23 Creative Ways to Use the Smoked & Cured Fish Sitting in Your Fridge
All that smoked salmon sitting in your fridge? There's more to it than slapping on a piece of toast for breakfast (though we do love that too). Here's inspiration for the smokiest fish in your life.
Peden + Munk
We're always on the lookout for ways to put the smoked and cured fish in our fridge—salmon, char, whitefish, trout, herring—to good use. There's gotta be more than lox and schmear and avocado toast, right (not that we're complaining)? Whether you're dealing with leftover whitefish, finding a way to use smoked oysters and swordfish, or branching out beyond toast, we've got options. Twenty-three, in fact.
GENTL AND HYERS (C)20131/23Smoked Salmon Smørrebrød
"You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine. Simply slather a creamy spread like butter or sour cream on dense rye bread. Go for classic combos like roast beef and crisp onions, or smoked salmon and scallions.