Smoked salmon, if not packaged properly, is very susceptible to freezer burn. Simply tossing the salmon into the freezer in the grocery-store wrapping is asking for disaster.
Open the package of smoked salmon from the store. Set aside.
Tear off a length of cling film twice the size of the salmon fillets. Wrap the fillet in the cling film, making sure that all air is out of the package and that each side is covered at least twice. This will keep the ice crystals away from the flesh of the fish.
Repeat until all fillets are wrapped with cling film. Divide into the number of portions you generally serve for a meal.
Tear off a sheet of freezer paper large enough to cover the portion packs. Stack the portion packs on one corner of the freezer about 1/3 up from the end of the paper. Pull the corner up over the stack. Bring in the two sides of the paper, overlapping the stack. Roll the stack in the paper until you reach the opposite corner. Tape the package closed and label with number of servings and date.
Store in the coldest portion of your freezer.
Smoked salmon, like all fish, should be eaten within three months of purchase for optimum flavour.
Thaw smoked salmon overnight in the refrigerator. If you purchase a whole smoked salmon, you can either slice it into individual portions or freeze whole using the same method.