Wild Sockeye 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.
|Serving size||2 oz|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrate 0g|
|Dietary Fiber 0g|
|Total Sugars 0g|
|* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
|Ingredients: Smoked Salmon (Sockeye Salmon, salt, 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
1lb Small Purple Potatoes
1 Tbsp kosher salt
3 lb cream cheese spread, softened
1-2 lbs Gerard & Dominique Wild Sockeye Lox, thawed, and allowed to sit at room temperature for 20-30 minutes.
Chopped fresh dill (optional)
Cook the potatoes in salted water until fork-tender; drain. Cool completely and cut into 1/2" slices, crosswise. Cut a piece of parchment paper to fit an approximately 12"x18" wooden cutting board. Fill a pastry bag fitted with a small star tip with 1 lb of cream cheese.
Pipe and spread a thin layer of cheese spread in a 6.5"x9.5" rectangle in the upper left corner of the parchment. Arrange the potatoes in rows on top of the cheese. Pipe cream cheese in the spaces in between the potatoes to create the stars for the flag. Refill the pastry bag with additional cream cheese as needed.
Starting from the top, make a line of rolled lox. Then, pipe a large stripe of cream cheese below. Repeat with remaining lox and cream cheese. If desired, sprinkle finished flag with freshly chopped dill. Serve with crackers, if desired.
This is the classic "cold smoked" preparation - often referred to as "Nova style"
or "lox" - which comes pre-sliced in thin, tender silky smooth slices. Smokemaster and European-trained Chef Dominique Place uses a fruit wood blend and a proprietary cure to create his signature tastes of the rich, red, robust wild Sockeye salmon. The result will thrill you, your guests or gift recipients with every mouthwatering slice.
Featured in Wall Street Journal’s Article on smoked seafood!
Wall Street Journal described our Gerard & Dominique Smoked Wild Sockeye Salmon as having "distinctive, scarlet-coral flesh" with a softer texture than farmed salmon and a "provocative, meatier-tasting flesh."Thank you, we agree!
Discover the traditional smoked salmon created by chefs, for chefs. Now available for you to enjoy at home, serve when friends come to visit or share as an elegant, much appreciated gift.