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?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

In article >,
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?

Toasted bagels, and cream cheese. :-)
And yes, I am serious...

Served with your choice of libations.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

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?

Have some nice cocktails & such as sides? Smoked salmon is so good
on its own merits, why try to do something else??

Sky, who's green <G>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Melba's Jammin'" > wrote in message
...
> 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?
>

Lox and bagels - OMG! YES! YES! YES!!!!! Lox, cream cheese and capers
roulade is divine as is moked salmon pasta hen there is smoked salmon
quiche - yum!

Paul

In article >,
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?

Of course. Some tasty roasted beets!

--
Dan Abel
Petaluma, California USA

In article >,
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?

Cindy and I have discovered many uses for smoked salmon. Living in
Seattle, it comes with the territory.

There are different kinds of smoked salmon, first of all. Lox
(including Nova, a less salty variant) is the stuff that is most often
used on bagels. Lox is prepared in a brine, and has a moist/oily
texture. It may be lightly smoked or not at all. It is usually sold in
thin slices. In fact, in some Jewish delis, salmon slicing is done to
order, with knife in hand. It is considered an important skill, and the
practitioners are judged by the consistency and precision of their work.

If you are doing the bagel thing, I recommend the following prep. Toast
bagel to your taste (or not at all). Apply cream cheese to both halves
of the bagel. We like to use Neuchatel, which has about 30% less fat
than ordinary cream cheese, and tastes very similar. Then put on some
pieces of chopped or sliced onion. Then a few capers, and maybe some
sprigs of fresh dill. Then put on the slices of lox. Finally, apply
some fresh lemon juice and freshly ground pepper. If your plan is to
put both halves of the bagel together, the assembly order is probably
not important. But I like to eat the bagel halves separately, which
allows me to get more good stuff on there. Putting the lox on top helps
to anchor the items underneath, which would otherwise tend to roll or
drop off as you are munching. Whatever you do, don't put a half inch
thick layer of cream cheese on the damn bagel. Many restaurants do that
to impress the customers, but it just overpowers everything else (not to
mention clogging your arteries).

There are several other types of smoked salmon. Hot-smoked salmon is
drier than lox. Some versions are delicate and flaky, others approach
the consistency of jerky. We like to use this stuff, broken up into
chunks, in cold or warm pasta salads. We might also include olives,
capers, onions, artichoke hearts, tomoatoes, cukes, parsley, grated
parmesan, or whatever else we find in the house. Add some mustard or
balsamic vinaigrette and we are in business. Some people prefer
mayonnaise based dressings, which makes this more like a cafeteria
tunafish salad, but Cindy and I use mayo very sparingly.

Smoked salmon is also good in hot pasta dishes. Some Pacific NW
restaurants serve up really good raviolis with smoked salmon stuffing.
Bella Italia, in Port Angeles, makes a fabulous version with a basil
cream sauce.

How about smoked salmon pate? If you go to Seattle's Pike Place Market,
be sure to stop at a tiny little walk-up shop called Piroshki Piroshki.
They make lots of amazing piroshkis, but the ones filled with smoked
salmon pate will make you see your Russian ancestors in heaven (even if
you did not know you had Russian relatives).

Some people confuse gravlax with smoked salmon, the Norwegian delicacy.
I think gravlax is closer to lox, brined rather than smoked, but maybe
more delicate in flavor. If that's what you have, you can use it like
lox, or for hors d'oeuvres, little cracker treats with dill and mustard
suace, or just served plain with good bread and crisp veggies on the
side.

There is also kippered salmon, but that stuff is usually very salty, too
much so for me.

So which kind did you get?

--
Julian Vrieslander

On 7/28/2010 12:19 AM, 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?
>

Send it to me?

On Wed, 28 Jul 2010 00:19:35 -0500, 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?

These are good with both hot and cold smoked salmon. I use panko.
You could also add a few capers.

Lou


smoked salmon croquettes Bon Appétit | June 1998

At the restaurant, these are called truffles and are served on mixed
greens with a watercress vinaigrette, but they are also excellent
presented on their own as hors d'oeuvres.

Makes about 2 dozen.

