Just Smoked Salmon™
Recipes, Receipes, Recipies
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Just Smoked Salmon™Recipes, Receipes, Recipies |
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2 potatoes
salt and pepper
oil
quarter pound smoked salmon
sour cream
Peel and boil potatoes until soft.
Cool potatoes and then grate. Season with salt and pepper.
Heat oil
Take a tablespoon of grated potato and make a circle in fry pan. Top with smoked salmon. Take another tablespoon of potato and cover smoked salmon. Fry on each side until crisp. Serve with Sour cream.
Sandi Harris
Rockville Centre, NY
2 Cups - Quinoa grain, cooked
4 TBSP - Basil Pesto
1 Cup - Asiago Cheese, grated
4 - Eggs, beaten
1/2 Cup - Milk
1/8 tsp salt
1/4 tsp pepper
1 Cup - Alder Smoked Salmon
1 Cup - Plain Yogurt
2 TBSP -Lemon Curd
2 tsp - Lemon Zest
Cook Quinoa according to instructions, add the 4 TBSP of
Basil Pesto into the cooked Quinoa, then add 1/2 Cup of
the Asiago Cheese and mix them well. Press the Quinoa
mixture into a 9" pie plate, covering the sides and bottom of
pan to create a "crust" Place the crust into a 400 degree
oven for 15 minutes to set. Remove from oven and set
aside. In a medium bowl add the 4 eggs, 1/2 cup of milk,
the 1/8 tsp of salt and 1/4 tsp of pepper. Beat well. Add the
one cup of Smoked Salmon and using a spatula, fold in
carefully. Pour mixture into the prepared "Crust" and place
in the 400 degree oven for 40 minutes.
At that time add the remaining 1/2 cup of Asiago cheese to
the top and return to oven for 20 minutes.
In a small bowl add the 1 cup of plain yogurt, 2 TBSP of
Lemon Curd and 2 tsp of Lemon Zest. Mix well and
refrigerate until Quiche has finished baking.
Allow Quiche to sit for 5-7 minutes before serving.
Alongside or on top of the Quiche place the Lemon Yogurt
Sauce and serve. !
Serves 6-8
Sheila Parker
Reno, NV
Mini Smoked Salmon lox Stuffed Pita's with Cucumber Sauce
1 16 oz package of Alder Smoked Salmon Lox
1 bag of mini pita's apx. 30 per bag
About 10 small Cherry tomatoes sliced thin
30 pimentos
2 lemons for garnish sliced and twisted
Parsley for garnish
fancy picks with fish on top for garnish (you can use whatever you like)
First Peel cucumber cut in half and then open up. With a spoon scrap out the little seeds. Then in a food processor put ½ of the cucumber and make into a juicy paste. Pour that into a medium bowl. Then rough chop the other half leaving small pieces add that to your bowl Next mix into your cucumber mixture, sour cream, Lemon juice, kosher salt pepper, dill and garlic. Stir by hand to mix. Put into refrigerator. Let chill at least 1 hour the longer the better. ,
First prepare Cucumber sauce and place in refrigerator for at least 1 hour. The sauce is best if you make it a few hours ahead or even the day before..
Preheat oven to 250 degrees. Wet a large dish towel and ring out well. Line a large baking sheet with parchment paper. Place the mini pita's on sheet and cover with towel. place in the oven for about 10 minutes just to soften and warm pita's.In the mean time take your Salmon and slice into strips about 1 inch each, then in half. fold each strip like an accordion three fold only . (This product comes thinly sliced But not in 1 inch slices).Next Slice your tomatoes thinly. It is now time to put together. Remove pita's from oven. First put a thin layer of sauce on pita's, then a thin slice of cherry tomato, folded salmon, with a pastry bag and a star tip put a dollop size star of cucumber sauce then insert fancy pick with nice top right into the middle. This holds it together and makes it look so nice and move on to the next one. I serve this on a huge fish platter with a little green parsley and lemon slices twisted.It is just so good and refreshing.
Melinda Winner,
Gulfport, MS
6.5 oz can Sockeye Smoked Salmon
4 cups new potatoes, boiled and sliced in half
1 cup grape tomatoes, sliced in half
1 cucumber, cut into bite sized chunks
1/8 t. black pepper, fresh ground
1 T. coarse grained mustard
1/3 c. olive oil
2 t. apple cider vinegar
1 T. fresh dill chopped
Romaine lettuce (optional)
Flake salmon.
Mix with potatoes, tomatoes, and cucumber in bowl.
Sprinkle with pepper.
Put remaining ingredients in a container with a lid, and shake until well combined.
Toss with salad ingredients.
Serve over romaine if desired.
Serves 6-8.
Kristen Metcalf
Minneapolis, MN
Ingredients:
1 cup coarsely chopped onion or shallot
1 or 2 cloves garlic, diced
a dozen or so fresh basil leaves
six large eggs
1/2 cup heavy cream
1 cup smoked salmon slices
4 oz chevrie (goat cheese)
Method:
In a 10 inch saute pan over medium heat,
saute the onions and garlic in olive oil until light brown,
about 4-6 minutes. while the onions cook,
beat the eggs and cream together.
Spread the basil out on top of the the onions and add the eggs.
Season the mixture, stir it, and gently shake the pan until the mixture turns opaque
and begins to look lumpy.
Stop stirring and cook until the mixture begins to set.
Spread the salmon and pieces of goat cheese around the top evenly.
Finish under a preheated broiler until the cheese and salmon begin to brown.
Remove the finished frittata from heat and allow it to sit for 10 minutes.
Cut like a pie and serve warm or at room temperature.
Rasul Welch
Youngstown, OH
Holiday Smoked Salmon Bites
1 box Ritz Crackers
(or any similar cracker)
1 package cold smoked salmon
(Thin Cut) sliced in 3 inch lengths
1 pkg 8 Oz. creme cheese
1 Tbs. fresh grated or bottled horseradish
1 red onion, cut in quarters and
sliced thin width wise
4 Tbs. Fresh Dill
Capers
2 large fresh jalapeno peppers (preferably red)
seeded and sliced very thin
Mix the softened creme cheese with the horse
radish. Top each cracker with a layer of the
mix.
Add the Jalapeno slice to a side of the
cracker. Roll the salmon to look like a rose.
Put
it next to the jalapeno and add the onion slices
to look like petals.
Add a few capers and sprinkle
with the fresh chopped dill.
Frieda Byars
Anchorage, AK
"Brochetta" Salmon Spread!
Start a family tradition! This is what our family likes to have out for all holidays
or just any time cause it's just so darn good and easy!!!!!! Northwest Goodness Any time!
Start out with a package of Alder White King salmon, the 16 ounce size!
Place on a nice serving plate and set aside.
