A few weeks back when Peter cooked ribs, he made a smoked salmon fillet, too. Friends of ours warned us about smoking fish - they thought the scent was hard to get rid of and would permeate other foods. We didn't have any problems, though!
The first plate we ate as a snack while waiting for the ribs - flaked smoked salmon with rice crackers, cream cheese, and chives. The second plate we had for dinner a few nights later. It's quinoa, black beans, corn, goat cheese, slices of radish and cucumber, and of course, smoked salmon. I made a lime-y dressing to toss it all together. To enjoy this one, you certainly don't have to smoke your own fish! Trader Joe's is selling an amazing smoked trout at the moment, and I think that would work beautifully.