| Author |
Message |
    
Dave Ross
Supporter
Username: Dave
Post Number: 6066
Registered: 4-1998
| | Posted on Wednesday, January 7, 2004 - 12:15 pm: |     |
Just received a large smoked salmon filet. Anyone have serving suggestions or a good wine to match with it? |
mayhewdrive
Citizen
Username: Mayhewdrive
Post Number: 664
Registered: 5-2001
| | Posted on Wednesday, January 7, 2004 - 12:48 pm: | |
On a bagel with cream cheese, of course!  |
Hank Zona
Citizen
Username: Hankzona
Post Number: 913
Registered: 3-2002
| | Posted on Wednesday, January 7, 2004 - 12:50 pm: | |
I always like pinot noir with salmon...and the smoky nature of some pinots would work well with smoked salmon. Also consider a good sturdy pinot gris (not the lighter styled pinot grigios), a dry chilled sherry (Manzanilla maybe) or a sparkling wine. |
shh
Citizen
Username: Shh
Post Number: 842
Registered: 5-2001
| | Posted on Wednesday, January 7, 2004 - 12:58 pm: | |
A dish I make using smoked salmon:
Farfalle pasta in a light cream sauce with asparagus and smoked salmon.
Cook pasta and steam asparagus (or just add it to the pasta water for a minute or so until tender/crisp).
Make the cream sauce: saute finely diced red onion or shallot in butter until soft, add cream, salt, pepper, nutmeg if you like, let simmer until it thickens a bit. You might choose to add some diced tomato for color. Just before serving, put in cut pieces of smoked salmon. Serve w/ grated cheese or crushed red pepper if you like. It's really good (as long as you're not lactose intolerant!). |
Dave Ross
Supporter
Username: Dave
Post Number: 6073
Registered: 4-1998
| | Posted on Wednesday, January 7, 2004 - 1:14 pm: | |
Hank, that makes sense. Thanks.
Shh, I may have to drop my low carb diet for a day! Thanks.
Mayhew, that's my default mode of consuming it. |
Hank Zona
Citizen
Username: Hankzona
Post Number: 914
Registered: 3-2002
| | Posted on Wednesday, January 7, 2004 - 1:23 pm: | |
And Shh will come over and help pour the wine (into her glass). |
shh
Citizen
Username: Shh
Post Number: 843
Registered: 5-2001
| | Posted on Wednesday, January 7, 2004 - 1:32 pm: | |
Hey, I have my assistant do that!
 |
shh
Citizen
Username: Shh
Post Number: 844
Registered: 5-2001
| | Posted on Wednesday, January 7, 2004 - 1:36 pm: | |
Oh, and Dave, this recipe is so high fat it cancels out the carbs, so eat up...works for me! |
Crazyguggenheim
Citizen
Username: Crazyguggenheim
Post Number: 490
Registered: 2-2002
| | Posted on Wednesday, January 7, 2004 - 1:56 pm: | |
Call me crazy, but if I got a large smoked salmon filet, I would just tuck it into my overcoat and walk around New York streets, maybe take some subway rides, and as I got hungry I would just be able to nibble bits of the salmon right from my coat. It might even give me enough energy to skate at Rock Center - could have the place to myself if ya know what I mean;)
Call me crazy |
Soda
Citizen
Username: Soda
Post Number: 1170
Registered: 5-2001
| | Posted on Wednesday, January 7, 2004 - 4:26 pm: | |
Wearing a Santa Suit? |
Crazyguggenheim
Citizen
Username: Crazyguggenheim
Post Number: 491
Registered: 2-2002
| | Posted on Wednesday, January 7, 2004 - 4:52 pm: | |
Good idea
Call me crazy |
patty
Citizen
Username: Patty
Post Number: 399
Registered: 5-2001
| | Posted on Wednesday, January 7, 2004 - 6:12 pm: | |
God am I jealous. Thanks for the visual, Dave. 
I also love it cold on a bed of arugula drizzled with olive oil, with a few shakes of pepper and shavings of a good Parmesan cheese.
Ok, capers if you have them.
Ok, also a mayo/dijon mustard cream dollop.
A poor man's Carpaccio appetizer, I guess. Without the cow. |
ML1
Citizen
Username: Ml1
Post Number: 1453
Registered: 5-2002
| | Posted on Wednesday, January 7, 2004 - 6:27 pm: | |
was recently a guest at a brunch where the host made eggs benedict with smoked salmon, poached egg, hollandaise sauce, and a big sprig of fresh dill.
mmmmm.... |
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