Hot smoked salmon; savory shortcakes, spinach and orange vinaigrette make a nice main dish salad. Served with mixed vegetables the meal is complete. Orange juice, Oregano and Greek spices add flavor to the salad, fish and vegetables. The savory shortcakes are easy to make and keep well in the freezer. Wine: With all the citris an acidic wine is a good match. We had Fenestra 2010 Livermore Valley Pinto Gris which worked well.
Combine cream cheese, yogurt, spices and lemon juice for shortcakes. Mix until combined. Taste for seasoning and adjust if necessary.
Reduce orange juice by half on stovetop. Cool briefly. When cooled combine orange juice, mustard, lemon juice, spices, garlic and honey in blender. Puree until well blended. Add oil in steady stream to emulisfy the mixture. Add salt/pepper to taste. This is not a thick vinaigrette. If you want more body you can add some mayo or an egg yolk. I prefer it on the thin side for this dish.
Coat salmon with Dijon mustard; salt/pepper and press pine nuts into top of fish. Hot smoke with Pecan wood at 225^ for 40 minutes or until fish is done. If you don't have a smoker you can grill, broil or pan fry the fish. The Pecan wood adds a nice flavor to the fish however.
Five minutes before the fish is done stir fry the vegetables in peanut oil until crisp but not limp. Add salt/pepper to taste and a tablespoon or two of orange vinaigrette.
Top shortcakes with cheese mixture and put a dollop on each salmon fillet. Assemble fish, shortcakes, spinach and vegetables on plate for service. Serve vinaigrette at the table. Offer Feta cheese on the side for those who may want it. Enjoy!