Smoked salmon has been cured and then cold- or hot-smoked for added flavor. Smoked salmon is served thinly sliced, and it's a favorite seafood course on breakfast or brunch spreads. It's heaven on bagels with cream cheese and equally fantastic blended into egg dishes at breakfast or brunch.See Popular Smoked Salmon Recipes
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We've given traditional quiche a new twist by adding salmon. Serve it at a spring brunch or enjoy as a dinner entree.
Heart-healthy salmon is featured in this brunch egg casserole.
As a nod to their Norwegian heritage, Sophie Dahl and her family ate blini (mini pancakes) topped with smoked salmon every Christmas Eve. Now Dahl makes the blini with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year.
The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can't find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some of its silky texture once it's baked.
Fans of bagels and lox will devour these upgraded deviled eggs at your next appetizer party.
Smoked salmon is a welcome substitute for traditional ham or Canadian bacon in this unique take on Eggs Benedict. Make your own hollandaise sauce with dry mustard, sour cream and lemon juice.
Smoked salmon, eggs and potato chips(!) make these muffins a complete meal in one handy package. Pair with a piece of fruit for a well-balanced breakfast.
Fill this low-carb omelet with smoked salmon this time; try turkey or ham next time.
Serve sandwich quarters as appetizers at your next party, or enjoy an entire one at lunch with a side of fruit of chips.
Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more substantial meal, pair it with a piece of fruit or a glass of 100% juice.
Creme fraiche gives this rich salmon tart a wonderfully tangy flavor. Look for creme fraiche in the dairy section of your grocery store or make your own.
Healthy, light-and-lovely salmon: That's pretty much what fish meant when I was growing up on the West Cost. I'm sure in other parts of the country people ate plenty of catfish and cod, but my dad fished for salmon, and we happily ate it fresh and smoked. Summer is prime time for wild Pacific salmon, which is truly a superfood, a great source of omega 3 fatty acids and protein as well as Vitamin D, B12, niacin, B6, and magnesium.
First of all, we didn't realize actual food was served on airplanes any more -- save the random tiny package of peanuts or pretzels. Can you tell we fly coach? But it gives us some smug sense of satisfaction to know that the swells in first class dining on "asparagus and wild-Alaskan smoked salmon quiche" (we kid you not) aren't really enjoying their dinner as much as they could be.
When asked to describe pasta meals, most Americans might say "cheesy," "meaty," and "heary." These descriptions are true of some of our favorite cold-weather pasta dishes (lasagna!), but they overlook a multitude of summery options, like the perfect pairing of fresh seafood and pasta.