I have tons of leftover smoked salmon from a brunch on Sunday. Dinner entree ideas?

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15 Comments

klrcon November 4, 2013
Risotto! with asparagus or peas or both, finished with lemon zest and some juice, dill if you have it, or tarragon or parsley or scallions or whatever you like, and toss chopped bits of smoked salmon in at the end just to warm it through. Also, this may not be to everyone's taste but smoked salmon actually makes quite a nice, if untraditional, chowder. You can find a recipe here: http://www.epicurious.com/recipes/food/views/Smoked-Salmon-Chowder-240816
Good luck!
 
Christina P. November 4, 2013
Whole wheat linguini, sliced zucchini or asparagus, smoked salmon, leeks, goat cheese, lemon zest.
 
creamtea November 4, 2013
Omelette with smoked salmon, chives and creme fraiche in the middle. The salmon goes in at the very end right before you fold. Or roll into packets around a fork and freeze in ziplock bags for next time. Or my not-quite nicoise salad :) http://food52.com/recipes/17798-not-quite-nicoise-with-lime-chive-cream .
 
savorthis November 4, 2013
We make empanadas with some ricotta or cream cheese, lemon and smoked salmon or just stir it into scrambled eggs.
 
jsdunbar November 4, 2013
I love smoked salmon quesedillas!
 
pierino November 4, 2013
Pasta al vodka similar to ChezHenry's pink sauce. I would use fettucine and go light on the tomato pasta. NOT being a heretic, I say NO CHEESE.
 
cookinginvictoria November 4, 2013
Creamtea's Not-Quite-Nicoise salad is delicious. I'm willing to bet that autumn vegetables in this salad would be pretty tasty.

I also second healthierkitchen's suggestion to freeze it. Smoked salmon freezes well and it's a very nice food item to have on hand for unexpected guests and dinner parties.
 
m M. November 4, 2013
Montreal pizza. Prepared pizza crust (boboli), goat cheese, smoked salmon, red onion, tomato. Cook as directed (appx 8 minutes) Serve with arugula and capers
 
phyllis November 4, 2013
Make a simple frittata and add goat cheese and smoked salmon or a lovely pasta with olive oil, goat cheese, smoked salmon and a pinch or two of hot peppers.
 
Summer O. November 4, 2013
I was not aware you could freeze it.
 
sexyLAMBCHOPx November 4, 2013
HAVE THE BRUNCH AGAIN FOR DINNER.
 
amysarah November 4, 2013
If it's good smoked salmon, I'm in the less is more camp. Drape it over a salad with a lemony vinaigrette; have it with drinks, on black bread (or blini, if you feel like working!) and a little creme fraiche & capers/chopped red onion...

For a simple pasta, you can saute some minced shallots, deglaze with a little white wine, then add cream and reduce until slightly thickened, s & p (go light - the salmon is salty) and toss it with hot pasta (farfalle, fusilli, etc.) At the last minute, fold in bite-size pieces of the salmon and some chopped fresh dill too. You want the salmon to just heat thru, not really cook, to retain its texture. A handful of small green peas is nice in there as well.
 
healthierkitchen November 4, 2013
if it wasn't already frozen, you could freeze some too
 
TobiT November 4, 2013
This won't use a ton, but you could make a savory bread pudding with smoked salmon. Once I made mini savory bread puddings in muffin tins (kind if like how some people do with their thanksgiving stuffing) and froze them. So you could use a lot of smoked salmon by making a lot of bread puddings, freezing, and then using them at future brunches.
 

Voted the Best Reply!

ChezHenry November 4, 2013
Smoked Salmon makes a great pasta sauce. A standard pink sauce (marinara with some cream added) tossed with sauteed mushrooms, peas, and shredded smoked salmon at the end. I use a good dose of parmigiano reggiano, even though some say its heresy to use cheese with fish, but the smokeyness of the salmon seems to call for it. Farfalle, fusilli or penne would be my pasta choice.
 
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