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recipes using smoked salmon

I got a beautiful filet of smoked salmon as a gift. It's huge and I don't want to waste it. Don't have a clue what to do with it beyond the obvious salmon and cream cheese topping. Help!

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  1. I often times cook eggs or egg white and add smoked salmon. You can also make a smoked salmon spread for veggies and crackers. Just mix with cream cheese and dill and spread away.

    1. Scalloped potatoes with small chunks of salmon muixed in.

      1. Here's a site with a lot of good recipes

        I recently made a sandwich of smoked salmon mixed with mayo and dill, topped with a slice of bacon ... it was great.

        Today I tried the spring salmon soup from the first link ... basically chicken stock, sherry, asparagus, mushrooms and salmon. It is like a miso soup. I didn't use soy sauce in it but it tasted like it for some reason.

        I like mixing a little smoked salmon into scrambled eggs too. This recipe from the above link sounds good too ...

        Smoked Salmon, Avocado and Egg Crepe Roulade Recipe

        1. I love this recipe for Smoked Salmon Spread. I always add finely chopped red onion, too.


          1. a couple of old standbys;
            1. Lox & onions & eggs;(serves 2)
            1/4 lb smoked salmon cut or torn into small tidbits
            1 medium onion chopped
            6 eggs
            dash worcestershire
            dash lousiana pepper sauce
            1 Tbsp. chopped parsley

            saute the onions in 2 Tbsp of unsalted butter over med-high heat until starting to brown around the edges. beat the eggs in a bowl then add the worcestershire and pepper sauce along with a Tbsp of water. add the eggs to the skillet and scramble gently, lifting the edges and allowing the uncooked egg to run under. When mostly set, stir in the salom tidbits and the parsley and cook until just starting to dry. grind a few turns of fresh black pepper and a light shake of sea salt. serve with toasted bagels.
            2. Smoked Salmon Pasta;Serves 4
            1 lb. bow tie pasta
            4 oz. white mushrooms sliced
            4 oz. smoked salmon shredded
            3/4 c. heavy cream
            1/4 c. finely chopped green onions
            2 tbsp. cognac or brandy
            1/4 c. grated parmesean or romano or a mixture
            1 tbsp unsalted butter salt and fresh black pepper
            in a large saute pan or skillet, sweat the onions until translucent. Boil the pasta to al dente. drain and hold. add the mushrooms and saute until soft and just beginning to brown at the edges. add the cream and cook over medium heat til it starts to bubble. add the pasta and toss. add the salmon and the cognac sook for about 2 mnutes and add the cognac and cheese. Continue to toss for another 2 minutes then serve after grinding some pepper and sea salt.
            these may help you use some of that salmon so it won't go to waste, which would be a shame.

            1. Is it cold-smoked? Cold-smoked freezes well so long as you defrost it very slowly.

              1. I use smoked salmon a lot in the summer, because it's a good, easy source of protein without having to heat up the house with the broiler or stand over a fiery grill.

                I like to make a pasta dish with it. Cook the pasta (bowtie or rotini work best). Add chopped spinach, tomatoes, asparagus (sauteed) and other veggies to your liking. Mix with olive oil, cheese (mozz, parm, or whatever you prefer), garlic, and other spices to taste. Add chunks of smoked salmon. I also like to do a creamy sauce and add something crunchy like walnuts.

                It can be served hot, or chilled and served as a pasta salad.

                1. Lox and onion omelette.

                  1. I make a salad of roasted asparagus topped with smoked salmon and a poached egg. The entirety is then drizzled with a lemon-dill vinaigrette.

                    EDIT: The dressing is made with chives and lemon juice, not dill. Long day!

                    5 Replies
                    1. re: JungMann

                      Jungmann, you have just combined three of my favorite foods. Now if I just figure out how to poach an egg that doesn't fall apart in the water, I'll be fine. That dish sounds just wonderful!!!!

                      1. re: linguafood

                        A really fresh egg will hold together all by itself. If your eggs aren't the freshest, a little white vinegar in the water lends them integrity. And don't boil--simmer.

                        1. re: alanbarnes

                          I agree - the difference between really fresh eggs, and older ones, is huge. I bring the water to a boil, add a tad of vinegar (regardless of egg age), break in the egg, and turn the burner down to v. low. Cook for three minutes, then remove.

                          1. re: MMRuth

                            If the vinegar is enough to take the water off the boil and the eggs come from the store, we're in total agreement. Eggs don't like boiling water; the steam bubbles fray the edges. And with really fresh eggs (farm-fresh, not supermarket-fresh), the vinegar is unnecessary.

                          2. re: alanbarnes

                            the one thing that I've found that keeps the eggs neat is to use deep water. I use a narrow 24 qt. stockpot to poach in. it takes a little longer to get the water to a simmer, but the eggs coagulate as they drop through the water, and results in a smoother, more compact egg.

                      2. Funny you should ask today because I just saw and tagged a recipe from the Simply Recipes blog that looks good. It's a pasta with the smoked salmon, pine nuts, some dill or parsley, white wine, a small amount of cream and lemon. It has cream but does look pretty light. And delicious.

                        1. Salmon rillettes are easy to make, and so tasty! I made these as an appetizer for a Valentine's day party, and they were a hit. It's much lighter than the recipe for smoked salmon spread someone else linked to, and I like that it's not heavily based on cream cheese or other dairy to bind it together; rather, the salmon is the star


                          I also LOVE pasta with smoked salmon in a light cream sauce. I've made one very similar to the one in the Simply Recipes link someone else mentioned, and this recipe looks good as well.


                          1. Thanks everyone these recipes sound wonderful.

                            1. Hope this isn't too late for you...try this. A plate of fresh arugula, topped with two crisp, very hot latkes and then some slices of the smoked salmon. Top with a simple balsamic vinaigrette. I had this over ten years ago at a restaurant and still duplicate it. Simple and good. (My very favorite way to enjoy good smoked salmon is just all by itself with a small amount of lemon and fresh pepper.)

                              1. Substitute it for bacon or any smoked meat, especially in pasta or sandwiches.

                                1. My #1 favorite: Smoked Salmon Salad Roll
                                  You'll need rice paper (from Viet. Grocery), smoked salmon (I use the one from Costco -its cold, thin sliced and refrigerated) lets see...... avocado & cucumber sliced in ribbons, lettuce if you want, and the dressing is mayo, honey, wasabi, dash of sesame oil - essential is the hot/sweet red dipping sauce - I buy a bottled one that's do-able but I really don't like the texture, one day I'll make my own.
                                  We love these, I'm a pro with the rice paper now (blot it well!) - these don't keep well so make what you'll finish.

                                    1. re: im_nomad

                                      Thanks for that recipe, I might be making it THIS Easter!