Jason M. Park
TVWBB Super Fan
So I'm not cooking the main dish for my big neighborhood 4th of July party (their loss, right?) but I want to bring a killer smoked salmon (recipe here on TVWB) that will blow everyone away.
I'm debating on wether to time it so its ready when the party starts and serve it hot, or just start it early and get it done, then chill a few hours and bring it cold.
Also, what should I serve with it? I'm thinking of presenting it on a large platter surrounded with lemon wedges, capers, cream cheese and fancy crackers.
I'm debating on wether to time it so its ready when the party starts and serve it hot, or just start it early and get it done, then chill a few hours and bring it cold.
Also, what should I serve with it? I'm thinking of presenting it on a large platter surrounded with lemon wedges, capers, cream cheese and fancy crackers.