Smoked Fish

Because of its firm texture and full flavor, smoked fish makes an excellent salad ingredient. Thin strips of smoked salmon, or pieces of smoked trout, eel, or sable, give a savory accent to mixtures of vegetables or starchy ingredients with understated flavor, such as potatoes and pasta. Cubes of smoked fish also balance the flavor of spicy mixtures containing chiles and cilantro. (Strips or cubes of smoked fish are great in a spicy gazpacho, ceviche, or guacamole.) Slices of smoked fish can also take a starring role and be spread, in thin slices, on large plates. Delicate sauces, such as vinaigrette or mayonnaise flavored with nut oil and truffle juice or wild-mushroom soaking liquid, can be served on the side. Smoked salmon requires no sauce, but crème fraîche isn’t bad, especially if you’re serving it with blinis, but this takes us into another realm. Or the sauce can be brushed over thin slices of the fish.