http://www.ehow.com/how_2271005_short-smoke-salmon.html
Short smoked salmon is salmon that is smoked at a relatively high temperature for a shorter time than what we ordinarily think of as smoked salmon. The process, which is not unlike barbecue, cooks the meat, rather than curing it. The meat is imparted with a smokey flavor, but not nearly as smokey as traditional "cold-smoked" salmon, which is smoked much longer at lower temperatures.
There are often recipes for using smoked salmon on the packaging or they can be found at the fishmongers. Common recipes include blinis or with pasta.
For one: Ew, that sounds like a terrible idea. And two: if the recipe calls for smoked salmon, it needs that smokey taste to it, which canned salmon does not have. If however it prefer the taste of cat food, then by all means, go for it.
Not all salmon is smoked. Some are not smoked.
No, smoked salmon pasta is basicly pasta, smoked salmon and cream.
One delicious recipe featuring the keyword "dill cream" is smoked salmon with dill cream sauce.
Processed and smoked fish such as smoked salmon and smoked tuna sometimes contain amounts of sodium nitrite.
No. Smoked salmon still requires refrigeration - unless it is labeled otherwise.
Smoked salmon is prepared, precooked and therefore is not found in the wild, therefore can not be poached
salmon
One delicious and easy seaweed wrap recipe you can try at home is a sushi roll with rice, avocado, cucumber, and smoked salmon wrapped in seaweed. Simply spread cooked sushi rice on a sheet of seaweed, add slices of avocado, cucumber, and smoked salmon, then roll it up tightly. Slice into pieces and enjoy!
I can only imagine that Ralph loves smoked salmon, being like smoked salmon himself: smooth, delicate, just melts in the mouth, and is great at breakfast time.