Then take 1-8 ounce block of cream cheese (softened) and place on top of Alder White King salmon!
I like to use a spreader (small knife) and press and shape the cream cheese to the salmon!
In a medium mixing bowl place the following ingredients.....
6 roma tomatoes, diced
6 fresh basil leaves , Rolled together and then snip into ribbons with a pair of kitchen shears.
1 clove of fresh garlic chopped fine
1/2 cup Prepared "Balsamic Vinaigrette" salad dressing.
juice from 1/2 fresh lemon
pinch of sea salt and pepper.
Mix well to "blend" the flavors!
Spread mixture over Alders white king salmon and the cream cheese.
Sprinkle top with shredded parmesan cheese and Romano cheese and 2 fresh basil leaves!
Your friends and family will BEG you for this recipe!
BUT, remember to tell them the "secret" to this recipe is the Alders White Salmon!
Sherry Chaney
Idyllwild, CA
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Smoked Salmon Fish Balls
1-lb alder smoked salmon flaked
2-eggs well beaten
1/2 cup parmesan cheese
1/2 cup breadcrumbs
1-tsp salt
1-tsp black pepper
2-cloves crushed garlic
1/2 cup olive oil
In a large bowl add all the ingredients except the olive oil.
Mix very well, form into 3 inch balls.
Heat olive oil in fry pan on med/hi heat.
Add the balls and cook about 4 minutes each until golden brown.
When your done drain on paper towels and serve with your favorite tomato sauce.
Makes enough to feed about 5 salmon lovers.
Francesca Mione
Bethlehem, PA
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Salmon Souffle
2 tablespoons butter melted
1/2 cup milk
2 slices sourdough bread torn into pieces
12 ounces Olympic Peninsula Alder smoked salmon flaked into small chunks
2 eggs separated
3 tablespoons lemon juice
2 tablespoons minced red onion
1 teaspoon salt
1/2 teaspoon ground black pepper
paprika
Mix butter milk and bread, stir in salmon egg yolks lemon juice onion salt and pepper.
Beat egg whites until stiff fold into salmon mix. Pour into greased 1 1/2 quart casserole
Sprinkle with paprika bake uncovered 1 hour
Serves 4-6
Pat Dazis
Charlotte, N.C.
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Dilly Salmon, Mango and Jicama Salad
1 cup diced Just Smoked Salmon
1/2 cup coarsely minced fresh dill
dill sprigs for garnish
1 1/2 cups diced jicama
2 cups diced mango
juice and zest 1/2 lemon
2 tsp. extra virgin olive oil
freshly ground black pepper
romaine leaves (tender inner leaves only)
Gently mix all ingredients together.
Chill until ready to serve.
Serve on plate atop three inner romaine leaves.
Garnish with dill sprig or two.
Serves 4 as salad course or two as salad entree.
Judy Laprada
Las Vegas, NV
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Fettuccini with a Creamy Salmon Sauce
1-lb fettuccini
1-lb alder smoked salmon
1/2 stick of butter
8 oz heavy cream
1/2 cup grated parmesan cheese
1-egg yolk
2-tsp black pepper
put on a large pot of salted water to boil.
meanwhile in a large
saute pan add salmon and butter.
cook a minute until butter is
melted.
add heavy cream and cook about 10 minutes.add grated
cheese,egg yolk and pepper.
cook about 6 minutes more.
add
fettuccini to water and cook as directed.
drain well and put in a
large serving bowl.
pour the sauce over the top and toss
well.
serve with parmesan cheese on top.
serves 6 salmon
lovers.
Francesca Mione
Allentown, PA
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Smoked Salmon Garlic Smashed Eggrolls
12 oz smoked salmon minced
4 cups of leftover garlic smashed potatoes
or mash 4 large baked or boiled (with skins) potatoes in 2 tbsp minced garlic (more if you love
garlic), about 1/2 c. beef broth, and butter, salt, and pepper to taste
1/2 c minced white onion
20 eggroll wrappers
Mustard
Mix salmon and potatoes and onion together in bowl
Put in eggroll wrappers according to package directions
Deep fry for 2-3 minutes (or can be frozen and deep fried later)
Serve hot with mustard for dipping
Paul & Marilyn Butler
www.floodlightstheater.com
Auburn, IN
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Holiday (or any day!) Smoked Salmon Spread
1 pkg (8 oz) cream cheese at room temperature
1/2 stick butter or margarine at room temperature
1 Tablespoon horseradish
2 teasp Worcestershire
1/2 c finely chopped red radishes
1/2 cup thinly sliced green onions
8 oz Olympic Penninsula Alder Smoked Salmon, flaked into small chunks
celery salt to taste
crackers
raw vegetables
With electric mixer or by hand, beat the cream cheese, butter, horseradish
and Worcestershire until smooth.
Then, with a spoon, stir in radishes, green onions and salmon.
Season to taste with celery salt or salt.
Refrigerate 4 hours or overnight for flavors to blend.
Bring to room temperature and stir again.
Serve with crackers and/or vegetables.
Makes appx 3 cups
Jane Ingraham
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Easy Gourmet Salmon Spaghetti
8 ounces Olympic Smoked Salmon
2 Tbsp. butter
a dash of Worschester sauce (optional)
1 cup tomato sauce (8 ounce can, I prefer Del Monte)
1/3 cup heavy cream
1 box (16 ounces) spaghetti
Cut the salmon into bite-size pieces. Melt the butter in a saute pan over medium heat.
Add the salmon and gently cook for about one minute.
Add the remaining ingredients and gently simmer,
partially covered, for 30 minutes.
Meanwhile, bring a large pot of water to the boil
and cook spaghetti (I prefer Buitoni) according to package directions.
Serves 4.
This is an elegant pasta dish, fancy enough for a party and simple enough to whip together after work.
Kathy Baruffi
Piermont, NY
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Quick Smoked Salmon Salad Pitas
8 oz. Premier Alder Smoked Salmon
1 Large red apple diced
2 stalks celery diced
1/2 cup diced vidalia onion
3 tablespoons mayonnaise
salt to taste
5-6 oz. bag mixed salad greens
6 Pita pockets
Mix salmon, apple, celery, onion, mayonnaise and salt.
Stuff pitas with thin layer of mixed salad greens.
Fill full with Salmon mixture. Enjoy.
Cheri Authement
Newark, DE
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Smoked Salmon with Dilled Cream Cheese on Puff Pastry
1 package smoked salmon
6 oz whipped cream cheese
1 sheet puff pastry
1 egg, beaten with 1 tsp water
fresh dill
You will need a tin of circle
cutters,
available at any restaurant supply store or kitchen shop.
Use the smallest two cutters.
Cut rounds of puff pastry out of the larger of the two rounds.
