There's a cultured butter out of Vermont I'm currently in love with. Kerrygold isn't bad, but the Vermont stuff is out of this world. (Maybe we should have a butter thread?)

The weirdest/best thing I did with salmon (it will surely offend someone) is poach it in liquid, the contents of which I don't even remember. I know there was scotch in it. Talisker 10-year old.(Iif the poaching doesn't offend, that surely will.)