Serving Suggestions & Ideas
From Chef Dominique
European Style Smoked Salmon
(Cold-Smoked / Nova Style / Lox)
When enjoying our European Style Smoked Salmon, or any of our smoked wild salmon products done in the lox/Nova style/cold smoked of smoking, first let the salmon sit at room temperature one-half hour before serving to enhance texture and flavor. Here are some of our favorite ways to enjoy:
·Dip slices in a mixture of wasabi (Japanese horseradish) and soy sauce.
·Serve with thinly sliced rye or French bread, minced onions, capers and sour cream.
·Serve with bagels and cream cheese.
·Serve fanned on a plate with a mixture of cream cheese and sour cream seasoned with Worcestershire Sauce, Tabasco Sauce and dill. Serve with crackers and sliced cucumber.
·Make smoked salmon eggs benedict using salmon in place of Canadian Bacon.
·Roll up slices and serve on crostini; top with sour cream and caviar.
·Serve on warm, buttered whole wheat toast.
Northwest Style Smoked Salmon
(Kippered / Hot-Smoked)
When enjoying our Northwest style – or “Kippered” -- smoked salmon, first let it sit at room temperature one-half hour before serving to enhance texture and flavor. Here are some of our favorite ways to enjoy:
·Serve with crackers or sliced French bread, minced onions, capers and cream cheese.
·Toss salmon into pasta seasoned with cream, Parmesan cheese, garlic and fresh herbs.
·Layer Scalloped Potatoes with bite size pieces of smoked salmon.
·Create a delicious Smoked Salmon Chowder by substituting smoked salmon for clams in your favorite chowder recipe.
·Tuck moist chunks of salmon into an omelet or frittata.
·Serve on a bed of boiled, thinly sliced new potatoes and butter lettuce dressed with a basil vinaigrette.
·Fold smoked salmon and steamed asparagus into a creamy risotto.
·Blend with cream cheese seasoned with horseradish and herbs to make a savory spread.
When serving any of our Gerard & Dominique smoked salmon, I encourage you to have fun and experiment with ways to present it to your guests. Here are just of a few of the ways I’ve used in the past: crostini, leafy vegetables, a slice of brie, cucumber, pumpernickel bread, pastry cups and specialty crackers all make fun, delicious, interesting ways to serve. Or, try rolling a slice of smoked salmon around a cream cheese/horseradish blend.