Smoked salmon fettuccine
250gr Daly’s Smoked Salmon
2 Tbsp Butter
2 Tbsp Flour
1 cup Milk
1 Tbsp chopped Parsley
12 pit-less black olives, thinly sliced
2 Tbsp Sour Cream
3 Tbsp Scotch or Bourbon
Melt butter. Whisk in flour. Gradually add milk and sour cream. Season with salt and pepper. Stir until thick.
Add scotch, salmon and parsley. Cook pasta and drain well. Add smoked salmon mixture to pasta and blend well.
Serve fettuccine in large bowl or in individual shallow bowls.
Sprinkle with paprika and Parmesan cheese.
Smoked Salmon Stuffed Baked Potatoes
Simple smoked Salmon Dip
Daly’s Smoked Salmon
In large bowl, combine equal parts of all ingredients. Blend until smooth.
Optionally, you could add the smoked salmon last, creating a more chunkier dip.
Refrigerate for one hour before serving.
Serve dip with Bagels or crackers and cheese, raw vegetables or specialty breads
Smoked Salmon Dill Rolls
350gr Daly’s Smoked Salmon, sliced
fresh ground Pepper
Dill, to taste
Cream Cheese, softened
Combine the horseradish, pepper, cream cheese, and enough cream for cheese to spread easily.
Place bread slices between pieces of wax paper and roll until thin. Spread cheese on bread, top with smoked salmon, sprinkle with dill. Top each slice with watercress and roll. Wrap each roll in plastic wrap and chill. To serve, slice each roll in about six pieces.
Smoked Salmon Pasta Salad
3 to 4 oz. Thin Spaghetti,1/2 Cucumber, quartered and sliced,3 large sprigs fresh Dill,1 cup Leaf Lettuce, torn into bite-size,1 or 2 Green Onions with tops, sliced,250gr Daly’s Smoked Salmon, sliced
1/4 cup fat free or low fat Sour Cream
2 Tbsp fat-free Yogurt, plain
1 Tbsp Lemon Juice Garnish
1 Tomato, in wedges
fresh Parsley sprigs
Cook pasta in boiling salted water and drain. Rinsed under cool water and drained again. Meanwhile, combine rest of salad ingredients in medium bowl, reserving a few flakes of smoked salmon to use as garnish. In small bowl, combine dressing ingredients.
Mix cooled pasta with rest of salad ingredients. Add dressing and toss lightly to mix. Garnish with reserved smoked salmon flakes, tomatoes and parsley.
Remove from refrigerator 10 minutes before serving time. Serves 3 to 4