A Penchant for Smoked Fish

Smoked fish has long been a mainstay of the Jewish diet. The taste of salt-cured salmon or lox has been replaced with smoked salmon. Joan tours one of the great salmon fish houses when she visits Marshall's Fish in Brooklyn where whole sides of salmon are laid out and smoked. Next a recipe for an untraditional salmon "roll-up" with goat cheeses from Jean Louis Palladin of the Napa Restaurant in Las Vegas.

Guest and Recipe
Jean-Louis Palladin Smoked Salmon Roll-Ups


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