Smoked Salmon Appetizers

Smoked Salmon Cheese Pie

Ingredients :
•    1/2 basic recipe pie crust or prepared pie crust
•    1 pound Cheddar cheese, grated
•    3 eggs, whipped
•    6 oz. Alaska Smokehouse smoked salmon
•    3 Green onions, chopped
•    5 or 6 mushrooms, sliced
1.  Combine cheese, eggs, onions, mushrooms and salmon
2.  Place mixture into pie crust. Brush the crust edges with egg whites for a shiny, crisp crust.
3.  Bake at 450 degrees Fahrenheit until crust is lightly brown.
4.  Reduce the temperature of the oven to 350 degrees F. Continue baking until mixture is golden brown.
5.  Let pie cool and serve chilled.

Smoked Salmon Wonton Puffs with Ginger & Soy

•    4 ounce Alaska Smokehouse Smoked Salmon
•    3 ounce Whipped cream cheese
•    1 Package wonton wrappers
•    1 Bunch chives chopped
•    Oil for frying

•    1 Tablespoon Oil
•    2 Tablespoon Green onions chopped
•    1 Tablespoon Garlic
•    1 Tablespoon Ginger – grated
•    1/4 Cup Sake or White Wine
•    1/4 cup soy sauce
•    1 teaspoon wasabi (fresh or dry)
•    1 Tablespoon Corn Starch
1. Mix cream cheese and chives together.
2. Separate Wonton Wrappers.
3. Flake salmon into chunks.
4. Lay out wonton 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.

1. Sauté garlic, ginger, and green onions in hot oil.
2. Deglaze with 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.

Smoked Salmon Cheese Logs

•    4 ounce cream cheese
•    2 ounce white cheese, grated (Swiss works great)
•    2 oz. Alaska Smokehouse Smoked Salmon
•    2 Tablespoon Herbs (dill or onion)

1.    Place all ingredients in a food processor and pulse until mixed
2.    Remove mixture from food processor
3.    lightly dust with flour and then roll into logs

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 pound 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
•    4 eggs
•    8 oz. Alaska Smokehouse smoked salmon
1.    Combine first four ingredients and process in blender or food processor until crumbled.
2.    Add to melted butter and press onto bottom and 2” up the sides of a well-greased spring-form pan.
3.    Chill.
4.    Saute onion in butter until tender.
5.    Cream the cream cheese.
6.    Beat in shallot, sour cream, Tabasco, Worcestershire salt and pepper to taste.
7.    Add eggs, one at a time, beating briefly after each addition.
8.    Fold in lightly whipped cream.
9.    Fold in salmon. Pour into crust.
10.    Bake at 350 degrees Fahrenheit until set (until a toothpick inserted into center comes out clean), approximately 45 to 60 minutes.
11.    Let cool, and chill thoroughly.

Smoked Salmon Puff Pastry

• 8 ounce Softened cream cheese
• 1 Egg
8 ounce Alaska Smokehouse Smoked Salmon
• 1 Tablespoon Worcestershire sauce
• ½ Tablespoon dried oregano
• ¼ Tablespoon dried basil
• Dash of red pepper
• Salt and black pepper to taste
• 1 sheet of frozen puff pastry
1. Mix cream cheese and egg until smooth.
2. Flake Alaska Smokehouse Smoked Salmon and fold in with remaining ingredients, except
puff pastry.
3. Cut pastry into2 x 2-inch squares.
4. In the middle of each square lay 1 tbsp. of the salmon mixture.
5. Fold edges of pastry square in to center over salmon mixture.
6. Bake for about 20-25 minutes at 350 F on a baking sheet lined with parchment paper
until puffed and golden brown.
Makes 12 servings

Smoked Salmon Quesadillas with Cucumber Salsa Recipe

•    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
•    1 Cup shredded regular or hot pepper Monterey Jack cheese
•    2 Ounces cream cheese, room temperature
•    1/2 Cup Alaska Smokehouse Natural Smoked Salmon
•    4 (10-12 inch) Flour tortillas (to reduce carbs use Atkins brand)
•    Non-stick vegetable spray
•    1/2 Cup sour cream
•    Total of only 4.5 carbs per quesadilla!
1. In a small bowl mix together all the salsa ingredients; set aside.
2. In a medium bowl mix together the hot pepper cheese, cream cheese and Alaska Smokehouse Smoked Salmon.
3. Lay two tortillas on a work surface and spread each equally with the smoked salmon mixture.
4. Top each with the remaining 2 tortillas.
5. Spray a large non-stick skillet with the vegetable spray.
6. Working in batches, grill each side of the tortilla
over medium heat until golden: about 3 minutes per side.
7. Cut in wedges and top with a dollop of the sour cream and salsa.

