Gourmet Smoked Alaskan Salmon Recipes. Gift Boxes and Pantry Cans

Gourmet Smoked Salmon

Gourmet Cooking with Smoked Salmon Recipes

Classic Smoked Salmon Appetizer

Ingredients:

8 oz. Alaska Smoked Salmon
Herbed Cream Cheese
12 slices cocktail-size rye or pumpernickel bread
1/2 cup thinly sliced red onion
3 tablespoons capers
lemon slices

Directions:

Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on medium-sized serving platter. Garnish with red onion, capers, lemon slices and dill. Makes 6 servings

Herbed Cream Cheese: Beat together until smooth 8 ounces softened cream cheese, 2 tablespoons milk, 1 teaspoon each lemon juice and dill weed, and 4-5 drops bottled hot pepper sauce. **Six mini bagels, split, can be substituted.

Smoked Alaskan Salmon Spread

Ingredients:

1 1/2 lb Alaska Smoked Salmon
2 tsp minced Onion
2 tsp finely chopped Celery
1 clove Garlic, crushed
2 Tbsp finely chopped Sweet Pickle
1 1/4 cup Mayonnaise
1 Tbsp prepared Mustard
1 dash of Worcestershire Sauce
2 Tbsp chopped fresh Parsley

Directions:

Remove skin and bones from smoked salmon if present. Flake smoked salmon well. Combine with remaining ingredients and chill. Spread on assorted crackers or party breads. Yields about 4 cups

Smoked Salmon Artichoke Dip

Ingredients:

2 cups Smoked Salmon
1 jar (6oz) marinated Artichokes, drained
8 oz Cream Cheese, softened
8 oz Sour Cream
2 tsp Dill
2 tsp Cajun Seasoning
2 Tbsp Mrs. Dash Salad Dressing Mix
1 tsp Worcestershire Sauce
1 tsp mild Hot Sauce
1 tsp spicy Mustard
2 Tbsp Lemon Juice
Salt, to taste

Directions:
In large bowl, combine cream cheese and sour cream. Add remaining ingredients, except smoked salmon. Blend well. Add salmon and fold mixture slowly to keep salmon in larger pieces. Refrigerate for 4 to 6 hours. Serve dip with crackers and cheese, raw vegetables, or specialty breads.

Smoked Salmon Quiche

Timberhölm Inn Stowe, Vermont Specialty Recipe.

Ingredients:

3 eggs
1 cup cream
Salt and pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 pre-baked pie shell
1 cup chopped broccoli, cooked
2/3 cup smoked salmon cut in strips
1 cup grated cheddar cheese Grated Parmesan cheese

Directions:
Beat eggs and cream; add salt, pepper, onion powder, and garlic powder. Line pie shell with chopped broccoli, smoked salmon, and cheese. Pour over egg mixture. Top with grated Parmesan cheese. Place on cookie sheet in preheated 425 degree oven. Bake 15 minutes, then lower oven to 300 degrees. Bake 30 minutes longer or until golden. Let rest 10 minutes before serving.

Smoked Salmon Strata with Dill and Cream Cheese

Golden Dreams Bed and Breakfast
Whistler, British Columbia, Canada Specialty Recipe

Ingredients:
6 slices thick bread
5 ounces smoked salmon
1 cup red or green onion, chopped
1/4 pound cream cheese
4 cups thick bread cubes
6 eggs
2 cups milk
2 Tablespoons fresh dill
Salt and pepper
Directions:
Arrange bread slices in a 13 x 9-inch baking pan. Crumple or place smoked salmon in a single layer over bread. Distribute chopped onion over salmon. Dot with cream cheese cubes. Top with bread cubes. In blender, whisk together eggs, milk, dill, and salt and pepper. Pour over strata, moistening all bread cubes. Cover and refrigerate for 4 hours or overnight. Bake in a 350-degree oven for 35 to 40 minutes or until puffy and golden. Serve immediately.

Smoked Salmon-filled Belgian Endive

Smugglers' Notch Inn
Jeffersonville, Vermont Specialty Recipe

Ingredients:
6 ounces smoked salmon
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 Tablespoons chives
1/4 teaspoon white pepper
4 Belgian endives
horse radish (optional)
cream cheese (optional)
tiny lemon wedges (optional)

Directions:
Mix coarse chopped smoke salmon with olive oil, lemon juice, snipped chives, and ground white pepper. Cover, refrigerate until flavors blend, about 1 hour. Remove 6 to 8 outer leaves from each of 4 Belgian endives, refrigerate. When ready to serve, spoon a portion of the filling into each endive leaf. Add a dollop of cream cheese, horseradish, and tiny wedge of lemon (this part is optional). Arrange on a platter and serve.
Makes: about 2-1/2 dozen

Smoked Salmon and Cream-Cheese Quesadillas

The Mill House Inn Bed and Breakfast East Hampton, Long Island, New York Specialty Recipe

Ingredients:
6 ounces low-fat cream cheese, softened to room temperature
2 Tablespoons chopped fresh dill, plus 2 teaspoons for garnish
1 Tablespoon fresh lemon juice
Six 8-inch flour tortillas (white or whole wheat)
12 ounces smoked salmon
Salt and pepper
3 scallions, chopped (green parts only)
1 lemon, thinly sliced into rounds

Directions
In the bowl of an electric mixer, combine the cream cheese, 2 Tablespoons of the dill, salt and pepper to taste, and lemon juice. Beat until smooth and well blended. Set aside. In a 10-inch non-stick skillet, warm each tortilla over low heat until lightly browned on each side. Set aside on a cookie sheet.
For each quesadilla: Spread about 2 Tablespoons of the cream cheese mixture evenly on a tortilla, covering to the edges. Arrange 2 ounces of the sliced smoked salmon over the cheese, covering to the edges. Repeat with the remaining tortillas. Sprinkle with the reserved 2 teaspoons of chopped dill. Cut each tortilla into 6 wedges. Use 4 wedges per serving. Garnish with lemon slices and sprinkle with scallions.

