Where there's smoke, there isn't always heat, at least when it comes to fish. Most smoked salmon is dry-cured in a large amount of salt for days, which draws out a lot of the moisture. Then it's smoked in temperatures below 80°F. The cold smoke doesn't actually cook the fish, so it's left with an almost raw-like texture. That's typically what you find in the flat, vacuum-sealed packs at the grocery store (it's usually noted on the package). On the other hand we have hot-smoking. Instead of dry-curing, the fish gets a wet brine (a.k.a. salty water) and then is smoked at temperatures above 120°F. This process works well for salmon and many other types of fattier fish, too. In general, hot-smoked fish are the ones that work great in any creamy salad or dip. You can also re-warm them better than cold-smoked because they've already seen heat. Here's what to expect.
Whitefish
This fatty freshwater fish falls apart into lush pieces at the touch of a fork. It's as good on a Triscuit as it is on a bagel. It's even luxe enough to serve with caviar.
Mackerel
This oily and briny fish loves smoke and can stand up to strong players like mustard, horseradish, garlic, and chiles. You can almost think of it like sardines, which also have an aggressive flavor. It's great broken up a bit, tossed with olive oil, lemon, chile flakes, and some salt, and then used to top toast for an open faced sandwich. Try it in this smoked fish breakfast bowl.
Salmon
Smoky, rich, and flaky, hot-smoked salmon can be used as a topper for a rice bowl or stirred into crème fraîche with shallots and lemon juice for a fish salad that will make tuna jealous. Or try it with scrambled eggs. Another bonus? Hot-smoked salmon lasts much longer than the filet you buy at the grocery store and have to cook immediately. You can keep it around for up to a week.
Trout
Mild, lean, smoked trout won't dominate tender greens or overpower soft scrambled eggs. It can be gently heated without getting "fishy"–try folding it into warm smashed potatoes. If you want to go a much healthier route, this Breakfast Salad with Smoked Trout and Quinoa. Other recipes include this Lemony Smoked Trout Dip and Dairy-Free Trout Dip.