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How do you eat your smoked salmon?

jo_k May 10, 2007 07:15 AM

I've had smoked salmon for lunch today with lemon and caper. Other suggestions?

  1. jnk Mar 3, 2014 12:13 PM

    As with most people, on a bagel with cream cheese and in my case some tomato and onion. When there's no one looking, just with my fingers!

    1. a
      AngelaID Mar 3, 2014 10:23 AM

      On a bagel with cream cheese
      On (original) Triscuits
      Smoked Salmon Caesar Salad
      In an omelet with asparagus, mushrooms, cream cheese and green onions ~ drowned in Hollandaise!
      Smoked Salmon/cream cheese dip
      Tossed with broccoli and pasta in a tomato cream sauce

      1. s
        sdoby22 Mar 3, 2014 06:37 AM

        I like to mix the salmon in my deviled eggs before stuffing. With sour cream and chives added, it tastes delicious.

        1. s
          sophieshorts Feb 25, 2014 11:11 PM

          I usually go for the standard lox, cream cheese, and toasted bagel in the morning, but when I'm feeling indulgent I do a breakfast sandwich with sliced avocado, chopped up lox, and an over easy egg, in between two lightly toasted pieces of whole wheat bread. A pinch of garlic powder, salt, pepper, dried parsley, and cayenne pepper kicks it up a notch.

          1. l
            Laing2002 Oct 12, 2013 12:55 PM

            Being a part of the fishing industry, I make my own nova lox style salmon as well as hot smoked salmon. I'm more of a lox guy myself, but after an accidental cooking I ended up with some very pleasant hot smoked salmon.

            Either type is good and like most responders I like the traditional lox on a bagel or cracker with maybe cream cheese or chèvre.

            However, I did something different with the hot smoked fish and boy was everyone blown away: smoked salmon on toasted and buttered heavy pumpernickel drizzled with real maple syrup. Heavenly is all I can say. Works on crackers with Winnipeg cream cheese as well. Great appy.

            Aaron

            2 Replies
            1. re: Laing2002
              Chris VR Oct 12, 2013 01:11 PM

              Holy cow, that sounds GOOD!

              1. re: Chris VR
                l
                Laing2002 Oct 12, 2013 02:58 PM

                Trust me it will rock your world... definitely a breakfast of champions.

            2. i
              Indy 67 May 29, 2007 03:08 AM

              Spread some garlicky-cheese (e.g. Boursin) on a flour tortilla. Top with nova salmon, thinly sliced red onion, leaf lettuce and sliced tomato. Roll and eat.

              1. MmmNostalgia May 29, 2007 12:01 AM

                Ooooooh, I wish I hadn't found this topic...

                I LOVE smoked salmon...
                I just plain eat it.

                I like the Philidelphia cream cheese salmon spread a LOT, too...

                ...foo. Now I want salmon.

                1. f
                  Furgs May 25, 2007 04:59 AM

                  YUmmmm. All of these suggestions sound great. I know that this will sound culturally confused, but at cocktail time, I'll sometimes serve it on thinly sliced baguette with cream cheese and a dab of wasabi.

                  1. v
                    vashti May 24, 2007 10:38 AM

                    I recently made a smoked salmon appetizer cheesecake. It was fantastic. Served warm with pita chips and cocktail rye. I am new at this site so I don't know if recipes are okay to add. Q

                    1 Reply
                    1. re: vashti
                      The Chowhound Team May 24, 2007 10:41 AM

                      You are welcome to post recipes on the Home Cooking board:

                      http://www.chowhound.com/boards/31

                      That cheesecake sounds delicious! If you like - you can post a link here to the recipe if you post it.

                    2. m
                      mshpook May 23, 2007 04:22 PM

                      So, this is not something I have ever had but last night I was speaking with someone who told me one of her favorite ways of eating smoked salmon was to mix it with cream cheese (Temp Tee whipped cream cheese was their choice), add finely chopped dill pickles and then spread on top of a toasted eggo waffle (blueberry preferred). I found myself both repulsed by the combination and yet strangely tempted to try it. Go figure.