Put the rounds on a cookie sheet and brush with a beaten egg.
Bake at 400 degrees about 8 minutes until starting to puff.
Gently place a second cookie sheet on top of the puff pastry.
Cook 8 more minutes. This will let the puff pastry puff partially.
Let cool. Meanwhile, mix cream cheese with 1 tablespoon fresh chopped dill.
Spread cream cheese mixture on top of puff pastry.
top with a round of the salmon, cut from the smallest round cutter.
You may garnish any way you wish. With a tiny sprig of dill on top or another
herb,
with several caviar eggs, or with a caper, or with a 1 inch piece of chive.
Be creative!
Karen Musser,
Rockwood, Maine
www.theoaklodge.com
"In the shadows of Mt. Kineo, on beautiful Moosehead Lake"
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Grilled Zucchini with Smoked Salmon Appetizers
2 Tbsp Olive oil
2 Medium Zucchini
1 Lemon, separated
1 cup flaked Just Smoked Salmon
¼ cup diced Celery
3 Tbsp diced Cucumber
2 Tbsp chopped Scallions
8oz. Cream Cheese
½ cup Sour Cream
1 tsp Cracked Pepper
2 tsp Fresh Dill
1/2 tsp Salt
½ tsp Sage
1 tsp chopped fresh parsley
Slice the zucchini diagonally into ½ inch circles.
Cut the lemon in half,
thinly slicing one half and cutting these slices in half. Heat the grill
to medium. Brush the zucchini slices and lemon slices with the olive oil.
Place on grill and cook approximately 3 minutes on each side or until grill
marks appear. Remove to a platter.
In a medium bowl, combine the remaining ingredients together until well blended.
Squeeze the remaining lemon half into the mixture and stir
together. Place a heaping spoonful of salmon mixture onto zucchini slices
and top with a grilled lemon half.
Optional, top each appetizer with a little fresh dill.
Michele Bauer
Taunton, MA
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Smoked Salmon Enchiladas with Salsa Roja
1 teaspoon ground cumin
2 ounce dried ancho chilies with stems removed
1 ½ cup hot water
1 ¼ cup olive oil
1 medium yellow onion peeled and finely diced
2 cloves garlic
1 jalapeno pepper finely chopped
½ teaspoon oregano
1 cans 14 ounce chicken stock
¼ cup fresh brewed coffee
½ teaspoon salt
1 tablespoon flour
1 pound smoked salmon
8 corn tortillas
¼ pound Monterey jack cheese, grated
1 pound smoked salmon, flaked
Salsa Roja (Can be made up to three days ahead and stored refrigerated.)
Toast cumin in large skillet over low heat for 2 minutes.
Remove from heat and set aside.
Add dried ancho chilies to pan and heat 3 to 5 minutes until pliable.
Transfer chilies to a bowl and add with hot water.
Allow chilies to soak for at least 15 minutes until soft.
Heat cast iron Dutch oven or medium skillet and then add 1 tablespoon oil.
Add cumin, 1 cup onions, garlic, jalapeno, and oregano.
Cook until soft, about 5 minutes.
Add chilies and water.
Stir in chicken broth, coffee, and salt.
Bring mixture to a boil.
Reduce heat and simmer 1 hour.
Transfer mixture to blender.
Securely fasten lid.
Using lowest speed setting, blend gently.
Gradually increase speed until pureed.
Enchiladas
Preheat oven to 350 degrees.
Spread 1 cup of salsa evenly on bottom of 13X9 glass baking dish.
Heat large skillet or Dutch oven over medium heat for 1 minute.
Using a paper towel dipped in olive oil, quickly wipe skillet.
Place tortilla in skillet and gently warm on both sides.
Fill tortilla with 1/8 of the cheese and 1/8 of the salmon.
Roll gently and place seam side down in baking dish.
Heat and fill remaining tortillas.
Pour remaining salsa over tortillas.
Sprinkle with remaining onion if desired.
Cover dish with foil and bake for about 15 minutes until cheese is melted.
Serve immediately.
Serves 4.
DeeAnne Sathe
Redondo Beach, California
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Country Salmon Pie
6 sheets puff pastry
grated parmesan cheese
2 tablespoons butter
1 large onion, diced
1 clove garlic, finely chopped
2 cups sour cream
4 eggs
16 ounces Peninsula Alder Smoked Salmon, thinly sliced
1 cup finely chopped mushrooms, canned or fresh
1 cup shredded Swiss Cheese
1 teaspoon dill
1/4 teaspoon salt
press the pastry into a 9 inch springform pan
and make 2 inch sides up from the bottom of the pan. Sprinkle with parmesan cheese. Set Aside.
In a skillet melt the butter and sauté the onion and the garlic.
In a large bowl beat together the sour cream and eggs until blended.
Stir in the salmon, mushrooms, sautéed onion and garlic,
1 cup of the Swiss cheese, dill and salt. Pour the mixture into the pastry lined pan.
top with the remaining Swiss cheese. Turn the sides of the dough in to form
an edge.
Bake in a 375 degree oven for 40-50 minutes.
serves 6-8
Terri Mesiano
Alexandria, VA
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Smoked Salmon Lox Sushi Rolls
Makes 48 Pieces or 6 servings
Note: items with * are available in specialty markets or can be ordered
online.
3 Cups sushi rice (short-grain "pearl" rice)*
2 T. sugar
1/3 cup rice vinegar
6 sheets roasted seaweed sushi Nori*
6 oz. Alder Smoked Salmon Lox
3 oz. package of cream cheese, cut into 1/4" wide bars
1 mango, peeled and cut into slivers
1 large avocado, peeled and thinly sliced lengthwise
Wasabi
Pink ginger
Soy sauce
2 bamboo mats*
To Prepare Rice: Place 3 1/2 cups water and
rice in a four-quart pot and bring to a boil over high heat.
Reduce heat and simmer until water is absorbed (approximately 15 minutes).
Remove from heat. Dissolve sugar in rice vinegar and stir into rice. Pour rice onto
sheet pans and spread evenly to cool to room temperature.
To make rolls: soak one bamboo mat in water for a few minutes.
Place the dry mat on a flat surface, put one sheet of
Nori seaweed on top; firmly spread rice on top to cover sheet.
Place the wet mat on top of the rice and flip it all over.
Remove the dry mat.
Along lower bottom edge of seaweed, place strips (1/4" wide) of smoked salmon,
along with enough cream cheese, mango and avocado to have the food 1 1/2"
wide and 1"
high along the edge of the seaweed sheet.
Begin to roll
up the edge of the mat with the food on it.
As you begin to roll, press and roll up tightly, eventually removing the mat.
Place uncut sushi roll on a sheet of wax paper and roll up.
