Question on serving smoked salmon

[Anonymous]

Happy Saturday DCUM. I ma having a small brunch tomorrow and serving quiche to a mix of meat eaters and pescatarians. I plan to keep the quiche simple— sautéed leeks and Gruyère— and then serve some crumbled bacon and smoked salmon as “toppings” folks can spoon on. I was planning to dice up the salmon to make it similar to the bacon crumbles. Does that make sense? Ok to serve it cold or should I warm it? I don’t normally eat it, hence my uncertainty. Also, note that I am not serving bagels or other bread (aside from sweet scones) so no one will be make a sandwich with it. Thanks.

[Anonymous]

No, you don't warm smoked salmon.

[Anonymous]

Are you buying a hot smoked salmon fillet (that has the texture of cooked salmon) or lox-style slices? I wouldn’t dice the latter, even as a topping for quiche. It already comes in thin slices, so I’d just put it out on a platter next to the bacon. People can eat it plain or as a side/topping to the quiche. If it’s lox, don’t warm it - it’s meant to be served cold.

[Anonymous]

Anonymous wrote:Are you buying a hot smoked salmon fillet (that has the texture of cooked salmon) or lox-style slices? I wouldn’t dice the latter, even as a topping for quiche. It already comes in thin slices, so I’d just put it out on a platter next to the bacon. People can eat it plain or as a side/topping to the quiche. If it’s lox, don’t warm it - it’s meant to be served cold.

+1
People who like smoked salmon will find a way to incorporate it themselves. Buy twice as much as you think.

[Anonymous]

No, yuck.

As an aside, I’ve never heard of putting toppings on quiche. I would have whole slices of bacon, slices of smoked salmon (cold or plated a short while before time to eat), on the side.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Are you buying a hot smoked salmon fillet (that has the texture of cooked salmon) or lox-style slices? I wouldn’t dice the latter, even as a topping for quiche. It already comes in thin slices, so I’d just put it out on a platter next to the bacon. People can eat it plain or as a side/topping to the quiche. If it’s lox, don’t warm it - it’s meant to be served cold.

+1
People who like smoked salmon will find a way to incorporate it themselves. Buy twice as much as you think.

Agree with this.

Do you have a recipe for the quiche? That sounds amazing.

[Anonymous]

I grew up in Scotland, home of smoked salmon. That would be heretical, OP!

Smoked salmon is eaten cold, in slices. Serve with lots of quartered lemons or limes (I prefer limes). I would have proposed toast to go with it, but since you have quiche, maybe that's enough crusty carbs. Unless someone doesn't like quiche, and then you can propose toast for them? No blinis or bagels. Really, there's nothing better than high-quality European butter on toast with lemon-spritzed smoked salmon. The quiche also sounds delicious, as long as you're not one of those people who insist on having a soft and mushy crust. Keep your bacon

[Anonymous]

Cold smoked salmon
No quiche toppings

[Anonymous]

Its bot a quiche topping. Serve in slices or roll up the slices for easier forking and people will eat it a as a side to the quiche. Same with the bacon

[Anonymous]

Anonymous wrote:I grew up in Scotland, home of smoked salmon. That would be heretical, OP!

Smoked salmon is eaten cold, in slices. Serve with lots of quartered lemons or limes (I prefer limes). I would have proposed toast to go with it, but since you have quiche, maybe that's enough crusty carbs. Unless someone doesn't like quiche, and then you can propose toast for them? No blinis or bagels. Really, there's nothing better than high-quality European butter on toast with lemon-spritzed smoked salmon. The quiche also sounds delicious, as long as you're not one of those people who insist on having a soft and mushy crust. Keep your bacon

this
love lime on salmon!

i sometimes use melba toast when i dont make baguette toasts

[Anonymous]

The only topping for quiche is ketchup. Samon should be served slices and it needs something to sit upon. Like toasted bread and cream cheese

[Anonymous]

Anonymous wrote:The only topping for quiche is ketchup. Samon should be served slices and it needs something to sit upon. Like toasted bread and cream cheese

What ? No! Ketchup on quiche is not a thing. Nothing need to go on top of a quiche. Salmon on the side is great. But actual slices. Crumbles bacon is weird too. Green salad goes well with quiche.

[Anonymous]

Anonymous wrote:The only topping for quiche is ketchup. Samon should be served slices and it needs something to sit upon. Like toasted bread and cream cheese

Ketchup on quiche? Cream cheese with salmon?

I hope you're joking, PP. This is the epitome of low-class pairings. Sorry to appear snobby, but no. You don't do those things, not in public with other people. Eat that by yourself at home.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The only topping for quiche is ketchup. Samon should be served slices and it needs something to sit upon. Like toasted bread and cream cheese

Ketchup on quiche? Cream cheese with salmon?

I hope you're joking, PP. This is the epitome of low-class pairings. Sorry to appear snobby, but no. You don't do those things, not in public with other people. Eat that by yourself at home.

Have you ever had a bagel in New York? it goes together.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The only topping for quiche is ketchup. Samon should be served slices and it needs something to sit upon. Like toasted bread and cream cheese

Ketchup on quiche? Cream cheese with salmon?

I hope you're joking, PP. This is the epitome of low-class pairings. Sorry to appear snobby, but no. You don't do those things, not in public with other people. Eat that by yourself at home.

Have you ever had a bagel in New York? it goes together.

+1. A fresh bagel with lox and cream cheese is one of my most favorite foods ever.