d4v3 wrote:My family (who are from BC) has been smoking Salmon for generations. As I said above, smoked Salmon is delicious in scrambled eggs, on top of salads and in pasta. It is especially delicious in quiche and Rissotto. I often just make a sandwich spread with salmon, mayo, chopped onions and celery. It does freeze pretty well, if you have leftovers. A hint for the vacuum packed stuff: let it sit on a plate at room temp for a while and keep spooning the juices left in the package over the filet until they are absorbed.

I have to say I take offense to the implication that hot-smoked salmon is somehow inferior to the cold-smoked stuff and needs to be "covered up". Hot smoking is the way Indians have preserved Pacific Coast Salmon for centuries. I am partial, but I think Pacific Salmon is far superior to its Atlantic cousins. Certainly the wild salmon is. It is just two different cultures and two different methods of preserving it. Not to say there is not some inferior farm-raised fish that is covered up by hot-smoking, but there is some really crappy Lox out there also (at absolutely ridiculous prices). My Russian grandparents smoked fish as does my uncle, and nothing beats freshly caught and smoked wild Pacific Salmon. My uncle will smoke his Salmon right on the river banks using found alder wood and a cardboard box as a smoker. When he gets back home, he then cans it in Mason Jars in its own juices. It is absolutely delicious. Interestingly, I prefer Sockeye and Coho to the more expensive King Salmon. Anyhow, if anybody has some hot-smoked Pacific Coast Salmon they want to dispose of, I would be happy to take it off their hands.