How Do You Eat Trader Joe’s Pastrami Salmon?

Trader Joe’s Pastrami Salmon is a delicious and unique take on traditional smoked salmon. It’s flavorful, slightly spicy, and perfect for any occasion.

But how do you eat it? Here are some ideas to get you started.

On its own

The simplest way to enjoy Trader Joe’s Pastrami Salmon is to eat it as is. The salmon is pre-sliced and ready to eat, so all you have to do is open the package and dig in! The pastrami seasoning gives the salmon a bit of a kick, making it a great appetizer or snack.

On a bagel

One classic way to serve smoked salmon is on a bagel with cream cheese. Trader Joe’s Pastrami Salmon takes this classic combination to the next level. Toast your favorite bagel, spread on some cream cheese, and top with slices of the pastrami salmon for a delicious breakfast or brunch option.

In a salad

If you’re looking for a lighter way to enjoy this flavorful salmon, try adding it to a salad. Slice the salmon into bite-sized pieces and toss with your favorite greens, veggies, and dressing for an easy and healthy meal.

In an omelet

Pastrami Salmon also makes a great addition to an omelet. Whisk together some eggs with your favorite veggies and cheese, then add slices of the pastrami salmon before folding over the omelet. The result is a hearty breakfast that’s sure to keep you full until lunchtime.

As part of a charcuterie board

Finally, consider adding Trader Joe’s Pastrami Salmon to your next charcuterie board. It pairs well with other meats like salami and prosciutto, as well as cheeses and crackers. Arrange everything on a wooden board or platter for a visually stunning and delicious appetizer.

  • On its own
  • On a bagel
  • In a salad
  • In an omelet
  • As part of a charcuterie board

Conclusion

Whether you’re enjoying it on its own or incorporating it into a recipe, Trader Joe’s Pastrami Salmon is a versatile and delicious ingredient that’s sure to impress. Try one of these ideas today and let your taste buds experience the unique flavor of pastrami salmon.

Photo of author

Emma Gibson