Smoked Salmon Pate

By Kevin McCarthy

4 oz. Oregon’s Choice Smoked Salmon
8 oz. cream cheese
1 T. fresh chives
1 T. fresh parsley
1 T. Dijon mustard
1 T. capers
Assorted crackers
Combine salmon, chives, parsley, mustard and capers in a food processor. Process until chopped up. Add softened cream cheese, process until smooth. Pack into a bowl,cover and refrigerate 2 hours or until chilled. Serve with assorted crackers.

Oregon’s Choice Pate

This is a great party dip for any occasion! Try a combo of regular and smoked salmon, regular and smoked Albacore or crab and pink shrimp.- Captain Herb

Ingredients:

2 cans (or combo) of salmon, albacore or smoked items, crab or pink shrimp
1/4 cup milk
1 8oz. cream cheese (softened) or low fat
1 garlic clove minced
2 green onions minced
1 tbsp. horseradish
1 tsp. chopped parsley
1 tsp. minced fresh dill
salt and pepper to taste
Beat the milk and cream cheese together until smooth. Crush and flake the canned fish. Add and mix all other ingredients in bowl. Cover and chill at least half an hour. Serve with high-quality crackers of your choice.

Salmon and Macaroni

1          lg can Oregon’s Choice Gourmet Chinook Salmon
½         cup dry breadcrumbs
2          cups cooked macaroni
1          tsp chopped pickle
1          tsp salt
¼         tsp pepper
¼         tsp paprika
1          cup milk

Cover the bottom of a greased baking dish with half of the crumbs, then half the macaroni.  Add the salmon mixed with the pickle and seasoning.  Add remaining macaroni, pour milk over top and sprinkle with the rest of the breadcrumbs and dot with butter.  Bake at 400 degrees for 20 minutes.

Salmon Appetizers

2          lg cans Oregon’s Choice Gourmet Chinook Salmon
1          8 oz pkg cream cheese, softened
4          Tbsp mild or medium salsa
2          Tbsp chopped fresh parsley
1          tsp dried cilantro
¼         tsp ground cumin (optional)
7          flour tortillas (8 inches)

Drain salmon.  In a small bowl combine salmon, cream cheese, salsa, parsley, and cilantro.  Add cumin if desired.  Spread 2 tablespoons of the salmon mixture over each tortilla.  Roll each tortilla up tightly and wrap individually with plastic wrap.  Refrigerate for 2 to 3 hours.  Slice each tortilla into bite-size pieces. Yield: About 48 appetizers.

Salmon Soufflé

1          7.75 oz. can Oregon’s Choice Gourmet Chinook Salmon
3          Tbsp butter
3          Tbsp flour
¼         tsp salt
1          pinch of cayenne
1          cup hot milk
4          egg yolks, beaten
½         tsp dry mustard
1          tsp Worcestershire sauce
¼         tsp dried thyme
7          egg whites, stiffly beaten

Melt the butter in a saucepan.  Stir in the flour, salt and cayenne.  Gradually stir in the hot milk and cook, stirring until the sauce is smooth and thickened.  Remove sauce from the heat and stir in the egg yolks, mustard, Worcestershire sauce, thyme and salmon.  Let cool.  Then fold in the stiffly beaten egg whites, pour into a buttered soufflé dish and bake in a pre-heated oven at 350 degrees for 45 to 50 minutes.  Sprinkle with paprika and serve at once with hollandaise sauce.  Serves 4.

Salmon Cakes

1          7.75 oz. can Oregon’s Choice Gourmet Chinook Salmon
½         cup cracker crumbs
2          beaten eggs
½         tsp salt
1/8       tsp paprika

Flake salmon and stir in remaining ingredients.  Form mixture into cakes.  Sauté cakes in butter until brown.

Salmon Log

This comes from one of our customers, Thillie Barnhart, who served it to her gourmet group.  She reports they loved it!

1          can Oregon’s Choice Gourmet Smoked Chinook Salmon
1          can Oregon’s Choice Gourmet Chinook Salmon (plain)
1          8 oz pkg crèam cheese, softened
1          tsp lemon juice
2          tsp grated onion
1          Tbsp horseradish
¼         tsp salt
¼         cup chopped pecans
¼         cup parsley flakes

Drain salmon, mix first 7 ingredients.  Shape into log or ball.  Roll in ¼ c chopped pecans and ¼ cup parsley flakes.  Chill. Note:  Also excellent with our smoked or regular albacore.