Yes, salmon cooked properly in the unilateral style (as noted by HG in a previous post) is delicious. But, salmon really scales the heights to heaven when it is smoked. There are few better things than “Novy” smoked salmon sliced professionally at three old time New York stalwarts: Russ & Daughters; Zabar’s and Murray’s. Thankfully, these sources ship their products nationally. Go online for their treats. HG likes his smoked salmon on a warmed bialy coated with scallion cream cheese. Also good on buttered Jewish rye or pumpernickel (Zabar’s is a good source). Irish and Scotch smoked salmon are very good but denser and smokier than Novy. BSK likes smoked salmon with lots of capers and squeezes of lemon. HG eschews these adornments. BSK fries onions and warms slices of smoked salmon and adds them to lush softly scrambled eggs. A dusting of dill. Accompanied by buttered English Muffins and cups of hot coffee, this is breakfast (or brunch) glory. Gravlax is another salmon delight. Good quality raw filet of salmon is rubbed with a brown sugar, salt and pepper mix. Doused with vodka or gin. Smothered in fresh dill. Placed in the refrigerator under some heavy weights for a day or two. Then sliced thin and served with a mustard/dill sauce. HG first tasted gravlax on the deck of a Fire Island home owned by a very crazy lady and her husband, a skilled cook and bartender. After a long day in the sun and sea, HG ate gravlax and washed it down with icy martinis. Definition of the good life.
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