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Just Smoked Salmon™

Recipes, Receipes, Recipies

Contest Rules are listed below the menus

ALDER SMOKING SALMON & PACIFIC NORTHWEST GIFT IDEAS

Smoking with Alder & Brine Recipes
Salmon Plank Grilling Recipes
Plank Cooking Recipes
More Main Recipes, Page 2

Congratulations to Christopher Caruana, John Sandbach, & Patsy Rankin whose winning recipes were published by 3d Press in their inaugural edition of Red, White & Blue Ribbon 2004: Winning Recipes from the past year's top Recipe Contests & Food Festivals. You'll find this unique American cookbook available now at Barnes & Noble, Border's Books, Wal-Mart, and Amazon.com

Pan-Pacific Smoked Salmon Wonton Bites	Seafood Coleslaw	Amazing Alder Salmon Circles
Smoked Salmon in Puff Pastry	Just Smoked Salmon Sliders
Smoked Salmon Open Face Sandwich with Peach Salsa and Gruyere Cheese	Salmon Philly Alfrado Portobellas	Stuffed salmon sandwich wraps
ZESTY SMOKED SALMON BITES	Penne with Asparagus and Smoked Salmon	Simply Delicious Smoked Salmon & Caviar White Pizzas
Smoked Salmon Quinoa Quiche	Smoked Salmon Galettes	Super-Quick Smoked Salmon Pizzas
Smokey Salmon Frittata	Summer Salmon potato salad	Mini Smoked Salmon lox Stuffed Pita's with Cucumber Sauce
Smoked Salmon Fish Balls	"Brochetta" Salmon Spread!	Holiday Smoked Salmon Bites
Fettuccini with a Creamy Salmon Sauce	Dilly Salmon, Mango and Jicama Salad	Salmon Souffle
Easy Gourmet Salmon Spaghetti	Holiday (or any day!) Smoked Salmon Spread	Smoked Salmon Garlic Smashed Eggrolls
Grilled Zucchini with Smoked Salmon Appetizers	Smoked Salmon with Dilled Cream Cheese on Puff Pastry	Quick Smoked Salmon Salad Pitas
Smoked Salmon Lox Sushi Rolls	Country Salmon Pie	Smoked Salmon Enchiladas with Salsa Roja
Smoked Salmon Bisque	Smoked Salmon, Vodka & Dill Fettucine Recipie	Sassy Alder Smoked Salmon Corncakes Recipie
Smoked Salmon Cream Sauce	Smoked Salmon Turkey Stuffing	Smoked Salmon & Cream Cheese Nachos Recipie
Smokey Salmon Burrito	Smoked Salmon in Puff Pastry	Just Smoked Salmon and Sausage Chowder
Salmon Wonton Puffs With Ginger and Soy Sauce Recipie	Sensational Salmon BLT Recipe	Smoked Salmon Salad Recipe
Smoked Salmon Cheesecake	Smoked Salmon Lasagna a la Anna	SalmonTarter
Smoked Salmon on Rye	Niagara Falls Omelet Recipe	Easy Smoked Salmon Quiche
Smoked Salmon Quesadillas with Cucumber Salsa	Radical Smoked Salmon Salad w/ Sunburst Dressing	Salmon Mini Pizza
Gourmet Smoked Salmon Loaf	Salmon Cheese Ball	Smoky Salmon Corn Pudding Tarts
Smoked Salmon Salad, Nicoise-Style	Creamy Smoked Salmon Pockets	Pacific Rim Salmon Salad Cups
Easy Classic Smoked Salmon Mousse "How To Video"	Linguine with Smoked Salmon	Smoked salmon and caviar pasta
Northwest Smoked Salmon Artichoke Dip	Smoked Salmon Stuffed Cherry Tomatoes	Almost "Too Easy" Angel Hair Pasta With Olympic Peninsula Alder Smoked Salmon & Dill

JUST SMOKED SALMON RECIPE CONTEST

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^tm.

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. 1^st. The annual winner will receive one pound, of the winner's choice, of Olympic Peninsula Alder Smoked Salmon Products_tm 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
Just Smoked Salmon
3406 W. Edgewood Dr.
Port Angeles, WA 98363
USA

SEAFOOD COLE SLAW

1 large Cabbage head, shreded
2 large Carrots, shreded
1 large Walla Walla onion, diced
2 medium Red bell Pepper, diced
1/4 cup Sea salt
3 cups Cider vinegar
2 cups Sugar
2 tsp Mustard, dry
1 cup Dungeness crab lump meat, shell and cartilage removed
4 oz Olympic Peninsula Alder smoked salmon, shredded

Sauce:
1 cup Mayonnaise
2 tbl Honey
2 tbl Lemon juice
1 tbl Cider vinegar

Shred the cabbage and carrots and add the onion and bell pepper and place in a large glass bowl. Cover with the salt and place a plate on the top and weight down. Let stand for 2 hours. Drain thoroughly. Dissolve the sugar in the vinegar and add the mustard. Pour over cabbage. Let stand for 2 hours. Drain thouroghly and place the slaw in a serving bowl add the sauce and the salmon and crabmeat and gently mix the cole slaw until mixed well. Serve.