Continue to make rolls until all ingredients are used up.
Put rolls in freezer for 20 minutes.
Remove from freezer and unwrap, slice with a sharp knife into 1"
slices and serve with wasabi,
pink ginger soy sauce on side.
Pamela Weiner
Arlington TX
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Sassy Alder Smoked Salmon Corncakes Recipie
Serves 4 (12-corncakes)
1/2 Cup plus 4 Tablespoons yellow Cornmeal
6 Tablespoons All-Purpose Flour
1/2 teaspoon each Baking Soda and kosher Salt
3/4 Cup Buttermilk
2 Large Eggs
6 Tablespoons Cream Cheese, room temperature
1 Cup fresh corn, or frozen, thawed and drained
6 Tablespoons fresh Chives finely chopped or green Onion tops
18 Large Peperocini (Pickled Peppers) drained seeded and chopped fine (about
1/2 cup) or
1/2 Cup canned green chopped Peppers, well drained
1 Cup flaked Just Smoked Salmon, Alder smoked Salmon
4 Tablespoons Canola Oil
Dairy Sour Cream or Creme Fraiche, chopped Red Onion
and Lemon Slices as accompaniements, if desired...A fruit salsa goes great
too!
In a small bowl, whisk together
cornmeal, flour, baking soda and salt.
In another medium bowl, whisk together the eggs, buttermilk and cream cheese.
Chop half the corn corasely and stir into the buttermilk mixture
with the remaining corn, chives (or onion tops), peperoncini (or chiles),
salmon and cornmeal mixture JUST until combined.
In a large non-stick skillet,
heat oil over medium heat until hot
but not smoking and working in batches,
drop batter by1/4 Cup measures into the skillet.
Spread batter slightly to form 3-1/2-4-inch cakes.
Cook 2-3 minutes on each side until golden-brown.
Transfer corncakes as cooked to a heatproof platter
and keep warm in a low set oven. Serve with accompaniements as desired.
ENJOY!!
Diane Halferty
Corpus Christi, TX
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Smoked Salmon, Vodka & Dill Fettucine Recipie
1/4 cup butter
1 1/2 cup heavy cream
2 ounces imported Russian vodka
8 ounces smoked salmon, cubed
2 T. dill, freshly chopped
3/4 lb. Fettucini noodles, cooked and drained
1/2 cup parmesan cheese
Salt to taste
Pepper to taste
1) Melt butter in a large saute pan.
2) Add cream. Bring to a boil.
3) Add vodka and parmesan, reduce heat cook 4-5 minutes until thickened
slightly.
4) Add smoked salmon, salt, and pepper. Remove from heat.
5) Add cooked and drained noodles to sauce, toss gently over low heat.
6) Adjust seasoning, plate and sprinkle with parmesan.
Charles Holley
Petersburg, VA
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Smoked Salmon Bisque
1/4 cup butter
1/3 cup all-purpose flour
1 quart vegetable stock or broth
1 quart half & half
1/2 cup sherry
1 tbsp Worcestershire sauce
2 tsps lemon juice
1 tsp Tabasco sauce
1/2 tsp garlic salt 1/4 tsp ground white pepper
8 oz. Olympic Peninsula Alder Smoked Salmon finely chopped
Melt butter in Dutch oven, whisk in flour until smooth.
Cook stirring continuously for 5 minutes, gradually stir in vegetable stock
and bring to a boil. Reduce heat and simmer for 10 minutes.
Add half & half and next 6 ingredients
cooking until warm.
Add chopped salmon.
You can also top teh bisque with fresh rosemary sprigs.
Makes 3 quarts.
Lori Kimble
Mascoutah, Illinois
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Smoked Salmon & Cream Cheese Nachos Recipie
PREP: 15 minutes BAKE: 1 minute
18 whole “Restaurant Style” Tortilla Chips
1 Cup of flaked smoked salmon
2 1/2 tablespoons of finely chopped white onion
8 oz of softened Cream Cheese
1 teaspoon of fresh lemon juice
1 teaspoon fresh ground black pepper
18 round slices of pickled jalapeno chili’s (about 7 whole peppers)
3 Cups of shredded Manchego or good melting Cheese
Preheat oven 500 degrees
Arrange the 18 tortilla chips in a shallow baking dish.
In a medium bowl combine the smoked salmon, onion, cream cheese, lemon
juice & pepper. top each chip with the seafood mixture and the round
slice of jalapeno .
Cover all with the shredded cheese and bake one minute until manchego
is melted, about 1 minute.
Pilar Perez,
Brooklyn, NY
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SMOKED SALMON TURKEY STUFFING
1 # Olympic Penninsula Alder Smoked Salmon,
flaked into small chunks
1/2 c. butter or margarine
1/2 c. milk
9 c. Fench bread cubes
2 c. chopped celery
2 c. chopped onion
1/2 c. bottled capers, drained
1-1/2 tsp dried thyme
1 tsp. salt
1/2 tsp. pepper
1 8-oz. bottle clam juice
Spread bread cubes on cookie sheets and toast
lightly, 325 degrees, 15 minutes.
Melt butter. Saute celery and onion until tender. Add milk and remove from
heat.
In large bowl, sprinkle spices over bread cubes. Add the celery and onion
liquid mixture and mix all. Stir in capers and smoked salmon. Add clam juice
just until moistness desired achieved.
Stuff turkey just before roasting.
If preferred, stuffing can be baked separately in covered casserole, 325
degreees, 30 minutes, then bake uncovered 15 minutes longer.
Note: can also be used to stuff other poultry,
pork ribs and seafood.
Sandra Buckley
Harlingen, Texas
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Smoked Salmon Cream Sauce
Serves 4
This pasta sauce is so easy to make, you will be surprised it tastes so
good!
The cream subdues the strong flavors of the salmon
and the overall pink and white combination is very attractive.
It is quick enough for any mid-week meal, yet elegant enough for entertaining.
I would use this sauce to top angel hair pasta or fresh tagliatelle or fettuccine.
I like to just toss the salmon slices with the hot pasta and cream sauce
which just slightly cooks it.
8 oz. Good Quality Smoked Salmon
8 oz. Heavy CreamCracked Black Pepper
1 Tablespoon Chopped Fresh Dill
Dill for Garnishing
Slice the salmon into thin strips.
Heat the cream over low heat until bubbly and thick.
Combine with cooked pasta over medium heat,
add the salmon and chopped dill and mix.
Serve garnished with fresh dill sprigs.
