Smoked Salmon storage/recipes

[crlykat]

Hello,
I know someone here can help me!

My husband just bought a two-pack (two pounds) of smoked salmon at Costco. They are individually vacuum packed in plastic. How long will these keep if we can only use one right away? I don't have much experience with smoked salmon and I have no idea how well this can be stored safely.

Also, I can't find many recipes incorporating it into an entree, instead of an appetizer. Do any of you know of any?

Thanks for your help!

[emilycat]

Hey, crlykat!

Smoked salmon is by far one of my all-time favorite foods -- I love lox, I just wish it weren't so gosh darned expensive!

Anyway, I can't really help you with the storage thing, since I usually use mine within a week in the fridge, but I have a few ideas you might enjoy.

First, the Smoked Salmon Pizza with Capers and Marscapone (not sure if that's the exact title)Jan/Feb (I think?) was excellent -- actually, I think it's time for me to be making that again. http://www.cookinglight.com/bbs/smile.gif

Smoked salmon is excellent in risotto or pasta, with shiitake mushrooms and asparagus, and either Parm or Gruyere, depending on your preference. I usually just make it up as I go.

It's also good if you tear open the plastic and eat it straight of the packaging http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by emilycat (edited 04-02-2001).]

[Grace]

The unopened vacuum packages should last quite a while. There should also be an expiration or use by date on the package somewhere. Once opened, I would use in 3 or 4 days. I also wouldn't freeze it - it will ruin the texture of the smoked fish. But if it's unopened, (and depending on how long it was sitting on the shelf at the store), it should last 6 or 8 weeks, I would imagine. But look for the date on the package - that will give you the best answer! Enjoy - smoked salmon is one of my favorite foods, too! (Don't forget it's great on a bagel with cream cheese!)

[catharine]

I can help with this one. We are big smoked salmon fans in this house. We buy the big package and divide into smaller portions and wrap in saran wrap and freeze. We take out individual packets and put in the fridge the night before we want to use it and it comes out perfect!

[Oozie]

I saute onions and mushrooms and add the lox to heat it. Then add a as many eggs as I want and scramble them or make an omelete.

[browneye]

I make my own smoked salmon, after brining it, in my Little Chief smoker. That way, I buy the salmon on sale, and save big $$. Also smoking whole trout is yummy, too. (headless and tail-free)
Smoked salmon is great in a spread that is made with lite cream cheese, chive and lemon juice. Add a little cayenne or Tabasco. Just whip it up in a food processor.
It is also great in Fettucine Alfredo-CL has a light version that is pretty good. I just sprinkle it in at the end. Be careful to adjust your salt in the recipes where you use smoked salmon as it is very salty.
I like to make smoked salmon "sushi" rolls. They are maki style rolls with cucumber, cream cheese (lite) and smoked salmon inside.
As far as storage- mine keeps up to a week in the refrigerator after opening.

[crlykat]

Thanks for all the tips!
I can't wait to start experimenting!

Kathy

[karen w]

I make my own lox(which is alot cheaper than buying it!!! ALOT!!!) Instead of $15 a pound and up, I buy salmon on sale or at Costco so it never costs me more than 4.79 per pound. A few weeks ago I made a nice batch(3.79 per pound). You can't beat that! Anyway, after it is done(5-8 days in refrigerator depending on how salty you like it), I partially freeze mine to cut it thinly, and then package it in those disposable gladware or ziploc containers to freeze. I've never had a problem from freezing it-it works beautifully. I hope that helps you.

Karen