Robert Bosley
Auburn, WA

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Amazing Alder Salmon Circles

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
1/2 cup cream cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh chopped dill, or 2 teaspoons dried
1 can Alder Red King Smoked Salmon (7.5 oz)
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

In a bowl, mix the cheeses, dill and Alder Salmon.

Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture.
Top with the cheese salmon mixture. Starting with a short side, roll up like a jelly roll. Cut into about 20 slices, each half an intch thick.
Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown.

Elizabeth Walp
Chicago IL

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Pan-Pacific Smoked Salmon Wonton Bites
Category: Appetizer

Serves 8
Salmon and Sauce

1 lb. – Alder Smoked Salmon
2 Tbsp – Chile sauce (hot)
2 Tbsp – Dijon mustard
2 tsp – Sesame oil
2 tsp – Rice wine vinegar
2 Tbsp – Green onions, minced
3 cloves – Garlic, crushed
1 Tbsp – Soy sauce
1 Tbsp – Sesame seeds, crushed

Wontons

Spray olive oil or light cooking spray
24 squares - Wontons
1 tsp – Kosher salt
1 tsp – Freshly ground pepper

Cabbage and Dressing

2 – Shallots, crushed
1 Tbsp – Honey
½ cup – Extra virgin olive oil
½ cup – Red wine vinegar
2 tsp – Cilantro, finely chopped
3 tsp – Sweet mustard
3 cups – Green cabbage, shredded
1 cup – Red cabbage, shredded

Tear or chop smoked salmon into small, bite-sized pieces.
In a small bowl, stir to combine chile sauce, Dijon mustard, sesame oil, rice wine vinegar, green onions, garlic, soy sauce and sesame seeds.
Toss salmon in sauce and refrigerated until ready to serve.

Spray a large cookie sheet with olive oil or light cooking spray. Place the wontons on the cookie sheet, in a single layer (you may have to use two sheets).
Spray lightly with the olive oil or light cooking spray and sprinkle with Kosher salt and freshly ground pepper.
Bake on the center rack for 8-10 minutes, or until the wontons are golden.

In a small bowl, stir to combine shallots, honey, extra virgin olive oil, red wine vinegar, cilantro and sweet mustard.
Toss with green cabbage.

To assemble: Arrange wontons in a single layer on a large serving platter.
Cover each with a tablespoon of the dressed green cabbage.
Place a tablespoon of the sauced salmon on top of the green cabbage and top with a pinch of the red cabbage.
Drizzle a bit of the remaining sauce over the red cabbage and serve.

Recipe by Jamie Miller
Napa, CA

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Stuffed salmon sandwich wraps

Serves 4.4 tortillas
8 oz whipped cream cheese
1/2 t. Chipotle flavored hot sauce
1 cucumber
2 plum tomatoes
4 hearts of romaine leaves
6 oz Alder Smoked Salmon loxCombine cream cheese with hot sauce
and spread mixture evenly on tortillas.
Slice cucumber lengthwise into eight wedges, removing excess seeds.
Repeat with tomatoes and wash and dry lettuce leaves.
Top each tortilla with salmon lox, 2 cucumber wedges, 4 tomato wedges, and a lettuce leaf.
Roll tightly and slice on an angle. Serve well chilled.

Recipe by Kristin Metcalf
Minneapolis, MN

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Salmon Philly Alfrado Portobellas

Set oven to 400 * 2 Servings of 2 mushrooms * 4 servings of 1
( if you have a ceramic dish to serve in that’s what I’d use…if not…just plate)

Ingredients:
4 med.( 4 inches across) Portobella mushrooms
8 teaspoon Olive oil
salt
Restaurant black pepper
1 Jar your favorite Alfredo sauce
1 T Unsalted butter
1 T Olive oil
4 ¼ inch Onion slices off a med. onion halved.
4 ¼ inch Green pepper of med. pepper halved.
4 T. Salmon shredded of Olympic Peninsula Alder Smoked Salmon
4 T. Parmesan Grated mixed with ½ teaspoon with cayenne pepper
Make many short slashes on mushroom caps about ¼ inches apart ( careful not to cut threw) with sharp knife.
Rub 1 teaspoon . Olive Oil on each side of each mushroom cap
Sprinkle salt and restaurant black pepper on both sides ( like you would your favorite steak)
Cook 10 mins. on each side…turning carefully starting with ribs up