RSVP; Indian Fields Tavern, Williamsburg VA
ingredients
12 ounces cream cheese, room temperature
6 ounces thinly sliced smoked salmon, chopped
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper
1/2 teaspoon hot pepper sauce

1/2 cup all purpose flour
1 large egg, beaten to blend
2 cups fresh white breadcrumbs

Peanut oil (for deep-frying)
Lemon wedges
preparation
Blend cream cheese and smoked salmon in processor until almost smooth,
with small salmon bits remaining. Mix in dill, white pepper and hot
pepper sauce. Drop salmon mixture by generous tablespoonfuls onto
large baking sheet. Refrigerate until firm, about 30 minutes.

Place flour in small bowl. Dip 1 mound of salmon mixture into flour,
coating completely (shake off excess). Using hands, roll mixture into
ball. Dip ball into beaten egg, then breadcrumbs, coating completely.
Return to baking sheet. Repeat with remaining salmon mixture, flour,
egg and breadcrumbs. Cover and refrigerate croquettes until cold,
about 20 minutes. Add enough peanut oil to heavy large saucepan to
reach depth of 3 inches. Heat to 350°F. Working in batches, fry
croquettes until golden brown, about 2 minutes. Using tongs, transfer
croquettes to paper towels; drain. Serve warm with lemon wedges.

On Jul 28, 1:19*am, 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?
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of
> St. Pectina of Jella
> "Always in a jam, never in a stew;
> sometimes in a pickle."
> Where are my pearls, Honey?

Lucky you!

I love it mixed into scrambled eggs, maybe with a little sour cream,
too.

Or have drinks and make little finger foods out of it, like mini
pumpenickels toasts with onion cream cheese, or top roasted potato
slices with it and some horseradish cream.

Great, now I'm hungry...

Kris

In article
>,
Kris > wrote:

> I love it mixed into scrambled eggs, maybe with a little sour cream,
> too.

Not going to happen for a couple reasons. Thanks, though.
>
> Or have drinks and make little finger foods out of it, like mini
> pumpenickels toasts with onion cream cheese, or top roasted potato
> slices with it and some horseradish cream.

This could be tonight's dinner.

(Will it keep in the fridge for very long or do we want to demolish it
in one sitting?)


> Great, now I'm hungry...

Yeah, me, too.

> Kris

Thanks, Kris. I've been the beneficiary of Paul Henrichs' largesse
before * many years ago.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Melba's Jammin' > wrote in news:barbschaller-
:

> 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?
>

Barb,

I can't vouch for this but seemed like a good spot to start!

http://www.justsmokedsalmon.com/recipes.htm

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

In article >,
George Shirley > wrote:

> On 7/28/2010 12:19 AM, 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?
> >
>
> Send it to me?

You know where it's coming from, don't you? Paul.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

In article >,
Julian Vrieslander > wrote:

> In article >,
> 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.
(snipped)
> So which kind did you get?

Well, Salmon Dave hasn't hit my doorstep yet, but I have a vague
recollection that what I received many years ago was cold smoked. Is
that such a thing? I'll ask.

LOTS of good ideas, Julian. D'akujem!

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On Wed, 28 Jul 2010 08:50:23 -0500, Melba's Jammin'
> wrote:

>In article
>,
> Kris > wrote:
>

>> Or have drinks and make little finger foods out of it, like mini
>> pumpenickels toasts with onion cream cheese, or top roasted potato
>> slices with it and some horseradish cream.
>
>This could be tonight's dinner.
>
>(Will it keep in the fridge for very long or do we want to demolish it
>in one sitting?)
>
>
>> Great, now I'm hungry...
>
>Yeah, me, too.
>
>> Kris
>
>Thanks, Kris. I've been the beneficiary of Paul Henrichs' largesse
>before * many years ago.


I think having it relatively straight - that is, on or with various
breads with sweet butter or cream cheese and onion or shallots, or a
shot of lemon juice, or dill or maybe a few other herb options - is
really the way to go.

We do freeze the gravlax we make, and I am guessing smoked salmon
would freeze well, too, but frankly, eat your fill of this rare gift
and don't bother freezing it. This stuff sounds way too wonderful to
use in any recipe or cooking dish or to store in the freezer. Savor
its full flavor as fresh as possible.

