judicious use of lox
I started my membership at Costco this week and came home with a nice piece - a whole pound - of (supposedly) wild Alaskan smoked salmon, a pound. I live by myself and, as previously noted, am trying to get out of the habit of wasting stuff. I may freeze part of the package, but other than putting it in scrambled eggs and on a bagel, any good suggestions for using this?
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14 Comments:
Its also very good on crackers with a mustard sauce as an appetizer.
annabanannas at 9:08AM on 12/14/08
well I usually end up eating it as a compulsive snack, but when I do manage to incorporate it into a meal I like to make a lemon garlic and cream pasta with the smoked salmon. It's also good as a mayo based salad component, so macaroni salad, potato salad and my fav egg salad with smoked salmon. But you can even make it the main ingredient, like a tuna salad with some celery or pickle relish. Oh, and I like to eat it with avocados too! Some whole wheat toast with avocado and salmon is yummy.
blankplate at 10:00AM on 12/14/08
I'd make Philly rolls with it.
missvenuz at 10:05AM on 12/14/08
Ohh yes, avocado... I'd probably put them on Ak-Mak crackers.
Turns out it's on the salty side. Not bad, though.
emilydev at 10:39AM on 12/14/08
How's about quiche, since you're cooking for one, you could make some small ones in jumbo muffin tins and freeze them. Then you would have a yummy and easy dinner ready to pull out and heat.
dhorst at 11:04AM on 12/14/08
Quiche! Yes! I could make with thin phyllo crusts in a muffin tin. The other thing I bought at Costco was a massive brick of Cabot extra-sharp cheddar.
emilydev at 11:34AM on 12/14/08
I have never had any luck freezing smoke salmon--it destroys the texture. Maybe others on this board know of a certain way to do it? My advice is, don't freeze and don't heat. when Smoked salmon is cooked, I find that, again, the texture is harmed and the smokiness becomes unpleasant. (On the other hand, many people adore lox'n'eggs, so what do I know?)
annien at 11:41AM on 12/14/08
I'm with you annien ~ no cooking and no freezing. Also, I prefer Nova as it is not salty.
I will say, I would be eating it with bagels or water crackers with capers, cream cheese and finely diced red onion. and may some finely chopped egg whites. (I don't eat the yellows). I think I have to go get some now.......
izatryt at 12:24PM on 12/14/08
I make I cream cheese spread with it add sundried tomatos and blend it in a cuisanart along with a pinch of dill and lemon juice to make a spread. You can spread it on anything bread, crackers, pita chips topped with a thin slice of cucumber. For some guests I do the tea sandwich w/that spread, soft white bread, crust removed spread this on, add the cucs and slice them into triange pieces.
pjracz10 at 1:51PM on 12/14/08
Smoked Salmon BLT's. A friend of mine made me one years ago and I never forgot it. All the makings of a regular BLT - except on Ciabatta - and the addition of slabs of lox. Heaven.
I like to make a salmon spread with lox and if you've got a party to attend or throw, it would be a great offering.
In a FP put some room temperature cream cheese and whiz it up. Add about 1/3 the volume of sour cream and pulse that. Add some flat leaf Italian Parsley leaves and some fresh dill, pulse. Add some fresh ground white pepper and pulse again. Take as much smoked salmon as you like, cut it into a few pieces, and pulse that in. (I like the spread to be really lox-y.) Don't completely puree it but leave it rough enough so the salmon and herbs can be seen. Taste and adjust seasonings if necessary. Serve with pita chips or toasted baguette slices.
therealchiffonade at 2:25PM on 12/14/08
Crap - forgot one. Last weekend a friend here in Atlanta made us Smoked Salmon Hash that was out of this world. It was served like a Benedict.
Big mound of fresh home fries into which chunks of smoked salmon were folded.
Topped with a perfectly poached egg.
Napped with fresh Hollandaise sauce.
Garnished with lightly salted tomato slices.
He also served a couple of toasted English Muffins to accompany. Every plate was clean!
therealchiffonade at 2:28PM on 12/14/08
@annin and izzy Yes, I made the mistake of freezing it one year and when I defrosted it it was gross.
pjracz10 at 3:26PM on 12/14/08
A really delicious salmon spread can be made with smoked salmon and goat cheese- just whirl it up in the food processor. Can add herbs to taste but I find the tang of the goat cheese is enough to complement the salmon.
deefine at 3:56PM on 12/14/08
if you have the new york times cookbook by craig claiborne, there is a recipe for smoked salmon cheesecake. you could take it to a holiday party.
cybercita at 11:32AM on 12/15/08