Smoked Alaskan Salmon Log Recipes

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SMOKED ALASKAN SALMON LOG



Smoked Alaskan Salmon Log image

This is an easy appetizer to make, using simple ingredients that can be found at any grocery store. But it makes a great presentation. Try it on tiny rye bread slices, or sesame-seasoned crackers.

Provided by Susan Feliciano

Categories     Spreads

Time 20m

Number Of Ingredients 9

1 lb canned alaskan salmon
8 oz cream cheese, softened to room temperature
1 Tbsp lemon juice
1 Tbsp finely minced onion
1 tsp prepared horseradish
1/2 tsp salt
1/4 tsp liquid smoke flavoring
1/2 c chopped pecans
1/4 c chopped fresh parsley

Steps:

  • 1. Drain, flake, and remove bones if desired, from the salmon. Combine salmon with cream cheese, lemon juice, onion, horseradish, salt, and liquid smoke flavoring. Mix thoroughly and chill several hours or overnight.
  • 2. Combine the chopped pecans and parsley on a sheet of waxed paper. Shape the salmon mixture into a log. Roll the log in the parsley and nuts. Place on appropriate serving dish and garnish with parsley leaves if desired. Refrigerate until serving time.

GWIN'S LODGE SMOKED ALASKAN SALMON CHOWDER



GWIN'S LODGE SMOKED ALASKAN SALMON CHOWDER image

Categories     Soup/Stew     Fish

Yield 8 bowls

Number Of Ingredients 17

1.5 lbs smoked salmon (sockeye preferred), flaked
10 strips raw bacon
2 large onions
4 stalks celery
3 carrots, finely chopped
5 green onions, finely diced
6 cups fish broth (water mixed w/ fish base)
8 red potatoes, chopped
3/4 bunch fresh parsley, chopped
1 cup butter
1/4 lemon juice
1.5 tbsp dry dill
1.5 cups corn kernels
1 cup flour
1/3 tbsp black pepper
5 cups milk
3/4 cup white wine

Steps:

  • Chop bacon and saute in a large pot w/ onions, celery, carrots, green onions, and parsley for about 4-5 minutes over medium heat. Slowly add in 1/2 cup water and cover for 1 minute. Add spices and fish broth and simmer until carrots are tender. Add the chopped red potatoes and simmer until tender. In a separate saucepan, mix the butter and flour over medium heat and stir to make a roux, or paste. Before adding this mixture to the pot, add a few large spoonfuls of the hot broth to the roux for thinning and bring it to the proper temperature. Add this thinned roux to the pot w/ vegetables and broth. Stir thoroughly and let simmer for 5 minutes. Add milk, stir and bring to a simmer, allowing it to thicken slightly. Add white wine, lemon juice, corn, and flaked salmon. Continue simmering, stirring frequently, until the desired thickness is obtained. A little water may be added if chowder becomes too thick.

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