ignorance about smoked salmon

[KelLeg]

I don't really like smoked salmon, so I haven't really eaten it much. Thus, I don't know how it is best served. I want to put one out, though, for Xmas Eve. What should go with it? TIA!

[wallycat]

It's usually placed a bagel or toast and slathered with cream cheese or sour cream. Because it is oilier and saltier it is best to serve with something that will offset that....
onions, capers, etc. help cut the oiliness.

Those are all traditional "standard" things....maybe others will have more creative ideas.

I am assuming you are speaking of the gravlax type of smoked salmon and not a 1/2 salmon that has been smoked, though it could easily have the same foods served with it.

[wallingjan1]

My dream appetizer is the salmon on a big platter with a basket of thinly sliced breads (french bread or little rye breads). Along with it would be little bowls of capers, finely chopped red onions, and a remoulade of some sort. The last one I had was a sour cream and fresh dill combo. In fact, this is what I hinted that my brother should have when we come.:D

[SusanL]

Wallingjan1's recommendation!! I love it with bagels and cream cheese but the onions, capers, and others rock for the holidays!

[memartha]

I agree with Wallingjan1 also. If you buy your smoked salmon at a gourmet food store, they should be able to help you with suggested accompaniments, too. And a nice garnish of thin lemon slices and fresh dill will make it look as great as it tastes!

[KelLeg]

Thank you all for your suggestions. I got my smoked salmon at Whole Foods and bought capers too. I guess I will get some french bread, slice it thinly and toast it a bit? Does that sound good? Maybe mini bagels too, if I can find them.

[SusanL]

it sounds wonderful to me!! I am excited, or will that start a new thread?!! Have a great holiday!!

[avariell]

I am re-kindling this thread to see if any of you have actually made gravlax? Is it worth the effort to be homemade? or is it easier to just buy it (without much sacrifice for flavor)? Have a recipe?
Any ideas?
Thanks :)

[avariell]

I am re-kindling this thread to see if any of you have actually made gravlax? Is it worth the effort to be homemade? or is it easier to just buy it (without much sacrifice for flavor)? Have a recipe?
Any ideas?
Thanks :)

[ursula]

Smoked salmon (lox)is awesome with a montrachet-style goat cheese too! You can just put it out on a platter, or make little canapés on toast points or bagel rounds, decorated with a couple of capers or a thinly sliced quarter-round of lemon.

If you serve just the thinly sliced smoked-salmon (lox) as an appetizer at the table, I always make individual plates with the salmon, some thinly sliced lemon, capers, chopped red onions (or really thinly sliced red onions)- run quickly under warm water and drained to get rid of the harshness. Then I pass toast points, or thinly sliced pumpernickle and rye points, warmed, in a basket on the side. Makes an elegant, easy-to-serve, totally-prep-before-people-arrive appetizer.

[Kay Henderson]

Western (sometimes called Indian or Alaska) stype smoked salmon (not gravlax) is also very good served with the little toasts and whipped cream cheese. I serve on a plate with the cream cheese in a bowl in the center (with a bread knife) surrounded by the toasts and salmon. Guests assemble their own appetizers using as much of any ingredient as they wish. Wheat thins can replace the little toasts.

[chefjon]

How about this for Christmas as an appetizer? Take one of those seedless cucumbers, sliced it about a 1/4 inch thick, smear some herbed cheese on it, and top it with some of that smoked salmon? It looks like Christmas and less fattening too. The cucumber gives it the crunch a cracker would.

[ursula]

Chefjon - that sounds wonderful - or use plain lo-fat cream cheese and mix in some fresh dill and grated lemon zest.. . .

[chefjon]

Go for it, Ursula. Think creatively. There's all kinds of ways you can change it up for different kinds of flavors and textures.

[SusanL]

My sister-in-law made a similar recipe for Christmas and it was fabulous!! Thought I would share this with you! We loved it!! Good luck!

Vanessa's Gravlax

(She doubles the recipe for her party)

2-3 lb. fresh salmon filets, center-cut, boned and cut in half lengthwise
1/4 cup Kosher or other coarse salt
1-1/2 tsp. peppercorns, crushed
1/4 cup sugar
2-3 large bunches of fresh dill
1-2 Tbsp. Aquavit
Wash and dry salmon. Blend pepper, salt, and sugar and rub all over salmon. Put half filets skin sides down in a glass baking dish. Cover with dill, then a sprinkle of aquavit. Top with other filets, skin sides up and wrap tightly in plastic bag or aluminium foil. Place heavy weight on top (you can use a board topped with large cans of vegetables or whatever). Chill for 3 to 5 days, turning over the salmon each day. Remove salmon from marinade, scrape away seasonings and dry. Slice thin and serve with brown bread, preferably Danish pumpernickel and chilled aquavit or vodka