storing and serving smoked salmon

Note

As with all seafood and perishable products, it is very important to check all the labels before preparing to ensure you are handling and storing it properly.

There's really no one way to serve smoked salmon, but it can take any meal from bland to fab in almost no time. Since it is already 'cooked', you can eat the succulent slices straight off the package (my personal favorite); put in on toast with cream cheese for a great quick snack; make yourself a smoked salmon sandwich on the go; or prepare a four-course gourmet meal based on the delicate treat. You really can't go wrong with this smoky treat.

Handling and Storing

Smoked salmon typically comes packaged as a thin side, either whole or already sliced for you. You can also get a slightly fattier 'steak'-like cut. After the salmon is fully smoked, it is vacuum-sealed and frozen, then shipped to retailers around the world.

Smoked salmon can be kept under refrigeration for two to three weeks, or one week after opening. It can also be frozen for up to three months. It is best to store in the original package, or wrap it tightly in plastic wrap to prevent dryness. If air gets in, and the edges get flaky and dry, just trim with sharp fillet knife.

Do not store smoked salmon with raw food products.

Portion size

1 ounce of smoked salmon roughly equals 1 slice
Typically, 3-4 ounces is sufficient per person
*figure 1lb will be enough for a party of 4-5

Serving: As soon as the salmon arrives, place in the refrigerator (or freeze if for use at a later date).

Smoked Salmon is already cooked, so it typically needs no further cooking.

Best Food Pairings

• Cream Cheese
• Breads (bagels, crackers, toast, etc)
• Crème fraîche
• Lemon
• Capers
• Chives
• Herbed Dips
• Smoked Fish Dips
• Fresh Herbs: parsley, dills, rosemary
• Caviar

Smoked Salmon and Wine

Smoked salmon works best when paired with a good dry white (although I like a fruity white with some subtly smoked salmon). The most recommended is always a Gewürztraminer, Riesling (for its sweet acidity), Chenin Blank, White Sinfandel, Sancerre (very dry), Moscato D’Asti, always served chilled or very cold.