When you buy smoked salmon from Fairhaven Bay Seafoods, you’ll receive a ready-to-serve, superior-quality gourmet food that you can trust to be versatile, delicious and subject to rave reviews!
Melt the butter in a saucepan and add the shallots, and garlic sauté until softened, about 3-5 minutes. Add the wine and lemon juice. Cook until reduced by two- thirds. Add the cream and reduce by half. Salt and pepper to taste. Bring a large pot of salted water to a boil; add the pasta and cook as directed until al dente. Add the asparagus to the pasta water 3 minutes before the pasta is done. Drain. Cut the smoked salmon into 1/2 inch strips. Place pasta into a warmed serving bowl; add the sauce, asparagus, and salmon with 1/2 cup of the cheese and gently toss. Sprinkle the remaining cheese over the top. Sprinkle with black pepper and serve immediately. Serves 4-6.
© Mary Ellen Carter
In a heavy saucepan, melt the butter and sauté the onion over moderate heat until transparent. Add the rice, and stir until the grains are coated. Cook for 1 minute. Add 1 cup of the broth, stir until liquid is absorbed. Add the wine and repeat. Continue the process until the rice is creamy, but slightly chewy. Add the salmon and cheese and ground pepper, stir gently. Serves 4.
© Mary Ellen Carter
Make Hollandaise sauce according to package directions. Stir in jerk seasoning; cover and keep warm.
Fill a large saucepan with about 3 inches of water; bring to a simmer. Pour in vinegar. Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolk is still soft. Remove eggs and keep warm. Assemble by topping each bread slice with 1 ounce of Alaska Smoked Salmon, an egg and 2 tablespoons sauce. Garnish with green onions.
Variation: Grilled hash brown patties, polenta, crab cakes or bagels may be substituted for English muffins or bread slices.
Grill bell pepper quarters or onion slices. For each sandwich, layer one bread slice, 2 vegetable slices, 2 oz. sliced cheese and 2 oz. Alaska Smoked Salmon. Spread 2 tablespoons cream cheese on one side of each remaining bread piece. Top each sandwich, spread side down.
Grill sandwiches on panini grill, or in pan topped with heavy plate/cover, just until cheese begins to melt. Slice and serve.
Variation: Roasted red peppers can be substituted for fresh peppers.
Preheat oven to 450° F. Roll dough into 2 rounds (6-inches each); transfer to a baking sheet. Brush dough with olive oil. Sprinkle on and arrange half of the goat cheese, green pepper, red onion and olives on each pizzette. Add Alaska Smoked Salmon and sprinkle with lemon pepper. Bake for 8 to 10 minutes or until golden and crisp.
Put the flour into a mixing bowl with a pinch of salt, the egg, milk and herbs. Whisk together to make a smooth, thick batter. Heat a heavy-based frying pan and spray with low fat cooking spray. Cook tablespoonfuls of the batter to make small pancakes, turning them over when bubbles appear on the surface. (Each pancake takes 2-3 minutes to cook). Repeat until all the batter is used up, keeping the cooked pancakes in a warm place.
Cook the asparagus spears in lightly salted boiling water for 4-5 minutes. Make the dressing by mixing together the horseradish sauce and yogurt. Top the pancakes with the smoked salmon and horseradish dressing. Serve with the asparagus, seasoned with black pepper.
Cook’s Tip: Just make plain pancakes, if you prefer, omitting the chopped herbs.
In large pan, cook leeks and garlic in oil over medium heat until leeks are soft, stirring occasionally. (Add water, if necessary, to prevent scorching.) Stir in herbs; cook 2 minutes. Remove from heat.
In a bowl, combine Alaska Smoked Salmon, cheese, bread crumbs and cayenne pepper. Lightly stir in vegetable mixture.
Preheat oven to 400ºF. Divide and roll out puff pastry to fit 10-inch tart pan. Fit one pastry sheet into dish. Add filling; top with remaining pastry sheet. Trim and seal edges; brush with egg wash. Bake for 25-30 minutes or until puffed and golden.
Fairhaven Bay Seafood… Simply the best.