Smoked Salmon Cheeseball

•    8 oz. Alaska Smokehouse Smoked Salmon
•    2 – 8 ounce Packages of cream cheese
•    1 – 8 ounce Can of 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
•    Total of only 3.5 carbs per serving!
1.    In mixing bowl, mix together cream cheese, pineapple, onions, seasoned pepper and hot sauce.
2.    Once thoroughly mixed together, mix in 8 ounces of salmon. You may use Natural or Sockeye.
3.    Form the mixture into a ball and roll in chopped nuts.
4.    Wrap the ball in plastic wrap and store in refrigerator until serving.

Northwest Smoked Salmon Dip

•    1 Package (8 ounce) cream cheese, softened
•    ¼ Cup heavy cream
•    1 Green onion, thinly sliced
•    2 Teaspoons freshly squeezed lemon juice
•    1 Dash red pepper sauce
•    4 oz. Alaska Smokehouse Smoked Salmon
•    1 Ripe avocado, mashed
1.    In a large mixing bowl, combine the cream cheese and heavy cream together until smooth and creamy.
2.    Stir in the onion, lemon juice, and red pepper sauce. Gently fold in the smoked salmon and mashed avocado, being careful not to over-mix.
3.    Serve with cucumber, celery, or low-carb crackers. Serves six.

Smoked Salmon Brine Recipe

Here is a collection of brine recipes you can use when smoking your own salmon.  We encourage you to add in your own ingredients to come up with the exact flavor you like.
Use a large container made of plastic. Pour in 2 gallons of cold water. Mix in remaining ingredients.
•    3 cups of granulated sugar
•    1.5 cups of table or kosher salt (not iodized!)
•    2 tbsp. Cracked black pepper
•    6 bay leaves
•    5 crushed garlic cloves
•    2 cups pineapple juice or 1 cup crushed pineapple
Use a large container made of plastic. Pour in 2 gallons of cold water. Mix in remaining ingredients.
•    1/3 c. brown sugar
•    1/4 c. non-iodized salt
•    2 c. soy sauce
•    1 c. water
•    1/2 tsp. onion powder
•    1/2 tsp. pepper
•    1/2 tsp. Tabasco sauce
•    1 c. dry white wine
Use a large container made of plastic. Pour in 2 gallons of cold water. Mix in remaining ingredients.
•    4 cups dark brown sugar
•    1 cup non-iodized salt
•    10-15 cloves of garlic

Smoked Salmon Cucumber/Mousse Hors d’Oeuvres

•    Alaska Smokehouse 4oz smoked salmon, diced
•    2 tablespoons mayonnaise
•    2 tablespoons sour cream
•    1 teaspoon chopped fresh dill
•    1/4 teaspoon freshly ground pepper
•    3 tablespoons heavy cream, chilled
•    4 thin slices pumpernickel bread
•    6 tablespoons unsalted butter, melted
•    1 English (hothouse) cucumber
•    Fresh dill sprigs
•    Using a metal blade, place the smoked salmon into your food processor blend until relatively smooth.
•    Add the mayonnaise and sour cream and continue to blend until the mixture is as smooth.
•    Add the chopped dill and pepper during the final few seconds.
•    Transfer your mixture to a bowl.
•    Cover and refrigerate.
•    Place the cream in a chilled bowl and whisk until soft peaks form.
•    Remove the salmon mixture from the refrigerator and, using a rubber spatula, gently fold in the whipped cream.
•    Preheat a broiler.
•    Using a pastry brush, lightly brush both sides of each bread slice with the melted butter. Arrange the bread slices on a baking sheet and place under the broiler. Toast, turning once, until golden brown on both sides, about 30 seconds on each side.
•    Remove from the broiler.
•    Using a round cutter the same diameter as the cucumber, cut out 4 rounds from each bread slice.
Cut the cucumber crosswise into 48 thin slices. Place the rounds of toasted bread on a work surface and put a small spot of the chilled salmon mousse on each–just enough to hold a cucumber slice in place on the bread. Now place a slice of the cucumber on each bread slice and press it gently. Spoon about 1 tablespoon of the mousse onto the center of the cucumber slice, top with another cucumber slice, then repeat the process again so that there are 3 cucumber slices sandwiching 2 layers of mousse. Repeat this for the remaining toasts.
Decorate each sandwich with a small dollop of the mousse and a dill sprig and transfer to a platter and serve immediately.

