You could chop em up and make salmon salad (like tuna salad only smoked)! Or how about a salmon bisque!
Smoked Salmon Salad
12 lg. eggs, hard-cooked, shelled & coarsely chopped
2 ribs celery, chopped
1 sm. red onion, minced
3 tbsp. fresh dill, chopped
5 oz. smoked salmon, cut into 1/4 inch, diced
1 c. (or as needed) Hellmann's light mayonnaise
Salt & freshly ground pepper to taste
Place the eggs, celery, onion, dill and salmon in a mixing bowl and toss to combine. Stir in enough mayonnaise to bind the salad, being careful not to make it too wet. Season to taste with salt and pepper. Refrigerate for several hours to allow the flavors to blend.
Brian’s Salmon Bisque
1/4 cup butter
1/3 cup all purpose flour
1 quart vegetable stock or broth
1 qt. half & half
1/2 cup sherry (I used sweet sherry)
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon tabasco sauce
1/2 teaspoon Old Bay seasoning
1/4 teaspoon ground white pepper
8 ounces smoked salmon all chopped up into little bits
Melt butter in Dutch oven. Whisk in flour until smooth. Cook, stirring continuously for 5 minutes. Gradually stir in vegetable stock avoiding making lumps. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add half&half and next 6 ingredients. Stir continuously and cook until warm. Stir in chopped salmon. Serve immediately.