                      4 Replies
                      1. re: mshpook
                        weinstein5 May 23, 2007 09:01 PM

                        You lost me at the Eggo waffle -

                        1. re: weinstein5
                          m
                          mshpook May 24, 2007 07:38 PM

                          Yeah, I think that is part of what sounded a bit repulsive to me too.

                          1. re: mshpook
                            Davwud May 25, 2007 04:02 AM

                            A toasted bagel for sure. But a waffle??

                            DT

                            1. re: Davwud
                              m
                              mshpook May 25, 2007 11:00 PM

                              not just a any flavor waffle.....but a blueberry waffle. i know, the combo has me shaking my head as well.

                      2. b
                        beksis1 May 23, 2007 10:38 AM

                        Creme Fraiche/mascarpone blend, fresh dill, red onion and preserved lemon-to die for!

                        1. h
                          howboy May 16, 2007 02:38 PM

                          On a plate with a squirt of lemon and some ground pepper. Less frequently, but I love this: sauteed with onions and mixed into scrambled eggs (Lox and Eggs).

                          1. e
                            emeboston May 14, 2007 06:55 PM

                            in looking for new options for portable bring-to-work-lunches, a friend suggested smoked salmon. i'd never thought of bringing it for lunch, but now i cannot get enough. lately i've been eating it on wheat toast topped with goat cheese that has been mixed with chopped herbs (thyme and oregano have been my herbs of choice of late), then layered with smoked salmon and thinly sliced cucumbers. its a great twist on the bagel/lox breakfast option...

                            1. s
                              sdoby22 May 14, 2007 03:39 PM

                              Add finely chopped red onion to the capers.

                              1. m
                                monkfanatic May 14, 2007 01:52 AM

                                cut the salmom in small piece mix it with olive oil , put it on top of your favorite cracker , sprinkle with fresh ground pepper,it's always a hit with my friend

                                1 Reply
                                1. re: monkfanatic
                                  jo_k May 14, 2007 04:50 AM

                                  that sounds so yummy!! I've never thought of using it as a topping lol. I'll try it as soon as possible ;) I like something simple and easy-do.

                                2. Emme May 13, 2007 11:27 PM

                                  When you take a cruise to Alaska, and your boyfriend goes fishing and proceeds to order tens of pounds of smoked salmon to commemorate the trip, you have to get creative when said momento(s) arrive five weeks later...

                                  Blend salmon, sour cream, cilantro, lime zest and juice, cayenne, salt. Slice and peel a couple of cucumbers, then scoop out seeds to make a little cup. Top with salmon mixture and a little more zest.

                                  Mix salmon with chopped hard-boiled eggs, mayonnaise, chives, capers, salt, and lemon juice, then stuff in de-choked and chilled artichokes; serve w/ lemon wedges.

                                  Bake a pizza crust, top w/ creme fraiche, sliced cucmbers, smoked salmon, then slice into wedges and top each w/ a little caviar.

                                  Add to quiche with sour cream, milk, eggs, mayo, chives, hazelnuts, and parmesan, and tabasco, and sprinkle top w/ paprika.

                                  Cook linguini, and toss with butter, olive oil, S & P, top w/ smoked salmon... simple.

                                  2 Replies
                                  1. re: Emme
                                    s
                                    sdoby22 May 14, 2007 03:40 PM

                                    Your ideas are Great! My brother is always cooking salmon and he will love your ideas!

                                    1. re: sdoby22
                                      Emme May 14, 2007 06:14 PM

                                      My favorite salmon to prepare is not for smoked; however, it always gets rave reviews from salmon lovers... Essentially, it's this recipe http://allrecipes.com/Recipe/Baked-Di...

                                      Also love to use smoked salmon in salmon croquettes... mix salmon, onions, bread crumbs, ketchup, S & P, fry in Pam or whatever you choose, serve with more ketchup... Simple flavors that you can choose to herb and spicify if you feel necessary...

                                  2. sondrac May 13, 2007 07:21 PM

                                    Lox goes well with lots of things! According to your favorite tradition, you might like it served with caviar, minced red onion, capers, cream, tomatoes, olives and/or dill. You could serve it on pumpernickel bread, flavored crackers, bagels, crostini or vegetables.

                                    A LEO (lox, eggs and onion) is a standard yummy breakfast preparation. I've also made a LEA (lox, eggs and asparagus) as well. You may also want to add some chevre.

