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How serve smoked salmon slices?

asked by a Whole Foods Market Customer over 5 years ago

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7 answers 31036 views
William Widmaier
added over 5 years ago

I like to serve smoked salmon on a plate or serving dish with a small fork. This allows guests to take salmon without having to use their fingers (the scent can linger).

As for what food to pair them with, there are several things!
Classic Breakfast:
Cream cheese, bagels, red onion, tomato, capers
Appetizing:
Crackers or sliced bread, creme fraiche, sliced pickles or pickled things (jalapeno is a personal favorite), fresh cucumber, briny green olives, tomatoes, honey mustard, etc....
The list is as endless as your imagination!

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creamtea
creamtea

Lisanne is a trusted home cook.

added over 5 years ago

What he said. Also with thinly sliced black bread, cream cheese or creme fraiche, shaved red onion. Or folded into an omelette at the end with creme fraiche, scallions.

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lloreen
added over 5 years ago

On cucumber rounds with a dab of creme fraiche or goat cheese and a sprig of dill

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saragrad
added over 5 years ago

Layered on toasted rye bread that's been spread with a layer of mashed avocado.

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Bevi
added over 5 years ago

Kukla has several recipes for smoked salmon;one of which I tested and enjoyed:
http://food52.com/recipes...
http://food52.com/recipes...

Kukla is quite the chef - she is an expert in heritage cuisine.

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Kukla
added over 5 years ago

Smoked salmon is best served on traditional Russian small pancakes called Blini; they can be made from buckwheat flour or a combination of cooked and row potatoes. They are delicious and look beautiful presented on a buffet table, served with melted butter or crème fraîche, minced onion and topped with thin slices of smoked salmon. Thank to Bevi for her kind words!

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creamtea
creamtea

Lisanne is a trusted home cook.

added over 5 years ago

But if you are just asking how best to set it out with your chosen garnishes, my mother takes the pre-sliced "side", and with a fork starting at one end of the slice, pricks the tines into the end and "twirls" the tines around each slice to make individual rolls to arrange on a platter so guests can easily help themselves without mucking up the presentation.

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