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The Kitchen & The Speakeasy
Smoked Salmon, Lox, Gravlax: Is There A Difference?
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<blockquote data-quote="Timbo" data-source="post: 570309" data-attributes="member: 3740"><p>They all sound delish. Need to try them all.</p><p></p><p>Got to say, I thought the Aussie Tasmanian smoked salmon was good, then a friend introduced me to a Danish one. Really good stuff, it tastes fattier than the Aussie one, I'm presuming from being in colder water.</p><p></p><p>We do a mean salmon quiche in my house, I do a minimalistic one with dill, chilli and cherry tomatoes and my SIL adds all sorts of things. Both are yum.</p></blockquote><p></p>
[QUOTE="Timbo, post: 570309, member: 3740"] They all sound delish. Need to try them all. Got to say, I thought the Aussie Tasmanian smoked salmon was good, then a friend introduced me to a Danish one. Really good stuff, it tastes fattier than the Aussie one, I'm presuming from being in colder water. We do a mean salmon quiche in my house, I do a minimalistic one with dill, chilli and cherry tomatoes and my SIL adds all sorts of things. Both are yum. [/QUOTE]
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The Kitchen & The Speakeasy
Smoked Salmon, Lox, Gravlax: Is There A Difference?
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