Hansen & Lydersen: How to prepare a smoked salmon

Interesting.  This method is similar to the general method used in Scotland, Ireland, Norway and Denmark, the American Northeast, the Pacific Northwest, Russia, and Japan (with variations).  Basically air curing, salting, and cold smoking.  Obviously these guys are taking a lot of care.  They are using a family farmed Atlantic salmon from Scotland.  I prefer wild fish, sustainably harvested.  But farmed fish is okay if it is done carefully and right.  Atlantic salmon is very good.  So is Chinook, coho, sockeye, or steelhead (sea run rainbow trout).  Even chum salmon smokes well.   

Pacific Northwest Butterflied Smoked Salmon

I do like this method too, but it is not cold smoked but cooked by the fire.  But the alder (a hardwood similar to birch) gives a nice smokey flavor and the skin gets crispy from the heat.  This method will generally keep a while without refrigeration (in a cool well ventilated space).