or can be cooked further and eaten hot. Kiln roast salmon is one of those products that many have not experienced yet - purely through availability. When they do, watch it rise to super-stardom. Deservedly so.

INGREDIENTS:

Salmon, salt & oak smoke