Smoked Salmon is always a winner in my point of view, not because I do love it but also because it is easy for me to eat and to, in per say, swallow. Not to mention that it is a great source of protein and omega 3. Fish in general are easy to eat because they do flake or like Smoked Salmon full of nutritious value to one's body.

If you think in terms of Menu or including Smoked Salmon to one part of your Menu for a particular dish you can do so. As I mentioned in the Salmon page, Smoked Salmon can make various Canapés therefore is perfect for parties, coctails ones, celebrations and the Festive season.

Of course with little decoration but Dill and sliced Lemon, you can serve Smoked Salmon upon a large oval platter as a Starter. It is delicate enough to bypass scrutiny. However make sure you have a basket of triangular Melba Toasts for your Guests to serve next to your platter. Place a little ramequin with Dill Mustard for everyone to help themselves to and a little jug of whiskey in the middle of the table if everyone wants a bit of Scottish Whiskey to render their Scottish Smoked Salmon even more Scottish. But at least they have the liberty to help themselves that way and they can abstain depending to their preferences.

The Gael. Military Tattoo 2008 Edinburgh 

Another Starter which always gets the thumbs up is making a Paté with Smoked Salmon: equal amount of Smoked Salmon, Cream cheese, blitz together until smooth, then flavour with a little Dill or Chives, Some cracked Pink Pepercorn as seasoning. Serve the Salmon Paté within warmed up Vol au Vent which are little Puff Pastry Containers as per say that are so useful and dainty to serve semi-liquid content. I serve them on a bed of Rocket Leaves and Watercress ones, who had just a drizzle of vinaigrette made with Dill Mustard. Two Vol au Vent per plate and in front of them goes Smoked Salmon which you twirl to make it looks like a flower. It is a pretty plate if ever so Retro (Seventies, Eighties).

Vol Au Vent. Those puff Pastry Cases are ever so useful.

A Fish Course or a copious Supper is a filled Pancake with a little Spinach, and micro leaves Watercress. Of course the star of the show is Smoked Salmon accompanied by a little Creamed Horseradish, Salmon Roe and a luscious poached Duck Egg. It is a very decadent dish but a crowd pleaser.

Creamed Horseradish, Shop bought or Home Made goes very well with Smoked Salmon. It gives a welcomed peppery warmth to the almost buttery texture of the Smoked Salmon. 

As for a Main Course Smoked Salmon can be included to so many that the list is litteraly long. Think of a Dry Sherry Risotto with Smoked Salmon, Scallops, finely Chopped Shallots, Petit Pois, and Dill... A little seasoning to finish the Risotto and you could sing that you were in Heaven.

Another comforting dish with Smoked Salmon included is the humble Frittata. You can elevate it by using Rich Duck Eggs as a base, Chopped Shallots, Diced Courgettes, shredded Wild Garlic leaves. Then include your Smoked Salmon cut into strips which you can curl as you place them within your Frittata which is going to set soon. As a splash of indulgence, you can either drop a little Quail Eggs in each curls of Smoked Salmon or instead put some Salmon Roe within them.

 Small and dainty Quail Eggs do cook fast and can be a lovely addition to a Frittata.

Then of course, as a matter of Main Course, you can consider using Smoked Salmon within a Pasta Dish. A Pasta Bake for example which is classified as comfort food could do with a little TLC from Smoked Salmon cut into pieces within it before going into the oven. The Pasta shape you will use is all yours to decide, I tend to go for Rigattoni or Fusilli for that one. You can make it unctious and almost velvety by whisking a mix of Mascarpone Cheese and a little Creamed Horseradish. Add your Veg to the dish once the Pasta are cooked and placed onto the Deep Baking Dish, with your Salmon. A suggestion of Veg is simply Spring Onions and Asparagus. Little nuggets to add to the Pasta Bake can be Capers to add a little saltiness. 

Finally Smoked Salmon should not be forgotten as a smooth ingredient to wrap something like a Terrine or anything which can match or pair with its taste.