Melba's Jammin' wrote:
> I'm expecting a shipment on Wednesday from an old r.f.preserving friend
> and, left to my own devices, we'll likely just sit at the table and
> snarf it down.
>
> Do you have a better idea?
>


That sounds good. It is nice on dark rye or pumpernickel with cream
cheese, sliced onion and capers. It is also good on a nice bagel with
cream cheese. It is very good with pasta. Make a cream sauce for just
about any type of past and add pieces of smoked salmon.