One of my favorite ways of serving salmon is smoked. There are two types of smoked salmon: Cold smoked and warm smoked. Cold Smoked is left raw, preferably cured for about 24 hours and smoked without heat, hence it looks raw in the package. Hot Smoked needs about 2 hours of cure and is cooked in the smoking process. This leads to marked differences in taste and texture. Smoked salmon is delicious and can be used like bacon or ham, plain, in an omelet, sandwiches, or hors d’oeuvres. Salmon prepared this way is expensive but a little goes a long way. The 4 ounces of smoked sockeye salmon in the quiche recipe below cost about $9.00 but when you consider that the dish served two amply for dinner, the meal cost about six bucks apiece – a bargain, a tasty one at that.
Smoked Salmon Hash with Chive Sour Cream – This is one of our all-time favorite dishes and the recipe will show up again in my upcoming JFCOOKS Top 10 Recipes. This is another recipe from Fine Cooking. We have served this dish for breakfasts, brunches, and even dinner. Make your Chive Sour Cream first (even the day before), so it has time for the flavors to blend. Take your time cutting the vegetables into a small dice, you want the ingredients to cook uniformly. Use a non-stick pan if available as I believe the lemon juice seems to make the potatoes stick to the bottom of a conventional pan. Meanwhile, for a decadent addition to this dish, have a pot of water simmering and poach an egg or two to place on top of the finished hash. Wonderful!
Crustless Quiche With Smoked Salmon, Chives and Roasted Potatoes – This is s a terrific gluten-free recipe that makes a nice one-dish meal for two or a side dish for four. The recipe calls for dusting the pan with rice flour, but having none, I used Bob’s Red Mill, All-Purpose, Gluten Free Flour and it worked perfectly. This is a recipe from the MIX supplement to the sadly depleted Oregonian Newspaper. MIX has been a handy supplement over its rather short lifetime and, fortunately, their web pages are still there and are full of interesting news and recipes from Portland’s restaurants and bars.
And finally a good use of Cold Smoked Salmon. Open-Face Smoked Salmon and Avocado Sandwiches. This is a good recipe for busy weeknights. It’s light, easy and full of good nutrients. We like to use crusty whole-wheat bread in place of the sourdough.