1. Soften a package of cream cheese a little bit by putting it into the microwave for 20 seconds or so. Then crumble smoked salmon into the softened cheese and gently mix it a little bit. Serve with some good crackers or on toast points. You can garnish it with a bit of lemon zest or finely chopped chives.
2. Make a simple pasta sauce. Saute some diced onions with a little bit of bacon fat until they are a little bit caramelized. At the last minute, add a couple of minced cloves of garlic and a pinch of red-pepper flakes. Pour a cup or two of heavy cream into the saute pan to de-glaze the pan, and bring it to a boil to thicken it to a white sauce. Add crumbled smoked salmon and toss it in the sauce to coat it. Serve over your favorite pasta (i love this with orzo). If you want something green in the sauce, add a cup of frozen peas.
Call me when it's ready.
"The rule of no realm is mine. But all worthy things that are in peril as the world now stands, these are my care. And for my part, I shall not wholly fail in my task if anything that passes through this night can still grow fairer or bear fruit and flower again in days to come. For I too am a steward. Did you not know?" Gandolf
I like the pasta dish Marco suggested. I would probably toss a splash of marinara or straight tomato sauce in for a rosé, top finished pasta with as much salmon as you'll eat, and drench with the sauce. And chopped fresh basil.
A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
-Robert A. Heinlein
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 shouldNOT 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.