John Costanti
<p><img src='http://static.shopify.com/s/files/1/0036/9832/files/smoked-salmon-sushi.jpg?1258739352' alt='Wild Smoked Salmon - Northwest Maki Sushi' /></p>
<h1>Northwest Maki Sushi</h1>
<ul>
<li>4 toasted Nori sheets</li>
<li>4 cups cooked Sushi rice</li>
<li>4 ounces <span class="caps">FAIRHAVEN</span> <span class="caps">BAY</span> <span class="caps">SEAFOODS</span> smoked salmon, broken into chunks</li>
</ul>
<p>Place Nori Sheet with shiny side down and spread one cup of sushi rice over the surface. Place the salmon and jicama slices with a dab of wasabi near the edge of the Nori and roll. Seal the edge with water and slice into discs. Serve with ginger, soy sauce and additional wasabi. Makes appetizers for four. <br />
© Mary Ellen Carter.</p>
<h1 class="recipeTitle">Smoked Salmon Appetizer</h1>
<ul>
<li>Entire contents of an 8 oz. <span class="caps">FAIRHAVEN</span> <span class="caps">BAY</span> <span class="caps">SEAFOODS</span> smoked salmon pouch (do not drain out liquid)</li>
<li>8 ounces of cream cheese</li>
<li>2 – 4 tablespoons chopped fresh dill</li>
<li>for added spice try crushed red pepper</li>
<li>add fresh lemon juice until you can taste it (about 1/4 cup)</li>
</ul>
<p>Beat ingredients until well blended and fluffy. Add lemon juice and dill last. Transfer to a small bowl, cover and refrigerate for up to 3 days. <br />
© Mary Ellen Carter<br />
<p style="border-top: 1px solid #e0d48c;"></p></p>
<p><img src='http://static.shopify.com/s/files/1/0036/9832/files/smoked-salmon-quesadillas.jpg?1258739321' alt='Wild Smoked Salmon Quesadillas' /></p>
<h1>Smoked Salmon Quesadillas</h1><p>Serve with your favorite salsa!</p>
<ul>
<li>Eight 6-inch flour tortillas</li>
<li>4 ounces <span class="caps">FAIRHAVEN</span> <span class="caps">BAY</span> <span class="caps">SEAFOODS</span> smoked salmon</li>
<li>4 ounces goat cheese, room temperature</li>
<li>2 tablespoons olive oil</li>
</ul>
<p>Spread ¼ of the goat cheese over a tortilla; layer the smoked salmon on top. Place another tortilla on top. Brush with a little olive oil. Heat a skillet to medium high. Cook the quesadilla for 1 minute on each side until golden. Slice into wedges. Repeat with remaining tortillas. Serves 4. <br />
© Mary Ellen Carter</p>
<h1 class="recipeTitle">Smoked Salmon Bruschetta</h1>
<ul>
<li>12 slices <span class="caps">FAIRHAVEN</span> <span class="caps">BAY</span> <span class="caps">SEAFOODS</span> smoked salmon</li>
<li>4 tablespoons olive oil</li>
<li>1 garlic clove, crushed</li>
<li>12 slices rustic-style bread</li>
<li>Rocket or salad leaves</li>
<li>2 tomatoes, deseeded and chopped</li>
<li>½ red onion, very finely sliced</li>
<li>1 tablespoons balsamic vinegar</li>
<li>Pinch of caster sugar</li>
</ul>
<p>Preheat a char-grill pan or the grill. Sprinkle 3 tablespoons of the olive oil over the bread and spread each piece with a little crushed garlic. Char-grill or grill the slices of bread until lightly browned on one side only. Arrange a few rocket or salad leaves and the slices of smoked salmon onto the toasted side of each piece of bread. Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar. Stir well, then spoon some onto each bruschetta. Serve.</p>
<p><strong>Cook’s Tip:</strong> Balsamic vinegar gives the best flavor, though you could use red or white wine vinegar as an alternative. <br />
<p style="border-top: 1px solid #e0d48c;"></p></p>
2009-11-03T14:14:30-05:00
salmonreceipes-appetizers
3580972
2009-11-03T14:14:30-05:00
369832
Wild Smoked Salmon Appetizers Recipes
2009-12-11T16:13:14-05:00
<img src='http://static.shopify.com/s/files/1/0036/9832/files/smoked-salmon-sushi.jpg?1258739352' alt='Wild Smoked Salmon - Northwest Maki Sushi' />
<h1>Northwest Maki Sushi</h1>
* 4 toasted Nori sheets
* 4 cups cooked Sushi rice
* 4 ounces FAIRHAVEN BAY SEAFOODS smoked salmon, broken into chunks
Place Nori Sheet with shiny side down and spread one cup of sushi rice over the surface. Place the salmon and jicama slices with a dab of wasabi near the edge of the Nori and roll. Seal the edge with water and slice into discs. Serve with ginger, soy sauce and additional wasabi. Makes appetizers for four.
© Mary Ellen Carter.
<h1 class="recipeTitle">Smoked Salmon Appetizer</h1>
* Entire contents of an 8 oz. FAIRHAVEN BAY SEAFOODS smoked salmon pouch (do not drain out liquid)
* 8 ounces of cream cheese
* 2 - 4 tablespoons chopped fresh dill
* for added spice try crushed red pepper
* add fresh lemon juice until you can taste it (about 1/4 cup)
Beat ingredients until well blended and fluffy. Add lemon juice and dill last. Transfer to a small bowl, cover and refrigerate for up to 3 days.
© Mary Ellen Carter
<p style="border-top: 1px solid #e0d48c;"></p>
<img src='http://static.shopify.com/s/files/1/0036/9832/files/smoked-salmon-quesadillas.jpg?1258739321' alt='Wild Smoked Salmon Quesadillas' />
<h1>Smoked Salmon Quesadillas</h1>Serve with your favorite salsa!
* Eight 6-inch flour tortillas
* 4 ounces FAIRHAVEN BAY SEAFOODS smoked salmon
* 4 ounces goat cheese, room temperature
* 2 tablespoons olive oil
Spread ¼ of the goat cheese over a tortilla; layer the smoked salmon on top. Place another tortilla on top. Brush with a little olive oil. Heat a skillet to medium high. Cook the quesadilla for 1 minute on each side until golden. Slice into wedges. Repeat with remaining tortillas. Serves 4.
© Mary Ellen Carter
<h1 class="recipeTitle">Smoked Salmon Bruschetta</h1>
* 12 slices FAIRHAVEN BAY SEAFOODS smoked salmon
* 4 tablespoons olive oil
* 1 garlic clove, crushed
* 12 slices rustic-style bread
* Rocket or salad leaves
* 2 tomatoes, deseeded and chopped
* ½ red onion, very finely sliced
* 1 tablespoons balsamic vinegar
* Pinch of caster sugar
Preheat a char-grill pan or the grill. Sprinkle 3 tablespoons of the olive oil over the bread and spread each piece with a little crushed garlic. Char-grill or grill the slices of bread until lightly browned on one side only. Arrange a few rocket or salad leaves and the slices of smoked salmon onto the toasted side of each piece of bread. Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar. Stir well, then spoon some onto each bruschetta. Serve.
*Cook's Tip:* Balsamic vinegar gives the best flavor, though you could use red or white wine vinegar as an alternative.
<p style="border-top: 1px solid #e0d48c;"></p>