Deborah Mele
Toronto, Ontario
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Just Smoked Salmon and Sausage Chowder
8 cups chicken stock
1 cup of flour
1 cup onion, finely diced
1 pkg Just Smoked Salmon PEPPERONI STIX chopped
2 tablespoons of margarine
8 oz Traditional Alder Smoked Salmon, skinned and chopped
8 oz Smoked Sausage of your choice sliced
4 medium potatoes, cooked and cut in bite sized chunks
1 cup milk
1 cup light cream
salt and white pepper to taste
Heat the chicken stock in a large saucepan on medium heat.
In a separate large pan, melt margarine and
saute the diced onions until they are translucent.
Add flour to the melted margarine and stir continuously for 5 minutes.
Increase heat on stock to medium-high, and with a wire whisk, add flour,
margarine and onion mixture to the liquid.
Stir constantly, breaking up any lumps that form.
Add Salmon Pepperoni and Sausage and stir.
Add potato chunks, milk, cream, and salt and pepper to taste,
and continue stirring.
Add Alder Smoked Salmon and decrease heat to medium-low,
and allow to simmer for about 20 minutes, stirring frequently to avoid burning or sticking.
Serve hot with oyster crackers,
or Sourdough bread
Adam Goldsmith
Rochester, NY
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Smoked
Salmon in Puff Pastry
1 pkg. (8 oz.) cream cheese, softened
1 egg
8 oz. smoked salmon
1 tsp Worcestershire sauce
½ tsp dried oregano
¼ tsp dried basil
Dash of red pepper
Salt and black pepper to taste
1 sheet frozen puff pastry
Preheat oven to 350 F. Mix cream cheese and
egg until smooth. Flake salmon
and fold in with remaining ingredients, except puff pastry. Cut pastry into
2 x 2 inch squares. In the middle of each square lay 1 tbsp of the salmon
mixture. Fold edges of pastry square in to center over salmon mixture.
Bake at 350 F on a baking sheet lined with parchment paper until puffed
and
golden brown, 20-25 minutes.
Makes 12 servings (appetizers)
Greg Fontenot
The Woodlands, TX
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Smokey Salmon Burrito
Recipe as follows:
Heat a flour tortilla on a cast iron griddle
or pan, sprinkle lightly with
Monterey Jack or Havarti cheese. Once cheese is slightly melted, place on
plate and top with crumbled Penninsula Alder Smoked Salmon. Add
chopped lettuce, tomato, onion and avocado. It's ready...add a little salsa
and fold up burrito style.
Sandra Buckley,
Harlingen, Texas
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Smoked Salmon Salad Recipe
Smoked Salmon Pieces (Olympic Peninsula Alder Smoked Salmon)
Romaine Lettuce (Chopped)
Roma Tomato Slices
Mushrooms (sliced)
Avocado (slices or chopped pieces)
Scallions (green onions) chopped
Feta Cheese
Garlic Powder
Italian Seasoning
Fresh Ground Pepper
A really good Caesar dressing
This is very simple! Take your romaine lettuce and cover the plate or bowl.
You can make the salad any size that you want.
Next, put on all the toppings one by one.
Start with your smoked salmon, the tomato slices, mushroom slices,
avocado, feta cheese crumbled over the top, and scallions.
After all of your toppings are in place, grab your spices
and sprinkle each one over the entire salad (to taste).
When you are done with the spices, add your dressing on top and serve!!!
You can even set all of your ingredients out for your guests to create their
own salad!!!
That is one of the great things about this salad…
you can add or delete any item that you want and put as much of each ingredient
that you want.
Carly Slocumb
Austin, TX
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Sensational Salmon BLT Recipe
3-4 oz traditional smoked salmon (per sandwich)
Green leaf lettuce - 1-2 leaves per sandwich
Garden fresh vine riped tomatoes (if available) sliced in rounds
3 slices of bacon (smoked applewood preferred) per sandwich
Your favorite bread or roll ( I prefer a nice soft roll)
Dill Aioli
Horseradish/Dill Aioli
1 cup mayo
1 T of Horsradish sauce
Juice of 1/2 lemon
1 T of dried dill weed
Mix all ingredients together
- put half in a squeeze bottle
To make the sandwich:
1. Spread some of the horseradish/dill
aioli on your bread or roll.
2. Place green leaf lettuce on roll.
3. Arrange slices of tomatoes
4. Arrange smoked salmon on top of tomatoes.
5. Lay strips of bacon on top
6. Squirt aioli on top of bacon or if you don't have a squeeze bottle, drizzle
more aioli on top of sandwich.
7. Enjoy!
Patsy Rankin Bethany
Beach, DE
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Salmon Wonton Puffs With Ginger and Soy Sauce Recipie
makes 24
4 oz. just smoked salmon
3 oz. philly cream cheese - whipped
1 package wonton wrappers
1 bunch chives chopped
oil for frying
Sauce
1 T. Oil
2 T. Green onions chopped
1 T. Garlic
1 T. Ginger - grated
1/4 Sake or White Wine
1/4 cup soy sauce
1 tsp. wasabi (fresh or dry)
1 T. Corn Starch
Method.
Wontons:
1. Mix cream cheese and chives together.
2. Seperate Wonton Wrappers.
3. Cut salmon into thin strips.
4. Lay out wontnon wrappers and place a small amount of cream cheese in
center of each and cover with salmon.
5. Wet edges of wrappers and fold all corners until edges meet.
6. Fry until golden brown.
Sauce:
1. Saute garlic, ginger, and green onions in hot oil.
2. Deglaze with sake or wine
3. Add soy sauce and wasabi
4. Combine corn starch with cold water until forms a thick paste.
5. Whisk in and boil until sauce thickens.
John Sandbach
Austin, TX
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Salmon Tarter
10 ounces of fresh hand chopped
raw salmon
8 oz thin sliced Cold Alder Smoked Salmon Lox
1 egg yolk
1/2 teaspoon Dijon mustard
1/3 teaspoon rough chopped capers
1/3 teaspoon finely chopped red onion
1/3 teaspoon chopped parsley
1/4 teaspoon Worstershire sauce
tabasco pepper sauce, salt, pepper to taste
Mix all ingredients except the
sliced, smoked salmon.
Layout smoked salmon slices onto a sheet of saran wrap. top with another
sheet and with the side of a large knife or a rolling pin gently flatten
salmon slices, remove top sheet of saran. top with a large spoonful of salmon
tartar and roll or fold up into a package. Refrigerate until ready to use.
Serve with dollops of sour cream,
salmon caviar (if desired) lemon slices and grilled Sourdough bread
Adam M. Goldsmith
Rochester, NY
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Smoked
Salmon Lasagna a la Anna
Ingredients:
One bunch of Green Spinach leaves, washed and stems removed.
16 oz of Smoked Salmon
Alfredo Sauce (home made or a store bought jar)
Box of Lasagna Noddles
Capers
small amount of butter for pan.
Cooking Instructions.
