As a way to help us prepare and get more excited about our Alaskan cruise in a few months, we picked up some smoked salmon. Anyway, it’s been fun discovering new recipes and experimenting with different ways to try it.

The traditional Bagels and Lox:

Added to scrambled eggs:
In a pasta dish: Saute a bit of onions, garlic, chopped tomatoes and spinach in olive oil. Stir in cream cheese, smoked salmon and cooked pasta. Garnish with Parmesan cheese when serving.

Smoked Salmon Pizza: Spread cream cheese on a pre-baked pizza crust. Top with garlic powder and smoked salmon. Bake for a few minutes, then top with chopped chives and capers before serving.

Smoked Salmon Dip: Combine 8 ounces cream cheese, 1/4 cup cream, 1 green onion, thinly sliced, 2 teaspoons lemon juice, 1 dash Tabasco, 4 ounces smoked salmon, and 1 avocado, mashed. Serve with cucumber, celery or crackers.
The dip also made a great filling for an omelet.
To my recollection, this is the first time I’ve had smoked salmon, and I wasn’t quite sure what to expect. If anything, I thought it might be like jerky. However, it was quite moist and I liked it. Wayne even said it’s the best he’d ever had. So, that’s pretty good. For the record, the packaging was pretty deceptive. I figured the piece of fish inside would be as big as the package, but it was about half the size of the box. At least, next time I’ll know what to expect!