How to Serve Smoked Salmon
Smoked salmon may be best known as a bagel topping, but it can do more. Here are some of our favorite ways to serve smoked salmon—for breakfast and beyond.
Introduction
The rich flavor and meaty texture of Provisions Smoked Wild Salmon works well with a wide variety of flavors and ingredients. These firm, flaky canned fillets are similar to hot-smoked salmon. The fillets are delicious on their own, topped with fresh herbs or paired with creamy cheese; in a light grain salad or a seafood stew; or in tacos, pastas and scattered over pizzas. Of course, there’s nothing wrong with eating it right out of the can with a slice of crusty bread, either.
Breakfast
When you’re trying to get out of a breakfast rut, smoked salmon is your ally. Toss it into your usual scrambled eggs and top with chives. Pile it on toast that you’ve spread with cream cheese, or, if you have a few extra minutes in your morning, try it with poached eggs and greens for a deluxe take on a bagel sandwich. Smoked salmon’s plentiful protein—along with omega-3 fatty acids and vitamin D—will keep you satisfied till lunchtime or beyond.
Brunch
Lunch
Appetizers
Salmon with cream cheese on a cracker is the classic. There’s nothing wrong with that, but sometimes it’s fun to break out of the box. So for a twist on the smoked-salmon cracker, try this Wild Salmon Dip (one of Provisions’ most popular recipes ever).
Dinner
Smoked salmon tends to get the glory earlier in the day and is often underestimated as a dinnertime main. But it can handle a wide range of strong seasonings for dinnertime. And, because the fish is already cooked, it’s especially convenient for weeknights. Try smoked salmon any number of ways in tacos or use the salmon in pastas.
What Goes with Smoked Salmon?
- With crackers, softened cream cheese and capers
- Tossed into a green salad with a lemony dressing
- Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil
- As deconstructed sushi: Eat it with steamed short-grain rice, avocado, cucumber and seaweed strips for folding up the bites
- On lightly steamed or blanched vegetables
- Mixed into any grain-and-veggie bowl
- In an egg salad (capers are great here)
- On avocado toast
- In a creamy risotto with dill and chives
Author Profile