1)Steam the spinach, don't over steam it since
it is going to be cooked further while baking in the Lasagna
2)Make a batch of Alfredo Sauce or use a store bough Jar.
3)When the Alfredo Sauce is done turn off heat and
(or if using a store bought jar
then put it into a simmering pot and make it slightly warm) add
the 16 oz of Smoked Salmon, making sure that all of the skin
and bones are removed in small flaked portions.
4)In a large boiling pot put in one box of Lasagna noddles and
cook to firm, again remember that these lasagna noddles will
be further cooked while baking and you do not wish to cook the
lasagna noddles like you would with spaghetti. Strain the Lasagna
noddles from the water and rinse with cold water.
5)Take a lasagna baking pan and butter the bottom and sides.
6)Place a thin layer of just Alfredo Sauce on the bottom.
Then put down a layer of lasagna noddles, on-top of which put down
more Alfredo sauce and the flakes of Smoked Salmon on top of which
put down a thin layer of the steam spinach. Continue to make
layers until all of the lasagna noddles and Alfredo sauce with
smoked salmon is gone. The top layer should be just a layer of
lasagna noddles and Alfredo sauce.
7)Take a 1/4 cup of capers (drained from its normal vinager
liquid) and put on the top of the lasagna.
8)Put in 350 F over for 60 min., do not burn the edges of the
lasagna noddles.
Serve 15 min. after turning
the oven off, goes very well with a
Rose wine and dark Russian Bread.
Anna and Nickolas Solomey,
Chicago
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Smoked Salmon Cheesecake
2 cups toasted French bread in 1/2" dice
1/2 cup toasted walnuts (can use pistachios or pine nuts as well)
1/2 cup Swiss or gruyere cheese, grated
1 Tablespoon fresh dill, minced
1/2 cup melted butter
2 large shallots, chopped
3 tablespoons butter
1-3/4 lb. cream cheese
1/2 cup sour cream
1/2 cup heavy cream, lightly whipped
pinch of kosher salt
coarsely ground black pepper to taste
tabasco sauce to taste
dash worstershire sauce (OPTIONAL)
4 eggs
1/2 lb. Peninsula Alder Smoked Salmon, thinly sliced.
Combine first four ingredients and process in blender or food processor
until crumbled. Add to melted butter and press onto bottom and 2" up
the sides of a well-greased spring-form pan. Chill well.
Saute onion in butter until tender. Cream the cream cheese. Beat in
shallot, Swiss or gruyere cheese, sour cream, tabasco, worstershire
(if using) salt and pepper. Add eggs, one at a time, beating briefly
after each addition.
Fold in lightly whipped cream. Fold in salmon. Pour into crust.
Bake at 350 degrees F until set (until a toothpick or straw inserted into
center comes out clean), approx. 45 to 60 min. Let cool, and chill thoroughly.
Before serving, bring to room temperature and garnish with fresh dill
and/or caviar and serve with good bread (toasted or not) or crackers.
Christopher Caruana
East Elmhurst, NY
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Easy Smoked Salmon Quiche
Ingredients:
1 frozen pie crust, thawed
6 ounces Olympic Peninsula Alder Smoked Salmon
8 ounces Swiss cheese, shredded
1 cup whipping cream
4 eggs
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
Directions:
Preheat oven to 375 degrees.
Place smoked salmon evenly over bottom of pie crust. top salmon with Swiss
cheese.
In a medium bowl, blend whipping cream, eggs, salt, pepper and nutmeg.
Pour this mixture over the cheese, making sure to moisten all of the cheese.
Bake for 40-45 minutes, or until quiche is puffed and lightly browned.
Enjoy!
Tracy Kendall
Livonia, MI
Top of Page
On the first morning of our
belated honeymoon in Niagara Falls, we brunched
on bagels, cream cheese, and smoked salmon (even better than lox) in a
restaurant with a view of the falls. From then on, we were hooked (no pun
intended) on smoked salmon. I even came
up with an omelet recipe based on
it. Don't be afraid to add even more dried dill, or to substitute a whole
lot of fresh dill. When you pair up dill and salmon, it is a marriage made
in heaven. Of course, we named the recipe after our favorite place.
Niagara Falls Omelet Recipe
2 eggs
1 green onion, finely
chopped
2-3 oz smoked salmon
1-2 oz cream cheese, cut
into thin strips
1 tablespoon dried dill
weed
Heat skillet with a teaspoon
or so of vegetable oil. Cook green onion for a
minute or so, until aroma is released. Beat eggs by hand with dill weed
for
about a minute. Pour into hot skillet and cook over medium heat, lifting
edges with spatula several times to allow uncooked egg to run to bottom
of
skillet. When bottom of omelet is firm, turn gently with spatula. Crumble
smoked salmon on 1/2 of the circle of cooked eggs, and top with strips of
cream
cheese. Fold the other half-circle over the top of the half with the
ingredients, cover skillet with lid, and cook for a minute or two over low
heat. Serve with buttered toast--or better yet, with bagels. Serves two
happy people.
Rebecca Nance
Oklahoma City, Oklahoma
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Smoked Salmon on Rye Recipie
1-6 oz can smoked salmon
1/2 diced onion
1-stalk of celery diced
1-tomato diced
1-carrot shredded
1/4 cup pickle relish
1/2 cup mayonaise
1-tsp salt
1-tsp black pepper
8-slices toasted rye bread
In a bowl add salmon, onion, celery, tomato, carrot, relish, mayonaise, salt
and pepper.
Mix very well and set aside, meanwhile toast bread and spoon salmon on top
of toasted bread.
Serves 4 people.
Serve with nice chips and coleslaw.
Francesca Mione
Catasauqua, PA
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Salmon Mini Pizza
3 oz. flaked smoked salmon
1 English muffin
1/4 cup pizza sauce
1 slice sharp cheddar cheese
garlic powder
2 slices tomatoe
Separate English muffin into two pieces. Spread with pizza sauce and sprinkle
with garlic powder. Cut cheese in half and add to top of each muffin side.
Add a tomatoe slice to each side. Then top with smoked salmon. Place in
toaster oven and toast on medium until cheese melts. Very good flavor and
quite healthy.
Sharon Moren,
Lake Havasu, AZ
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Radical Smoked Salmon Salad w/ Sunburst Dressing
Salad Ingredients add to salad bowl:
12 ozs Olympic Peninsula Alder Smoked Salmon
1 head radicchio, sliced
4 Belgium Endives, sliced
1 heart of Romaine, chopped
1 bunch watercress, chopped
2 roma tomatoes, cored, seeded and chopped
For Dressing:
Juice of 2 Meyer lemons
5 tbsp walnut oil
1 tbsp dry sherry
1 tsp Dijon mustard
1/2 tsp each, sea salt and freshly ground pepper
Whisk salad dressing ingredients into small bowl until blended.
