The French Laundry's Thomas Keller calls Max Hansen's smoked salmon "arguably the finest smoked salmon produced in America." Now Hansen brings us his 60 favorite ways to enjoy its incomparable flavor. Each succulent dish highlights the versatility of this irresistible, easy-to-find delicacy, whether it's featured in a soup, salad, sandwich, or main course. For elegant parties, the Smoked Salmon Deviled Eggs with fresh dill make a fantastic starter. Creative dinner ideas include Smoked Salmon Ravioli and Roasted Smoked Salmon on a Bed of French Lentils, drizzled with Bacon-Horseradish Butter Sauce. With gorgeous photographs, instructions for smoking salmon at home, and useful tips such as how to make beautiful salmon "rose" garnishes, this is the ultimate guide to life in the pink.
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Max Hansen owns Max & Me Catering in Bucks County, Pennsylvania, where his signature product is his smoked salmon.
Suzanne Goldenson is a Princeton-based food writer and restaurant critic, as well as the author of numerous books on food and wine.
Sang An is a New York based photographer specializing in still life, interiors, and food.
Smoked Salmon by Max Hansen
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