Monday, April 30, 2012

Lundi: Recipes

The time for finishing up last year’s salmon has arrived in the Frozen North.  People are already out in the icy streams fishing for trout and very soon the spawning salmon will be jumping onto hooks all over Alaska.  It’s the usual cycle.

One of the best things to do with not-so-well-frozen salmon is to smoke it, and smoked salmon makes a wonderful, bagels-and-lox style sandwich.  The inspiration for this recipe is French in origin but the addition of hardboiled egg and cucumber make it awfully similar to the old New York favorite.  Feel free to use cream cheese rather than mayo if you’ve a hankering for a shmear, which would convert this into a lovely brunch dish.

Good baguette, preferably fresh from the bakery
Smoked salmon
1 hardboiled egg, thinly sliced
1 large tomato, thinly sliced
½ cucumber, peeled and thinly sliced
Salt and pepper to taste

Slice and/or split your baguette and dress both sides with a good quality mayo.  Layer smoked salmon, egg, tomato and cucumber then salt and pepper as you prefer.  This makes a great buffet item as people can chose the ingredients they like.  Thinly sliced red onion, capers, lemon wedges and lettuce are some other additions you might consider.  Bon appetite ~

Header: Copper Pot with Cheese and Garlic by Roy Hodrien via Old Paint


Timmy! said...

Or if it is too freezer-burned (and/or you don't have a smoker) you can still cook it up and use it for pet food, Pauline.

Pauline said...

Good point. Except not at our house where Saint Thor is salmon-averse. Salmon patties also work with slightly-less-than-palatable salmon from the freezer.