Pickled Smoked Salmon

•    4 – 6oz. Alaska Smokehouse Smoked Salmon, sliced
•    1 medium Spanish onion, thinly sliced
•    1/2 cup oil
•    3 tablespoons wine vinegar
•    1 clove garlic, smashed
•    Salt and pepper
•    1 small bay leaf
•    Dill
•    Bay leaves
1.    Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in a large bowl.
2.    Mix together the oil, wine vinegar and garlic in a separate bowl and whisk well.
3.    Add the salt, pepper and add bay leaves.
4.    Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
5.    When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.

Smoked Salmon Stuffed Eggs

•    1/2 cup Smoked salmon — minced
•    ¼ cup Sour cream
•    ¼ cup Mayonnaise
•    1 tb of Lemon juice
•    Salt & pepper — to taste
•    6 Egg, hard cooked
•    Paprika
1.    Cut peeled eggs in half lengthwise.
2.    Slip out egg yolks and mash with fork.
3.    Mix in remaining ingredients (sour cream, mayonnaise, lemon juice, salt & pepper).
4.    Cover and chill.
5.    Fill egg whites with the smoked salmon mixture.
6.    Garnish with paprika.

Cold Smoked Salmon Sushi

•    1 cup short grain, sticky (sushi) rice
•    1 cup water
•    3 tablespoons rice vinegar
•    3 tablespoons soy sauce
•    1 tsp chives
•    1 tablespoon sugar
•    1/2 teaspoon salt
•    8 oz. Alaska Smokehouse Smoked Salmon (sliced)
•    Wasabi powder
•    Garnishes: Sesame Seed, toasted; chives, or thinly sliced radish or cucumber
1.    To make Wasabi Paste: Mix 1-2 teaspoons of wasabi powder with equal parts water.
2.    To make Wasabi Soy-Vinegar Dipping Sauce: Combine 1 tbs soy sauce, 1 tbs rice vinegar, 1 tsp wasabi powder, and 1/2 tsp chopped chives.
3.    To make Wasabi Soy Dipping Sauce: Combine 2 tablespoons soy sauce and 1 teaspoon wasabi powder.
4.    Put rice in fine strainer and rinse well under running water until water runs clear; drain. Bring 1 cup water with rinsed rice to boil in a medium saucepan. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand covered 10 minutes.
5.    Combine rice vinegar, sugar, and salt; stir to dissolve sugar. Gently mix into cooked rice, partially cover, and cool rice to room temperature.
6.    To shape sushi rice into ovals: for each, scoop heaping spoonful of rice with a wet “soup spoon” and using wet palm of other hand form firm oval (about 2 1/4 x 1 1/4 inches) by rolling rice in palm with the aid of the spoon. It is easiest to form all (15) sushi ovals first.
7.    Cut salmon into 15 pieces about 2 x 1 inches each.
8.    For mild sushi, sprinkle top of each rice oval with wasabi powder and lay a piece of salmon, lengthwise, over rice. Press rice firmly to attach salmon (wet palms, if necessary.) For hotter flavored sushi, omit sprinkling wasabi powder and place a small dab of Wasabi Paste in center of rice oval before adhering salmon.
9.    Place sushi, salmon side up, on serving plate. Top each, as desired, with assorted garnishes. Cover and chill, if desired. Serve with Wasabi Paste and Dipping Sauces.

Smoked Salmon Butter

•    8 oz. Alaska Smokehouse smoked salmon, flaked
•    1/4 cup (1/2 stick) unsalted butter, room temperature
•    2 ounces cream cheese, room temperature
•    3 tablespoons chopped fresh chives
•    2 tablespoons chopped shallot
•    1 tablespoon chopped fresh tarragon
•    2 teaspoons fresh lemon juice
1.    Blend all ingredients in medium bowl.
2.    Season salmon butter with salt and pepper.
3.    Can be made 1 day ahead. Cover; chill.
4.    Bring to room temperature before using.

Smoked Salmon Cucumber Tartine with Horseradish, Orange and Pickled Ginger
by Good Cooking, Inc.

