Smoked Salmon

Appears in

Published 1982

Smoked salmon should be sliced paper-thin, on the diagonal, as close to serving time as possible. We like to serve it as simply as we can.

Remove the salmon from the refrigerator 30 minutes before serving.
A squirt of fresh lemon juice is delicious; offer generous lemon wedges.
Pass a peppermill; fresh black pepper is a must.
Danish pumpernickel is a natural accompaniment.
Other embellishments include a dab of caviar, a dollop of sour cream, or a sprinkling of chopped fresh dill.
Champagne or chilled vodka, neat, are the approved libations.

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