Our Smoked Salmon
Smoked salmon is as old as fire. Long before the Europeans arrived on our shores, Native Americans planked fresh-caught salmon on boards before campfires. For Max, smoked salmon was love at first bite. His first smoker was a Frigidaire rescued from the side of the road and retro-fitted into a cold smoker by attaching a smoke box. Nowadays, he uses a state-of-the-art stainless steel Afos smoker that smokes 50 sides of salmon at a time.
Max has managed to reel in the rest of us by creating his own mouth-watering version of this classic foodie staple, Max & Me Smoked Salmon. It is sold at his gourmet grocery Max Hansen Carversville Grocery, as well as other select gourmet food stores around the country and is on the menu at “Agricola” in Princeton, New Jersey.
Max’s best-selling cookbook Smoked Salmon, Delicious Innovative Recipes (Chronicle Books, 2003) offers 60 ways to enjoy the incomparable flavor of this year-round party staple (Available on Amazon and Barnes & Noble). The book includes a whole chapter on “Canapés and Hors d’Oeuvres” with such entries as easy to make Smoked Salmon “Roses” on Eli’s Raisin-Pecan Bread, and Crostini with Smoked Salmon, Arugula, Mascaropone, and Fried Shallots. Max then moves on from first courses (Smoked Salmon and Spoonbill Caviar with Shaved Fennel and Herbs) to breakfast basics, such as Scrambled Eggs with Lox and Onions, and Smoked Salmon Frittata with Potatoes, Onions, and Chervil. Rounding out the book are great ideas for lunch: Smoked Salmon Croque-Monsieur, for example, and Whole-Grain Wheat Bread with Smoked Salmon, Hummus, Avocado, Tomato, and Sprouts.