Smoked salmon
I love smoked salmon, but 90% of the time I eat it with bagels or bread with cream cheese and fixings. What are your favorite non-bagel/bread dishes with smoked salmon?
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If you have hot-smoked salmon, my husband's favorite thing in the world is smoked salmon hash. Fry up some cubes of cooked red potatoes and minced onion (green or not) in some butter or oil. In a pinch, you can use Ore-Ida frozen. Throw in some diced red bell if you like. When the potatoes are done/slightly crispy, add flaked salmon, stir just to warm. Serve with sour cream mixed with horseradish. Eggs on the side if you like. Cover with chives if you like. I like a ratio of 2:1 potatoes:salmon, but really, it is good with any amount of smoked goodness.
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BananaBirkLarsen
Aug 19, 2012 07:16 AM
The best crepes I ever had were filled with smoked salmon and a creamy Turkish feta. Would also be excellent with goat cheese, or even cream cheese.
I used to live near a bakery that sold smoked salmon and chive latkes, which were very, very good. I imagine they just chopped it up and mixed it into the potato mix before frying.
It's great as the bottom layer in eggs benedict as well, or in an omelette.
I also second the salmon and goat cheese quiche suggestion, and the smoked salmon in a salad suggestion.
What kind of smoked salmon do you usually buy? The thinly sliced cold-smoked lox style or the flaky, sweeter, hot-smoke style (my favourite)? Not that it matters, really. They both work in most applications.
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re: BananaBirkLarsen
I don't usually buy smoked salmon; I almost always eat it in restaurants. Usually it's the cold-smoked kind; occasionally it's the hot-smoked kind. But it dawned on me that I should try using smoked salmon more in my own cooking, because it's a great ingredient.
Yesterday I used the hot-smoked kind in this dish: http://lacucinaitalianamagazine.com/r.... And today I made some soba noodles with cold-smoked salmon, cilantro, and a Japanese-ish sauce. I figure both kinds of salmon have their place, but thinly sliced cold-smoked salmon is more of a culinary standout. It's so creamy and lush.
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Favorites include a simple appetizer of smoked salmon, finely minced shallot, Whipped cream cheese and touch of horseradish cream for crackers or pieces of pumpernickel.
Ravioli filling of smoked salmon with goat cheese, minced chives witha touch of cream or buttermilk.Pasta sauce of smoked salmon and a bechamel sauce, fontina and a little crumbled bacon, maybe some fresh peas mixed in.
Smoked salmon chowder with whitefish, monkfish, celery, potatoes, dill or thyme.Quiche with smoked salmon, goat cheese and dill, maybe a tomatoe mixed in,
Smoked salmon risotto made with shrimp or fish stock , shallots, minced fennel fronds and cream fraiche in lieu of traditional cheeses.
Smoked salmon grilled cheese on toasted onion rye spread with mayo/horseradish cream mixture and topped with tallegio before going under the broiler.
Our favorite is a simple tray of make yourself appetizers of smoked salmon spritzed with a touch of fresh lemon, dressed with very fine ground white pepper served besides ramakins of minced dill, minced shallot, sour cream, small or chopped capers and a couple diced hard boiled eggs to gild the lily onto thin rounds of toasted rye, pumpernickel, or ciabatta. Served with a high quality iced vodka that is a great way to end the work week with minimal prep time.
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