Five fantastic ways with smoked salmon you’ve never tried - The Jewish Chronicle

Smoked salmon and cream cheese. Made for each other and perfect partners for your bagel — whether you prefer a regular London beigel or the more recent interloper, the New York style of bake.

But don’t save the salmon for your favourite bready roll. There are so many other delicious ways to eat it:

1. On a flatbread:
Joanna Nissim’s gorgeous-looking smoked salmon and beetroot flatbread pizza is heavenly topped with shards of salmon, slices of earthy beetroot and pools of lactic crème fraiche and a scattering of fragrant dill. Either make your own — as per Jo’s recipe, pick up a Persian barbari bread from a continental supermarket or buy ready-to-bake naan breads. It will all be gone in minutes.

[Missing Credit]

2. In a salad:
I often mix slivers of salmon into a salad for some extra protein, but if you feel like getting fancy, Denise Phillips’s smoked salmon Nicoise is a brilliant idea. The French favourite is full of Mediterranean punch from capers, anchovies and olives plus mild and creamy-tasting new potatoes and green beans plus crunchy baguette croutons — all working perfectly with the smooth salmon. And it looks stunning.

Topics:

Smoked Salmon

Salmon recipe