Each month, Just Smoked Salmon will award a one-pound prize of Olympic Peninsula Alder Smoked Salmon to the entrant who submits the best recipe utilizing Olympic Peninsula Alder Smoked Salmon Products ™. Salmon recipes may be submitted (or posted :) as smoked salmon recipies, or smoked salmon receipes. Spelling errors are forgiven. The winner chooses their product preference.
Each participant may submit as many different smoked salmon recipes as they wish. The winning recipe(s) for the best smoked salmon dip, spread, dish, salad, soup or other fine use of Olympic Peninsula Alder Smoked Salmon Products will be posted below for all to enjoy. All winning salmon recipes will be archived below, as well.
Additionally, the monthly winner(s) will be eligible for the annual award winning recipe contest concluded each Nov. 1st. The annual winner will receive one pound, of the winner's choice, of Olympic Peninsula Alder Smoked Salmon Products™ per month for the following 12 months! All entries must include; name, town and email address. (Email addresses are not posted unless requested.) All winners will
be notified prior to site posting.
Please Note: Recipes must be original or reprinted with permission
Please email your recipe entries to recipes@justsmokedsalmon.com or mail to:
Recipes c/o
Wright Distributing Inc.
PO Box 3252
Port Angeles, WA 98362 USA
1 Heaping teaspoon of creme fraiche (or Sour Cream)
2 Teaspoons of thinly chopped fresh tarragon
1 Teaspoon minced chives
3oz smoked salmon cut into 6 thin slices
6 paper thin slices peeled seedless cucumbers
Pinch of White pepper
Whisk together the Creme fraiche, tarragon, and the chives, spread a thin layer onto the thinly sliced salmon, after that take a slice of the paper thin seedless cucumber and place on top of the layer of creme fraiche, tarragon, and chives.. Roulade salmon and cut one end on a bias and the other end flat to where it stands on the plate, with the bias side face up, repeat process until 6 roulades are done, Serve with Brioche' and infused chive olive oil, and goes great with a glass of Champagne..
Beat the three eggs with tarragon. Separate salmon. Spray pan with non-stick spray and heat on medium. Add eggs, salmon, and capers. Cook as you would scrambled eggs. If desired Garnish with shredded parmesan cheese or sliced scallions. Serves two, or one really hungry person.
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 15-ounce can cannellini beans, rinsed and drained
1/4 Cup pitted kalamata olives, chopped
1 Cup cherry tomatoes, halved or quartered
2 Tablespoons minced fresh chives
6 ounces ALDER JUST SMOKED SALMON, broken into bite-size pieces
1 teaspoon garlic, mashed to a paste with the side of a chef's knife
1 Tablespoon red wine vinegar
3 Tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Bring a medium pot of water to a boil. Add the green beans and cook until they turn bright green and are crisp-tender, about 1 minute. Drain the beans and immediately put them in a bowl of ice water to stop the cooking. Drain and pat dry with paper towels.
Combine the green beans, cannellini beans, olives, tomatoes, chives and salmon in a large serving bowl. In a small bowl, whisk the garlic and red wine vinegar together. Slowly whisk in the oil. Add the vinaigrette to the salad, season with salt and pepper and toss gently with your hands. Serve at room temperature.
Diane H
Corpus Christi, TX
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Cream Cheese Salmon Bread
Ingredients:
3 cups unbleached bread flour, plus more for dusting
3/4 teaspoon active dry yeast
2 1/4 teaspoons kosher salt
3 tablespoons extra-virgin olive oil.
1 cup smoked salmon
4 oz. cream cheese
Instructions:
1.Using a hand whisk, combine the flour, yeast and salt in the bowl of an electric mixer.
2. Stir in 1 1/2 cups cold water and olive oil until a rough dough forms.
3. Mix on low speed for 1 minute. Add in salmon and cream cheese.
Mix until combined
4. Scrape and pour the dough onto a heavily floured work surface.
Knead for 5 minutes.
Let rest for 10 minutes.
5. Cut the dough into 2 equal pieces.
Place each ball on a well-oiled cookie sheet, generously dust with flour and loosely cover with plastic wrap.
Let the dough rise about 3 hours.
6. Preheat oven to 375°F. Bake for 20 minutes or until golden brown.
Lynne A.
Honolulu, HI
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Quick (Unexpected Company's Dropping By in 10 Minutes) Hors
D'Oeuvres Recipe
Recipe:
Slice Smoked Salmon Pepperoni Stix into 1/4 inch slices. Cut gouda into
slices the size of Ritz cracker.
Place Ritz crackers on microwave-able plate. Place slice of pepperoni on
cracker followed by smoked gouda slice. Microwave on high for 10 seconds.
Enjoy.
PEPPERONI: ANOTHER RECIPE FOR A GOOD TIMEwith MAC & ARI
Nothing beats having your Alder Smoked Salmon Pepperoni Stix in one hand,
and a cold
brewski in the other while watching the sports channel on TV.
