Smoked salmon

Smoked salmon is an elegant kitchen classic: mild flavour, gentle smoke and a silky texture. A few good extras turn it into a restaurant-worthy starter.

How to use it: on toasted bread or focaccia with Philadelphia and dill; in sandwiches and tramezzini; with scrambled eggs at brunch; thinly sliced over cold pasta or salads; raw with lemon, capers and black pepper.

Tips: take it out of the fridge a few minutes before serving, arrange the slices at the last moment, avoid long cooking (it dries out). A drizzle of EVO oil or a soft cheese cream balances the salt.

Keywords: smoked salmon, Norwegian salmon, smoked salmon starter, smoked salmon sandwich, smoked salmon recipes.