James Silverton > wrote:

>I'm interested in your terminology: "hard and soft" smoked salmon. Do
>you mean cold and hot smoked, where the last really means partially
>cooked?

I'm referencing the texture and dryness of the result, not the
method. There may be a close association between the two, but
I'm not so certain it's as close as all that.

A soft smoked salmon, even if fully cooked perhaps by hot smoke,
is still too soft to really use in my boxty suggestion.

Steve