While cooking mushrooms sauté onion slices and green pepper till Al Dante. in your heated unsalted butter
and 1 T. Olive Oil. (cooked on med-high)
Open Jar of Alfredo Sauce and heat

Assemble:
Place 2 mushroom on each plate
Pour Alfredo Sauce as you wish over your cooked mushrooms
Divide and place your sautéed onion and green peppers over Alfredo Sauce
Placed you shredded 4 T. of Olympic Peninsula Alder Smoked Salmon over the 4 Portobella mushrooms.
Sprinkle with Grated Parmesan mix
Serving suggestions:
Side of Asparagus or
Side of Green Beans with sliced toasted almonds or
Side of Green Salad or
With a Side of Garlic Bread or Baguette Bread with butter
Or if you wish serve over English Muffins/ Buttered Noodles/ Toast Points

Maureen Glatzmaier
Helena, Montana

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Smoked Salmon in Puff Pastry
Hash Browns:
1 T. olive oil
1 T. butter
2 c. cubed potatoes with onions and peppers
1/2 t. salt
1/2 t. pepper
1 T. butter
6 eggs
1 T. fresh dill chopped
1/2 t. salt
1/4 t. pepper
1 T. orange juice
2 T. cream cheese
1/2 c. smoked salmon
8 - 5" x 5" pieces of frozen puff pastry- thawed out
1 T. flour
1 egg whisked with 1 Tablespoon of water
1 T. each grated Parmesan and Romano cheese Melt butter in large frying pan on medium-low heat. Whisk eggs in a bowl
until frothy. Add eggs to pan. Continue stirring, moving the eggs and cook until
eggs are just set, then remove from heat. Add dill, salt, pepper, orange juice,
cream cheese and smoked salmon. Stir mixture gently until all ingredients are
combined.
a.. Combine the egg mixture and the potatoes. Stir gently until
combined. Set aside.
b.. Roll out puff pastry sheet until slightly larger than the original
shape.
c.. Add 1/2 cup egg and potato mixture to the middle of the pastry
sheet. Fold pastry into a
d.. triangle. Crimp edges of the pastry to close dough.
e.. Put filled pastry on a cookie sheet lined with parchment paper. With
a pastry brush - brush egg wash on top of the closed pastry and sprinkle a pinch
of the cheeses on top.
f.. Preheat oven to 400. Cook pastry for 20 minutes until browned.
Remove from oven and let cool for 5 minutes on a cooling rack. Serve warm.

Nancy Sousley
Lafayette, IN

Smoked Salmon Open Face Sandwich with Peach Salsa and Gruyere Cheese
Serves 4

Ingredients:

1 tablespoon sugar
2 tablespoons jalapeno pepper, seeded and finely chopped
2 cups fresh peaches, peeled and chopped
1 tablespoon fresh lime juice
1/4 cup sliced green onions
2 tablespoons fresh cilantro, chopped
4 Sourdough English Muffins, split and toasted
8 ounces Gruyere cheese, sliced
8 ounce package Olympic Peninsula Adler Smoked Salmon

Directions:

Preheat broiler
Combine sugar, jalapeno pepper, peaches, lime juice, green onions, cilantro and set aside.
Arrange muffin halves in an even layer on a baking sheet.
Top each muffin half evenly with the cheese; place pan 6 inches below the broiled elements;
broil 3 mins or until cheese melts & muffins are toasted.
Remove the pan from oven.

Top each muffin half with about 1 to 2 tablespoons of salsa
and approximately 2 ounces of smoked salmon.
Serve immediately.

Emory Doty
Jasper, GA

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Super-Quick Smoked Salmon Pizzas

Classic flavors never fail. This makes a super-fast, delicious supper for two,
or more as the recipe can be easily doubled or tripled.

Serve 2

2 Store-bought Naan Flat Breads
4 teaspoons Olive Oil
1/2 teaspoon salt
3 ounces whipped cream cheese, flavored with dill
4 ounces smoked salmon
2 Tablespoons chopped black oil-cured olives (e.g. Nicoise) or Capers

Heat Broiler. Brush the flat breads with 2 teaspoons olive oil each, and sprinkle each with z teaspoon salt.
Place breads under the broiler and broil until lightly browned. Remove and allow to cool slightly.

Spread each flat bread with 1 1/2 ounces flavored cream cheese.
Cut or crumble the smoked salmon in small chunks and sprinkle evenly over the two breads.
Sprinkle the olives (or capers) over the salmon.

Serve.