Drizzle into salad bowl, toss well to combine.
Elaine Sweet,
Dallas, Tx
Top of Page
SMOKED SALMON QUESADILLAS WITH CUCUMBER SALSA
-
1 cup cubed seeded cucumber
1/2 cup cubed peeled avocado
2 tablespoons fresh lime juice
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
2 teaspoons mild green hot sauce
Quesadillas -
1 cup shredded regular or hot pepper Monterey Jack cheese
2 ounces cream cheese, room temperature
1/2 cup flaked Alder smoked salmon
4 (10-12 inch) flour tortillas
Non-stick vegetable spray
1/2 cup sour cream
In a small bowl mix together all the salsa ingredients; set aside.
In a medium bowl mix together the hot pepper cheese, cream cheese and smoked
salmon.
Lay two tortillas a work surface and spread each equally with the smoked salmon
mixture.
top each with the remaining 2 tortillas.
Spray a large non-stick skillet with the vegetable spray.
Working in batches, grill each side of the tortillas
over medium heat until golden: about 3 minutes per side.
Cut in wedges and top with a dollop of the sour cream and some salsa.
Yield 4-6 servings.
Margee Berry
White Salmon, WA
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SMOKY SALMON CORN PUDDING TARTS
1 Can Pillsbury
Grands! Refrigerated Golden Corn Biscuits (8 biscuits)
3 Eggs, beaten
1/2 C. Half & Half
1 - 10 oz. Box Frozen Cream Style Corn, defrosted
4 oz. Smoked Salmon, flaked
16 Small Fresh dill sprigs
Preheat oven to 350º. Spray muffin tins (2 1/2-inch size) with
non-stick vegetable spray. Separate biscuits and cut each one in half.
Roll each half into a 4-inch circle and shape each circle into cups in
muffin tins. In a large bowl, beat eggs. Add half & half, corn, and
smoked salmon. Mix well. Fill biscuit-lined cups with filling,
approximately 2 1/2 -3 T. per cup. Bake at 350º for 20-25 minutes or
until set. Cool in pan for 5 minutes. Remove from muffin tins.
Garnish each with a sprig of fresh dill. Makes 16 appetizer tarts.
(Mrs.) Patricia A. Harmon
Baden, PA
Top of Page
SALMON CHEESE BALL RECIPE
8 oz. smoked salmon
2- 8 oz. packages cream cheese
1 – 8 oz. can crushed pineapple, drained
3 green onions, thinly sliced
1 tablespoon seasoned pepper
½ teaspoon hot pepper sauce (Tabasco)
½ cup finely chopped walnuts or pecans
In mixing bowl, mix together cream cheese, pineapple,
onions, seasoned pepper and hot sauce.
Mix in salmon. Form mixture into a ball and roll in chopped nuts.
Wrap ball in plastic wrap and store in refrigerator until party time.
Will keep in refrigerator up to two days.
Serve with crackers, or also good on celery sticks.
Diane Nemitz
Ludington, MI
Top of Page
GOURMET SMOKED SALMON LOAF RECIPIE
When I serve this when entertaining it is always a hit,
really yummy!
1 tablespoon gelatin
3 tablespoons cold water
1 can 10-3/4 oz. undiluted cream of mushroom soup
1 pkg. 8-oz. cream cheese, room temperature
2 green onions, finely chopped
1 cup chopped celery
1 cup mayonnaise
1 can 7.5-oz. Olympic King Smoked Salmon, flaked
Watercress for garnish
Dissolve gelatin in cold water. Heat condensed soup, cool slightly and
add gelatin. Add cream cheese, onion, celery and mayonnaise. mix
thoroughly and add flaked salmon. Pour into a loaf pan or mold and
chill. Serve surrounded with assorted crackers and sprigs of
watercress.
Mary Bayramian
Laguna Beach, California
Top of Page
Pacific Rim Salmon Salad Cups Receipe
4- 6 inch flour tortillas
1 cup shredded spinach leaves
1 cup Olympic Peninsula Traditional Alder Smoked Salmon, flaked
2 Tbsp sliced water chestnuts
2 Tbsp snipped cilantro
2 Tbsp diced red bell pepper
1/4 cup chopped macadamia nuts
Dressing
1/4 cup sour cream
1 clove garlic, crushed
1 tsp sesame oil
1 tsp lime juice
1 tsp honey
garnish- black or toasted brown sesame seeds
Press each tortilla into a 10 ounce custard cup. Bake at 350 degrees 10
minutes or till crisp. Cool then remove from the custard cups. Divide
the spinach among the tortilla cups. Combine the salmon with the rest of
the salad ingredients in a bowl. Mix together the ingredients for the
dressing till well blended. Add to the salad and gently toss to coat.
Spoon into the salad cups, then sprinkle on the sesame seeds. Serves 4.
Roxanne Chan,
Albany, CA
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Creamy Smoked Salmon Pockets Recipe
Ingredients:
12 ounce Alder Smoked Salmon (cut into 4 - 3 oz pieces)
1 two layer refrigerated Pie Crust
1 cup unseasoned Bread Crumbs
1 - 15 oz can of Peas drained
2 medium lemons
1 teas salt
1 teas white ground pepper
1 cup sliced mushrooms
1 can cream of mushroom soup condensed
1/2-cup water
1 15-ounce jar of extra long Asparagus Spears
Prep:
Pre-heat oven to 400 degree F. Unfold the pie crust and cut through
the center of each, producing four pieces. Place crust on a cookie
sheet. (This can be down by placing half of they crust on the sheet and
allowing half of the crust to hang over the sheets side)
Place 1/4 cup of breadcrumbs on
the center of each crust. Next place a
1/4 amount of the peas on the bread crumbs. Then place the 3-ounce
Salmon piece on the peas. Next squeeze 1/2 lemon on each and add salt
and pepper. Place 1/4 cup of mushrooms on each. Fold over the crust and
pinch around the edges sealing in the ingredients.
Place in oven and cook for 30 minutes
at 400 degrees F.
In a small pan heat the condensed
soup and 1/2-cup water. Do not add
any more water.
After 30 minutes remove Salmon Pockets
from the oven, plate and pour the
condensed soup over each and top with 3 or 4 Asparagus Spears. Serve and
enjoy!
