Along with the ham, I like to leave the smoked salmon out of the refrigerator for at least an hour, prior to serving. The flavor can be much better, than when really cold. (And you know it will all be eaten in a short time!)
I could be wrong but I don't think you'd want to serve this as a dinner option, smoked salmon is generally used in an Hors d'oeuvre application, sliced thin for canapes etc., or on bagels with cream cheese, capers, onion and tomatoe as in lox and bagels. It's a very rich, heavy flavor. You could serve it with bagel chips and other accoutrements, but as a main protein with the dinner, I would say no. A lovely large peice of Scottish salmon poached or baked with some dill would be a lovely option and very easy to do at home. When we were in France we had Scottish Salmon poached in butter and it was mouth watering.
Posts: 837 | Location: East Coast of Sunny Florida | Registered: Aug 22, 2003