Q&A for How to Serve Smoked Salmon

Smoked salmon has a strong flavor and is best served as an appetizer, not a main course. However, if you did want to make a main course, try a nice smoked salmon quiche. You could also make a smoked salmon mousse, or serve the smoked salmon sliced thin and wrapped around a steak. It goes great in scrambled eggs (add some dill or chives), or pancakes topped with sour cream, smoked salmon and chives.

You could; however, smoked salmon is most commonly enjoyed served naked and chilled. Try pairing it with crackers or a bagel, capers, red onions, and cream cheese. Ram (non-smoked) salmon can be browned in oil and served -- just make sure the salmon is cooked pink throughout with no red to assure it's fully up to temperature.

Most smoked salmon is cold-smoked, and therefore should be served cold. You can take slices and heat them in the microwave or in a fry pan.

Party packs are presided on a round platter, ready for guests to create their own hors d'oeuvres. If you put out the platter, have a small form nearby for them to lift the slices. Crackers or crostini, brie, cream cheese, sour cream, capers, chopped chives and dill are standard accompaniments. But like caviar, you can also offer some chopped cooked eggs.

Go by the amount that will fit on a standard sized crostini, about 2" by 3". Count on at least 3 servings per person, perhaps 1 - 2 ounces.

It doesn't need cooking, and there are so many ways to serve it. Try it on a bagel with cream cheese and chives, or scrambled in eggs with some onions and dill.

Kept sealed in an airtight Ziplock bag, it could keep for up to a month. Because most smoked salmon is brined, this acts as a preservative, so it could last even longer.

You can buy gluten free crackers, baguette, even gluten free bagels. There are many varieties. Look for breads and bagels in your grocer’s freezer.