Toronto’s best smoked fish dishes right now
These cured and smoked fish dishes take brunch to the next level
Nu Bügel’s smoked Atlantic salmon with lemon-caper aïoli on a fresh everything bagel is crunchy, creamy bliss. $10.75. 240 Augusta Ave., 647-748-4488.
Open-faced smørrebrød sandwiches are the best way to sample the cured fish from Karelia Kitchen. Cold-smoked salmon is piled on sheets of dark rye with dill, capers, sugar snap peas, quail egg and plenty of crème fraîche. $12. 1194 Bloor St. W., 647-748-1194.
The off-menu Smoke and Pickles sandwich at Schmaltz Appetizing is stacked with double-smoked salmon, capers, pickled peppers and pickled cucumbers with dill, and pressed between two cream cheese–smeared slices of bagel from Kiva’s. $12. 414 Dupont St., 647-350-4261.
The Chase Fish and Oyster chef Nigel Finley makes a smoked fish salad that mirrors the kind of snack he grew up on in Nova Scotia. Double-smoked whitefish fillets are mixed with dill crème fraîche, macerated shallots, whitefish caviar and pickled celery, and piled on toasted focaccia. $13. 10 Temperance St., 647-348-7000.
The fish board at Honest Weight includes slices of brined-and-smoked Quebec sturgeon, salt-cured and smoked Nova Scotia salmon and cured Yukon Arctic char. The meaty, salty-sweet bites are served with grilled sourdough. $26. 2766 Dundas St. W., 416-604-9992.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/best-smoked-cured-fish-salmon-toronto-honest-weight-schmaltz-appetizing/&title=Toronto’s best smoked fish dishes right now&picture=https://torontolife.com/wp-content/uploads/2016/01/best-smoked-fish-toronto-03-2000x1183.jpg&description=[caption id="attachment_368260" align="alignnone" width="2000"] (Image: Vicky Lam)[/caption]
Nu Bügel’s smoked Atlantic salmon with lemon-caper aïoli on a fresh everything bagel is crunchy, creamy bliss. $10.75. 240 Augusta Ave., 647-748-4488.
[caption id="attachment_368261" align="alignnone" width="2000"] (Image: Vicky Lam)[/caption]
Open-faced smørrebrød sandwiches are the best way to sample the cured fish from Karelia Kitchen. Cold-smoked salmon is piled on sheets of dark rye with dill, capers, sugar snap peas, quail egg and plenty of crème fraîche. $12. 1194 Bloor St. W., 647-748-1194.
[caption id="attachment_368262" align="alignnone" width="2000"] (Image: Vicky Lam)[/caption]
The off-menu Smoke and Pickles sandwich at Schmaltz Appetizing is stacked with double-smoked salmon, capers, pickled peppers and pickled cucumbers with dill, and pressed between two cream cheese–smeared slices of bagel from Kiva’s. $12. 414 Dupont St., 647-350-4261.
[caption id="attachment_368263" align="alignnone" width="2000"] (Image: Vicky Lam)[/caption]
The Chase Fish and Oyster chef Nigel Finley makes a smoked fish salad that mirrors the kind of snack he grew up on in Nova Scotia. Double-smoked whitefish fillets are mixed with dill crème fraîche, macerated shallots, whitefish caviar and pickled celery, and piled on toasted focaccia. $13. 10 Temperance St., 647-348-7000.
[caption id="attachment_368264" align="alignnone" width="2000"] (Image: Vicky Lam)[/caption]
The fish board at Honest Weight includes slices of brined-and-smoked Quebec sturgeon, salt-cured and smoked Nova Scotia salmon and cured Yukon Arctic char. The meaty, salty-sweet bites are served with grilled sourdough. $26. 2766 Dundas St. W., 416-604-9992.){kind=link}