Salmon caesar salad. Can never get enough of that stuff.
Also like it on a bagel with cream cheese
Smoked salmon (or whitefish) omelette with hollandaise sauce (I add asparagus, mushrooms and a tad of cream cheese too. Yum!)

OMG I have been there! You lucky dog! There's only one way to eat smoked fish, IMHO, and that's on a good, fresh, chewy bagel (toasted or not, your choice) with a schmear of cream cheese (neufatchel if you must). Optional add ons include sliced garden fresh or farm fresh tomato (don't bother with anything else), lettuce, onion, capers.

Do not bother with the stale, pouffy things that pass off for bagels in some quarters. If you can't get good bagels, then on good sourdough or other chewy fresh bread.

Now you've gone and done it Mary. It's worse than reading a cooking novel around here. I was on my way out the door to go to lunch, and now I have to stop at the deli and pick up some bagels and whitefish salad, lol! I usually try and stay away from the stuff, due to the cost. No way will what I get compare to the fresh stuff you can get on the Lakeshore.

I like smoked fish in soups, especially chowders and bisques. I make a clam chowder with chunks of smoked salmon in it.

I like smoked fish with pasta. I've done smoked whitefish, lots of fennel leaf and a good dollop of mascarpone (although cream cheese would work) over fettucine.

I, too, do eggs with smoked fish and a tablespoon of sour cream. Smoked fish quiche and frittatas.

Smoked fish makes great pizza.

You can make neat little meatballs with any kind of smoked fish.

I like smoke fish in pita bread with little diced tomato and finely chopped green onion and an olive oil vinaigrette.

And mousses and terrines/pates.

Joe

I just saved this recipe for Smoked Salmon & Cream Cheese Crepes. I haven't tried it yet, but it sure sounds good!
I "think" it came from Recipezaar...(oops, forgot to save the source).

Deanna

For the Crepes:
1. Whisk together the flour, sugar and salt in a medium-sized bowl.
2. Make a well in the center of the mixture and pour in the milk. Whisk the milk into the flour mixture until the batter is smooth and well blended.
3. Whisk in the eggs until blended.
4. Strain the batter through a sieve into another medium-sized bowl. Cover with plastic wrap and refrigerate for at least 2 hours to give the batter time to rest.
5. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly brush the pan with olive oil.
6. Ladle about 1/4 cup of the batter into the skillet and tilt the pan in all directions to evenly coat the bottom.
7. Cook the crepes for about 30 seconds or until the bottom is lightly brown. Loosen the edges with a spatula and flip the crepe over.
8. Cook the underside for 10 to 15 seconds or until it is set, dry and browned in spots.
9. Slide the crepe onto a flat plate and cover with a piece of wax paper.

10. Repeat with the remaining batter, brushing the pan with more butter as needed, and stacking the crepes between wax paper. The crepes may be made up to 3 days ahead. Cover with plastic wrap and refrigerate. Bring to room temperatrue before using.
    For the filling:
    1. Put the cream cheese in a small bowl with 2 teaspoons of the lemon juice. Mix well and season with salt and pepper.
    2. Using a 3-inch round cookie cutter , stamp out 4 rounds of the smoked salmon and 5 rounds of crepes.
    3. Place 1 crepe on a work surface and top with a salmon round. Spread about 1 tablespoon of the cream cheese over the salmon.
    4. Continue the layering, ending with a plain crepe on top.
    5. Cut the stack of salmon crepes into 6 wedges and serve.
    Serving Size: 1 crepe wedge
    Number of Servings: 6
    Per Serving
    Â Calorie 105
    Â Carbohydrate 9 g
    Â Fat 4 g
    Â Fiber 0 g
    Â Protein 8 g
    Â Saturated Fat 1 g
    Â Sodium 246 mg