Smoked salmon is hugely
popular in America as a so-called luxury
food, even though just a few decades ago,
it was almost exclusively a Jewish deli
staple and not nearly as expensive as
it is now.
The good news is that it's
virtually everywhere now - practically
every grocery store offers at least one
brand or variety of this silky, versatile
delicacy. And it's a perfect Quick Entertaining
ingredient, adding instant panache
and elegance to even the simplest presentation.
We think smoked salmon from
Scotland is still the best - with
its rich fattiness, silky (but not overly
soft) texture and complex flavors. Irish
smoked salmon is also excellent, though
quite different - it tends to offer a
smokier flavor and drier texture. The
eastern seaboard of America, up through
Canada (including Nova Scotia!) is a consistent
source of Atlantic smoked salmon that's
also good, if not as complex as the Scottish
version.
Freshly cut smoked salmon
is far superior to the pre-sliced packaged
versions - it's worth seeking it out to
test the difference. Buying a whole side
and cutting it at home is ideal, though
some of the better groceries have salmon
available for cutting to order.
But the packaged versions
keep getting better, and with so many
choices, it's more and more likely that
you can find some high quality Scottish
or Atlantic smoked salmon that will please
even the most discerning connoisseur.
The best wine for smoked
salmon is surely bubbly, although we also
love the smoky character of Pinot Gris
here.
One last tip - let your
salmon rest for 20 or 30 minutes outside
of the refrigerator before you serve it,
allowing the salmon to "melt"
a bit and creating a more lush, flavorful
impression.
Broad, thin slices of high
quality smoked salmon are delicious on
their own, perhaps served solely with
a wedge of lemon or lime. Beyond that,
the uses for smoked salmon are virtually
endless. Here are a few of our Quick Entertaining
favorites:
Spread a bit of softened, unsalted butter
on breadsticks and then wrap with a slice
of smoked salmon. Ideal with a glass of
bubbly!
Mix softened cream cheese with minced
fresh dill. Spread a teaspoon or so at
the base of each endive or romaine spear
and sprinkle with chopped smoked salmon.
Finely chopped tomato and green onion
make a tasty garnish.
Whip heavy cream, then quickly fold in
a spoonful of lemon vodka, a sprinkling
of lemon zest, and a grind of black pepper.
Pipe or dollop on toast points. Roll up
thin slices of smoked salmon and lay them
on their sides on top of the cream. Top
with additional lemon zest or a small
dollop of caviar.
Not just for tea time, the contrast between
the crunch of the cucumber and the silkiness
of the salmon is irresistible. Slice a
peeled, seedless cucumber as thinly as
possible. Place on bread rounds that have
been spread lightly with cream cheese
that has been thinned with sour cream
or good quality unsalted butter. Season
with salt and pepper and top with smoked
salmon and another bread round.
Chop smoked salmon coarsely. Mix with
chopped chives, a spritz of lemon juice,
a small amount of Dijon mustard, and continue
to chop until salmon is in small bits.
Season to taste with salt and pepper.
Mound on small plates and serve with lemon
wedges and toasts.
Make your favorite pancake recipe - just
leave out the sugar and add some minced
herbs of your choice - chives, dill, tarragon,
parsley. Top warm pancakes with a dollop
of sour cream that has been mixed with
more of the minced herbs, salt and pepper.
Top with sliced smoked salmon and serve
with a lemon wedge and a sprig of herb
as a garnish. Also makes a great weekend
breakfast dish!
Easy and elegant! Roughly chop about half
of your smoked salmon and place in a food
processor along with some heavy cream
(about 3 ounces salmon to 1 cup cream).
Process just until smooth and transfer
to a saucepan. Heat gently, along with
some minced fresh herbs - chives and dill
are ideal. Add the rest of your salmon,
cut into thin strips and continue to heat
gently. Check for seasonings. Toss with
hot pasta. Sprinkle with additional minced
herbs and serve.
Brush a frozen pizza crust with olive
oil and sprinkle with chopped red onion.
Bake according to package instructions.
Top with smoked salmon, baby arugula leaves,
additional minced red onion, and a dollop
of sour cream. Serve immediately.
Toss very thinly sliced red onion, fennel
bulb and baby arugula leaves with extra
virgin olive oil, fresh lime juice and
a sprinkling of minced fresh dill. Toss
gently with thin slices of smoked salmon.
Serve alongside toasts that have been
spread with softened goat cheese. Garnish
salad and toasts with capers.
