61.   If you serve smoked salmon warm, heat it in milk to leach out the salt while keeping the smoky cured flavor.

62.   In a medium bowl, combine capellini, smoked salmon, tomatoes, shallots, chives, tobiko caviar and vinaigrette.

63.   In the Northwest, boasts about smoked salmon are common.

64.   Instead of smoked salmon, I used a leftover hunk of fresh salmon that had been cooked in our covered barbecue the night before.

65.   Indulge yourself and your guests in a few luxuries such as smoked salmon, caviar, foie gras, prosciutto or jamon, pates, really interesting salamis.

66.   Instead of a plated appetizer of smoked salmon, for example, fold a few ounces into a fluffy mousse and use it to fill tiny new potatoes.

67.   It consists of smoked salmon, Vidalia onion, cucumber and cream cheese on a plain bagel.

68.   Lay smoked salmon and basil over, and mix gently so fish does not break up.

69.   Lay the slices of smoked salmon on a work surface.

70.   Lankard brought smoked salmon from one of the commercial processors in Cordova to entice the small audience.