                                    Personally, I prefer nova (a less salty version of smoked salmon). I'll smear half a bagel with cream cheese, then top it with paper thin nova slices, red onion, tomato and a slice of munster cheese (the sweet kind). The other bagel half gets a thick layer of smoked whitefish salad.

                                    1. widehomehi May 13, 2007 07:11 PM

                                      On plain cheese pizza.Omelet with Sriacha hot sauce.

                                      1. k
                                        KRS May 13, 2007 06:56 PM

                                        The flavor of deli-style thin-sliced salmon is quite delicate, and if I'm paying Russ & Daughters prices, I'm going to have it with a plain bagel and plain cream cheese. Even a drop of lemon juice or a single caper takes away too much.

                                        For the Pacific smoked salmon in the foil bag, I make a simple sauce of one part mayo to two or three parts yogurt, horseradish, capers and chopped dill or basil. It improves in the fridge overnight.

                                        1. Davwud May 13, 2007 05:25 PM

                                          Take cream cheese, cream it and add dill (Or just buy it with dill). Spread it on a tortilla and then add some capers and then the salmon. Roll up tightly and store in fridge over night. Repeat for as many as wanted.
                                          The next day, slice across the rolls into bite size pieces.
                                          Make a dipping sauce of Soy sauce (The real stuff) and wasabi.
                                          Voila.

                                          DT

                                          1. k
                                            kobetobiko May 12, 2007 08:34 AM

                                            I like mine on top of blinis, top with creme fraiche and some salmon roe. So good!

                                            1. m
                                              malibumike May 12, 2007 07:44 AM

                                              I used to make sandwiches with lox on soft bread with sour cream.

                                              1. Passadumkeg May 12, 2007 04:16 AM

                                                W cream cheese in an omlette or w/ stired fried ginger noodles.

                                                1. j
                                                  jacquelyncoffey May 10, 2007 07:43 PM

                                                  I'm a huge fan of the "hot-smoked" variety, it looks cooked as opposed to the cold smoked that looks raw and bright red. In any event, we serve it with sour cream, capers, lemon, very thinly sliced red onion on very thinly sliced baguette - sublime!

                                                  1. k
                                                    kleinfortlee May 10, 2007 07:28 PM

                                                    smoked salmon on a great, plain, still warm-from-the-oven jersey bagel with scallion/chive cream cheese...maybe with a thin slice of onion

                                                    soul food

                                                    1. Jennalynn May 10, 2007 03:05 PM

                                                      Go for a LEO... Lox - Eggs - Onions.

                                                      Scrambled.

                                                      3 Replies
                                                      1. re: Jennalynn
                                                        m
                                                        madsdadus May 13, 2007 08:19 PM

                                                        Nothing like a good LEO- for onions use Vidalia's or Walla Walla's to complement the sweet, otherwise a Spanish onion for a slight contrast. And make sure you get lox, not nova as the salty lox works best in a LEO.

                                                        1. re: madsdadus
                                                          weinstein5 May 13, 2007 09:46 PM

                                                          I also like to throw in a good muenster cheese -

                                                          1. re: madsdadus
                                                            l
                                                            laylag May 15, 2007 12:59 PM

                                                            Yes, a LEO!

                                                            However, I find that belly lox can be too much in a LEO. If you're making it yourself you can control and not add additional salt but at restaurants I find they salt the eggs and then along with the belly lox it's salt overload so when I'm having I always have a nova leo.

                                                        2. i
                                                          italyinmind May 10, 2007 02:09 PM

                                                          I do a pasta dish with a sauce made from cream cheese, capers, thinly sliced red onions, and dill. The heat of the pasta softens the sauce, and you toss the smoked salmon in right at the end. Yum!

                                                          4 Replies
                                                          1. re: italyinmind
                                                            s
                                                            SoEasy May 10, 2007 02:24 PM

                                                            That sounds fabulous! And you could do it lo-fat!

                                                            1. re: italyinmind
                                                              b
                                                              bq88436 May 23, 2007 10:35 AM

                                                              Mmmmmmmmmm...........Can you please give me your recipe ?

                                                              1. re: bq88436
                                                                The Chowhound Team May 23, 2007 10:37 AM

                                                                A reminder - please post any recipes on the Home Cooking Board, though you are of course welcome to post a "pointer" with the link here.

