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What to do with canned smoked salmon in oil

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BrettiePage Dec 29, 2013 03:49 PM

I have some canned Alaskan smoked salmon in oil and am at a loss for what to cook with it since it is both smoked a and in oil. Any thoughts?

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    glbtrtr RE: BrettiePage Dec 29, 2013 04:36 PM

    Love mixing any smoked salmon with enough cream cheese to mellow it out for a spread or dip. Holiday food or super bowl yummies. Hope you are not looking for lo-cal.

    1 Reply
    1. re: glbtrtr
      sal_acid RE: glbtrtr Dec 29, 2013 04:39 PM

      Do the cream cheese thing above but add some grated onion, lemon juice and horseradish.

    2. s
      Springhaze2 RE: BrettiePage Dec 29, 2013 07:00 PM

      A twist on "tuna salad" with mayo, scallions, capers and fresh dill? Or chopped dill pickle instead of the capers and dill. Drain salmon very well to remove the oil, and maybe add some panko bread crumbs to soak up some of the oil and get the right texture/flavor balance. Serve with/on bagels or rye bread.

      First thing would be to open the can and taste it, to decide the best use. I also really like the cream cheese recommendations already given.

      1. eclecticsynergy RE: BrettiePage Dec 29, 2013 08:05 PM

        I bet it 'd make great croquettes. Perilagu Khan posted this recipe on another thread:

        http://chowhound.chow.com/topics/9066...

        1. Cherylptw RE: BrettiePage Dec 29, 2013 08:59 PM

          Toss it, drained, with pasta, scallions, frozen peas and lemon/wine/butter sauce; maybe some chopped capers.

          Use it with potatoes, bacon, cream and veggies to make a smoked salmon chowder

          Use to make smoked salmon cakes with a little panko, lemon zest, etc. Serve with remoulade.

          3 Replies
          1. re: Cherylptw
            greygarious RE: Cherylptw Dec 30, 2013 08:50 PM

            Is there a way to recommend just the first two words of your reply? ;-) If the OP likes smoked salmon, fine. But I have a good friend who has forgotten that I can't bear it, and keeps sending me what I'm sure is top-quality jarred and vacuum-sealed stuff from Alaska. I've taken to regifting it, after having choked my way through a chowder I made, thinking I could dilute the (to me) overwhelming smokiness by making soup. I tried feeding the next package to the dog, who picked at it listlessly. She apparently preferred to restrict her smoked vittles to pig ears.

            1. re: greygarious
              alkapal RE: greygarious Dec 30, 2013 11:10 PM

              have you thought of telling her that for some reason, your tastebuds have "changed" and/or your tummy doesn't "agree" with salmon? LOL

              1. re: greygarious
                Cherylptw RE: greygarious Jan 1, 2014 12:13 PM

                Lol...I'm with Alkapal; just tell her it does not agree with you and perhaps someone else would appreciate it more, since it "won't go to waste" for lack of a better term. You get the jist of what I'm trying to say.... But, dang, if the dog won't eat it....lol

            2. ipsedixit RE: BrettiePage Dec 29, 2013 09:17 PM

              Pasta (as previously mentioned)

              Fried rice, especially with a bit of kimchi thrown in.

              Salmon hash

              1. Sam Salmon RE: BrettiePage Dec 29, 2013 09:43 PM

                Canned Smoked has quite a metallic flavour-not my fave.

                I'd go for the pasta recommendation but make it spicy and add some lemon along the way-probably right @ the end.

                3 Replies
                1. re: Sam Salmon
                  sal_acid RE: Sam Salmon Dec 30, 2013 08:53 PM

                  The fat in creamed cheese hides off tastes.

                  1. re: sal_acid
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                    roro808 RE: sal_acid Dec 30, 2013 09:00 PM

                    ....and the herbs such as chives or chopped onion :) I would even add schiracha to zing it.

                  2. re: Sam Salmon
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                    brucesw RE: Sam Salmon Dec 30, 2013 11:45 PM

                    Quote: Canned Smoked has quite a metallic flavour-not my fave.

                    This was my experience the one time I've tried it - and I was stuck with a 3 pack. Never bought it again.

                    Perhaps some posters will identify the brands they've found palatable.

                  3. r
                    roro808 RE: BrettiePage Dec 30, 2013 08:18 PM

                    Mix with cream cheese and herbs -- spread on cracker and top with thinly sliced cucumber and some red roe would make a beautiful appetizer.

                    1. alarash RE: BrettiePage Dec 30, 2013 08:20 PM

                      send it to me. YUM!

                      1. alkapal RE: BrettiePage Dec 30, 2013 11:45 PM

                        minced shallots/red onion, dill, dash worcestershire, lemon juice, cream cheese, blend. maybe chopped capers, too.

                        lay out some pastry…phyllo or refrigerated rolls from pillsbury

                        spread the dough with cheese blend, then layer on drained flaked salmon. roll up, cut so you have spirals. bake.

                        1 Reply
                        1. re: alkapal
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                          Puffin3 RE: alkapal Dec 31, 2013 05:16 AM

                          Toast some Panko or bread crumbs. Add just the oil and a few drops of fresh lemon juice and a pinch of Kosher salt.
                          Make a bed of lettuce leaves in some small bowls. Break up the salmon into chunks then onto the lettuce leaves. Sprinkle on a few capers and a few drops of Ponzu sauce or Murin. Put the toasted Panko/bread crumbs on top and add a light sprinkle of toasted sesame seeds. Serve with chop sticks.
                          I make this once in a while using good sardines in place of salmon.

                        2. b
                          BrettiePage RE: BrettiePage Dec 31, 2013 02:49 PM

                          Thank you all for your wonderful suggestions. This is my first post and I SO love the enthusiasm of the chow community. I'm going to taste the salmon, then (hopefully) try your cream cheese ideas. I'm thinking the spread with lemons, capers, shallots and perhaps some sun-dried tomatoes might work out and disguise any off tastes. I could serve it with toast points or crackers.

                          3 Replies
                          1. re: BrettiePage
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                            Springhaze2 RE: BrettiePage Dec 31, 2013 04:38 PM

                            Sounds like a good plan. Let us know how it works out!

                            1. re: BrettiePage
                              Ttrockwood RE: BrettiePage Dec 31, 2013 07:03 PM

                              I'm surprised no one mentioned adding to eggs! Drain it very well and add some to scrambled eggs with scallions or super fine onion

                              1. re: BrettiePage
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                                Puffin3 RE: BrettiePage Jan 1, 2014 05:47 AM

                                Hopefully the smoked salmon doesn't have any off-taste. It shouldn't.

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