It is a bit of an aquired taste, I found. I love a salmon steak but it took me a while to appreciate the texture and flavour of smoked salmon. Now I like it. When I was in Woollies after the Romano I checked out, as I always do, the “Reduced for a quick sale” section where short dated stock is sold off at very low prices. One can score some bargains there and get stuff one would normally consider too expensive. I am not worried about getting food that is off. I am after all the local Health Inspector.
Tonight I got a bargain pack of 500g of sliced smoked Tasmanian salmon for only $4.85, because it is a couple of days shy of its “best by” date. A tea, breakfast and lunch at least there, I would say.
My five favourite ways of eating smoked salmon, in ascending order are:
On toast or on crackers with cream cheese and black pepper
On toast or on crackers with basil pesto and cheese (coming up)…
On toast under a pile of scrambled egg with lots of chopped parsley in it.
In a baked potato :
Bake potato in skin, cut in half, remove most of the flesh and mash with sour cream, chopped parsley, salt, pepper, and grated Gruyère. Add chunks of smoked salmon, and put the potato mixture back into the halves of skin. Sprinkle on a bit of paprika. Bake again until the cheese melts.
In an omelette:
PLAIN OMELETTE: Beat 3 eggs with a tablespoon of cold water, drop into small frypan and cook until the bottom is set and the top runny. Turn off the heat. Add pieces of smoked salmon, thin slices of red capsicum, a sprinkle of your favourite herbs, salt and pepper and a handful of grated cheese: Gruyère, Swiss, or Parmesan. Put under the grill until the top is browned and the egg cooked through.
FLUFFY OMELETTE: Beat 3 egg whites with a tablespoon of cold water and a pinch of salt until the egg white is stiff. Gently fold in the yolks, drop the mixture into a preheated small frypan and cook on low heat for about 4 minutes, until the bottom is set and the top still runny. Turn off the heat. Add pieces of smoked salmon, thin slices of red capsicum, a sprinkle of your favourite herbs, salt and pepper and a handful of grated cheese: Gruyère, Swiss, or Parmesan. Put under the grill until the top is browned and the omelette cooked through. (Takes longer). The omelette should be just a wee bit soggy in the middle.
Kummerspeck. 
Funny you should say so. I just tried it with fettucine in sour cream and aioli with parsley.
The dry,chunky type rather than the thin oily type,goes very well in a pasta with a lemon cream sauce.