Hot-Smoked Salmon with Creme Fraiche and Crispbread -- a 30-second Smoke Salmon appetizer

As a former resident of Seattle, I’m a sucker for salmon in all its forms, but especially smoked salmon. If you're looking for easy and delicious smoked salmon recipes, this post has some great ideas to try.

 It’s one of my go-to ingredients for turning an everyday dish into something exquisite.

First a quick smoked-salmon primer: Hot-smoked salmon has a firm, flaky texture, since the fish is cooked during the smoking process. Cold-smoked salmon (lox is included in this category), has a soft and silky texture, and is usually served in thin slices.

For an easy-but-dreamy Valentine’s Day smoked salmon recipe, fold smoked salmon into an omelet with some goat cheese and dill, or lay it across rye toast and top it with a poached egg.

Construct delectable little hors d’oeuvre for a romantic dinner -- or any get-together at all -- by playing mix-and-match with the following ingredients to create a tasty smoked salmon appetizer.

• Base (choose one): crackers, toasted baguette or rye bread , Belgian endive leaves, cucumber slices, or thick-cut potato chips

• Spread (choose one): cream cheese, goat cheese, or crème fraiche. Mix in fresh parsley, dill, mint, basil, or chives if you like.

• Hot- or cold-smoked salmon

• Toppings (choose one or two): capers, red onion, avocado, radish, asparagus, hard-cooked egg, marinated artichoke hearts, peppadew peppers, roasted red peppers, halved grape tomatoes, or finely grated lemon zest.

February 8, 2012

Posted by Jennifer Anderson

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