Hell, I'll pay the shipping if you'd send it my way. *winks*

It makes me deeply sad that you essentially want to get rid of the flavor imparted to smoke salmon through the salt and the smoke. If you really don't like it, give it to people who will enjoy it as is!

We had the same issue after a very successful fishing trip to Lake Ontario this summer. I suggest flakes in salads, mixed with spinach and polenta, and it's great with eggs lots of different ways.

In a pasta with a creamy sauce.
Ground up with cooked potatoes and some egg, shaped into patties, anglaised and pan-fried (a kind of croquette).
Both of the above should mute the smokiness and saltiness.

I would suggest going over to foodgawker and doing a search for smoked salmon -- people have linked to a lot of great recipes. Try it out in quiches or sushi rolls, or consider stuffing it with something (e.g., herbs + cheese).

send it to meeeeeeeeeeeeeee

If you don't care for it, by all means pass it on to someone who does enjoy it. Why eat something that you don't enjoy???

But, since you asked for suggestions, I would flake it into eggs scrambled with some cream cheese and would make a salmon salad (similar to a tuna salad) with mayo, etc. to go on some lettuce or in a sandwich.

I love making california rolls with smoked salmon. Get all the separate ingredients and make as you like ;) (rice, seaweed, avocado, sriracha+mayo sauce, cucumber)

Make cornmeal blinis, top with creme fraiche and smoked salmon

As others have mentioned, you're not going to get rid of the smoky flavor. However, the few times I've been gifted with a ton of smoked salmon, we did eventually tire of bagels, cream cheese, capers, etc., and I did these two dishes:
-Risotto with fresh herbs (dill, parsley, etc.), peas, and smoked salmon
-Asian rice bowl--brown rice, cucumber salad, carrot salad, poached egg, smoked salmon, all sprinkled with gomashio.

you can freeze it in individual portions. . . it's so good on a giant potato pancake, or in pasta sauce, or on baguette, but actually I think I'd eat it on anything, so maybe not very helpful . . .

I'm a huge fan of smoked salmon on a salad of baby greens or arugala. A quick squeeze of lemon on the fish helps to cut through some of the smoky richness and then a dill-lemon-dijon mustard-mayo sauce/dressing balances the gutsy flavor of the fish.

The BEST recipe was willingly given to me by a lovely fusion restaurant called Cowboy Ciao in Scottsdale, AZ. Basically, you make a chopped (mixed) salad with equal amounts of the following bite-size portioned ingredients: smoked salmon, arugula, roasted pepitas (pumpkin seeds), prepared tomato bruschetta, roasted corn kernels, dried currants (raisins are a good sub), and cooked Israeli couscous (this bigger couscous really is worth it for texture). For the dressing, you can use regular ranch, buttermilk ranch, or I love mixing my homemade pesto with ranch dressing. Mix all and you have this lovely arrangement of flavors and textures that complement each other beautifully. It is well worth seeking out these ingredients. This salad is largely responsible for me no longer being a vegetarian (after 10 happy veggie years).

It makes a great addition to a BLT, and I love it in eggs, too. Especially quiche. Sprinkle it in a salad - The one Robrina just provided looks delicious.. Have a big smoked salmon themed party!

I made a great pasta salad with it, and it's so simple. I toss whole wheat pasta, cherry tomatoes (or diced tomatoes), arugula, feta cheese and and some olive oil to bring it all together. No need for salt because of the salmon and feta, and no need for pepper because of the arugula. It's a great lunch salad.

I have a great recipe for this & it's really easy.
Mix up a small container of sour cream with juice from half a lemon and a teaspon of finely chopped dill. Put that on a salt & pepper potato chip and top with a piece of smoked salmon. I get more compliments when I make this than anything else.

I LOVE smoked salmon, but I do find that the smoked flavor mellows a bit when you heat it up. Some of my recipes: Smoked Salmon, Goat Cheese & Spinach Empanadas

and Smoked Salmon, Caper & Goat Cheese Pasta

Eggs are the way to go! One time we over salted our brine and the smoked salmon was so salty it was almost inedible except in scrambled eggs (or omelets or quiche - you get the idea) or in a creamy seafood pasta. We got rid of the over salting though I am sure that if you would use regular smoked salmon it would subdue the salt and smoke even further.

I love smoked salmon & have tons of ideas (just remember ... you DID aaaaaask! ;-):

- Fried egg sandwich: brown slices of multi-grain bread in butter in a skillet. Fry 1 or 2 eggs in olive or coconut oil in another skillet (season with a bit of cayenne pepper, sea salt & dill). Layer cheese (provolone, Swiss or asiago) eggs, baby spinach & smoked salmon between the slices of bread (buttered side in) & enjoy.
- If you've ever crumbled bacon in rice or grits with breakfast, you know how smoky saltiness is yummy flavor ... especially for unseasoned rice & grits. Smoked salmon is a WONDERFUL substitute for bacon in this case! Reminds me (a little) of shrimp & grits.
- SLT sandwich (substitute smoked salmon for bacon)
- Toss with butter or olive oil into herbed pasta
- Toss in creamed soups (like baked potato soup)
- Roast veggies (asparagus, broccoli, potato, etc.) in olive oil, garlic, salt, pepper, dill, oregano. Toss in nuts (slivered almonds, chopped pecans or pine nuts) & smoked salmon towards the end.
- Over-the-top grilled cheese sandwich ... but, use mild white cheeses like Gruyere, Swiss, provolone, etc. since salmon is so rich.
- Salmon would be great on veggie pizza (the one that uses puff pastry or crescent roll dough, broccoli, etc.)

put it on a grilled cheese with gruyere and preserved lemon.

With crepes and sour cream, in pasta salad, in hot pasta, I've even heard of it used in risotto, in quiche..... I just had smoken salmon crepes for lunch. Delicious.

Thank you - y'all are WONDERFUL! We will make one of each suggestion. :-)

Next week we get a new gas range - the old electric is dead thanks to violently exploding pyrex - and the new oven will get a workout, as will the range top.

Flake it to make...salmon cakes (like crab cakes but with salmon). I bet they'd be wonderful.

PIZZA !!!!!!!!! Google "Wolfgang Puck Smoked Salmon Pizza". it's what he serves at the Oscars each year, and it's fabulous. Capers, thin sliced red onion, creme fraiche and that lucsious salmon. Note that the toppings do not get cooked, they go on after the crust is baked. If you're not keen on making your own dough, commercial dough, or even a Boboli, would be fine. Yummmmm.

http://www.foodnetwork.com/recipes/food-network-kitchens/smoked-salmon-and-cream-cheese-frittata-recipe/index.html

Re-gift it to people who will appreciate it.

Regift it to someone who will enjoy it.

If you are too cheap to give it away and want to ruin its distinctive qualities: cook it gently. It will taste like not very good salmon rather than smoked salmon.

I don't have a good knife for mincing so I do like having my garlic press. I have noticed though only to use it if I'm cooking the dish right away. I find crushed garlic in a marinade for example turns green and gross.

I really like to put mashed potatoes flavored with dill (or anything really) in a frying pan, put a layer of smoked salmon on top, cover and let the bottom get crispy... The salmon cooks through and flakes a bit easier and the whole thing slices like a pie... quick and easy :)

I have a great recipe for mini salmon tartlets (packed in a box a.t.m. as I'm moving to a nicer kitchen, I mean home, in a couple of weeks) - but it's essentially salmon, gherkins and spring onions in a tartlet filling of eggs, sour cream and dill.

If this interests you, let me know and I'll post the recipe in a couple of weeks.