Ive got a pile of smoked salmon. Now what?
Lucky you! Here are some ideas for using it: Mix it with cream cheese, a bit of sour cream, and some herbs – mint, thyme, tarragon and dill work well, as do chives and capers. Use this mixture as a dip for crackers or pipe it on to canaps. Try the classic approach as seen on Episode 101 of Stevens new show, The Primal Grill (www.primalgrill.org): Serve it on a bagel or toast points with cream cheese. Garnish with diced red onion, capers, chives, sliced tomatoes, and chopped hard-boiled egg. Heres a great one from Barbecue Board member QJuju Smoked Salmon Quesadillas! http://www.barbecuebible.com/board/viewtopic.php?t=15376 Serve it in an omelet with sour cream and some of the herbs above. The Scandinavian approach basically the same thing as Stevens approach above, but substitute pumpernickel or Russian black bread for the bagel. My favorite: cut it into cubes or break it into chunks, grab some toothpicks, and eat it as is. Ive shared with you above everything I know about hot smoking
