Scrambled Eggs

• Smoked salmon trimmings are regularly suggested as an addition to scrambled eggs, but there's no reason you can't do the same with fresh salmon trimmings. Poach the salmon trimmings first in a mixture of white wine, water and herbs, brought to a gentle simmer. Drain the salmon, separate into flakes and add them to your eggs while you're scrambling them. Serve with toast and a side of asparagus.

Soup

• Salmon trimmings are easily incorporated into soup. No need to pre-cook the trimmings because they will cook while the soup is simmering. Use milk or cream and you have a salmon chowder; add fresh or frozen corn kernels if you have them. Or add some cooked rice, ginger and soy sauce for a lighter Asian-style soup. You can add a glass of green tea to the broth for a specifically Japanese twist.

Salmon Stock

• Salmon trimmings can also be used to make salmon stock. Use the bones, too, for extra flavor. Cover the trimmings and bones with water, add a bay leaf, fresh or dried thyme, one sliced onion and a splash of white wine, and simmer until flavorful. Salmon stock can be used as the basis for a more elaborate soup, such as salmon bisque or a hearty salmon stew. You can also use it as a poaching liquid for salmon fillets.

Salmon Cakes

• After poaching the salmon trimmings, flake them and incorporate them into salmon cakes. Mix the cooked salmon trimmings with bread crumbs, eggs, mayonnaise, mustard, a dash of Worcestershire sauce, finely diced onion and parsley. Form into patties and pan-fry. Serve with a green salad. You can also form this mixture into round balls, deep-fry them and serve as an appetizer.

Salmon Spread

• Use your salmon trimmings in a simple spread suitable for snacking or serving as an appetizer. Poach your salmon trimmings, drain and flake. Mix with softened butter, creme fraiche, minced onion or shallot and lemon juice. Serve with crackers or a crusty baguette.