Tuesday, September 4, 2007

Smoked Salmon for the Holidays

Smoked salmon is one of the easiest yet most elegant of gourmet offerings featured every holiday season. Whether receiving smoked salmon as a gift, or serving it to friends don’t let the season escape without a taste of one of America’s great epicurean traditions. SeaBear, the premier purveyor of wild salmon, has created a trio gift pack that is perfectly suited for your holiday needs.

The Smoked Salmon Trio, a SeaBear exclusive and the #1 customer favorite year after year offers a delicious way to taste, compare, and enjoy three varieties of smoked salmon from the pristine waters of the Pacific Northwest. Fully cooked and smoked in traditional Northwest style, this salmon is packed in SeaBear’s famous Gold Seal pouch, so no refrigeration is required until opened. The Trio includes 6 oz. portions of each of the following:

Smoked Wild Sockeye Salmon- rich, red color and robust flavor
Smoked Wild King Salmon- very moist, with a mild salmon flavor
Smoked Wild Keta Salmon- smokey, earthy flavor and beautiful large flakes

And this holiday you will receive a free pouch of Walla Walla Sweet Onion Mustard (a perfect condiment to go with our smoked salmon.... a $4.99 value), free with each Trio ordered. Additionally, each package includes wine pairing recommendations to try with each of the different smoked salmon varieties The cost is $35.99.

SeaBear offers many smoked salmon offerings. Here is a sampling of other ideas:
• The traditional alder smoked Sockeye fillets offer the quintessential Northwest smoked salmon experience. No refrigeration is required.
1 ½ lb $45.99, 1 ¼ lb $39.99 and 1 lb $35.99

• Salmon Feast Gift Basket loaded with treats like smoked salmon chowder, smoked salmon fillets, and smoked salmon pate for $105.99

• Sockeye Nova Style Smoked Salmon, thinly sliced with a silky smooth texture similar in appearance to “loc” is also available in a 1-½ fillet for $59.99.
King Nova Style Smoked Salmon is also available for $65.99 for a 1-½ lb fillet.

Smoked salmon is easy to order and SeaBear guarantees each order.
To order the Smoked Salmon Trio and other products by SeaBear call directly
1-800-645-3474 or shop online at www.SeaBear.com.

Looking for a new way to serve your smoked salmon? Here are a few appetizer recipes from SeaBear.

Smoked Salmon & Artichoke Dip
Serves 8
Ingredients: 6 oz. SeaBear Northwest Smoked Salmon
Two 6 1/2 oz. jars marinated artichoke hearts
4 oz. can mild green chilies
6 Tbs. mayonnaise
3/4 cup grated cheddar cheese
Salt & pepper to taste

Directions: Drain smoked salmon, remove skin and break into small 1/2" chunks. Drain and chop artichokes and chilies, and mix with smoked salmon. Fold in mayonnaise, cheese (hold back one Tbs. of cheddar cheese and sprinkle over the top) and salt and pepper. Cover and bake in a pre-heated oven at 350 degrees for approximately 15-20 minutes. Serve hot and bubbly with crackers, tortilla chips, and slices of crusty artisan bread or crostini.

Smoked Salmon Shrimp Pate'
Serves Makes 3 Cups
Ingredients: 12 ounces SeaBear Smoked Salmon
1 cup butter, softened & divided into 6 pieces
1/2-teaspoon fresh lemon juice
2 -3 drops Tabasco Sauce
1 garlic clove, minced
10 medium shrimp, cooked & shelled, or 1/2-cup small cooked shrimp
3 tablespoons chopped roasted red pepper
2 tablespoons small capers, drained
Parsley sprigs
Buttered toast rounds
Salt & freshly ground black pepper to taste

Directions: In a food processor fitted with a metal blade, combine the smoked salmon, butter, lemon juice, Tabasco, salt & pepper. Process until the mixture is smooth. Add the shrimp, red pepper & capers. Process, turning on and off rapidly, until ingredients are evenly chopped & combined. Taste and adjust seasonings; it should be highly seasoned. Line a 3-cup loaf pan or mold with plastic wrap. Pack the salmon mixture into the mold; cover with plastic wrap and chill for 8 - 24 hours. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds.

Smoked Salmon Spinach Rolls
Serves 2-3
1 cup diced Seabear Smoked Salmon
2 pkg. frozen chopped spinach (thawed; squeeze excess water)
1-cup sour cream
1-cup mayonnaise
6 stalks green onions (chopped)
1/4-cup water chestnuts (chopped)(optional)
1 Pkg. Ranch dressing
flour tortillas (use large size)

Directions: Mix together all ingredients. Spread on flour tortillas and roll (tortillas should be at room temperature). Refrigerate overnight in a covered container. Slice into 1" pieces and serve.

More recipes and information can be found at www.SeaBear.com .

1 comment:

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