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Smoked salmon ideas - no cheese

Hello,
I love smoked salmon and am always looking for meals with good protein since I seem to be lacking in that area. Problem is that I can't think of what else to do with smoked salmon other than tossed with pasta and with eggs (fritatta, scramble, etc). Any suggestions are most appreciated! I am lactose intolerant so would prefer ideas without cheese, which is another problem as it seems cheese and smoked salmon make a nice pair.
Thanks in advance!

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  1. i searched Epicurious for smoked salmon recipes excluding dairy, and it turned up 28 results. hopefully you'll see a few you like:
    http://www.epicurious.com/tools/searc...

    3 Replies
    1. re: goodhealthgourmet

      I didn't see the one I love from epicurious on that list, oddly enough, but it is a very easy smoked salmon hash. You use a bag of frozen hash browns, which some might consider cheating, but it certainly cuts down on chopping time. Onion, capers, the salmon, potatoes, maybe one or two other things. They serve theirs with a dollop of sour cream, but I'm sure you could do without. Delicious.

      1. re: LulusMom

        "They serve theirs with a dollop of sour cream,"
        ~~~~~
        i'll bet that's why it wasn't on the list. per the OP's request, my search excluded dairy. i wonder if any other gems were overlooked due to easily removable garnishes...?

      2. re: goodhealthgourmet

        There are some great suggestions in there. I especially like: Smoked Salmon Bruschetta with Tomato-Avocado Salsa and Smoked Salmon with Egg Salad and Green Beans, although I haven't gone through all of the recipes yet. Great idea goodhealthgourmet, thanks!

      3. Smoked salmon is great in deviled eggs w/ capers. Along those lines you could do a smoked salmon and egg salad sandwich.

        http://www.foodnetwork.com/recipes/in...

        1. I loved smoked salmon too much to do anything other than pile it on to a cracker with a couple capers. Plain old smoked salmon is more delightful to me than just about anything.

          7 Replies
          1. re: Indirect Heat

            Me too! My fav is a lil sour dough round bread, salmon, red onion, capers and fresh squeezed lemon - granted I usually do cream cheese but really doesn't change it much. How about some tofu cream cheese - I've done that before and enjoyed when I was going dairy free (choice).

            1. re: lexpatti

              dijon mustard is good with this, oh and chives if you want to switch out the red onion.

              1. re: chef chicklet

                very nice, haven't tried w mustrd except to cook a filet and use dijon as rub

                1. re: chef chicklet

                  Chives, yes, chives. I do that also. Gonna have to go get me some smoked salmon.

                  1. re: chef chicklet

                    I love the dijon mustard idea. That way there's some more moisture in there without a dairy product. I guess I was thinking of more substantial meal type ideas, but piled on crackers or bread rounds with some lemon, onion and chives sounds great.
                    I've never tried the tofu cream cheese - is it any good?

                    1. re: ScarletB

                      I don't feel the need to add something cheesey to smoked salmon. I find the taste of so fresh, and delicious, just perfect for an appetizer of sandwich. I love open face sandwiches made with smoked salmon, a little dijon, tomaotes, chives, and black pepper- lots and lots.

                      My Dad would bring us smoked salmon when he was living in Olympia. He would smoke it, and jar it. It was excellent excellent excellent, addictive like eating candy and so fresh. It is different than the thinly sliced pieces we get in the markets, none the less, its all good. One of my things to do soon, is to make gravlax, the cold cured salmon in dill and salt. Gosh, I'm hungry just thinking about it...it's truly the best on soft scrambled eggs. Or in a quiche, it rocks.

                      1. re: chef chicklet

                        Oh, on scrambled eggs...There's a breakfast place that does the Oops. It's one of the best things on the menu:

                        The Oops!
                        Lox eggs, onion & Matzo Brei
                        It was an accident on our grill (that turned into Something great!)

              2. I love to serve Smoked Salmon as a first course. Ditto for Gravlax.

                Buy the best quality Smoked Salmon you can find, sliced paper thin. Zabar's and Fairway have an excellent selection. Buy from a purveyor that allows tasting before you buy. Always taste before you buy. Every side of Salmon, from every different provenance tastes different.

                Serve the same day if possible. One a round plate, place slices in a wheel shape. They should be thin enough so that the plate shows through. 1-1.5 ounces per person. Drizzle with excellent quality EVOO and grind black pepper over the plate. Serve lemon wedges on the side.

                For Gravlax, serve with a Dill/Mustard Sauce on the side, with plenty of Fresh Dill and lemon wedges on the side.

                3 Replies
                1. re: Fleur

                  you're not playing fair with that Zabar's tease...some of us (myself and the OP included) are on the opposite coast! ;)

                  1. re: goodhealthgourmet

                    Wish I could "like" this like on Facebook. Yes, no Zabar's. Although I now live closer to LA and could probably find some fabulous deli like Brent's for my Jewish deli needs.
                    However, I am generally referring to smoked salmon that's not the cold-smoked style like lox, but rather the hot-smoked style. I hope I have that difference correct.

                    1. re: ScarletB

                      go to Barney Greengrass in BH to satisfy your East Coast smoked fish cravings. it's not *quite* the same, but it's the closest you'll get. (just be forewarned that the prices are steep.)

                2. "Salmon Fillet with Smoked Salmon and Horseradish Crust" - salmon topped with salmon, won't get any better than that! See http://foodatista.blogspot.com/2006/0... or "The Professional Chef" if you own that book.