Boron

On Wed, 28 Jul 2010 00:19:35 -0500, 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 idea sounds perfectly fine.

your pal,
blake

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.

On Jul 28, 9:50*am, Melba's Jammin' >
wrote:
> In article
> >,
>
> *Kris > wrote:
> > I love it mixed into scrambled eggs, maybe with a little sour cream,
> > too.
>
> Not going to happen for a couple reasons. *Thanks, though.
>
>
>
> > Or have drinks and make little finger foods out of it, like mini
> > pumpenickels toasts with onion cream cheese, or top roasted potato
> > slices with it and some horseradish cream.
>
> This could be tonight's dinner.
>
> (Will it keep in the fridge for very long or do we want to demolish it
> in one sitting?)
>
> > Great, now I'm hungry...
>
> Yeah, me, too.
>
> > Kris
>
> Thanks, Kris. *I've been the beneficiary of Paul Henrichs' largesse
> before * many years ago.
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of
> St. Pectina of Jella
> "Always in a jam, never in a stew;
> sometimes in a pickle."
> Where are my pearls, Honey?

I think you should eat it as fast or slow as you want.

Let us know what you do!

Enjoy,
Kris

On Jul 28, 8:45*am, Lou Decruss > wrote:
> On Wed, 28 Jul 2010 00:19:35 -0500, 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?
>
> These are good with both hot and cold smoked salmon. *I use panko.
> You could also add a few capers.
>
> Lou
>
> smoked salmon croquettes Bon Appétit | June 1998
>
> At the restaurant, these are called truffles and are served on mixed
> greens with a watercress vinaigrette, but they are also excellent
> presented on their own as hors d'oeuvres.
>
> Makes about 2 dozen.
>
> RSVP; Indian Fields Tavern, Williamsburg VA
> *ingredients
> 12 ounces cream cheese, room temperature
> 6 ounces thinly sliced smoked salmon, chopped
> 2 tablespoons chopped fresh dill
> 1/4 teaspoon white pepper
> 1/2 teaspoon hot pepper sauce
>
> 1/2 cup all purpose flour
> 1 large egg, beaten to blend
> 2 cups fresh white breadcrumbs
>
> Peanut oil (for deep-frying)
> Lemon wedges
> *preparation
> Blend cream cheese and smoked salmon in processor until almost smooth,
> with small salmon bits remaining. Mix in dill, white pepper and hot
> pepper sauce. Drop salmon mixture by generous tablespoonfuls onto
> large baking sheet. Refrigerate until firm, about 30 minutes.
>
> Place flour in small bowl. Dip 1 mound of salmon mixture into flour,
> coating completely (shake off excess). Using hands, roll mixture into
> ball. Dip ball into beaten egg, then breadcrumbs, coating completely.
> Return to baking sheet. Repeat with remaining salmon mixture, flour,
> egg and breadcrumbs. Cover and refrigerate croquettes until cold,
> about 20 minutes. Add enough peanut oil to heavy large saucepan to
> reach depth of 3 inches. Heat to 350°F. Working in batches, fry
> croquettes until golden brown, about 2 minutes. Using tongs, transfer
> croquettes to paper towels; drain. Serve warm with lemon wedges.

MAN do those sound good! I'm keeping this one for future reference.

Thanks,
Kris

In article >,
Boron Elgar > wrote:

> On Wed, 28 Jul 2010 08:50:23 -0500, Melba's Jammin'
> > wrote:
>
> >In article
> >,
> > Kris > wrote:
> >
>
> >> Or have drinks and make little finger foods out of it, like mini
> >> pumpenickels toasts with onion cream cheese, or top roasted potato
> >> slices with it and some horseradish cream.
> >
> >This could be tonight's dinner.
> >
> >(Will it keep in the fridge for very long or do we want to demolish it
> >in one sitting?)
> >
> >
> >> Great, now I'm hungry...
> >
> >Yeah, me, too.
> >
> >> Kris
> >
> >Thanks, Kris. I've been the beneficiary of Paul Henrichs' largesse
> >before * many years ago.
>
>
> I think having it relatively straight - that is, on or with various
> breads with sweet butter or cream cheese and onion or shallots, or a
> shot of lemon juice, or dill or maybe a few other herb options - is
> really the way to go.
>
> We do freeze the gravlax we make, and I am guessing smoked salmon
> would freeze well, too, but frankly, eat your fill of this rare gift
> and don't bother freezing it. This stuff sounds way too wonderful to
> use in any recipe or cooking dish or to store in the freezer. Savor
> its full flavor as fresh as possible.
>
> Boron

