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smoked salmon... how...?

post #1 of 12
Thread Starter 
Hi, I know these questions will probably provide amusement for many people, but we just don't know what to do. Someone sent us some smoked salmon, in what looks to be vaccuum-sealed plastic packaging (from "City Fish Market" if that helps any), mailed to us in a box with cold packs. We're both pretty much useless in the kitchen, and can't figure out how to eat this. Does it need to be cooked? Can we freeze it? How long will it last in the fridge if we don't open it?

Thanks in advance for your help!

Jooy and Paw
post #2 of 12
It doesn't need to be cooked and it will last a long time in the refrigerator, even if opened, especially if cold smoked. I imagine you could freeze it, but I never have. As for easy uses, I would say to incorporate it into pasta dishes, both hot and cold.
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post #3 of 12
A little bit chopped up in scrambled eggs is good.

Jock
post #4 of 12
Smoked salmon is great on a bagel or piece of toast, even better with some cheese. You should slice it pretty thin. It's great to eat by itself too.
post #5 of 12
You could use it to make a rice or pasta salad. It usually adds flavor.


Maggie
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post #6 of 12
If the fish is in bright pink, thin slices, it's cold-smoked like lox. Use it as it is on bagels with cream cheese or chopped up and stirred into scrambled eggs.

If it's more like a chunk, it's probably hot-smoked. This is great crumbled into scrambled eggs. You can also mash it up and mix it with cream cheese, a few drops of liquid smoke (if needed), and a few drops of lemon juice to make a smoked salmon pate.

I just bought some hot-smoked salmon when we were in Alaska this summer. I used one package right away. I was told by the producer (Dejon foods) that it could be frozen in the unopened, vacuum-packed packaging. I did so. We'll see how it is when I use it for Thanksgiving!

If you're not sure what type you have, try contacting the company. They can give you good ideas on how best to use their product. Please come back and let us know how things went. Although you say you're "useless in the kitchen", members on this site are happy to answer all questions no matter how basic you may think your question is.

Regards,
Mezzaluna
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post #7 of 12
Really useless in the kitchen? Chunk it up and dump it into a pan of store bought clam chowder.
post #8 of 12
I aggree it works in nicely in a seafood bisque or chowder.

maggie
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post #9 of 12
try placing slices on cardamom bread with this simple cheese mixture
1/2 pack cream cheese
1/4 large minced red onion
1 tbsp fresh dill minced
1/2 tsp lemon juice
1/2 tsp minced capers (optional)
salt and fresh cracked pepper to taste

if you simply spread some of this cheese mixture onto melba toast or like i previosly said cardamom bread (one of my favorites) and top with a little sprig of fresh dill you have a wonderful dish called a canape this makes a wonderful apetizer or hourse dourve and will WOW anyone you serve it to. there are so many things that smoked salmon is good for. try making fettichinni alfredo with fresh black pepper and fresh baby spinach then top the hot pasta dish with a few thin slices of lox (smoked salmon) it is delicious!
good luck with it whatever you decide to do
and please let us know what you did and how it turned out!
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post #10 of 12
Chef from Va has a very proper understanding of how to accompany smoked salmon. Although I have a very broad acceptance of flavours, I do not like hot-smoked (aka “barbecue”) salmon. But the cold-smoked variety is impeccably delicious. It is a particularly suitable pairing with creamy scrambled eggs & capers. Also with either caviar & blini, potato cakes, herbed bagels, or in a salad along with cucumber, sour cream, almonds, chives, and buttercrunch lettuce. A sour cream-thickened smoked salmon chowder is suitable for an elegant lunch. I recall having prepared (at cooking school) a Molded Salmon Mousse in Aspic: 2½ lbs salmon steak + ¼ lb smoked salmon, with fish stock, wine, and other ingredients). And, at the renowned Ballymaloe Cookery School in Ireland, Darina Allen created a colourful Smoked Salmon, Tomato, & Leek Tart that is most appealing to all the senses.

Referring to my journal, I see that about 8 years ago I had made a Smoked Salmon & Goat Cheese Strata – a lusty version of the classic layered dish that I prepared for a Sunday Brunch at a mid-size resort where I was working. (6 oz. smoked salmon, 6 eggs, dozen slices of firm-textured bread, 5 oz. goat cheese.)
"A house is beautiful, not because of its walls, but because of its cakes." ~ Old Russian proverb
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"A house is beautiful, not because of its walls, but because of its cakes." ~ Old Russian proverb
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post #11 of 12
Send it to me!!!!!
Slainte!

Susan
vloglady@hotmail.com
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Slainte!

Susan
vloglady@hotmail.com
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post #12 of 12
Hey oh

Well, I know that there are far wiser heads here, and they have had some fabo suggestions. So I will only offer this one sugestion for the simple reason 'just because'. Layered, cracker - hot red pepper jelly - rolled thin sliced salmon stuffed with your favourite cream cheese. These can be topped (or sided depending on how you placed the salmon roll) with capers or black olives as well.

I would also suggest that you make it something special. Not the dish, the dinner. Smoked salmon is not something that is a part of a persons weekly groceries. It is not cheep. So.....

What my wife and I like to do is 'theme' nights. We do chinese and Jakie Chan nights, or butter chicken and Bend it like Beckham.....

You could easily do a whole dinner of hourse dourves and enjoy something like The Great Gatsby. Or going a little larger, and do a sea side picknic lunch (at home of course) and just have a moments getaway.
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Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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