Tag: salmon

Smoked Salmon Romanoff

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8 oz of smoked salmon (drained and flaked)

1 pkg. (8 oz) medium egg noodles, cooked and drained

1 ½ cups sour cream

4 oz canned mushrooms (drained) or fresh sliced mushrooms

2 tsp. dried onion flakes

½ cup shredded mozzarella cheese

1 cup cottage cheese

2 tsp. Worcestershire sauce

½ tsp. dried garlic pieces

½ tsp. salt

sprinkle freshly chopped parsley

In 3-quart casserole combine all ingredients except parsley.  Cover with a lid and microwave on medium heat for 10-12 minutes or until heated through.  Stir twice and sprinkle with parsley.  Keep the casserole dish covered and let stand for 5 minutes before serving.

Scrambled Eggs With Alder Smoked Pacific Salmon

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Easy to prepare, served as a special breakfast or luncheon meal.

This recipe is worth sharing.  Serves 3 to 4

6 large eggs

2 tbsp. light cream

dash of salt and pepper

1 ½ tbsp. of butter

4 oz. smoked salmon, cut into small chunks

garnish with fresh chives

In a large bowl, add eggs, cream, salt and pepper, and whisk together. In a non-stick skillet over medium-high heat, melt butter and add egg mixture.  Stir with spatula until eggs are almost set (about 5 minutes).  Ad smoked salmon chunks and cook 1 minute longer. Transfer to warm serving plates and garnish with chives.

Salmon pate

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4 ounces Smoked Salmon

4 ounces cream cheese

1 tbsp chopped red onion

1 pinch fresh parsley

½ tsp. Chopped garlic

1 tsp lemon juice

Blend all ingredients together until desired consistency is reached.  Serve on crackers (Carr’s Water Crackers), or as a dip for sliced vegetables.

SERVING SUGGESTIONS
Simply open the pouch, drain liquid and gently slide fillet onto a plate.

Traditional: Garnish with chopped red onion, fresh ground black pepper, capers or a dill or lemon sauce.
Asian Style: garnish salmon with chopped scallions/green onions and 1 tbsp. soy sauce, then sizzle with 1/8 c. heated olive oil. Serve with rice or noodles.
Spicy Hot: Serve with Japanese wasabe sauce on the side.