Ingredients:

  • 8 ounces high-quality smoked salmon, sliced
  • Plastic wrap for wrapping salmon
  • 1 gallon heavy-duty freezer bag

Instructions:

  1. Inspect the smoked salmon for any unwanted pieces. Slice the salmon into preferred portion sizes.
  2. Lay a piece of plastic wrap on a flat surface. Place the salmon slices on the wrap, slightly overlapping if needed.
  3. Tightly wrap the salmon in the plastic wrap, ensuring no air pockets remain.
  4. Transfer the wrapped salmon to a heavy-duty freezer bag. Squeeze out the excess air and seal the bag completely.
  5. Use a marker to label the bag with the date and contents. Place the bag flat in the freezer for best storage.
  6. For best results, thaw the salmon in the refrigerator 12-24 hours before use, or place the sealed bag in cold water for quicker thawing.