I'm so glad you see it the way I do. :-)
I'm thinking of a little chopped onion mixed into some cream cheese for
a schmear, as Julian suggested.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Sqwertz wrote:
> On Wed, 28 Jul 2010 00:19:35 -0500, 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.
>
> Cream cheese and crackers or bagels. You can even flake it
> (assuming it's true smoked) and mix it in with cream cheese - I do
> 50/50 - and use that as the spread.
>

I did something similar this past weekend. I mixed some smoked salmon
little pieces with cream cheese and one of those Laughing Cow Lite
triangles of garlic herb cheese (helped soften the cream cheese) and a
tiny bit of finely diced onion. I stuffed hollowed cucumbers with the
cheese mixture, chilled then sliced for canapes with a low carb count.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Jul 27, 10:19 pm, 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?

Not really, except that you don't have to eat it all at once.
Assuming you have some left tomorrow or the next day, either ot these
spreaads that I posted before will do to stretch the remainder. -
aem

>Here are two versions of a spread you can make if you find good hot-
>smoked salmon (Portlock is a pretty good brand, out of Seattle). The
>first is from a food writer/restaurateur for the Juneau (AK) Empire,
>the second is my old favorite. The first is lighter in texture and
>more varied in its tastes/flavors, the second is more straightforward.

>Smoked Salmon Spread
> by Ginny Mahar

>(Makes 2 cups)

>Popular go-withs for salmon spread are buttery crackers (I like Late
>July Organic's Classic Rich Crackers because they're light yet
>sturdy), pumpernickel cocktail bread, bagel chips or Lavosh-style
>flatbread.

>8 ounces smoked salmon
>4 ounces cream cheese
>¼ cup sour cream
>¼ cup mayonnaise
>½ teaspoon Louisiana-style hot sauce
>2 tablespoons capers, drained
>2 tablespoons chopped walnuts
>2 teaspoons sour cream horseradish
>2 teaspoons finely chopped chives, plus extra for garnish
>1 teaspoon lemon juice
>1/8 teaspoon freshly ground pepper

>1. Break the salmon into small pieces, discarding skin and bones. Set
>aside.
>2. Place the cream cheese in a medium, microwave-safe mixing bowl.
>Microwave on high 30 seconds or until softened.
>3. Add all remaining ingredients (except salmon) to the cream cheese
>and stir to combine. Add flaked salmon and using a rubber spatula fold
>into mixture until thoroughly coated.
>4. Place in a serving dish and garnish with extra chives. Keep
>refrigerated until ready to serve. May be made 1 day in advance.

>------------

> Smoked Salmon Spread

> 6-8 oz. smoked salmon (hot smoked, not nova)
> 8 oz. cream cheese (room temp)
> 1 small, 1/2 large red onion, finely chopped
> 2 TB milk
> 2 TB fresh lemon juice
> 1 TB fresh dill, chopped (or 1/2 TB dried)
> 6 or so shakes of Louisiana red hot pepper sauce

> Mix cream cheese, milk, lemon juice, hot sauce, and dill together
> until well combined. (The milk helps the cream cheese mix
>smoothly.)
> Stir in the onion and smoked salmon.
> Refrigerate for at least two hours to let flavors combine (may store
> overnight). Let come to room temp to serve, spread on crackers.

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?
>


Snarffing sounds good to me.

Dear Daughter makes a slightly lemony creamy sauce and serves it over
pasta. Her family had it in Italy a few years ago and really enjoyed
it. Grandson also loves it plain r with cream cheese on crackers.

Costco has a wonderful dry smoked version, made locally, that I usually
have on hand.

gloria p

Sqwertz wrote:
>
> On Wed, 28 Jul 2010 00:19:35 -0500, 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.
>
> Cream cheese and crackers or bagels. You can even flake it
> (assuming it's true smoked) and mix it in with cream cheese - I do
> 50/50 - and use that as the spread.

