Savukerros

Savukerros is a Finnish term that translates to "smoke layer" or "smoked layer." It is most commonly used in culinary contexts to describe a dish or component that has been infused with smoke. This can be achieved through various smoking methods, such as cold smoking or hot smoking, and applied to ingredients like meat, fish, cheese, or even vegetables. The purpose of creating a savukerros is to impart a distinct smoky flavor and aroma, which can significantly alter the taste profile of the food.

In traditional Finnish cuisine, smoking is a well-established preservation and flavoring technique. A savukerros might refer to the smoky crust or outer layer of smoked fish, such as salmon or herring, which is often a prized part of the fish. It can also denote a specific preparation where ingredients are layered with smoked components, or where a smoky essence is deliberately added as a finishing touch. The intensity of the smoke flavor can vary greatly depending on the type of wood used for smoking and the duration of the process. While savukerros primarily refers to the result of smoking, it can also implicitly describe the process itself if the context is clear.