Wild King Smoked Salmon Lox from Chef Dominique
Pouches will keep in the freezer for approximately 6 months. Once thawed, keep refrigerated for up to 30 days. Once you open a pouch, please enjoy it within 2-3 days.
Your Nova style smoked salmon is ready to serve and enjoy. We recommend serving it with crackers, slices of your favorite artisan breads, soft mild cheeses, thin slices of apple, sliced onions and capers. Also, try dipping Nova in a mix of soy sauce and wasabi - Japanese horseradish). When choosing a wine, we recommend a nice refreshing white, such as Pinot Gris.
Nova Style Salmon Rice Squares
Makes about 20 pieces
1 3/4 cups sushi rice
2 tbsp. rice vinegar
1/2 cup sour cream
1 oz. caviar
chervil for garnish
Add sushi rice to boiling water, cover and allow to simmer on low for 15 min. or until tender. Lightly fluff the rice into a large bowl and toss rice with rice vinegar, and 1/2 tsp. salt until well coated.
When cool enough to handle, pat the rice into a 28cm X 30cm non-stick baking tray (If using a normal baking tray, line with plastic wrap).
Press the rice down firmly and leave to cool. Cover with plastic wrap and refrigerate.
Cut the rice lengthways into two equal pieces while in the tray. Using a palette knife, carefully lift one half of the rice and set aside.
Cover the rice remaining in the tray with a thin layer of sour cream, then top with the nova. With a sharp knife, cut the salmon into small squares.
Top each piece with caviar and a little chervil
Nova Style Salmon Potato Baskets
Makes about 20 baskets
2 large Idaho potatoes
1 medium onion, finely chopped
2 tbsp. flour (approximately)
3 tbsp chives
1/2 cup sour cream
SeaBear Sockeye Nova, thinly sliced 1-inch pieces
chives, chopped for garnish
Peel the potatoes and slice them very thinly using a mandolin. Rinse the slices well and squeeze them dry thoroughly with paper towels.
In a small frying pan, saute the onion until soft.
Mix the potatoes together with flour, egg and chives. Season well with salt and pepper.
Grease a mini muffin tin.
Carefully arrange potato slices in a circular fashion. This should create a small potato basket.
Brush with some olive oil and bake at 350 until lightly browned.
When cool fill each basket with sour cream and nova. Garnish with chopped chives.
|Serving size||2 oz (56g)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Sodium 590 mg||25%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g||0%|
|Ingredients: Salmon, salt, sugar, spices, natural wood smoke.|
4 tbsp. vegetable oil
8 large flour tortillas, plain, green and red
8 ounces smoked salmon spread
8 ounces Nova-Style Smoked Wild Sockeye Salmon
2 tbsp. fresh dill, finely chopped
4 tbsp. vegetable oil
4 cherry tomatoes, for garnish
Place smoked salmon spread over tortilla leaving about 1/2 inch around edge.
Carefully place nova-style smoked salmon pieces over spread and top with some fresh dill and cover with flour tortilla.
In a skillet large enough to fit tortilla, heat 1 tbsp. of vegetable oil over medium heat. When oil is hot but not smoking, carefully fry both sides of quesadilla for 2-3 minutes or until golden brown, turning with a large spatula.
Cut into quarters and garnish with a toothpick and cherry tomato.
Try this smoked salmon recipe with our Nova Style Smoked Wild King Salmon or our Nova Style Smoked Salmon Trio
10 large mushroom caps
2 T. butter
8 oz. cream cheese
1/2 c thinly sliced SeaBear Nova-style smoked salmon
2 T. cut chives
1/4 t dried mustard powder
Clean mushrooms, and remove stems.
Microwave mushroom caps one minute in a glass baking dish.
Finely chop stems. Saute stems in butter. When stems are soft, add remaining ingredients.
Stir until combined.
Fill mushroom caps with mixture, and bake at 425 for 10 minutes.
Garnish with additional nova-style smoked salmon and chives.
This recipe was submitted by K. McLaughlin, Boyertown, PA in SeaBear's online Smoked Salmon Recipe Contest
2 English muffins, split
1 large avocado, sliced
2 tbsp fresh dill
1 tbsp capers
heirloom tomatoes, for serving
4 large eggs
1 tbsp white vinegar
3 ounces smoked salmon
For Hollandaise Sauce:
4 egg yolks
1 tbsp fresh lemon juice
salt and black pepper
1/2 cup butter, melted
Prepare all the ingredients necessary first: unpackage the smoked salmon, slice avocado, chop fresh dill.
Prepare the Hollandaise sauce. Fill a saucepan with a bit of water, low enough that mixing bowl will not touch the surface of the water. Bring the water to a low simmer. In the glass mixing bowl, whisk together the egg yolks, lemon juice, a pinch of salt and freshly ground black pepper. Whisk vigorously until thick and pale. Place the bowl over simmering water. Whisking constantly, slowing begin pouring in the melted butter, a tablespoon at a time; this process will take a few minutes.
Continue cooking and whisking the sauce until it thickens to desired consistency. Remove the sauce from heat, cover with plastic wrap and keep warm.
Preheat a large frying pan and melted 1 tablespoon of butter (or, use olive oil). Once the butter is melted, add the English muffins and toast on both sides.
Poach the eggs last. Bring a saucepan of water to low simmer and add the vinegar and season the water with salt. Break one egg at a time into a small ramekin. Swirl the simmering water in one direction, then drop the egg into the center. If saucepan is large enough, cook multiple eggs at a time. Eggs will cook for 2 1/2 to 3 minutes. Test the egg for doneness by lifting it out of the water with a slotted spoon - the egg white should be firm but egg yolk still soft. Set the done eggs onto a paper-towel lined plate to absorb any excess water.
To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and generous amount of Hollandaise. Garnish top with fresh dill and capers. If Hollandaise sauce has become too thick, thin the sauce with a tablespoon of hot water and whisk.
Recipe Courtesy of Tatyana at Tatyana's Everyday Food
Known for its wonderfully rich levels of natural fats and oils, our wild King salmon makes a uniquely succulent smoked salmon with a soft, mild flavor.
The Nova salmon (named after Nova Scotia, where it originated) has a silky smooth texture that we thinly slice for your enjoyment. Nova style is similar to "lox" which many are familiar with, and quite different from SeaBear's flaky, moist, fully cooked Northwest smoked salmon. As with all SeaBear smoked salmon, our Nova style smoked salmon uses only 100% wild salmon and is smoked over slow-burning native alder wood for a distinctive, uniquely Northwest flavor.