I'd add a tiny amount of sage and some finely minced
shallots to that. I really do mean a tiny amount
of sage. If anyone can tell there's sage in there,
you've used too much. Sage is one of those flavors
which is best when you can't identify it as a separate
ingredient.

On Wed, 28 Jul 2010 10:36:13 -0500, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> On Wed, 28 Jul 2010 08:50:23 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article
>> >,
>> > Kris > wrote:
>> >
>>
>> >> Or have drinks and make little finger foods out of it, like mini
>> >> pumpenickels toasts with onion cream cheese, or top roasted potato
>> >> slices with it and some horseradish cream.
>> >
>> >This could be tonight's dinner.
>> >
>> >(Will it keep in the fridge for very long or do we want to demolish it
>> >in one sitting?)
>> >
>> >
>> >> Great, now I'm hungry...
>> >
>> >Yeah, me, too.
>> >
>> >> Kris
>> >
>> >Thanks, Kris. I've been the beneficiary of Paul Henrichs' largesse
>> >before * many years ago.
>>
>>
>> I think having it relatively straight - that is, on or with various
>> breads with sweet butter or cream cheese and onion or shallots, or a
>> shot of lemon juice, or dill or maybe a few other herb options - is
>> really the way to go.
>>
>> We do freeze the gravlax we make, and I am guessing smoked salmon
>> would freeze well, too, but frankly, eat your fill of this rare gift
>> and don't bother freezing it. This stuff sounds way too wonderful to
>> use in any recipe or cooking dish or to store in the freezer. Savor
>> its full flavor as fresh as possible.
>>
>> Boron
>
>I'm so glad you see it the way I do. :-)

When common feelings were discovered, my pop used to joke, "All great
minds run along the same gutter."

>I'm thinking of a little chopped onion mixed into some cream cheese for
>a schmear, as Julian suggested.

I'd certainly appreciate a write-up and maybe a photo or two.

I am a sucker for smoked or otherwise "loxed" salmon. It is one of
those things that I order when I am traveling anyplace that is known
for it. It's a favorite.

Boron

In article >,
Melba's Jammin' > wrote:

> Well, Salmon Dave hasn't hit my doorstep yet, but I have a vague
> recollection that what I received many years ago was cold smoked. Is
> that such a thing?

Yes, there is. See

http://en.wikipedia.org/wiki/Smoked_salmon

I was going to mention cold-smoked in my earlier reply, but I forgot.
In any case, I'm not enough of an expert to elaborate on the difference
- don't know if I could tell the hot or cold smoked variants from each
other in a taste test.

--
Julian Vrieslander

"Melba's Jammin'" > wrote in message
...
> 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?
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of
> St. Pectina of Jella
> "Always in a jam, never in a stew;
> sometimes in a pickle."
> Where are my pearls, Honey?

Scrambled eggs with sautéed onion and smoked salmon (or lox). A favorite at
my house.

Jon

It somewhat depends upon whether it is hard-smoked salmon
or soft-smoked salmon.

If the former, I like to make boxty. The smoked salmon
is sauteed up with onions, and then combined with boiled
potatoes, chevre, and your choice of spices, mashed
into a lumpy condition, and served.

Steve

Steve wrote on Wed, 28 Jul 2010 17:42:24 +0000 (UTC):

> If the former, I like to make boxty. The smoked salmon
> is sauteed up with onions, and then combined with boiled
> potatoes, chevre, and your choice of spices, mashed
> into a lumpy condition, and served.

I'm interested in your terminology: "hard and soft" smoked salmon. Do
you mean cold and hot smoked, where the last really means partially
cooked?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Melba's Jammin'" > wrote in message
...
> 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?

My husband loves it with scrambled eggs


--
--
https://www.shop.helpforheroes.org.uk/

James Silverton > wrote:

>I'm interested in your terminology: "hard and soft" smoked salmon. Do
>you mean cold and hot smoked, where the last really means partially
>cooked?

I'm referencing the texture and dryness of the result, not the
method. There may be a close association between the two, but
I'm not so certain it's as close as all that.

A soft smoked salmon, even if fully cooked perhaps by hot smoke,
is still too soft to really use in my boxty suggestion.

