Coast Cooking

Smoked salmon served this way is great for fish Fridays in Lent

Smoked salmon capers and red onion are a classic combination.
Smoked salmon capers and red onion are a classic combination. Special to the Sun Herald

This week, I’m blogging about meatless recipes for Lent.

Going meatless is a healthy and delicious option everyone should consider from time to time.

Smoked salmon is readily available these days but the quality varies.

The best is wild caught, cold smoked Scottish salmon, but good quality smoked salmon can be found in Alaska and from several other countries.

The classic combination is English muffins or a Bagel (as in lox and bagels) or a flat bread topped with smoked salmon, cream cheese, capers, red onion, lemon zest and juice, salt and pepper.

You can use hot smoked salmon, the flavor and texture is different, but still delicious. Try this combination with a dry Riesling.

If you are overly ambitious you can smoke your own salmon. Hot smoked can be done on any grill, but cold smoked will require a smoke with a thermostat.

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