Product Description

Now widely available smoked salmon is no longer just an occasional treat. The 60 recipes in Smoked Salmon take this tasty delicacy beyond the ordinary and prove how versatile this fish can be. Try it sliced in Napoleons and served with chive crème fraiche and Sevruga caviar, or tossed with fettucini and a fennel-aquavit sauce and teamed with a colourful seviche of red and yellow tomatoes and lime vinaigrette. The recipes are sophisticated enough to serve to guests but easy to prepare. Advice on smoking salmon, a source list for unusual ingredients and fabulous photos that showcase the recipes round out this beautiful package.

Product Details

• Amazon Sales Rank: #1573568 in Books
• Published on: 2003-08-01
• Original language: English
• Binding: Paperback
• 132 pages

From Publishers Weekly
Hansen, owner of Max & Me Catering in Bucks County, Pa., offers his restaurant's signature dish, smoked salmon, among many other recipes in a nicely designed cookbook full of enticing photos and fun retro designs. A chapter on "Canapés and Hors d'Oeuvres" opens with such entries as Smoked Salmon "Roses" on Eli's Raisin-Pecan Bread, and Crostini with Smoked Salmon, Arugula, Mascaropone, and Fried Shallots. Hansen and food writer Goldenson then move on from first courses (Smoked Salmon and Spoonbill Caviar with Shaved Fennel and Herbs) to breakfast basics, such as Scrambled Eggs with Lox and Onions, and Smoked Salmon Frittata with Potatoes, Onions, and Chervil. Rounding out the book are great ideas for lunch: Smoked Salmon Croque-Monsieur, for example, and Whole-Grain Wheat Bread with Smoked Salmon, Hummus, Avocado, Tomato, and Sprouts. The authors' recipes are accessible, their tone is friendly, and they include all the steps necessary to prepare and serve salmon, from smoking to slicing.
Copyright 2003 Reed Business Information, Inc.

From Booklist
Just about everyone relishes the luxurious taste and texture of fine smoked salmon, but few know how to use smoked salmon beyond its conventional role topping a bagel. Max Hansen and Suzanne Goldenson reveal the food's versatility in Smoked Salmon. Starting with instructions on smoking one's own fish, Hansen and Goldenson go on to show how any sort of smoked salmon can be turned into dozens of other dishes. It adds a special smokiness to quesadillas, makes a great topping for pasta, and serves as an unctuous filling for ravioli. It also pairs well with eggs, most notably in a savory bread pudding. Smoked salmon ably substitutes for bacon in a variety of sandwiches and salads. Color photographs add eye appeal to the text. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author
Restaurateur Max Hansen has cooked for rock stars and presidents. He lives in Pennsylvania. Suzanne Goldenson is the author of Home Cooking for a Healthy Baby and Toddler. Sang An's work has appeared in Martha Stewart Living, O and Gourmet.