Munch & sip, licking your fingers often, until salmon is
gone... then open another package and repeat until you
dissolve in bliss. (burp)
Alder Smoked Salmon
Pepperoni cut into 1"
pieces
jack & cheddar cheese cubed
black & green stuffed olives
Thread the above alternately on cocktail picks, insert into
cabbage until there is no more room - it should look like a
giant sputnik. Makes a fun centerpiece for a buffet table.
On bamboo skewers
alternately put
1 1/2" pieces ofAlder
Smoked Salmon Pepperoni
small cherry tomatoes
mushrooms
small cocktail onions (or chunks of onion)
green pepper chunks
pickles (dill & sweet)
Keep everything in uniform size... use your imagination, try
pineapple, cocktail onion with Alder Smoked Salmon Pepperoni
for a sweet&sour
effect.
Enjoy with assorted crackers and a fine wine.
Prepare a package of macaroni & cheese
add 1 can drained mushrooms
& an equal amount of sliced Alder
Smoked Salmon Pepperoni
sprinkle on lots of paprika.
(the secret to Hungarian goulash is LOTS of paprika,
so use LOTS an say it is Hungarian goulash.)
1
cup salad dressing or mayonnaise
1 teaspoon prepared mustard
½ teaspoon tarragon leaves
½ teaspoon salt
¼ teaspoon celery seed
3 cups chilled, sliced, cooked potatoes
2 cups sliced celery
2/3 cup sliced radishes
1/3 cup sliced green onions
½ pound smoked salmon, flaked
Lettuce leaves
1. Combine first 5 ingredients; mix well.
2. Fold in sliced potatoes. Cover; refrigerate
several hours to blend flavors.
3. Add celery, radishes, onion, and flaked fish;
mix carefully.
4. Arrange in center of lettuce-lined serving dish;
Garnish with additional sliced smoked salmon.
Makes 6 servings.
1 package macaroni & cheese
1 can mushroom soup
1/2 to 1 cup smoked salmon (small chunks)
Follow package directions
Put in casserole dish
Sprinkle crushed potato chips over top
(leftovers can be reheated in microwave)
Bake 350° 3 - 5 minutes
2 cups smoked salmon
(about ¾ pound)
1 ½ cups seasoned mashed potatoes
1 egg, beaten slightly
1 teaspoon grated onion
Dash pepper
½ cup fine cornflake crumbs
Oil for deep-fat frying
1. Combine fish, potatoes, egg, onion and pepper; Beat until smooth. Chill
well.
2. Portion fish mixture with ¼-cup measure. Shape into
balls. Roll in crumbs.
3. Fry in hot, deep fat, 350° F., 3 to 5 minutes or Until thoroughly heated
and lightly browned.
4. Serve hot with favorite egg or cheese sauce.
1 carton of cottage cheese
1/2 tea. Onion juice
Couple dashes Worcestshire
1/3 cup milk or yogurt
Put all in food processor
Blend until smooth
Stir in 1/4 cup flaked smoked salmon
Use as dipper for chips, crackers or veggies
(use more milk to thin if too thick)
Soften to room temperature
one 8 OZ PKG of cream cheese
Add 2 Tab. dry onion soup mix
Stir in flaked smoked salmon
(1/4 to 1 cup depending on taste)
Serve with favorite munchie dippers!
12 oz (3/4 lb) grated cheddar cheese
One 3 oz pkg cream cheese (softened)
1 tea Worcestershire (ms?) sauce
Dash garlic salt
6-10oz of smoked salmon (1/2lb average)
Mix well
Form into log's
Roll in chopped parsley or chopped nuts
Wrap well in waxed paper or Saran wrap
Store in refrigerator until needed.
Use equal parts of smoked salmon and cream cheese
Flake salmon in food processor
Add softened cream cheese
Form in ball
Roll in chopped pecans or walnuts
Chill & Serve
or
Make tiny walnut-sized balls and roll in minced parsley then
arrange on tray, interspersed with red cherry tomatoes for a
holiday buffet table treat.
Two pkgs of 8 oz cream cheese
Open and roll each in sesame seeds
& flaked smoked salmon
Place on a serving dish with a lip or rim
Cover with soy sauce
Let soften to room temperature before serving
1 can cream soup (mushroom or celery)
1/2 can milk or cream
1/2 cup flaked smoked salmon
Heat
Mix gently
Add dash of Tabasco sauce
Serve over cooked rice, pasta, toast or biscuits
Garnish with a dash of paprika
Serves 2
For each serving use 2 slices white bread with crusts removed
and 1 egg beaten with 1 Tab milk
Cut bread in cubes
Layer in small casserole or microwave dish:
bread cubes, smoked salmon (adjust to your own taste),
Pour egg-milk mixture over all soaking well
(can sit for 24 hrs refrigerated before cooking)
Just before microwaving place a slice of processed
cheese (Swiss or cheddar) over each serving.
3 mins. on HI and another 1 min on Med. Remove, let set it
it's runny or too wet give it another 45-60 seconds on HI.