Steve

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.

Snarf it but in appetizer quantities before a meal based on a different
type of meat.

Crumbled as a flavoring garnish on a raw veggie and fancy leaf salad.
I've seen bacon bits used like that so we tried it once with smoked
salmon. Heavenly.

Mixed with sour cream and finely diced onion and put on celery sticks or
in folded belgian endive leaves. Should be good on crackers as canapes.

In article >,
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?


Salmon Dave is in house. Paul sent a coupla hunks of biltong, too.
Hot damn!!

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On Wed, 28 Jul 2010 15:10:21 -0500, Melba's Jammin'
> wrote:

>In article >,
> 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?
>
>
>Salmon Dave is in house. Paul sent a coupla hunks of biltong, too.
>Hot damn!!


Whoa... home made biltong! That stuff ain't easy to find anywhere
around here. Good on ya!

Boron

On Wed, 28 Jul 2010 18:09:50 +0000 (UTC),
(Steve Pope) wrote:

> A soft smoked salmon, even if fully cooked perhaps by hot smoke,
> is still too soft to really use in my boxty suggestion.

That's cold, not hot smoked.
http://www.jewishrecipes.org/jewish-foods/lox.html

I prefer cured salmon/gravlax but cold smoked is almost the same.



--

Forget the health food. I need all the preservatives I can get.

In article >,
Boron Elgar > wrote:

> On Wed, 28 Jul 2010 15:10:21 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > 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?
> >
> >
> >Salmon Dave is in house. Paul sent a coupla hunks of biltong, too.
> >Hot damn!!
>
>
> Whoa... home made biltong! That stuff ain't easy to find anywhere
> around here. Good on ya!
>
> Boron

Here's Paul's blog: http://open.salon.com/blog/paulhinr

The biltong was a surprise. It's good stuff. Thicker than jerky.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On Wed, 28 Jul 2010 17:45:04 -0500, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> On Wed, 28 Jul 2010 15:10:21 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > 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?
>> >
>> >
>> >Salmon Dave is in house. Paul sent a coupla hunks of biltong, too.
>> >Hot damn!!
>>
>>
>> Whoa... home made biltong! That stuff ain't easy to find anywhere
>> around here. Good on ya!
>>
>> Boron
>
>Here's Paul's blog: http://open.salon.com/blog/paulhinr

Now you've done it! Another terrific food blog I am going to have to
visit regularly.
>
>The biltong was a surprise. It's good stuff. Thicker than jerky.

Chewier, too, if what I've had is any example.

Boron

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?

It's impossibile to do better than that, expecially when the salmon is good

I'm positive you already tried it on buttered white soft bread, isn't it?
--
Vilco
And the Family Stone

In article >,
"ViLco" > wrote:

> 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?
>
> It's impossibile to do better than that, expecially when the salmon is good
>
> I'm positive you already tried it on buttered white soft bread, isn't it?

No, I used a very dense pumpernickel (something called Westphalian
style) that was very dry. I used more cream cheese than I'd anticipated
using and the bread was still dry.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Melba's Jammin' wrote:
>
> No, I used a very dense pumpernickel (something called Westphalian
> style) that was very dry. I used more cream cheese than I'd anticipated
> using and the bread was still dry.

Wheat intolerant guy says - Cool, somebody using a nice wheat free 100%
rye bread like a tiny black cinder block. The stuff is delicious. And
filling. And it goes great with Nutella. I mean with smoked salmon.

On Thu, 29 Jul 2010 21:18:46 +0000 (UTC), Doug Freyburger
> wrote:

> Melba's Jammin' wrote:
> >
> > No, I used a very dense pumpernickel (something called Westphalian
> > style) that was very dry. I used more cream cheese than I'd anticipated
> > using and the bread was still dry.
>
> Wheat intolerant guy says - Cool, somebody using a nice wheat free 100%
> rye bread like a tiny black cinder block. The stuff is delicious. And
> filling. And it goes great with Nutella. I mean with smoked salmon.

Speaking of wheat intolerance... have you discovered the gluten free
crackers at CostCo? OMG, they are sooo good!

--

Forget the health food. I need all the preservatives I can get.