Smoked Salmon Recipes
From sandwiches to scrambled eggs, these tasty recipes put smoked salmon to excellent use.
The wispy texture and distinct taste of smoked salmon make it the oh-so-delicious star of any recipe in which it appears. Be sure to look for salmon that's labeled "wild Alaskan." That way you can be sure you're getting sustainable seafood.
Put this fish to simple and elegant use with this recipe for Smoked Salmon with Tangy Horseradish Sauce.
Although smoked Irish salmon is traditional, any smoked salmon will work in this dish.
This salad is all about crunch, with toasted walnuts, crisp apple, and celery. Look for wheat berries in the grain or bulk section of your supermarket. Save your celery leaves for a beautiful and delicious garnish.
These savory pancakes are dressed perfectly with fresh lemon-chive cream and smoked salmon. Breakfast time, or anytime, these are a must try.
This scrumptious low-cal finger food was developed by reader Abigail McMahon who was inspired by Ireland. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." Luckily, this recipe has all three.
Hot smoked salmon, used in place of the bacon often found in traditional chowder recipes, adds heart-healthy fats and protein. Great made ahead, this soup gets better with time.
Use any combination of herbs you like for this easy and tasty starter. We chose the trio of chives, tarragon, and dill, but feel free to use your culinary imagination for this one.
You'll love everything about this sandwich, from the crunchy whole-wheat baguette to the sweet and tangy relish—not to mention the flavorful smoked salmon. You and your family will be raving about this one.
This recipe is perfect for a quick party appetizer. You can make the salmon mixture up to a day in advance. Sprinkle with chopped parsley for a more finished look.
In this dish, smoked salmon is used to create a Spanish tortilla with buttery potatoes, onions, and dill. You can make it the night before and refrigerate. Serve at room temperature the next day.
Cotija is a salty aged Mexican cheese that works perfectly with the hot smoked salmon in this quesadilla. Shredded Monterey Jack helps hold the quesadillas together.