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Traditional Northwest Hot-Smoked Salmon

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Traditional Northwest Hot-Smoked Salmon

In the Northwest tradition, this flaky hot-smoked salmon is not lox, but has a moist, fully-cooked richness. Pull chunks of succulent salmon from the fillet instead of slicing. Serve as a whole side of salmon at the table with other delectables as an appetizer before dinner. We suggest goat cheese, unsalted crackers, french bread, etc.

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