Smoked Salmon from the U.P.

Just returned from the prettiest place I have ever seen in my life. (Northern Michigan)

We brought back smoked salmon and apples.
The salmon was being smoked by the roadside not far after the Mackinac Bridge.
The apples from a local apple orchard south of the bridge...honey crisp apples drew out the masses to this roadside attraction.
I was kicking myself all the way home that I did not buy more of both to bring home.

I know what to do with the apples. The salmon is another question.
It's not lox...it's fresh salmon..with flakes, slightly salty and a heavy smoky taste and very rich.

The lady behind the counter said they just eat it on crackers.
Good, but I only have a week's shelf life on this thing.

Idea? D.H. is lactose intolerant. Otherwise we would be eating bagels, cream cheese and salmon all week long.

Hope all is well with everyone.

Warm regards,
Sarita

Maybe some of the nice people at Uptown Cafe or Lynn's can chime in here but I seem to remember eating some fine omelets at both restaurants that featured smoked salmon. Both were fantastic.

It IS beautiful up there! what are you going to do with the apples? i just bought some the other day here, they are really a very good apple.

The salmon was being smoked by the roadside not far after the Mackinac Bridge.

Pretty bold.

Blue dog bread, goat cheese (for you), smoked salmon, tomato/olive/caper/basil salad, brushetta.

Sarita,

We've been doing our own salmon smoking this year. Here are some of how we use it:

We love it plain ( gently warmed) as a main course

Make Salmon Caesar salads. Same as you would a Caeasr salad, but add a fillet of warm or room-temp salmon in the middle of the salad. It also works well in salad with balsamic vinaigrette.

Add it to pasta dishes in flaked chunks. My favorite is to add it to Penne w/Alfredo sauce. Is there such a thing as a good non-dairy alfredo sauce?It'd also be good in a pasta dish with garlic/olive oil base with sundried or cherry tomatoes, olives and pinenuts.

Deb

1/2 c. white wine (sauvignon blanc works well)
Qt diced tomatoes, drain off half the juice
3 T capers
dill
basil
garlic, 2 cloves minced
salmon (1/2 of side)
linguine

Saute salmon and garlic in olive oil, add in tomatoes, capers, dill, basil and wine. Simmer on low 10 minutes. Server over pasta, sprinkle with parmesean if wanted.
I never measured out the herbs, but used a pretty good amount, probably 2tsp of each dried.

Gosh...with all of these suggestions I wish I bought a whole fish to share with everyone.
Ironically...I splurged on B.D. bread today so tomorrow I'll do the smear with goat cheese and
tomato/olive/caper/basil salad, brushetta...but the egg omelette idea sounds fine too.

Caesar salad sound divine as well. With croutons made from leftover B.D. bread.

Decisions...decisions.

Unwrapped it today just to take a closer look...decided to give a sample to the cats we abandoned while on vacation. (the smell is just heavenly)
The cats started purring immediately.

Happy weekend all. Thanks again for the tips!
Next time...a much bigger cooler will be brought.

Best,
Sarita