Okay so it's not a staple on a Frugal diet, but there's plenty of reasonably priced Smoked Salmon in the shops, and a little goes a long way. Kept in its original packaging it will keep for a couple more days once opened
If you are having a family gathering it makes an easy starter and as there's plenty in a pack, and so you may well have need of some great ideas to use up those leftovers, so let me give you some of my favourites.
Whisk together 4 eggs with 2 tbsp of creme Fraiche or left over double cream. In a large frying pan melt a knob of butter until foaming and then turn the heat to low and add the eggs, swirling to cover the pan, and then pulling the edges to the middle a couple of times, and then leave to set.
When almost set top with some torn up smoked salmon and fold in half before serving.
Boxing Day Sandwich Filler
Mash 4 Hard boiled eggs in a bowl with plenty of freshly ground black pepper and 1 tbsp of Mayonnaise.
Stir through about 200g of chopped smoked salmon and then chill until required.
Quick Pasta Sauce
Cook 400g of spaghetti, according to the pack instructions. Meanwhile beat 2 egg yolks with 140ml of cream and 25g of grated cheese and 1tbsp of finely chopped onion/chives/spring onion. Season.
Drain the Pasta and return to the pan adding the cream mixture and about four slices of smoked salmon, roughly chopped. Toss the pasta and sauce together and serve.
Make a break from the traditional Boxing Day Sandwich by making some simple wraps.
Finely slice a large carrot and blanch for two minutes in a mix of 6 tbs of Rice wine Vinegar and 2tbsp Sugar.
Cut half a cucumber into matchsticks and mix with the Carrot. Cut 4 smoked salmon slices into smaller slices and use with the vegetables to roll up tightly and serve as canapes.
Speedy salmon mousse
In a food processor, blitz a 200g pack of cream cheese with three slices of smoked salmon and a squeeze of lemon juice. Chill before serving with crackers.
Smoked Salmon Burgers
If you have a lot of smoked salmon, around 100g you have enough to make two Salmon Burgers.
Spread out 40g of porridge oats on a baking tray and bake for five minutes in a preheated (220C) oven, until lightly toasted, then blend into crumbs.
In a bowl combine 40g of mashed potato with the 100g chopped smoked salmon, 1tbsp of mayonnaise, 1tbsp of chopped capers and 1tbsp of chopped parsley.
Shape into two cakes, coat with beaten egg and the toasted oats.
Heat a little oil in a non stick pan and fry the fish cakes over a medium heat for three minutes on each side, until golden brown.
Serve in burger buns with lettuce, and a few fries.