Smoked Salmon Roulade

The 1774 Inn B&B and Riverside Guest House Phippsburg, Maine Specialty Recipe

Ingredients:
1/2 cup all-purpose flour
1 cup milk
3 Tablespoons chopped green onion (with tops)
1 Tablespoon chopped fresh or 1 teaspoon dried dill weed
2 Tablespoons margarine or butter, melted
1/4 teaspoon salt
4 eggs
1 cup flaked smoked salmon (one 8-ounce can red salmon, drained and flaked, can be substituted for the smoked salmon)
One 10-ounce package frozen cut asparagus
1-1/2 cups shredded Gruyere or Emmentaler cheese (6 ounces)

Directions
Heat oven to 350 degrees. Line jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, with aluminum foil. Grease foil generously. Beat flour, milk, onion, dill, margarine, salt and eggs until well blended.
Pour into pan. Sprinkle with salmon. Bake 15 to 18 minutes or until eggs are set. Meanwhile, cook asparagus as directed on package; drain and keep warm. After removing eggs from oven, immediately sprinkle with cheese and asparagus. Roll up, beginning at narrow end, using foil to lift and roll roulade.

Ham Roulade:
Substitute 1 cup coarsely chopped fully cooked smoked ham for the smoked salmon.
Serves: 6

Angel Hair Pasta with Smoked Salmon

Topping Ingredients:
8 oz Smoked Salmon
8 oz Heavy Cream
1 cup Sour Cream
4 sprigs fresh Dill Weed
Sauce Ingredients:
16 oz Angel Hair Pasta
1 quart Heavy Cream
1 cup Clam Juice
1 cup dry White Wine
6 whole Garlic cloves, peeled
2 tsp whole Black Peppercorns
2 Tbsp Dill Weed
1 Tbsp Champagne Vinegar
3/4 cup grated Parmesan Cheese
2 tsp Salt

Directions
In generous sauce pot, reduce one quart heavy cream at a gentle simmer until it is half its original volume. Meanwhile, in a separate smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar. Reduce at a rolling boil to half its original volume, then strain.
Dispose of garlic and peppercorns. Add wine reduction to reduced cream and reserve. With electric mixer, whip 8 oz heavy cream to medium peaks. Add sour cream and whip until blended. In boiling, lightly salted water, cook pasta. Drain in colander and cool by running cold water through it to halt cooking. In a 10-12" sauté pan, heat cream/wine sauce to a boil, then whisk in parmesan cheese until well blended (sauce will continue to reduce quickly).
Add cooked pasta to sauce and toss to coat evenly. Divide between 4 dishes, topping each with 2 oz smoked salmon, a dollop of creme fraiche and a sprig of dill.
Serves 4.

Smoked Salmon Cream Sauce Fettuccine

Ingredients:
1/4 lb sliced Smoked Salmon, cut into 1/4" pieces
4 oz Cream Cheese
1 cup Milk
1/2 cup cooked fresh Peas
1 large Green Onion, including green tops, finely sliced
2 tsp Lemon Juice
1 tsp fresh Dill, finely chopped
1/3 cup Parmesan Cheese, freshly grated
1 1/4 lb fresh Spinach Fettuccine

Directions:
In a medium sauce pan, combine cream cheese and milk. Heat, stirring until mixture is smooth. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat through. Remove pan from heat. Stir in cheese. Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach fettuccine, or 8 ounces dried. Drain. Toss sauce with pasta. Serves in 4 main dishes or 6 appetizer servings.

Smoked Salmon Fettuccine

Ingredients:
1/2 lb. Smoked Salmon
2 Tbsp Butter
2 Tbsp Flour
1 cup Milk
1 Tbsp chopped Parsley
12 medium pit-less black olives, thinly sliced
2 Tbsp Sour Cream
3 Tbsp Scotch or Bourbon
3/4 to 1 lb. Pasta
Directions:
Melt butter. Whisk in flour. Gradually add milk and sour cream. Season with salt and pepper. Stir until thick. Add scotch, salmon and parsley. Cook pasta and drain well. Add smoked salmon mixture to pasta and blend well. Serve fettuccine in large bowl or in individual shallow bowls. Sprinkle with paprika and parmesan cheese.

For great holiday gift ideas try our gourmet pantry cans or gift boxes, including an exquisite Executive Wood Gift Box, comes with smoked Alaskan Sockeye fillets. Unique gifts that are the healthy choice.

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For more salmon recipes see other gourmet recipes selections.

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