• Smoked Salmon Biscuits

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    Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter.
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  • Smoked Salmon Chowder

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    Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
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  • Smoked Salmon Crepe Torte

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    To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.
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  • Smoked Salmon Cream Cheese

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    2 (8 ounce) packages cream cheese, softened, 2 ounces smoked salmon, chopped, 3 dashes Worcestershire sauce, 3 drops Franks Red Hot pepper sauce, 1 teaspoon chopped fresh dill weed, 2 tablespoons chopped green onion, 1 tbsp chopped fresh parsley
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  • Smoked Salmon on Toast Points

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    To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use.
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