How do you make use of pre-cooked smoked salmon pouches? You make it taste vibrant and fresh by infusing it with lemony herbed dressing in a "nicoise"-style salad. I would, however, suggest trying this with regular canned salmon instead as the smoked flavor was a bit artificial tasting almost like liquid smoke.Fresh buttered seasoned croutons were fashioned from homemade sourdough. A light and lemony Caesar-like dressing was made by zesting half a lemon + juice, 1/4 C parmesan, 1 large clove garlic, a handful of fresh parsley and thyme, fresh pepper, about 5-6 T white wine or vermouth. This was all blended in the food processor until smooth, as light olive oil was drizzled in using the controlling "drizzle-rate" feature of the food processor to achieve a nicely emulsified dressing.
About 4-5 Yukon gold potatoes were slightly pre-cooked in the microwave prior to slicing about 1/8 inch thick, and tossed with balsamic vinegar, a sprig of fresh thyme, 1 clove microplaned garlic, a bit of salt and pepper, and a splash of white wine. The potato slices were grilled until golden and crispy, although oven roasting is certainly an alternate possibility.
The chunked salmon was tossed in the excess vinaigrette from the potatoes. The salmon was assembled in a stack between two layers of potatoes along with sliced grape tomatoes, French green beans, julienned carrots, olives, capers, and sliced hard-boiled eggs--served with a mixed salad tossed with the lemony-"Caesar"-like dressing and homemade croutons!
