St. Mary's River Smokehouses Smoked Salmon Quesadillas
2 Large Tortillas 1 150 gr pkg Smoked Salmon Pate 1125 gr pkg Cold Smoked Salmon Freshly Ground Black Pepper Juice of 1/2 lemon 20 Green Peppercorns (optional) 4-5 leaves Lettuce, shredded
Bring St. Mary's River Smokehouses Smoked Salmon Pate to room temperature. In a large lightly oiled frying pan, lightly crisp the two tortillas. Spread the pate evenly over the surface of the crisped tortillas. Place a single layer of St. Mary's River Smokehouses Cold Smoked Salmon over the pate. Grind black pepper evenly over salmon, to taste. Squeeze juice of 1/2 lemon over surface and sprinkle with shredded lettuce. Please second crisped tortilla over top to form a sandwich. Cut into wedges and serve. (May be served cold, but best served on a warm tortilla.)
St. Mary's River Smokehouses Smoked Salmon Salad 6 Tbsp extra virgin olive oil 3 Tbsp balasmic vinegar 1 tsp Dijon mustard salt and pepper to taste 6 cups mixed salad greens 8 oz St. Mary's River Smokehouses Cold Smoked Salmon 41/2 tsp capers 32 cherry tomatoes 1 small red onion, peeled and thinly sliced
Whisk the oil, vinegar and mustard in a bowl intil the dressing is emulsified. Season with salt and freshly groun pepper. Wash the greens and spin or roll dry in a tea towel. Toss with enough of the dressing to coat. Divide among 4 plates. Place equal amounts of the salmon on each plate. Sprinkle more dressing and the capers on top. Finally, garnish with cherry tomatoes and red onion. Makes 4 servings
In large skillet, melt butter over medium heat. Add onion and sauté until soft. Stir in curry powder or paste. Add rice and toss to coat the rice well with the flavours -- about 2 minutes. Stir in water and salt; heat to boiling over high heat. Reduce heat to low. Cook covered for 15 minutes or until all water is absorbed and rice is tender. With fork, stir in eggs, half the St Mary's River Smokehouses Peppered Salmon Strips, lemon juice and parsley. Spoon onto serving platter and top with remaining salmon. Makes 6 servings
In a bowl mix the lettuce and cucumber with the dressing. Lay the flatbread on a flat surface and place St Mary's Peppered Smoked Salmon Strips in the middle. Top with lettuce mixture and roll. Makes 1 serving
Crepes With Smoked Salmon and Creme Fraiche Creme fraiche: 3/4 cup sour cream 1 1/2 cups heavy cream Bechamel sauce: 1 1/2 cups milk 1/2 cup white wine 1/4 tsp salt 1/8 tsp nutmeg, preferrably freshly grated 2 tbsp butter 3 tbsp flour Freshly ground pepper 3 tbsp fresh minced dill or parsley 3/4 pound St Mary's River Smokehouses Cold Smoked Salmon or St Mary's Cold Smoked Trimmings
Toprepare creme fraiche: In a small saucepan whisk the heavy cream into the sour cream. Heat until tepid ( between 85 and 90 degrees: no higher or you will kill the fermentation that produces the cream). Put in half-covered jar and hold at room temperature overnight or until thickened. Refrigerate. To prepare sauce: Heat milk and wine with salt and nutmeg until just under a simmer. Stir occasionally so no skin forms. Meanwhile, in a heavy-bottomed, non-aluminum saucepan, heat butter until melted. Add flour. Over low heat, stir mixture with wooden spoon for two minutes until paste is golden and bubbly. Remove from heat. Pour in hot milk and wine all at once. Whisk to combine with flour and butter. Return pan to heat, bring sauce to boil and boil for a minute or two, whisking constantly. Reduce heat and simmer gently 15 minutes over very low heat. Taste for seasoning. Add pepper and dill or parsley. If sauce is to wait, cover closely with plastic wrap to prevent skin from forming. Preheat oven to 425 degrees (400 degrees if you plan to use a Pyrex baking dish). Brush dish with thin layer of creme fraiche. Spread each crepe with a thin layer of bechamel sauce. Lay two or three strips of salmon down the center of each crepe. ( do not overdo the salmon or the flavor will overwhelm the dish). Roll crepes and plave in baking dish. Spoon creme fraiche over crepes and bake for 20 minutes or until cream has been absorbed by the crepes and they appear golden but not dry. Makes 9 to 10 appetizer servings or 6 main course servings.
Other Tempting Serving Suggestions
Smoked Salmon Rolls As part of a main meal or starter, use long slices of St. Mary's River Smokehouses hand-sliced Cold Smoked Salmon that can be wrapped around cream cheese or St. Mary's Smoked Salmon Paté.
Gravadlax Salad Fresh green and red salad lettuce, baby sweet corn (cut lengthways), steamed snow peas and small squares of St. Mary's Gravadlax - dress with nut oil vinaigrette.
Smoked Salmon & Scrambled Eggs A traditional dish normally accompanied with champagne. Make a portion of scrambled eggs and just before serving add some strips of St. Mary's Cold Smoked Salmon. Alternatively use bits of St. Mary's Oven Smoked Maple Tenders. Serve on buttered toast.
Garlic Salmon Bread Put bread under grill, mix crushed garlic and butter, turn toast and spread on butter mix, sprinkle on St. Mary's Cold Smoked Salmon Trimmings.
