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My good friend gave me a sealed bag of hot smoked salmon. Maybe 3 pounds? I tried some on a cream cheese bagel with dill, onion, and thin sliced lemon. It was pretty good stuff.
This is smoked and dried to near jerky density.
I am going to try a cream cheese/sour cream dip. Thought about a pasta carbonara. Any other ideas?

This is a crab dip recipe. But I've made it with smoked salmon a few times and it's good.


Crab artichoke dip
Ingredients

1/4 cup cream cheese, room temp
1/2 cup mayonnaise
3/4 cup (about 4 oz.) crabmeat, well drained
1/4 cup plus 2 Tbl. grated parmesean cheese
3 Tbl. chopped drained marinated artichoke hearts from jar
2 Tbl. sliced green onion
2 Tbl. diced red bell pepper
2 Tbl. diced celery
1 Tbl. finely chopped fresh Italian parsley
1 1/2 tsp. Sherry wine vinegar
1/2 tsp. hot pepper sauce (Tabasco)
Toasted baguette slices for dipping

Preparation

Preheat oven to 400. Beat cream cheese in large bowl with electric mixer until smooth. Add mayonnaise; beat until just blended. Season with salt and pepper. Using rubber spatula, fold in crabmeat, 1/4 cup parmesean, artichoke hearts, green onion, bell pepper, celery, parsley, vinegar and hot pepper sauce. Transfer crab meat mixture to 2-cup souffle dish. Top with remaining 2 Tbl. Parmesean cheese. Bake until crab mixture is warm and cheese melts, about 15 minutes. Transfer to platter. Surround with toasts; serve immediately.

Most of what I make is eaten as is, as a snack. Occasionally crumble it on spaghetti.

I use the same dry rub I use for ribs on salmon, smoke it with Alderwood. I eat it warm as it comes out of the smoker or cold with Ritz crackers. Never made a salmon dip but that should be great too. Sometimes I skip the rub and marinate overnight in Teriyaki and smoke with alderwood.

I used the dip recipe somewhat. It turned out fantastic. I added sour cream, cream cheese and mayo with chopped onion, red bell pepper, chopped salmon. I chopped/blended that up with a hand blender. Then I added more finely chopped onion, bell pepper, salmon, celery seed, lemon zest, and a lot of fresh dill. Folded that stuff in, no baking, and it was a 10/10.
I really like blending in stuff before adding more solid ingredients.

You’ll find that if you make that up either the night or morning before, the smokiness has a chance to work through the cheese etc and gives a really nice flavour.

Flake it and remove the bones. Mix up equal amounts of cream cheese and sour cream, add some diced jalapenos and as much smoked salmon as you like. Spread on a tortilla and roll up and slice into small pieces.

I frequently make 'smoked trout rangoons' with the stocker trout we catch around here. I can't imagine smoked salmon wouldn't be better.

1. softened 8 oz bar of cream cheese, hand mixed smooth
2. 6 green onions chopped fine
3. 2 heaping spoons of minced garlic (and I'll throw in some thai pepper paste for added flavor)
4. couple big shakes of Old Bay
5. 1/2 cup of smoked trout
6. mix that all together
7. spoonful into a rangoon wrapper, moisten edge and seal into triangular form. Or get fancy and form into the star shape....
8. fry for a minute or two on each side until brown.
9. Eating plain is good. A light smear of sweet thai chili sauce doctored up with some more thai pepper paste makes it more gooder...

We do a smoked fish dip

1 package of cream cheese room temp
8 oz sour cream
2 tbsp of lemon juice
1 tbsp chopped horseradish
1 tbsp chopped fresh dill
4-5 oz (or so) smoked fish
Salt and pepper to taste.

Beat cream cheese and sour cream. Add everything else. Let it sit for a day or two. Serve on any vehicle a dip should go on.

I throw it in a cheap box of mac and cheese. Highbrow living at its best.