My favorite salmon spread! Great for buffets, potlucks, etc. Serve with crackers, bagels, or French bread rounds. (Note: Can be made using low or non-fat dairy products). Got this one from a former co-worker. Enjoy!
Hot-smoked salmon is a Northwest specialty, and makes one great brunch dish! Use only hot-smoked salmon or kippered salmon for this dish. It's chunkier and drier than regular smoked salmon, which is cold-smoked and won't be right for this dish. Recipe is from the Heathman Hotel in Portland, Oregon. Serve topped with a poached egg. Or serve as is.
The owner of the Clair de Lune restaurant located in the heart of Ottawa's Byward Market in Ontario served this to his many well-known patrons; when he retired and closed his restaurant he shared this famous recipe, a favourite of our late prime minister Pierre Elliot Trudeau. Source: a news article on the internet.
My brother gave me this recipe and I made it for my family and they went nuts! It was out of this world delicious! You can use any seafood you want but it is a must to have smoked salmon. MY daughter who is 14 LOVED it.
Plan ahead the salmon will need to marinade for at least 8 hours, this marinade is enough for up to 16 ounces of salmon- you may adjust the fresh garlic and cayenne pepper to taste --- you will LOVE this!
A fillet of lightly cured salmon hinting of ginger, coriander, and Szechwan peppercorn. Cured salmon is surprisingly easy to make! A piece of plastic wrap and a few day's patience is all that's required. Adapted from the China Moon Cookbook. Cooking time is marinating time.
Just found this in Table Mag Oct 2005 issue. Always looking to incorporate tinned salmon into recipes for health reasons. These look unusual and very tasty. Serve with lemon wedges and an Indian style chutney.
Have some fun with this tempting alternative to beef burgers! When pulsing the salmon in the food processor, do not let it get mushy- keeping some texture will make a better burger. I like to serve this with mayo that I've added some dill to or a fruit salsa or relish topping.