Smoked Salmon Delivered

Ingredients:

• 1 cup sour cream
• 2 green onions, thinly sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon plus 1 teaspoon chopped fresh chives
• 1/4 cup plus 3 tablespoons salmon caviar, and drained.

Procedure

1. Mix sour cream, green onions, lemon juice and 1 tablespoon chives in medium bowl. Gently fold in 1/4-cup caviar.
2. Transfer to serving bowl. (Cover and refrigerate at least 6 hours and up to 1 day).
3. Sprinkle dip with remaining 1-teaspoon chives and 3 tablespoons caviar.
4. Yields approximately 1 cup.

Ingredients:

• 6 ounce Angel hair pasta (to reduce carbs, use Due Amici Pasta LITE pasta)
• 1/2 Cup whipping cream
• 1/2 Cup milk (better if you use whole milk)
• 1/4 Cup chopped fresh dill
• 1/4 Cup chopped green onions
• 1 Tablespoon grated lemon peel
• 4 ounce “Smoked Salmon Delivered” Smoked Salmon
• Salt and Pepper; Freshly-grated Parmesan to top
• Total of only 16 carbs per serving!

Procedure:

1. Boil pasta in large pot of salted water until “al dente” (tender, yet still firm).
2. Drain and return to pot.
3. In a small, heavy saucepan, combine whipping cream, milk, dill, onions, and lemon peel.
4. Bring to a boil over medium-high heat.
5. Add sauce to pasta; toss well to coat evenly.
6. Add salmon and toss to mix in.
7. Season with salt and pepper.
8. Top with freshly grated parmesan and serve with warm, crusted bread.

Ingredients:

• 2 Slices of bread or a roll (To reduce carbs, use Atkins Sliced Bread Duet -White)
• 4 ounce “Smoked Salmon Delivered” Smoked Salmon (per sandwich)
• Green leaf lettuce – 1-2 leaves per sandwich
• Sliced tomatoes
• 3 Slices of bacon per sandwich
• Your favorite bread or roll
• Dill Aioli
• 1 Cup mayonnaise
• 1 Tablespoon of Horsradish sauce
• Juice of 1/2 lemon
• 1 Tablespoon of dried dill weed
• Total of only 7 carbohydrates per serving!

Procedure:

1. Toast your choice of bread or roll.
2. Spread some of the horseradish/dill aioli on your bread or roll.
3. Place green leaf lettuce on roll.
4. Arrange slices of tomatoes.
5. Arrange smoked salmon on top of tomatoes.
6. Lay strips of bacon on top.
7. Slather aioli on top of bacon or on top of sandwich.

Ingredients:

• 8 oz. of “Smoked Salmon Delivered” Smoked Salmon
• Flour tortillas
• Monterrey Jack Cheese or Havarti cheese.
• Chopped Lettuce
• Sliced or cubed tomatoes
• Chopped onions
• Chopped avocado

Procedure:

1. Heat a flour tortilla on the a griddle or the rack in the stove oven.
2. Once the tortillas are heated sprinkle lightly with Shredded Monterey Jack or Havarti cheese.
3. Once cheese is slightly melted, place on plate and top with crumbled Alaska Smokehouse Smoked Salmon and chopped lettuce, tomato, onion and avocado.

You can heat the Smoked Salmon but it is not necessary.

Ingredients

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

Procedure

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

Ingredients

• 1/2 basic recipe pie crust or prepared pie crust
• 1 pound Cheddar cheese, grated
• 3 eggs, whipped
• 6 ounce Smoked Salmon
• 3 Green onions, chopped
• 5 or 6 mushrooms, sliced

Procedure

1. Combine cheese, eggs, onions, mushrooms and salmon
2. Place mixture into pie crust. (You may also 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 Fahrenheit and continue baking until mixture is golden brown.
5. Let pie cool and serve chilled.

Ingredients:

• 8 ounce of “Smoked Salmon Delivered” Smoked Salmon – Natural or Sockeye
• 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!

Procedure:

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 Alaska Smokehouse Smoked 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.

Ingredients:

• 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 ounces “Smoked Salmon Delivered” Salmon

Procedure:

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. Chill.
3. Saute onion in butter until tender.
4. Cream the cream cheese.
5. Beat in shallot, sour cream, Tabasco, Worcestershire salt and pepper to taste.
6. Add eggs, one at a time, beating briefly after each addition.
7. Fold in lightly whipped cream.
8. Fold in salmon. Pour into crust.
9. Bake at 350 degrees Fahrenheit until set (until a toothpick inserted into center comes out clean), approximately 45 to 60 minutes.
10. Let cool, and chill thoroughly.

Ingredients:

• 8 cups chicken stock
• 1 cup of flour
• 1 cup onion, finely diced
• 8 ounces of “Smoked Salmon Delivered” Smoked Salmon
• 2 tablespoons of margarine
• 4 medium potatoes, cooked and cut in bite sized chunks
• 1 cup milk
• 1 cup light cream
• salt and pepper to taste

Procedure:

1. Pour eight cups of chicken or vegetable stock in a large saucepan and begin to heat it up.
2. Heat on low for five minutes and then turn your burner to medium so that you slowly bring the stock to temperature.
3. In a separate large pan, melt the margarine and sauté diced onions until they are translucent.
4. Add flour to the melted margarine and stir continuously for 5 minutes.

Increase heat on stock to medium-high, and with a wire whisk, add flour, margarine and onion mixture to the liquid. Stir constantly, breaking up any lumps that form. Add Alaska Smokehouse Smoked Salmon and stir. Add potato chunks, milk, cream, and salt and pepper to taste, and continue stirring. Decrease heat to medium-low, and allow to simmer for about 10 minutes, stirring frequently to avoid burning or sticking.

Ingredients:

• One bunch of Green Spinach leaves, washed and stems removed
• 16 ounces of Smoked Salmon
• Alfredo Sauce (home made or a store bought jar)
• Box of Lasagna Noodles
• Capers
• Small amount of butter for pan

Procedure:

1. Steam spinach.
2. Make a batch of Alfredo Sauce or use a store bough Jar.
3. When the Alfredo Sauce is done turn off heat and add 16 ounce of Alaska Smokehouse Smoked Salmon, making sure that all of the skin is removed. Break up the Salmon into small flaked portions.
4. Using a large boiling pot put in one box of Lasagna noodles and cook to firm, again remember that these lasagna noodles will be further cooked while baking and you do not wish to cook the lasagna noodles like you would with spaghetti. Strain the Lasagna noodles from the water and rinse with cold water.
5. Take a lasagna-baking pan and butter the bottom and sides.
6. Place a thin layer of Alfredo Sauce on the bottom.
7. Then put down a layer of lasagna noodles. Then on top of the noodles put down more Alfredo sauce and a thin layer of the steam spinach. Continue to make layers until all of the lasagna noodles and Alfredo sauce with smoked salmon is gone. The top layer should be just a layer of lasagna noodles and Alfredo sauce.
8. Take a 1/4 cup of capers (drained from its normal vinegar liquid) and put on the top of the lasagna.
9. Put in 350 Fahrenheit over for 60 minutes; do not burn the edges of the lasagna noodles.
10. Let set for 10 minutes