Garnishes for smoked salmon
- Suzie Jun 22, 2007 04:30 AM
I am getting a side of salmon for a small brunch I am doing and beside the regular egg, onion, dill, and capers what are some other things to serve with it? Also, a friend says with regard to the egg it should be served chopped but only use the white part, not the yellow. Seems to me I have always seen both yellow and white used. Any thoughts?
Dark, heavy pumpernickel and tangy sourdough, both thinly sliced, with chevre and good butter (like Kerrygold) for spreading on them. Lemon is good on the plate as well. A pepper grinder. And a bottle of well-iced vodka by the side!
As for the eggs, there's no reason not to use both yolk and white.
For family parties I often poach a side of salmon in a simple courtboullion (water, white wine, peppercorns) until it is about medium--- for a typical side this will take maybe 10 - 12 minutes, then cool it and chill it. For serving I put it on this long narrow platter I have, skin side down; chop some dill and stir it into home-made mayonnaise (takes about a minute to make if if you have an immersion blender) or Best Foods/Hellmans); spread a nice layer of the dilled mayonnaise all over the surface of the fish; slice an English cucumber very thin and overlap the slices all over the surface -- so it looks sorta like scales, see?; and decorate the platter with more dill and slices of lemon. I set it out with a serving fork and very sharp knife and let people cut their own pieces. It disappears fast.
as to your egg question... I have seen white _and_ yellow, but chopped and served separately as a side for smoked salmon and also caviar.
I get thinly sliced pumpernickel bread and cut into triangles, and bake at low temp until crisp. Arrange smoked salmon on large platter and garnish with some parsley sprigs and thinly-sliced lemon.
For condiments, the following can't be beat: finely chopped red onion, capers, lemon wedges, chopped egg -- either yolks alone or add in the whites, finely chopped, and finally, horseradish. It is a condiment you don't see often with salmon, but believe me, it pairs like magic.