•    2 slices whole grain bread
•    2 ounces soft cream cheese, horseradish and butter blended together (1/3 of each and mixed smooth)
•    4 ounces Alaska Smokehouse smoked salmon
•    2 tablespoons peeled, seeded, sliced cucumbers (about 12 pieces)
•    1/2   ounce vinaigrette
•    1 pinch salt and pepper mixture (basic restaurant seasoning mixture of 1 cup salt and 1 tbsp. ground white pepper that is mixed together.)
•    1 tablespoon chopped parsley leaves
•    6 orange sections, freshly cut sections from navel oranges and a few drops of juice
•    3 slices pickled ginger and a few drops of the packing juice
•    1/2 tsp. olive oil
•    3/4 cup lettuce mixture
•    2 ounces of vegetable salad (see below)
•    1 tbsp. cucumbers, peeled, seeded and diced ¼ inch
•    1 tbsp. tomatoes, peeled, seeded and diced ¼ inch
•    1 tbsp. parsley, chopped
•    1 black olive, chopped
•    1 pinch salt and white pepper mixture sprinkled over the ingredients
•    1 tsp. vinaigrette dressing to moisten
Mix all ingredients and set aside.
•    Spread (each) side of whole grain bread with 1 ounce of horseradish, butter and cream cheese mixture.
•    Fold and place smoked salmon on top of the bottom half of the bread slice.
•    Mix the sliced cucumbers with 1/2 ounce vinaigrette, chopped parsley and pinch of salt and pepper mix. Spoon it onto the salmon sort of mounding it in the center.
•    Top with the other half of bread making sure all the salmon is tucked in and away from the crusts edge.
•    With a serrated knife trim/cut away most of the breads crust so the sandwich appears to be almost square in shape, then press it down with your hand and cut it into quarters on the diagonal.
•    Place the quarters on a plate side by side.
•    Mix the orange sections, ginger, oil and lettuce to coat it.
•    Place the lettuce leaves in the center of the sandwich top with the  vegetable salad and then mound the orange and ginger on top as a garnish.

Salmon Roll-Ups


For Roll-ups:
•    2 cups biscuit mix
•    2/3 cup milk
•    16 oz. Alaska Smokehouse Smoked Salmon
•    2 tablespoons sweet pickle relish
•    2 tablespoons grated onion
•    2 tablespoons lemon juice
•    1/2 teaspoon salt
•    dash pepper
For Creole Sauce:
•    1/2 cup chopped onion
•    1/2 cup chopped green bell pepper
•    1 to 2 tablespoons vegetable oil
•    1 can (8 ounces) tomato sauce
•    2 tablespoons brown sugar
•    salt and pepper, to taste

For Roll-ups:
1.    Combine biscuit mix and milk until just blended.
2.    On a lightly floured surface, roll dough out into a 9-inch square.
3.    Combine salmon, relish, onion, lemon juice, 1/2 teaspoon salt, and a dash of pepper.
4.    Spread evenly over biscuit dough.
5.    Roll up as for a jelly roll and seal edges tightly. If desired refrigerate until baking time.
6.    Cut roll into 8 slices; place cut-side down on a greased baking sheet.
7.    Bake at 450° for 10 to 12 minutes.
For Creole Sauce:
1.    In a saucepan, heat the vegetable oil; add onion and bell pepper and cook until softened.
2.    Stir in tomato sauce and brown sugar, along with salt and pepper to taste.
3.    Simmer for 4 to 5 minutes.
4.    Serve Creole Sauce with the salmon roll-ups.
Smoked Salmon and Egg Wraps

Smoked Salmon and Egg Wraps

•    12 eggs
•    2 tablespoons milk or water
•    1/2 teaspoon seasoned salt
•    1/4 cup chopped fresh or 1 tablespoon dried dill weed
•    12 Flour tortillas for burritos
•    4.5 oz. Alaska Smokehouse smoked salmon, broken into pieces
•    1/2 cup finely chopped red onion
•    1 1/2 cups shredded Havarti cheese (6 ounces)
1.    Heat oven to 350°F. Line jelly roll pan, 15 1/2×10 1/2×1 inch, with foil. In large bowl, beat eggs, milk and seasoned salt thoroughly with fork or wire whisk until a uniform yellow.
2.    Spray 12-inch nonstick skillet with cooking spray. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 8 to 10 minutes or until eggs are thickened throughout but still moist. Stir in chopped dill weed.
3.    Spoon about 1/3 cup eggs down center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of each tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in pan. Cover with foil. Bake about 10 minutes or until cheese is melted. Garnish with dill weed sprigs.

