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Smoked Salmon

Appears in

#41The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About
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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