If you add nothing more than oil and vinegar as a salad dressing, then don't forget a generous squeeze of lemon or lime juice. This really makes the fish pop!
http://i59.photobucket.com/albums/g2...rdun/salad.jpg
You all know how to build a salad so let's cut to the chase:
1lb of smoked salmon, trout or steelhead - this should be enough feed to deflect two hungry people from foraging snacks an hour later.
Buy the finished product smoked and packaged or, soak raw, thawed, fish in a brine solution 6 hours to overnight.
At least 3 hours of smoke and another 5 or more of continuous drying time in the smoker.* Longer smoking and drying times if the fish is hanging in your walk-in utility shed/smokehouse.
Alder smoke is very special indeed, but a little bit of Mesquite or Apple wood will lessen the chance of there being a single overwhelming flavor.
Use plenty of greens because 1/2 lb of smoked fish is more filling than it looks and it's easy to end up chewing on nothing but the fish 3/4 of the way through the meal.
*Used electric smokers can be wrangled off Craigslist for $20.00 - $40.00