Lindsay McSweeney
Winchester, MA

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Simply Delicious Smoked Salmon & Caviar White Pizzas

4 8" Prepared Pizza Crusts
2 tablespoons extra virgin olive oil
1 1/2 cups whole milk mozzarella cheese
1/2 cup whole milk ricotta cheese
1 tablespoon chopped chopped chives, plus more for garnish
1/4 teaspoon freshly ground nutmeg
salt and freshly ground black pepper to taste
1/2 pound thinly sliced smoked salmon
3 ounces good quality black caviar

Preheat oven to 425 degrees. Brush pizza crusts with olive oil.
Combine mozzarella, ricotta, parsley, nutmeg and salt and pepper.
Spread mixture evenly over each crust, leaving at least a 1/2" border around the edges.

Place pizzas on a large parchment lined baking sheet and
bake approximately 10 minutes until cheese mixture is bubbly and beginning to turn golden. Remove from oven.

Top each pizza evenly with smoked salmon and dollops of caviar.
Sprinkle with additional chopped chives. Serves 4.
(Pizzas can also be cut into wedges and served as appetizers)

Lisa Speer,
Palm Beach, FL

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Penne with Asparagus and Smoked Salmon

1 pound fresh asparagus spears, cut on a diagonal (2-3” in length)
¼ cup unsalted butter
1 clove garlic, peeled and minced
¼ teaspoon fresh cracked black pepper
¼ cup pinot grigio or other dry white wine
¾ cup half & half
½ cup heavy cream
½ teaspoon kosher salt
8 ounces smoked salmon
1 pound penne pasta (dry weight) boiled /cooked according to package directions and drained
½ cup pine nuts, toasted
½ cup fresh grated asiago cheese

Bring a large stock pot of salted water to a boil.
Add the asparagus and blanch uncovered for about 2-3 minutes just until tender.
Drain asparagus and set aside. In a large skillet over medium heat melt the butter.
Toss in the cooked asparagus, garlic, and pepper. Increase heat to high and add the wine.
Stir constantly for 2 minutes. Reduce heat back to medium and add the half & half, cream and salt.
Gently break up the smoked salmon into bite sized pieces and add to the skillet.
Simmer for 3-4 minutes just until salmon is heated thru, stirring occasionally being careful not to break up the salmon too much.
Toss in the cooked penne and stir until it’s evenly coated with the cream and asparagus mixture.
Serve garnished with toasted pine nuts and asagio cheese.

Carolyn Butterfield
Lake Stevens, WA

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JUST SMOKED SALMON SLIDERS
16 Sliders
Smoked Salmon Sliders16 SLIDERSTime: 20 minutes 8 ounces JUST SALMON hot-smoked ALDER salmon, skin removed
1 Tablespoon minced green onions
1 Tablespoon minced Red Onions
1 Tablespoon drained capers (or to taste)
2 Tablespoons minced fresh dill
1 Tablespoon fresh lemon juice
2 Tablespoons Dijon mustard
1 Tablespoon extra virgin olive oilSalt and freshly ground black pepper16 mini bagels16 thin slices peeled cucumber.In a bowl, coarsely shred salmon. Fold in scallions, dill, lemon juice, mustard and olive oil. Season with salt and pepper.

Split bagels in half and lightly toast cut sides. Divide salmon mixture among roll bottoms, top each with a cucumber slice, cover with tops of rolls, and secure each with a toothpick. Serve.

Diane Halferty
Corpus Christi, TX

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ZESTY SMOKED SALMON BITES

4 ounces soft herb and garlic cheese such as Boursin
1 tablespoon drained chopped caper
1 teaspoon finely zested lemon peel
1 cup chopped Alder Just Smoked Salmon
1 loaf mini party size pumpernickel bread(usually found in the deli department at the grocery store)
1/2 of an English cucumber sliced 1/4 inch thick
3 fresh dill sprigs, tough center stem trimmed

In a small bowl mix together the cheese, capers, lemon zest and salmon then spread onto bread slices. Top each with a slice of cucumber the garnish each with a small sprig of dill.

Here is a great appetizer that works great for Super bowl parties, Easter gatherings
and parties on the patio during the summer!

Margee Berry
Trout Lake, WA

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Smoked Salmon Galettes

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

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Smoked Salmon Quinoa Quiche

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

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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)
Cucumber Sauce
1 Large Cucumber (seedless) Peeled and graded.
2 cups Sour Cream
2 tsp Lemon Juice
½ tsp Kosher Salt
1/8 tsp Pepper
1/8 tsp Dill
1/8 tsp Garlic
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

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Summer Salmon potato salad

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

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Smokey Salmon Frittata

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

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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

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"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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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