On Wed, 28 Jul 2010 18:09:50 +0000 (UTC),
(Steve Pope) wrote:

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

That's cold, not hot smoked.
http://www.jewishrecipes.org/jewish-foods/lox.html

I prefer cured salmon/gravlax but cold smoked is almost the same.



--

Forget the health food. I need all the preservatives I can get.