Serious Eats - seriouseats.com

CUMIN... after 3 weeks in India a few years ago, i developed an aversion to cumin after a whole week straight of eating food seasoned with cumin. Everything tasted the same.

Now, I can't even smell it at the supermarket.

My O.C.D. tells me that the L, T and mayo must touch each other in that order.

Smoking removes some of the moisture from the fish, which helps to preserve it, so it will last significantly longer than fresh fish. But two weeks is pushing it. Wrap it in plastic wrap then place it in an airtight container (not a plastic bag). That should get you 7-10 days out of it. I made a mac-n-cheese with smoked gouda and jack cheese and then crumbled some smoked salmon into it, which helped me get rid of a large piece of smoked salmon I'd bought near Half Moon Bay. It was all so creamy and smokey... delicious!

I'm in the same boat - DH won't usually eat it if we have it on hand. So, I usually buy a 4 or 6 ounce package - which turns out to be about two servings anyway - and I'll just have two lovely smoked salmon breakfasts in a week. I don't let it go for much longer than that.

It does freeze, but the texture can get pasty, in which case I make a smoked salmon dip that my friends love.

My order:

bun
mayo
a dab of ketchup
lettuce
tomato
burger
cheddar cheese (not always)
bacon (not always)
mayo
another dab of ketchup
bun

BTW, I like my burger crispy on the outside and just barely pink on the inside. I guess you could say medium-well.

In the dining halls in college I would see the weirdest combos--salads topped with lucky charms, jello and ranch dressing; multiple glasses of milk with every meal including with mexican, chinese, italian, indian, etc flavors; sandwiches with peanut butter and mustard and various deli meats--It was mainly boys who did these things but I saw the same people consumîng them on a day to day basis so I know it was not just a dare.

I live in Portland and travel solely by bicycle.

@unpocojmoney: I believe that it's not so much the smoke that preserves it as the salt and the fact that there's much less moisture in smoked salmon than in fresh salmon, so what you have left is a fairly salty, fatty/oily protein rather than the kind of wet and non-salty environment in which bacteria love to set up shop. However, the smoke "probably" does contribute to the preservation. I've never seen a very definitive scientific statement about the preservative effect of smoking meat and fish. The books I have on the subject tend to glaze over this issue with a comment such as "Smoking meat was originally used as a method of preservation and probably does have some preservative effect, but ..." and then goes on to explain how salting, drying, fermenting and the use of cures plays a far clearer role in preserving foods.

for this kind of question there's always this site...
http://stilltasty.com/fooditems/index/17604

Thanks for the input, guys. I had thought about freezing it, but wasn't sure if that would affect the texture. I think I'll just keep it in the fridge and hopefully I can eat it up within two - three weeks. @unpocojmoney -- I guess the smoking process would act as a preservative, so that eases my mind some.

Roasted Squash Mascarpone? Did I read that right? I'm swooning.......

That Blood Orange Sorbet sounds heavenly, too!

oh poop.
my references for bun and patty didn't show on my comment.
well the cheee, bacon tomato and lettuce go on top of the patty and the mayo, red onion, pickles go on the bottom.

*drewls*

Here's my order:

cheese, bacon, tomato, lettuce

mayo, red onion, pickles