Recipes
Welcome to the recipe section of our Web site. Here you will find great recipes using our smoked salmon and other smoked products. We try to add a new recipe each week, so check back frequently!
 These recipes are selected by our resident foodie, Julia Diaz (right).
Hot smoked salmon with salad - Inspired by Jacques Pepin (Serves 4)
1 hard boiled egg, sliced
1 cup diced tomato
1 cup pitted mixed coarsely chopped olives
1/2 cup chopped green onions
5 tablespoons chopped parsley
salt and pepper to taste
2 table spoons olive oil
Toss all the ingredients together. Place on a serving platter. Place the salmon on top. Serve with good crusty bread.
Deviled eggs with Smoked Salmon (24 pieces)
12 eggs
Dijon mustard
1/4 cup mayonnaise
1/4 cup sour cream or crème fraiche
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons capers, rinsed in cold water, coarsely chopped
salt and pepper to taste
1/2 cup diced hot smoked salmon
Put a small hole in the large end of the eggs. Place the eggs in a pot with cold water. Bring the water to a boil and then turn off heat. Let eggs stand in hot water for 10 minutes. They should be perfectly hard boiled.
Cut eggs in half length wise. Pop out yolks and place in a food processor. Pulse. This helps keep the filling fluffy. Add dill, mustard and chives. Pulse several times . Add mayonnaise and sour cream. Pulse. Fold in capers and salmon by hand. Spoon in yolk mixture into the egg whites. Refrigerate until you are ready to serve and add a sprig of dill as a garnish.
Hot smoked salmon on toast
8 ounces hot smoked salmon
6 tablespoons olive oil
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 clove garlic
3 tablespoons rinsed capers
Pepper to taste
Good crusty bread such as a baguette
Place oil, parsley, chives, capers and pepper in a bowl. Crush garlic and add to herbs. Add crumbled smoked salmon to herbs and mix. Cut bread into 1/4 inch slices. Toast them lightly and lay on a baking sheet. Put 2 teaspoons of salmon mixture onto each piece of bread. Place into oven and broil until the bread beings to brown, about five minutes. Be very careful to not let bread burn, watch the oven vigilantly.
Great sauce for smoked salmon on crackers or toast
1/4 cup Olive oil
2 tablespoons chopped shallots
1 teaspoon dry mustard
1 teaspoon Dijon mustard
1 tablespoon fresh chopped dill
Place salmon on toast or cracker. then add a dollop of sauce to each cracker. Serve immediately.
Mexican Salmon Pizza
Courtesy of Salmon of the Americas
Nonstick cooking spray
2 small baked pizza crust (about 7 inches in diameter)
1/2 cup bottled salsa or picante sauce
1/2 cup coarsely crushed tostadas
1/2 cup roasted smoked salmon (flaked)
1/4 cup red onion(optional)
1 cup shredded Mexican seasoned cheese** or Montery Jack cheese
** A packaged combination of Chedder, Colby and Montery Jack cheeses with Mexican seasoning
Directions
Heat oven to 450 degrees F.
Spray top surface of each pizza crust with nonstick spray and place on baking sheet.
Spread half of salsa on each crust. Top each crust with crushed tostadas, salmon, onion and cheese.
Bake until cheese is bubbly and lightly browned, 8-10 minutes.
Yield: 2
Smoked Salmon Crisps
Total Time: 45 min
Servings: 3 DOZEN CRISPS
4 1/2 tablespoons all purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled large egg white
4 tablespoons unsalted butter, at room temperature
1 tablespoon black sesame seeds
4 ounces sliced cold smoked salmon, finely chopped
1 1/2 teaspoons very fine chopped shallot
1 1/2 teaspoons very fine chopped chives, plus a few snipped, for garnish
1/4 teaspoon finely grated lemon zest
Freshly ground white pepper
1/ cup cre'me fraiche
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.
Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2 inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant. Let cool.
In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of cre'me fraiche and a couple of snipped chives. Serve right away.
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