                                                                Thanks!

                                                                1. re: bq88436
                                                                  i
                                                                  italyinmind May 24, 2007 08:30 AM

                                                                  Sure, here you go:

                                                                  http://www.chowhound.com/topics/404731

                                                                  I tend to not follow recipies too closely, but this what inspired me...

                                                              2. l
                                                                Loren3 May 10, 2007 12:54 PM

                                                                Which type of smoked salmon - thin sliced lox-style, or big chunky Pacific Northwest style?

                                                                Lox - on toast points with bermuda onions, capers, and Major Grey's Chutney.

                                                                PNW - with a fork, along with chunks of manchego and a mix of Greek olives.

                                                                1 Reply
                                                                1. re: Loren3
                                                                  e
                                                                  ExercisetoEat May 10, 2007 02:30 PM

                                                                  I love to take the PNW style salmon (if you have a lot) and make a "tuna" fish style sandwich with mayo, lemon pepper, and whatever else you like in this kind of sandwich.

                                                                  The thin Lox style is great on a toasted english muffin with a sunnyside up egg and a bit of melted cheese.

                                                                2. viperlush May 10, 2007 09:58 AM

                                                                  With asparagus in a light cream sauce over pasta

                                                                  With sushi rice

                                                                  Chopped up and mixed with cream cheese on a bagel

                                                                  My favorite Nj diner breakfast/brunch will always be the bagel with SS, cream cheese, onion, tomatoe, and capers.

                                                                  1. 4
                                                                    4Snisl May 10, 2007 09:50 AM

                                                                    Yep, I love it on Wasa crispbread. My favorite is the original topped with a schmear of Neufchatel cheese (might mix a few capers and finely chopped red onion into the cheese), a nice tangle of broccosprouts, and a thin slice of smoked salmon.

                                                                    Smoked salmon just seems to go so nicely with creamy things, like neufchatel. It's also a great match with eggs. I don't eat bacon (I know, I know :) so I make a Carbonara-type dish with smoked salmon stirred in at the end that's pretty good. I also love smoked salmon on top of softly scrambled eggs.

                                                                    Nothing too creative, but all very delicious! I'll have to try smoked salmon simply with lemon juice, capers and onions. Sometimes the richness of the creamy dishes is not what I'm craving.....

                                                                    1. d
                                                                      DBrooks May 10, 2007 09:38 AM

                                                                      Oooh, yeah...lemon, capers, and red onion, on a plain bagel with cream cheese.

                                                                      Don't forget the Altoids!

                                                                      1. a
                                                                        AnnaEA May 10, 2007 09:31 AM

                                                                        I'm old school. Bagels and cream cheese. Though the wasa crisps sound good, and I think I'll have to give that a try.

                                                                        5 Replies
                                                                        1. re: AnnaEA
                                                                          f
                                                                          FoodDude2 May 10, 2007 09:37 AM

                                                                          same here. A fresh NY/NJ bagel with cream cheese maybe some sliced onion and tomato as well.

                                                                          1. re: FoodDude2
                                                                            weinstein5 May 12, 2007 09:27 AM

                                                                            Same here - especially with red onion

                                                                            1. re: weinstein5
                                                                              Scrapironchef May 14, 2007 06:19 PM

                                                                              And a squeeze of lemon.

                                                                              1. re: weinstein5
                                                                                c
                                                                                chocolate May 16, 2007 03:30 PM

                                                                                Exactly what I was going to say! Definately a red onion! (Never tried it with the lemon..learn something different all the time)

                                                                              2. re: FoodDude2
                                                                                l
                                                                                laylag May 15, 2007 12:57 PM

                                                                                Traditionalist here too - a properly dense NY bagel with slightly crisp exterior, cream cheese, onion, preferably vidalia or other sweet onion and some excellent local or vine ripe tomato.

                                                                            2. g
                                                                              GAT May 10, 2007 09:00 AM

                                                                              On Wasa rye crisps with Greek yogurt (or sour cream) and fresh dill.

                                                                              1. hotoynoodle May 10, 2007 08:52 AM

                                                                                it's a good match with goat cheese and avocado. also hard boiled eggs.

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