Smoked Salmon Pinwheels

•    1 package (8 ounces) cream cheese or reduced-fat cream cheese (Neufchâtel) , softened
•    1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
•    4 flour tortillas (8 to 10 inches in diameter)
•    4 ounces Alaska Smokehouse smoked salmon, finely chopped
•    16 spinach leaves
•    16 strips (about 5×1/4 inch) red bell pepper
1.    Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
2.    Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
3.    To serve, cut into 1-inch pieces. Place cut side up on serving platter.

Frosty Smoked Salmon Spread

•    1 package (8 ounces) cream cheese, softened
•    16 oz. Alaska Smokehouse Smoked Salmon, skinned and boned
•    4 medium green onions, chopped (1/4 cup)
•    3/4 cup whipped cream cheese, from 8-ounce container, softened
•    1/4 cup sunflower nuts, toasted, if desired
•    Crackers, tiny sliced bagels or sliced vegetables, if desired
1.    Mix 8-ounce package cream cheese, the salmon and onions thoroughly.
2.    Shape mixture into a ball. Frost with whipped cream cheese. Sprinkle with nuts.
3.    Cover and refrigerate at least 2 hours until chilled.
4.    Serve with crackers.
5.    Store tightly covered in refrigerator up to 2 weeks or in freezer up to 4 weeks.

Classic Smoked Salmon Appetizer

•    8 oz. Alaska Smokehouse Smoked Salmon
•    Herbed Cream Cheese
•    12 slices cocktail-size rye or pumpernickel bread
•    ½ cup thinly sliced red onion
•    3 Tablespoons capers
•    Lemon slices
•    Fresh dill sprigs
1.    To make the Herbed Cream Cheese: Beat together 8 oz. softened cream cheese, 2 tablespoons milk, and 1 teaspoon of each lemon juice and dill weed. Add 4-5 drops of bottled hot sauce.
2.    Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on medium-sized serving platter.
3.    Garnish with red onion, capers, lemon slices and dill. Serves 6.


Smoked Salmon and Vegetable Egg Rolls

•    1/2 cup dried mushrooms
•    8 oz. Alaska Smokehouse smoked salmon, flaked

•    1 each clove garlic, minced
•    1 tablespoon oil
•    1 can 16-oz bean sprouts, drained
•    2 cup small spinach leaves
•    1/2 cup green onion thin sliced
•    1/2 cup bamboo shoots, thin sliced
•    2 tablespoons soy sauce
•    2 teaspoons cornstarch
•    1 teaspoon grated ginger root
•    1 teaspoon sugar
•    1/4 teaspoon salt
•    12 each egg roll skins
•    oil for deep-fat frying
1.    Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
2.    Flake the smoked salmon for filling. Stir-fry smoked salmon and garlic quickly in 1 T hot oil about 2 minutes.
3.    Add vegetables, stir-fry about 3 minutes more.
4.    Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
5.    Stir into smoked salmon mixture; cook and stir until thickened. Cool.
6.    Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.
7.    Fold bottom point of skin over filling; tuck point under filling.
8.    Fold side corners over, forming an envelope shape. Roll up.
9.    Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
10.    Drain on paper towels.

Smoked Salmon and Cream Cheese Wontons

•    1 pkg Philadelphia Cream Cheese
•    4 oz. Alaska Smokehouse Smoked Salmon, drained
•    2 T flour or Wondra
•    3 scallions, minced
•    1/4 tsp onion powder
•    1 egg, beaten
•    oil for deep fryer
•    Wonton Wrappers
1.    Finely mince the Smoked Salmon. Combine with cream cheese, Smoked Salmon, and flour or Wondra.
2.    Beat the egg in a small bowl – this will be used to brush the edges of the wonton wrappers before folding, and helps to keep them together.
3.    Place large tablespoonfuls of the crab mixture in the center of each wonton skin and brush edges with egg mixture. Fold over to form a triangle and then press edges together to seal.
4.    Bring the two side edge corners of the triangle to the middle and press these together to form a ring.
5.    Heat oil to 350 degrees in a large, heavy bottomed pan, sufficient to cover the wontons.
6.    Fry wontons until golden, turning once, about 2-3 minutes. In order to avoid lowering the temperature of the oil, do not attempt to fry too many at once. Remove with a slotted spoon, drain on paper towels and serve.

