Recipes

INGREDIENTS - Pastry

• 1-1/2 cups (375 ml) All Purpose Flour
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) cold butter, cubed
• 1 large egg
• 1 tsp (5 ml) white vinegar
• Cold water

INGREDIENTS - Filling

• 8 large eggs, beaten
• 2 cups (500 ml) whipping cream
• 1/4 cup vodka (or dry white wine)
• 1 tbsp (15 ml) finely chopped fresh dill (or parsley/cilantro)
• 1/2 tsp (2 ml) each salt and white pepper
• One package HandiBits (2 is better)
• 1/4 cup (50 ml) finely chopped red onion

DIRECTIONS

Pastry - mix togethe dry ingredients, cut in butter and use pastry blender (or food processor) till butter is about size of small peas. Beat egg with vinegar and add about 1/3 rd - 1/2 cup very cold water. Add wet to dry and combine, till dry is thoroughly wetted. Line a 10 inch pie shell with pastry.

Filling - mix together until well combine. Pour into pie shell

Bake at 350F for about one hour or until centre is set.

INGREDIENTS

• 150 grams (4 oz) smoked salmon, diced
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon chopped fresh dill
• 1/4 teaspoon freshly ground pepper
• 4 tablespoons (1/4 cup) heavy cream, chilled
• 1 English cucumber
• Fresh dill sprigs

DIRECTIONS

Using a metal blade, place the smoked salmon into your food processor blend until relatively smooth. Add the mayonnaise and sour cream and continue to blend until the mixture is as smooth.   Add the chopped dill and pepper during the final few seconds. Transfer your mixture to a bowl. Cover and refrigerate. Place the cream in a chilled bowl and whisk until soft peaks form. Remove the salmon mixture from the refrigerator and, using a rubber spatula, gently fold in the whipped cream.  Cut the cucumber crosswise into 48 thin slices. Place them on paper towel and pat dry. Pipe (or spoon) a dollop of the smoked salmon mixture onto each cucumber slice and decorate with a dill sprig.

INGREDIENTS

• 3 oz. smoked salmon
• 8 oz. cream cheese
• 2 oz. whipping cream
• 1/2 tsp. lemon juice
• 1/2 tsp. horseradish
• pepper to taste
• 1 seedless cucumber, sliced thinly
• Fresh dill
• Christie Whole Wheat Crackers

DIRECTIONS

Using a food processor or blender, whip cream cheese. Add smoked salmon, whipping cream, lemon juice, horseradish, and pepper. Process till smooth. Place in a bowl. Garnish with cucumbers and dill. Serve on a platter with crackers.

INGREDIENTS

• 4oz ricotta or cottage cheese
• 2oz cream cheese
• 1 tsp tomato puree
• 4oz smoked salmon trimmings, quite coarsely chopped
• 1 tbsp balsamic vinegar
• salt and freshly ground black pepper
• 1 large red pepper, roasted, skinned and seeded
• 2 tbsp chopped fresh basil or 1 tsp of dry basil

DIRECTIONS

1. Put the ricotta or cottage cheese, cream cheese and tomato puree in a food processor and blend until smooth.
2. Add the salmon, balsamic vinegar and salt with a little freshly ground black pepper to taste.
3. Blend again until almost smooth, but with a little texture.
4. Finely dice the red pepper and stir into the salmon mixture with the chopped - or dry - basil.

Serve as a dip with bread sticks or celery - it also makes a great sandwich filling

INGREDIENTS

• 4 oz cream cheese
• 2 tsp chili sauce
• 1 bunch watercress or arugula leaves
• 4 oz. thinly sliced smoked salmon
• 2 - 8 inch tortillas

DIRECTIONS

1. Mix cream cheese and chili sauce
2. Spread ½ cream cheese and chili sauce over each tortilla.
3. On each tortilla, lay on a generous layer of smoked salmon and then a good handful of watercress or arugula.
4. Tightly roll up tortilla and slice into one inch servings, and pin with toothpick.

INGREDIENTS

• 1 tbsp sesame seeds
• 1/2 large bunch watercress, washed, dried, sprigs picked
• 1 bunch arugula leaves
• 6 oz. smoked salmon, sliced fairly thick and cut into 2 inch lengths
• 2 green onions, trimmed, chopped fairly fine
• 2 tbsp pickled ginger, grated and drained
• 1/2 large ripe avocado, peeled, sliced crossways

Dressing

• either oil and white wine vinegar or oil and Balsamic vinegar will work

DIRECTIONS

Toast the sesame seeds lightly.
Place the watercress, arugula, salmon, green onions and ginger in a large bowl.
Pour the dressing over the salad and toss gently until combined. Divide amongst four (or more) serving plates and place the avocado slices amongst the leaves. Sprinkle with the sesame seeds and serve.

INGREDIENTS

• 6 oz. of thinly sliced smoked salmon
• 2 ripe avocados
• 4 oz. soft cream cheese
• 1 spring onion (green top only) finely chopped
• squeeze of fresh lemon
• crackers
• salt and pepper

DIRECTIONS

Scoop out the flesh of 2 Avocados and mix together with cream cheese, until smooth. Fold in tbsp finely chopped spring onion, squeeze of lemon juice and seasoning to taste.
Spread a dollop of avocado mix on a cracker, place a slice (or two) of salmon on this, top with another dollop of avocado mix (piped, if you are keen on presentation) on a cracker, then press two or three capers onto the avocado mix.
An alternative is to used slices of English cucumbers instead of crackers, topped with smaller slices of smoked salmon.