Salmon

[Mickey]

Since it is already smoked, my tastes go along with a couple of other guys. Just eat it as is with a bit of pepper and hard boiled egg and some red onion. Maybe a bit of cream cheese, sour cream, creme fraish. Anything more just masks the salmon. Why mess with perfection?

If I may venture a tad off course to answer?

Well, how about cold ham( carved off the bone), two poached eggs and a pint of Guinness?

or,

Kedgeree washed down with champagne?

or,

Devilled Kidneys and a stiff brandy to lubricate the throat on a cold morning?

or,

Kippers washed down with whisky?

or, these days due to "orders",

dry toast----perhaps an oatcake, honey and --------------weak milk-less tea!

Mr. Jock, can I move in with you? I'll learn how to be a manservant (although a very obnoxious and cantankerous one) and serve your every need. As long as I can partake in your meals!

[ThistleDown]

Two smoked salmon breakfast dishes for you Ted, the first from Scotland and the second from British Columbia.

1. Smoked wild or farmed Atlantic salmon (thinly sliced gravlox style) cut into 1-inch strips and stirred into scrambled free-range eggs while the eggs are still almost liquid, some freshly ground black pepper and 2 or 3 dashes of Tabasco added and served immediately with triangles of fried bread and hand-warmed Bruichladdich Waves.

2. Fillet of wild Coho salmon slowly hot-smoked over alderwood with a handful of cedar shavings to finish, flaked off the skin and bones and added to a pudding of butter, flour, milk, chicken stock, salt, pepper and ground nutmeg. When steaming hot generously spooned into prepared vol-au-vent shells, the little caps placed back on top, a couple of braised asparagus spears at the tilt and serve with 2-ounce shots of Lot 1525 Canadian whiskey with just a drop of spring water to smooth.

Rex

[Mickey]

Oh hey... I do have an excellent recipe for a savory cheescake made with smoked salmon if you are interested. I don't make it often because it is so rich but it is very yummy.

[ThistleDown]

If I may venture a tad off course to answer?

Well, how about cold ham( carved off the bone), two poached eggs and a pint of Guinness?

or,

Kedgeree washed down with champagne?

or,

Devilled Kidneys and a stiff brandy to lubricate the throat on a cold morning?

or,

Kippers washed down with whisky?

or, these days due to "orders",

dry toast----perhaps an oatcake, honey and --------------weak milk-less tea!

Oh Jock that is so sad, but meet me down at the gate and I'll whisk you home to two stolen hours of pure pleasure and none will know; from the sideboard, your choice of:

smoked haddock poached in the morning's milk with hard-boiled eggs;

chicken livers sauteed with spiced tomato salsa and wild boar sausage;

kipper fillets marinated in mustard, wine vinegar and olive oil;

pigeon breast with bacon and cabbage;

lambs' kidneys with grainy mustard;

roesti potatoes crispy at the edges and last evening's rice fried at dawn in chicken stock.



Rex

[Cowher]

I think salmon is best raw. Maybe with a slice of cucumber. Sometimes with a really really high quality extra virgin olive oil and a dash of ground sea salt.
But that's just me.

[ThistleDown]

Oh hey... I do have an excellent recipe for a savory cheescake made with smoked salmon if you are interested. I don't make it often because it is so rich but it is very yummy.

Yes, please.

[TheSp8]

Smoked salmon I'll put in omlets with a bit of cheese.

Fresh salmon I smear softened butter generously on the skin side. Add a bit of salt and pepper and place skin side down in a hot skillet. Sprinkle a bit more salt and pepper on the flesh side and turn when it is almost halfway done. This puts a nice crisp to the skin and doesn't over power the flavor of the fish.

I definately need to get Jock's deviled kidney recipe as that is not one I've seen before.

YMOS,
Tony

[Bugbear]

Thanks, ThistleDown, TheSp8, et al, I just got some eggs, and I have a little cheese.

[Mickey]

Yes, please.

This is really yummy.

Crust:
1 cup each grated Parmesan cheese (REAL parm...) and bread crumbs
1/2 cup butter, melted

Filling:
Oil or bacon drippings
1 cup minced onions
1/2 cup chopped bell peppers
2 teaspoons or so salt
1 3/4 pounds cream cheese (3 and a half bricks)
4 eggs
1/2 cup heavy cream
1 cup grated smoked Gouda cheese
1 pound or so smoked salmon, shredded up in smallish pieces

Preheat your oven to 350 degrees.

Mix butter with bread crumbs and Parmesan cheese. Press into bottom of a 9 inch springform pan.

Heat oil and cook onions and peppers with salt and pepper until soft. Set aside.

Beat eggs and cream cheese together, for about 5 minutes and completely mixed. Add everything else and mix it real well.

Give it a taste and season to your liking. Add bit of cajun spice or some Old Bay if you want. A little Worcestershire sauce is nice too sometimes

Pour everything in the pan and bake for about 1 hour and 15 minutes.

Let it cool down and chow. Sometimes we will use a smaller springform pan and use the leftover batter as a dip for chips, bread, veggies, etc.

[flyingshamrock]

Raw is always good a choice. I love it marinaded in teriyaki with sesame seeds sprinkled on top , then grilled. I also had a salmon and cream cheese hash for breakfast in las vegas. It was out of this world!