1 can of hominy drained
1 cup of cubed or flaked smoked salmon
6 eggs
1/4 cup milk
Stir all together well
Pour in hot skillet (I like cast iron)
Cook until set on one side
flip with big spatula and cook other side 'til golden brown
(if it falls apart at this point just stir it and it'll be
scrambled eggs instead of an omelet, don't worry the taste is
the same)
Serve with plenty of catsup (I'm not kidding!)
And hot, buttered toast.
Serves 2-4 depending on appetite size.
1 head iceberg letter, washed and torn in small chunks
(cutting it with a knife leaves rust marks!)
1/2 cup diced celery
(wash the whole bunch under cold, running water, then drain,
now you will be able to slice off the end perfect pieces in
one fell swoop - store in frig and keep doing this as you
need more celery, it keeps forever this way and is less
messy - and no, there are no rust marks)
Use a variety of vegetable, fresh chopped or bits of cooked
leftovers (green beans, broccoli, asparagus)
Bean spouts or olives or mushrooms or everything can go into
this salad
Sprinkle generously with bits of smoked salmon
(hard boiled eggs quartered are a nice garnish)
Dress with equal parts of yogurt and mayo mixed well and
seasoned with garlic salt, onion salt, or dill weed (or all).
Pass the croutons or goldfish crackers and dig in!
Fresh, washed spinach leaves (fill a big salad bowl)
Reserve flaked or small cubes of smoked salmon (as much as
you like)
Grate fresh Parmesan cheese (not dry! from a can)
Heat Oil & Vinegar dressing with sugar added (to taste)
add 1/8 cup chopped onion to dressing as it heats almost to a
boil then
Quickly add salmon, cheese and croutons to spinach greens
Stir gently but fast...
Eat immediately.
(Note: sliced fresh mushrooms can be added, also red onion
rings if you like fresh onions)
2 cans cream of celery soup or mushroom or of each
2 cans cream, milk or plain yogurt
1 Tab dry onion soup
Dash of wine (vermouth or red wine)
1 cup grated Swiss cheese or 1 oz pkg of cream cheese
Heat until smooth and gravy-like consistency
Serve warm with thin slices of crusty French bread (or tear
off chunks) or use grissini (bread sticks).
Scoop - Dip - Yum
Nice, uniform pieces of celery (3"-4" long)
fill with a spread of cream cheese and flaked smoked salmon
(1 part salmon to 2 parts cream cheese or you can use Roka
already prepared in the little jars)
Mix together and spread in the celery with a small knife.
Easy to prepare and a big hit at parties.
Any potato soup (canned or homemade)
small chunks of smoked salmon mixed in
Heat through and serve
OR
Run through food processor until smooth and serve
as bisque
OR
Serve cold as vichyssoise
Buy a couple of pounds of fresh, large capped mushrooms at
the market
Brush gently or wipe with clean cloth (that brown stuff isn't
dirt, it's dung)
Remove stems (reserve for another recipe)
Fill each cap with grated cheddar cheese and smoked salmon
(equal amounts)
Place on a baking or microwave platter or try with the filled
side up
Put enough vermouth in the bottom of the tray to keep
mushrooms from drying out
Heat through - serve hot/warm.
English muffin split in half
Place squirt of chili sauce on buttered side
Layer on smoked salmon (not too much)
cover with slice of Swiss, jack, cheddar or your choice
of cheese
Bake or microwave until cheese melts
Let it cool before biting into it (IF you can wait)
OLIVIA WHITNEY
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TOMATO
SOUP GARNISH WITH SMOKED SALMON RECEIPE
Bits of smoked salmon severed with oyster crackers on
tomato soup is nice
OR serve the salmon-tomato soup over toast or hamburger buns.
Moisten smoked salmon bits with mayo
Spread on bread (you choose - I like rye)
Garnish with thinly sliced cucumbers.
Use lots of each for a man's sandwich and
small, crust less, white bread for an open-faced lady's
tea sandwich.
For a hero try using split French bread rolls,
adding sliced tomatoes, cheese and lettuce and a top.
ADD smoked salmon cubes to your favorite macaroni salad,
already made or from the deli.
JOSHUA JAMES
– White Center, WA
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EASY SMOKED SALMON SALAD RECIPIE
Chopped cucumbers, onion & tomatoes in equal parts
Add an equal amount of smoked salmon bits and dried Chinese
noodles (like you use for canned Chinese dinner)
Mix well with ranch dressing and serve on lettuce leaves,
garnish with a black olive, a green stuffed olive and a
cherry tomato.
V. COCHRAN – Shoreline, WA
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SMOKED SALMON TIPS RECEIPE
Use smoked salmon in place of bacon in your favorite
quiche recipe
or
to fill deviled eggs (1/2 yolk & half salmon
Nothing beats having just smoked salmon in one hand, and a
cold brewski in the other while watching the sports channel
on TV. Munch & sip, licking your fingers often, until salmon
is gone... then open another package and repeat until you
dissolve in bliss. (belch)
Just Smoked Salmon
A division of Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150 or Fax (360) 452-3159
US Toll Free: 1-866-390-9506
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