Smoked Salmon Cream Cheese Appetizer

1/4 lb.     Smoked Salmon, more or less depending on how generous you are feeling
8 oz.       Cream Cheese, softened.
2 T          Capers
1/4 C      Red Onion (I usually add a few Tablespoons of green onion also)
1 to 2 T  Lemon Juice
1 T          Fresh parsley (optional), chopped

Shred/chop the salmon into small pieces. Chop the onions, capers, and red onions.  Mix it all together with the cream cheese and add lemon juice until it's a little creamier, but not too creamy. It can be served immediately, but it only gets better the longer it rests.  Leave in the refrigerator for a couple of hours up to 3-4 days.

Alaskan Scallops


Sockeye Salmon--Cook it Frozen

420ºF for 18-25 minutes depending on size of fillet and oven.  Place frozen salmon fillet in baking dish, skin side down.  Put in oven for 5 minutes before seasoning (the fish must thaw a little for seasoning to stick to it).  Return to oven.  Watch carefully at the end of the timer so you don't overcook it.  

Use a sharp knife to test for doneness--insert the knife into the thickest part and hold it there for 3 seconds.  Pull it out and immediately feel the tip.  If it is cold to the touch, cook for a few more minutes.  If it is warm, remove it immediately.  If it is hot, it is probably overcooked, but it will still be good.

Bison Basics

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