There’s an Indian dish we sometimes eat in summer that may be suited to smoked salmon, though it’s usually done with smoked cod or a similar species of light fish:
1. dice a brown onion and tomato into small cubes, place in a (non-plastic) bowl
2. place fillets of fish under a grill and heat only
enough to warm it through well – I like the skin left on because the layer of fat keeps it moist. The fish
should NOT brown.
3. Use a fork to flake the heated fish, cut the skin into small pieces with a knife or kitchen scissors. Remove all bones.
4. Gently combine the flaked and deboned fish and skin with the onion and tomato
5. Serve on top of hot boiled rice.
The fish/onion/tomato mix will keep for a few days in the fridge, and can be eaten chilled (on top of hot rice) where it takes on a more complex flavour, but I find it’s best eaten on the day.
The traditional accompaniment is a ‘lazy chutney’:
a. dice a brown onion and tomato into small cubes, place in a (non-plastic) bowl
b. finely shred mint (can also add a bit of coriander but that’s optional)
c. mix onion, tomato and mint/coriander together with a pinch or two of salt
Pretty simple, but VERY tasty - though like I noted above, never done this with salmon.