Scrambled Eggs With Smoked Salmon And Green Garlic

You may already have several ways to prepare smoked salmon in your repertoire. It seems every cookbook has a recipe for blini with smoked salmon and the image of afternoon tea includes the ubiquitous smoked salmon and cucumber tea sandwich. Let’s see smoked salmon in a new way. Today I’m looking at smoked salmon through the lens of cultures all over the world. How would the Italians interpret smoked salmon? What would the bold flavors of Asia be like with smoked salmon? How does the elegant and refined cuisine of France interpret smoked salmon? The beauty of cooking from the pantry is opening the door to a whole world of cuisines and exploration without having to experience jet lag.

I’ve come up with 10 Ways to use smoked salmon in your spring pantry:

1. Pizza

My friend Rosemary loves to garnish pizza with smoked salmon and fennel. I would use lemon, capers and goat cheese too. Once baked it could be drizzled with a citrusy extra virgin Italian olive oil.

2. Eggs

In The Country Cooking of Ireland, Colman Andrews quotes Sally Barnes of Woodcock Smokery in West Cork, “We love our smoked salmon with scrambled egg (very softly scrambled, almost runny) and a scratch of pepper, and no lemon in sight.” Sometimes the simplest dishes are the best. I would serve it alongside brown bread and highest quality butter such as Kerrygold.

3. Terrine

I am must try French Chef Stéphane Reynaud’s “Crab and Smoked Salmon Terrine” from his book, Terrine. It’s a no cook recipe where all you have to do is combine the ingredients, then layer into a glass, chill, and unmold 1 hour later. It’s simple yet beautiful on the plate- the elegance of French style.

4. Crepe

How about a buckwheat crepe with asparagus, spring onions, lemon zest, Burrata, and smoked salmon? Burrata is a rich, soft and creamy cow’s milk cheese that really makes this dish delicious. A drizzle of walnut oil could be very nice here.

5.  Green Salad

What if we do a spin on Scandinavian tradition and serve smoked salmon in a salad with pumpernickel croutons? Dress the greens in mustard vinaigrette and include pickled beets and toasted hazelnuts.

6.  Rӧsti

Instead of fussy little blinis (potato pancakes) I like the idea of doing one big potato cake- a Swedish rӧsti. This dish is a giant crispy pancake made from grated potato. Top with herbed goat cheese, smoked salmon, and delicate spring greens tossed in a bit of lemon and olive oil.

7. Bánh-Mì

In the Tartine Bread Book Chad Robertson shares a recipe for Bánh-Mì, a Vietnamese sandwich incorporating pickled vegetables with French baguette. My Bánh-Mì would include smoked salmon, pickled vegetables, a spicy mayo and plenty of cilantro and lime.

8.  Beans

Smoked salmon and white beans could be a really nice combination. Serve it over garlic rubbed crostini with lemon and plenty of mint and chive for an alfresco happy hour or lunch. This dish just screams for a sparkling wine- maybe rosé?

9.  Lavender Butter Tea Sandwich

Last week in Design Sponge, Small Measures with Ashley, I saw a recipe for lavender butter. I love the idea of pairing floral flavors with smoked salmon during spring. For a twist on afternoon tea I prepare sandwiches with honey wheat bread, lavender butter, and smoked salmon. No cucumber here!

10.  Pasta Salad

I found an idea that is pure genius in the Chez Panisse Pasta, Pizza & Calzone cookbook: “Salmon Roe, Smoked Salmon, & Pasta Salad”. Why am I so excited? I’m always looking for good packed lunch ideas- peanut butter and jelly sandwiches get old after a while. The thought of a smoked salmon in a cold pasta salad (or potato salad) for lunch sounds fantastic!

What is your favorite way to enjoy smoked salmon?

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