Over-salted smoked salmon. Any recourse?

Make some sort of dip with them to dilute the salt some.

I'd try soaking them and changing the water out every hour or so.

I like the idea of a dip or spread. I make a layered smoked salmon spread with thin slices of smoked salmon. I mix purple onions, caper and fresh dill into softened cream cheese and spread that between the salmon layers. The cream cheese and capers are pretty salty, though.

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smoked salmon

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Like brine and smoked salmon or was this something you're "smoking" for dinner?

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Thanks y'all. I'll try a soak then will experiment with a couple dips.

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I would not add capers as they are pretty salty on their own so you'd be compounding the problem of too much salt.


I chop some of my smoked salmon up and add it along with green onions, parsley and some black pepper to softened Philly Cream Cheese to use as a spread on toasted bagels and that shite is killer.