On your best bread, make a smoked coho sandwich with avocado, red onion, lettuce, tomato with or w/o mayo then enjoy a lunch special and satisfying enough to made for dinner. (2 strips smoked coho per serving)
The difference between hot smoked salmon and cold smoked salmon is the temperature of the smoke. Cold smoke yields a lox and hot smoke yields a fully cooked ready to eat smoked salmon. In my experience, hot smoked salmon is the better accompaniment to crispy latkes and cool creamy sour topping compared to cold smoked…