Grande Gourmet Smoked Salmon is hand filleted, brined in a water and salt solution, then carefully smoked over an alderwood fire. Grande Gourmet Smoked Salmon is wild caught with no artificial coloring or preservatives.

Use Grande Gourmet Smoked Salmon to make great tasting appetizers and meals. These simple recipes will turn every meal into a special one, and make it easy to impress your dinner company!

Quicklinks

Serving Suggestions

Recipes
Smoked Salmon Pate

Salmon Salad Nicoise

Scrambled Eggs á la Smoked Salmon

Smoked Salmon Lasagna

Pasta Primavera with Smoked Salmon

SMOKED SALMON SERVING SUGGESTIONS
Simply open the pouch, drain liquid and gently slide the salmon fillet onto a platter.

Traditional: Garnish with chopped red onion, fresh ground black pepper, capers, or a dill or lemon sauce.

Asian Style: Garnish salmon with chopped scallions/green onions and 1 Tbsp. soy sauce, then sizzle with 1/8 cup heated olive oil. Serve with rice or noodles.

Spicy Hot: Serve with Japanese wasabi sauce on the side.

Here are some recipes to help you enjoy your Grande Gourmet Smoked Salmon. However, don't be afraid to be inventive! Smoked Salmon is versatile- it's easy to fancy up traditional recipes and impress guests by adding or substituting with Smoked Salmon. Grande Gourmet Smoked Salmon makes great appetizers and main dishes, so try adding it to pastas, gourmet sandwiches, salads etc.

SMOKED SALMON PATE
4 oz. Grande Gourmet Smoked Salmon
4 oz. cream cheese
1 Tbsp. finely chopped red onion
1 pinch fresh chopped parsley
1 tsp. finely chopped garlic
1 tsp. lemon juice
Blend all ingredients together until desired consistency is reached. Serve on crackers (Carr's Water Crackers), or as a dip for sliced vegetables.

SMOKED SALMON SALAD NICOISE
Serves 2 main dishes

8oz. Grande Gourmet Smoked Salmon
2 hard-boiled eggs, peeled and cut into quarters
2 small red potatoes
6oz. green beans
2 cups Romaine lettuce leaves torn into bite size pieces
2 tomatoes cut into quarters
1 green onion finely sliced
1 Tbsp. capers

Nicoise Salad Lemon Mustard Vinaigrette
Mix all of the following ingredients together in a small bowl, this dressing will be added to your salad.
3 Tbsp. lemon juice
1 Tbsp Dijon mustard
1 minced garlic clove
1/2 tsp. dried tarragon OR 1/4 tsp. dried oregano

To cook eggs: add eggs to boiling water for approx. 10 minutes, drain and then place in cold water for a few minutes to cool. Once cooled, peel and then cut eggs into quarters. To cook potatoes; add potatoes to boiling water for approx. 10 minutes until slightly tender. Remove potatoes from boiling water allow to cool, then cut into 1 inch pieces. To cook beans; add beans to boiling water and cook for approx. 4 minutes until slightly tender. Drain beans and rinse under cold water to cool.

Divide torn lettuce onto 2 plates. Then arrange half of the potatoes, green beans, tomatoes, and boiled eggs decoratively on each plate. Remove skin from Smoked Salmon and then crumble half smoked salmon over each plate of lettuce. Sprinkle half the green onions and capers over each salad. Drizzle with vinaigrette as desired.

SCRAMBLED EGGS with SMOKED SALMON

Easy to prepare, served as a special breakfast or luncheon meal. Serves 3 to 4
6 large eggs 2 Tbsp. light cream dash of salt and pepper 1 1/2 Tbsp. of butter 4 oz. smoked salmon, broken into small chunks garnish with fresh chives

In a large bowl, add eggs, cream, salt and pepper, and whisk together. In a nonstick skillet over medium-high heat, melt butter and add egg mixture. Stir with spatula until eggs are almost set (about 5 minutes). Add smoked salmon chunks and cook 1 minute longer. Transfer to warm serving plates and garnish with chives.

SMOKED SALMON LASAGNA
Serves 4

8oz. cream cheese
2 cups chicken broth*
9 oven ready lasagna noodles*
6oz. Grande Gourmet Smoked Salmon broken into small bite size pieces
1/2 cup capers
2 cups grated mozzarella cheese

*If lasagna noodles are uncooked, then precook according to package directions. Make sure you also decrease chicken broth to 1 cup, and reduce baking time by 30 minutes.

Preheat oven to 375°F (190°C)

Beat cream cheese with electric mixer until smooth, then slowly add broth until mixture is well blended and smooth.

Lightly grease a 9" square baking dish. Pour 1/4 of cream cheese mixture in the bottom of the baking dish. Top with a layer of lasagna noodles, 1/2 of the smoked salmon, 1/2 of the capers, and 1/4 of the remaining cheese mixture. Repeat layer. Finally top with another layer of lasagna noodles, the last 1/4 of the cream cheese mixture and then sprinkle with the mozzarella. Cover with foil and bake for 40 minutes. Remove foil and then bake for another 10 minutes. Allow to cool before eating.

PASTA PRIMAVERA with SMOKED SALMON
Serves 4

Cook 1 lb. Of your favorite pasta in salted water, but for 2 minutes less time (until al dente).

The sauce: 4 Tbsp. butter 2/3 cup heavy cream 1 cup grated Parmesan cheese 1 tsp. grated nutmeg ground black pepper

Place the butter and cream in a heavy bottomed saucepan and bring to a boil. Simmer for 1 minute until slightly thickened.
Add parmesan cheese, nutmeg and black pepper. Turn to low and simmer.

While sauce is cooking prepare the following. Heat olive oil in a skillet. Add garlic and vegetables. sauté for 4 to 6 minutes. Season with pepper and salt.
4 Tbsp. olive oil
1 minced garlic clove
1 cup red pepper strips
1 cup yellow pepper strips
1/2 lb. snow peas
1 large carrot, diced

8-12 oz Smoked Salmon
Cut Smoked Salmon into chunks. Add a portion to the cream sauce. Set the rest aside.

Final preparation:
Drain the pasta well and turn it into the pan with the cream sauce. Add the vegetables and the remaining Smoked Salmon, toss thoroughly. Place in your favorite serving dish, and sprinkle with Parmesan cheese and black pepper.