Some consider it a luxury item, served only on special occasions. Others relegate it to the brunch table, as topping for a bagel. Yet, to me, smoked salmon is far more than fancy finger food. Whether featured in a pasta dish, incorporated into a salad or filling a fajita, it remains a versatile, multi-faceted fish.

Although considered a delicacy, smoked salmon has quite humble beginnings. Born out of necessity, smoking was the means by which medieval Europeans ensured that their bountiful salmon catches would remain edible throughout the year.

To preserve their fish, the anglers would first clean and fillet their salmon. They then sprinkled salt and sugar onto the flesh, stacked the fillets on top of each other and inserted them into an active smokehouse. There the salmon would remain in roughly 75 to 85 degree Fahrenheit temperature until smoked completely.

Unlike the tender, moist products of today, the early European versions had a tough texture reminiscent of jerky. They also possessed a strong, salty tang that differed greatly from the present day’s milder flavor.

While the taste and texture have evolved over the years, what hasn’t changed is its healthfulness. Rich in omega-3 fatty acids, smoked salmon remains a high protein, low calorie food.

Although purists may opt to eat smoked salmon with a dusting of ground pepper and on a cracker, bagel or slice of rye or pumpernickel bread, a wealth of hot and cold recipes exist. Consider an updated croque-monsieur or eggs Benedict where smoked salmon replaces the ham. For breakfast sample a smoked salmon quiche, omelet or frittata or smoked salmon wrap, pasta or polenta at dinner.

Prefer cold dishes? Try a chopped smoked salmon-avocado-tomato-red onion salad, smoked salmon and cucumber tea sandwiches or smoked salmon gazpacho or vichyssoise soup.

SMOKED SALMON-AVOCADO-TOMATO TARTARE
Serves 4 to 6

You can call this either a tartare or chopped salad and serve it as an appetizer, side or first course.

4 tomatoes, seeded and diced
1 cup red onion, cut into thin, ½ to 1-inch long strips
2 avocados, flesh scooped out and cut into cubes
¼ cup fresh parsley, washed, dried and chopped
juice of 1 lemon
1 cup (approximately 6 ounces) smoked salmon, cut into small strips
freshly ground white pepper, to taste

Place the tomatoes, onions, avocados and parsley in a medium-sized bowl and drizzle the lemon juice over top. Add the smoked salmon and a dash of ground white pepper. Stir to combine and taste for seasoning, adding more ground pepper if necessary. Serve immediately or cover with plastic wrap, pressing down on the surface so that no air collects beneath the wrap, and refrigerate for up to 5 hours.