Smoked Salmon Recipes

Caviar Recipes
• Smoked Caviar Sushi
• Caviar on Toast Points
• Smoked Salmon Tacos
• Crostini with Salmon Caviar, Smoked Salmon and Lemon Vodka Cream
• Elegant Caviar Crepes with Champagne
• Devilled Eggs with Smoked Salmon and Salmon Caviar

Crab Recipes

Shrimp Recipes

Halibut Recipes

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Salmon Caviar Sushi makes 10

Ingredients: Sushi Rice Rice Wine Vinegar Sugar Nori Seaweed Salmon Caviar from Wild Alaska Smoked Salmon Wild Alaska Smoked Salmon Crab from Wild Alaska Smoked Salmon Cream cheese Avocado, sliced in thin strips Cucumber, sliced in thin strips Carrot, sliced in thin strips Toasted Sesame Seeds Wasabi Soy Sauce Directions: Make rice. Dissolve sugar into vinegar. Pour into rice, mixing thoroughly with hands. Rice should be very sticky. In a bowl, mix cream cheese and Smoked salmon. Lay out a sheet of nori and cover with a layer of rice about ¼ inch thick leaving an inch at the top and bottom. Lay a few strips of carrot and cucumber across the center. Spoon in salmon mixture along side of the veggies. Here’s the part that takes practice! Moisten the top of the nori sheet. Roll the nori from the bottom up until you have a nice long sushi tube. Good quality nori shouldn’t rip easily. Continue making rolls alternating ingredients (crab w/ avocado and cucumber). When you have a whole plate of rolls, slice them into one inch rolls and arrange decoratively on a plate. Top every other piece with 5 or 6 salmon eggs. Sprinkle sesame seeds on the other pieces. Serve with wasabi, soy sauce and individual sauce dishes. Enjoy!!!

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Caviar on Toast Points

Ingredients: Smoked Salmon Caviar Toast points Sour Cream Directions: Serve with lemon wedge and garnish with minced red onion.

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Crostini with Salmon Caviar, Smoked Salmon and Lemon Vodka Cream

Ingredients: Dense bread sliced thinly 2T Olive oil 3 oz Wild Alaska Smoked Salmon, Flaked Salmon Caviar from Wild Alaska Smoked Salmon ½ cup heavy cream 1 T Vodka Lemon Zest Salt and Pepper Directions: To make crostini: Preheat oven to 350 F. Trim crusts off bread and cut into bite size triangles. Brush each side with olive oil and place onto a baking sheet. Allow bread to toast about 10 minutes on each side or until browned. Use a mixer to whip the cream until stiff. Lightly sprinkle in the vodka, zest, salt and pepper and fold into the cream. Spoon cream mixture onto each crostini and place ½ oz of flaked smoked salmon on top of half of the crostinis and salmon caviar on the other half. Arrange decoratively on a platter and garnish with lemon wedges.

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Elegant Caviar Crepes with Champagne

Ingredients: Crepes Sour cream Cream cheese Smoked Salmon Caviar Directions: Stuff and roll crepes with sour cream and cream cheese mixture. Bake for 15 minutes at 350 F. Serve warm topped with colorful salmon caviar. Champagne is a nice accompaniment.

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Devilled Eggs with Smoked Salmon and Salmon Caviar

Ingredients: 6 Hard boiled eggs 4 T Sour cream ½ tsp lemon juice 3oz Smoked salmon flaked 2-3oz Salmon caviar Salt and pepper to taste Horseradish (optional) Directions: Hard boil eggs (boil about 10 min, then rinse with cold water. Shell and cut in half widthwise. Slice off the tip so egg can stand on end. Remove yolks and place in a bowl with sour cream, lemon juice, horseradish, salt and pepper. Mix with a fork. Spoon yolk mixture into white eggs. Top with salmon caviar and flaked smoked salmon and enjoy. For a decorative touch sprinkle with fresh cracked pepper, or a dash of cayenne.

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