General Discussion

Why cook with smoked salmon?

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Why cook with smoked salmon?

Granita | Jan 12, 2004 03:06 PM

I've tried several recipes where smoked salmon was called for - quiches, stratas, lasagnas and such. However, after cooking/baking, smoked salmon no longer has the taste, texture or look of smoked salmon - it turns into cooked, salty salmon. Why spend so much money on smoked salmon, then? (Yes, I do try to find packages of end scraps to save money if I need smoked salmon for cooking.)

Am I missing some subtlety of cooked smoked salmon? Or, can I substitute regular salmon? (In which case, do I cook it briefly first before breaking into small pieces?)

Thanks for your insight!

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