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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:
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Cream Cheese
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Breads (bagels, crackers, toast, etc)
-
Crème fraîche
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Lemon
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Capers
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Chives
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Herbed Dips
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Smoked Fish Dips
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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. |
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