Philly Red Smoked Salmon Pate

•    1 can (3 oz.) Alaska Smokehouse Smoked Salmon
•    1 (8 oz.) Philadelphia cream cheese
•    1 tsp. horseradish
•    1 tbsp. lemon juice
•    2 tsp. grated onions
•    1 tbsp. parsley
•    1/2 c. chopped pecans
1.    Drain salmon and remove bones.
2.    Mix salmon, cream cheese, horseradish, lemon juice and onions.
3.    Roll this in 1 tablespoon parsley and 1/2 cup chopped pecans.
4.    Roll in wax paper and refrigerate.

Smoked Salmon Quiche


1 (9-inch) frozen pie shell, deep dish type
2 cups smoked salmon broken into small pieces
6 eggs
1 cup whole milk
1/4 cup chopped onion
1/2 teaspoon dill seasoning
1/2 tsp salt

Preheat oven to 375 F. Spread salmon filling into pie shell and sprinkle
onions over filling. In a separate bowl beat eggs, milk, herb, and salt.
Pour mixture over the filling and place in oven for 40 – 45 minutes or until
a knife inserted in the center comes out clean. Let sit for 5 minutes,
serves six.


Barbequed Smoked Salmon Pizzette

•    1 to 2 teaspoons lemon juice
•    1 tablespoon thyme (fresh or dried)
•    1 tablespoon oregano (fresh or dried)
•    4 fully-baked mini pizza crusts (approx. 4 oz each)
•    1 tablespoon olive oil
•    1/4 teaspoon garlic powder
•    1/4 cup prepared hickory-smoked barbeque sauce
•    1/2 cheddar cheese
•    1/2 mozzarella cheese
•    1/2 cup thin sliced bell pepper strips
•    1/2 cup thin sliced fresh mushrooms
•    1 tablespoon chopped onion
•    Pinch EACH salt and pepper
•    16 oz. Alaska Smokehouse Natural Smoked Salmon -OR- (3) 6 oz. Alaska Smokehouse Canned Smoked Salmon, drained
1.    Preheat oven to 425 degrees.
2.    Place pizza crusts on baking sheet(s). Blend oil and garlic powder; brush oil blend over crusts. Brush barbeque sauce onto the crusts. Combine cheeses; sprinkle 2 tablespoons over each crust.
3.    Combine bell peppers, mushrooms, onion, salt and pepper; layer over crusts.
4.    In bowl, sprinkle lemon juice, thyme, oregano over Smoked Salmon, toss.
5.    Sprinkle salmon and remaining cheese over crusts. Bake 8 to 10 minutes, until cheese is melted.
6.    Appetizers: Cut each pizza into 4 slices, making 8 to 16 servings. Entrée: Place pizzas onto serving plates, making 4 servings.

Mini Salmon Burgers on Blini

For salmon burgers:
•    1-1/2 pounds skinless canned or fresh salmon
•    8 oz. Alaska Smokehouse Smoked Salmon
•    4 tablespoons snipped chives
•    1 tablespoon lemon juice
•    2 teaspoons extra-virgin olive oil
•    1/2 teaspoon freshly ground black pepper
•    Pinch salt
•    Non-stick cooking spray for spraying patties
•    Dill mustard
For blini:
•    2 cups all-purpose flour
•    3 tablespoons buckwheat flour
•    1 package active dry yeast
•    1-1/2 tablespoons sugar
•    2-1/2 cups warm milk (105°F/41°C to 115°F/46°C)
•    3 eggs, separated
•    3 tablespoons melted butter
•    3 tablespoons sour cream
•    1/2 tablespoon salt
•    Vegetable oil for brushing griddle

For salmon burgers:

1. Cut the fresh and smoked salmon into very small pieces.
2. Pulse the pieces of smoked salmon in a blender or food processor in batches, about 10 to 15 seconds each, until blended.
3. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.
4. Line a tray with waxed paper and spray lightly with cooking spray.
5. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper.
6. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.
7. Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160°F/60°C), turning once two-thirds through grilling time.

For blini:
1. In a large bowl combine flours, yeast, and sugar.
2. Add milk and beat until batter is smooth.
3. Cover and let rise in a warm place about 1 hour or until double in size.
4. Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.
5. Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time.
6. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.
7. To assemble, top each blini with a smoked salmon burger and a dollop of dill mustard.  Serves 16.

Note: For a quick additional appetizer, you can top any extra blini with sour cream and caviar or sour cream and fruit preserves.

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