Have you thought of doing a quenelle with it? We've tried a version of this one and it rocked:
-- BALLIETSVILLE INN SALMON QUENELLES WITH CREME FRAICHE AND CAVIAR GARNI
1 lb. Norwegian salmon filet (bone and skin removed)
1/2 cup water
2 Tbsps. sweet butter
Pinch of salt
1/2 cup flour
3 ozs. sweet butter
1/4 tsp. nutmeg
1 1/2 tsps. salt
1/2 tsp. Dijon mustard
Dash of cayenne
4 ozs. fresh Pacific salmon caviar
1 cup sour cream
1 cup heavy cream
1 qt. fish stock to poach
Bunch of parsley and lemon zests for garnish
Make the creme fraiche the day before by mixing sour cream and heavy cream together in a bowl. Cover and let sit overnight or until thick.
Grind salmon in food processor until it is very fine. Reserve. Heat 1/2 cup water, 2 tablespoons sweet butter until it comes to a boil. Add flour and cook until it forms a ball. Cook slightly. Add to salmon and pulse in processor with 1 egg.
Add butter, nutmeg, salt, mustard and cayenne and pulse until smooth. Push through a fine sieve and roll into oval-shaped pearls. Poach quenelle pearls in simmering fish stock 10 minutes until quenelles are light and floating on top. Keep warm!
Heat creme fraiche in saucepan. Reduce by half and add salt and pepper to taste.
Ladle cream on warm plates. Place 3 quenelles on top and garnish with caviar, parsley and lemon zest.
This one isn't really a quenelle, but they're calling it that anyway. Sounds awesome! http://www.yummy.ph/recipe/macadamia-crusted-salmon-with-dill-cream-quenelle-mushroom-puff-and-saffron-potatoes
First recipe: http://articles.mcall.com/1989-03-08/features/2674041_1_mobil-travel-guide-restaurant-ratings-four-star/6
Edited to add link