Michael Moscato
Columbus, OH
Top of Page
SMOKED SALMON SALAD RECEIPE, NICOISE-STYLE
Makes 6-8 servings
1 bag (10-12 oz.) romaine lettuce, torn bite-size
1 head butter lettuce, torn bite-size
6-oz. package Traditional Alder-Smoked Salmon, cut into chunks
1 package (10-oz.) frozen green beans, cooked, drained, chilled
1 pint cherry tomatoes, halved (use red and yellow if possible)
1 small green bell pepper, cut into rings
1 small red onion, sliced, separated into rings
3 hard-cooked eggs, peeled, cut into wedges
3 small red-skinned potatoes, cooked, chilled, quartered
1/2 cup ripe olives
3/4 cup bottled red-wine vinaigrette salad dressing
2 tablespoons capers
Line a large platter with the lettuce; mound smoked salmon in the center. Arrange
beans,
tomatoes, pepper rings, onion rings, egg wedges, potatoes and olives over the
lettuce,
around the salmon. Cover platter and chill at least 2 hours. Just before serving,
drizzle
with salad dressing, and sprinkle capers over.
The ingredient list looks long, but none of it takes much time to prepare, and
it can all be
done ahead of time. Because this salad is one that needs to be made ahead and
chilled, it
is a good choice for Sunday night supper. When guests arrive, heat an assortment
of fancy
rolls (from your favorite bakery), and relax with the company. Everyone will
be impressed
and well-fed.
The recipe can easily serve as many as you like--just increase the amount of
ingredients and
use a bigger platter.
Marilou Robinson
Portland OR
Top of Page
Smoked Salmon and Caviar PastaRecipe
This recipe is so simple, but incredibly delicious and
elegant. Even the very inexpensive black lumpfish
caviar is terrific in this recipe.
1 pound angel hair pasta
1/8 cup butter
1/2 cup heavy cream
8 ounces high quality smoked salmon, diced
1 ounce black caviar
Cook and drain the angel hair pasta. Melt the butter
in a saucepan, stirring in the cream. Toss the
drained pasta in the cream sauce, portion onto plates,
and top with the salmon and caviar.
Ellen Beeman
Austin, TX
Top of Page
Linguine with Smoked SalmonRecipe
Wait until you try this exceptional pasta dish! Whenever I smoke
salmon, this is what my
husband always wants me to make. This is also a great company pasta. It is so
simple to make
that it is unbelievable!
1 (8-ounce) package uncooked linguine pasta - (If using as a first course dish,
use 1 1/2 ounces pasta per person.)
2 to 3 tablespoons butter, melted
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons freshly ground pepper or to taste
2 tablespoons coarse kosher salt or coarse sea salt
6 to 8 ounces lightly-smoked salmon, cut into bite-size chunks*
* For directions on smoking salmon, check out Linda's Smoked Salmon recipe.
Cook linguine pasta according to package directions to al dente; drain and return
to pan to
keep warm.
Toss pasta with butter, olive oil, pepper, and salt. Place pasta in individual
plates. Place
smoked salmon chunks in an attractive design on top of the pasta. Serve and
enjoy!
Makes 2 servings.
Linda Stradley of
What's Cooking America
Top of Page
Easy Classic Smoked Salmon Mousse Recipe
"How To" Video
3 ounces smoked salmon
8 ounces cream cheese, soften
2 tablespoons heavy cream
½ teaspoon lemon juice
½ teaspoon horseradish
Pepper to taste
1 seedless cucumber, sliced thin
Fresh dill
Cabaret Crackers or Bremner Wafer
Using a blender or food processor, whip cream cheese.
Add smoked salmon, heavy cream, lemon juice, horseradish and pepper.
Process until smooth. Place into a crock or serving bowl.
Garnish with cucumber and dill.
Serve on a platter with crackers or
combine all ingredients. Spread thickly on toast.
Cover with coleslaw to which chopped celery has been added.
top with second slice of toast.
Betty N. Fergus
Falls, MN
Top of Page
Northwest Smoked Salmon Artichoke Dip Recipe
6oz. Smoked Salmon
1 can of artichokes hearts chopped
1/4 cup of mayo
2 cloves of
garlic chopped
1/4 cup of Parmesan
cheese Mix
together serves with crackers
Steve Smith
Vancouver, BC
Top of Page
Smoked Salmon Stuffed Cherry Tomatoes Recipe
( about 20 calories each )
¼ lb. Alder smoked
salmon
8 ounces cream cheese, softened
1 pint cherry tomatoes
1 teaspoon lemon juice
4 teaspoons minced fresh dill or
¾ teaspoon dried dill weed
1. Early in day, cut each cherry tomato in half.
Remove and discard seeds and pulp from cherry tomatoes to form cups.
Place cherry-tomato cups, cut-side down,on paper towels to drain.
2.Use food processor knife blade to blend cream cheese,
smoked salmon, lemon juice and dill until mixture is smooth.
3. Spoon smoked-salmon mixture into small decorating
bag
with large star tube. Pipe salmon mixture into cherry-tomato cups
and then arrange them on a platter.
Cover loosely with plastic wrap and refrigerate until ready to serve.
Makes about 50 hors d’oeuvres.
A.B. Williams
Grand Forks, ND
Top of Page
Almost "Too Easy" Angel Hair Pasta Recipie
With Olympic Peninsula Alder Smoked Salmon & Dill
Ingredients:
6 oz angel hair pasta
1/2 cup whipping cream
1/2 cup milk (better if you use whole milk)
1/4
cup chopped fresh dill
1/4 cup chopped green onions
1 tsp grated lemon peel
4 oz thinly sliced smoked salmon (cut into thin strips)
Salt
and Pepper; Freshly-grated Parmesan to top
Boil pasta in large pot of salted water until
“al dente” (tender, yet still firm).
Drain and return to pot.
In a small, heavy saucepan, combine whipping cream, milk, dill, onions, and
lemon peel.
Bring to a boil over medium-high heat.
Add sauce to pasta; toss well to coat evenly.
Add salmon and toss to mix in.
Season with salt and pepper,
top with freshly grated parmesan and serve with warm, crusty bread.
Yum.
Sabrina Ford,
Atlanta, GA
Top of Page
Salmon Soup Recipie
1 pkg. smoked salmon
3 medium to large
white potatoes, peeled, bite size cubes
1/2 cup diced celery
1/4 cup diced onion
1 pt. cream
Cook potatoes,
onion, celery till tender, drain part of the liquid off.
Add smoked salmon, add cream
then simmer 5 minutes to low boil.
Serve soup over croutons,sprinkle with any type cheese (optional), enjoy!
DDD
town-anonymous
Top of Page
Smoked Salmon Junior Club Sandwich Receipe
1 cup smoked salmon, flaked
2/3 cup mayonnaise
¼ cup chopped olives
2 Tbls. chopped sweet pickles
1/3 cup chili sauce
1 chopped hard-cooked egg
Salt and Pepper to taste
Combine all ingredients. Spread thickly on toast.
Cover with Cole slaw to which chopped celery has been added.
top with second slice of toast.
Joyce A. Botz
Edmonds, WA
Top of Page
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