Smoked Salmon & Cucumber Nests

• 4 sheets thawed Filo dough
• ½ stick melted butter
• ½ cucumbers, peeled, sliced very thin
• ½ cup sour cream
• ½ cup Trapper’s Creek Kippered Wild King Salmon, flaked

Brush the surface of one sheet filo with melted butter. Lay the next sheet on top, brush with melted butter, continue with next two sheets. Cut into 4″ squares, place into un-greased muffin cups forming the “nests”. Bake according to manufacturer’s directions. Cool the nests on a wire rack. Combine cucumber, sour cream and salmon. Fill nests with mixture, garnish with more smoked salmon and cucumber slices.

Smoked Salmon Cucumber Boats

• ½ Cup Flaked Smoked Salmon
• ¼ Cup Sour Cream
• 2 Tablespoons Chopped Fresh Dill
• Freshly Ground Pepper
• Two Large Cucumbers Cut Lenthways And The Center Cored Out.

Mix well salmon, cream cheese, sour cream and dill. Fill boats and garnish with freshly ground pepper.
Another fun version is to cut the peeled cucumber whole in half. Hollow out the center and fill. Cut on the diagonal and serve.

Stacked Smoked Salmon Picnic Sandwiches

• 8 Pieces Of Thickly Sliced Sourdough Bread Crust Removed
• 1 3 Oz Package Of Softened Cream Cheese
• 2 Tablespoons Mayonnaise
• 1 Tablespoon Paprika
• 4 Hard Cooked Eggs
• 8 Oz Smoked Kippered Salmon Cut In Strips
• Parsley And Tomatoes To Garnish

Mix together well cream cheese, mayonnaise and paprika. Spread thickly on bread. Quarter eggs and lay side by side across the bottom piece of bread alternating with the strips of salmon. Top with second piece of bread. Garnish with parsley and tomatoes.
Yield: 4 sandwiches

• 6 Tablespoons Soy Sauce
• 6 Tablespoons Orange Juice
• 3 Tablespoons Olive Oil
• 3 Tablespoons Parsley
• 1 3/4 Teaspoons Lemon Juice
• 1 ¾ Teaspoons Oregano
• 2 Cloves Of Minced Garlic

After marinating sprinkle with lemon pepper. Cook the fish in the foil until medium rare. Do not over cook it!
1. Close foil if cooked on a BBQ (hot fire)
2. Open the foil if baked in the oven at 400 degrees
3. Open the foil if cooked under the broiler.

The Penney’s recommend BBQ or broiling.

Preheat oven to 350 degrees. Carefully wrap the salmon in foil, place on a baking sheet and heat 30-40 minutes until warmed through. Remove foil and place on a serving platter. Arrange 3 bowls with the Sauces Elegant around the fish to be drizzled over each serving. Slice the fish in 1 inch slices per person. Serve choice of sauce or sauces drizzled prettily over the fish.

HERBED HOLLANDAISE SAUCE:

• ½ cup butter
• 1 ½ tbsp fresh lemon juice
• ¼ tsp tarragon, dill weed or basil crushed.
• Generous dash of white pepper
• 3 egg yolks, well drained of the whites
• 1 Tbsp chopped fresh parsley

In a small saucepan, heat butter with lemon juice, choice of herbs and pepper until bubbly. Add slowly to egg yolks, beating constantly with a wire whisk. Stir in parsley. Makes ¾ cup.

EGG AND PARSLEY SAUCE:

• ¼ cup butter or margarine
• 3 Tbsp flour
• ½ tsp salt
• Dash white pepper
• 1 ½ cups milk
• 1/3 cup chopped parsley
• 3 hard cooked eggs chopped

Melt butter; add flour, salt and pepper. Cook and stir until smooth. Gradually add milk to flour mixture. Cook and stir until thickened; cook 5 minutes longer. Add parsley and eggs. Makes 2 cups.

SAUCE VERTE:

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 Tbsp chopped parsley
• 2 tsp chopped green onion
• 1 tsp lemon juice
• ¼ tsp crushed dill weed
• ¼ tsp salt
• Generous dash bottled hot pepper sauce

Combine all ingredients; mix thoroughly. Chill at least 1 hour to blend flavors. Makes 2/3 cup.

White King Salmon Napoleon

An elegant fish deserves an elegant presentation. This recipe is elegant, easy and fast!

• 1 Sheet Puff Pastry (Buy it in the freezer section of the grocery store, 2 Sheets come in a box, save the other sheet in the freezer for another time)
• ½ cup of Orange Marmalade
• 3 shots of Tabasco
• ¼ Teaspoon Cajun seasoning
• 2 Tablespoons Butter
• 1 ½ Tablespoons Flour
• 1 Cup Milk
• 1 Cup Flaked Kippered White King Salmon

Preheat Oven to 400 degrees.

Open up sheet of puff pastry and cut along folds to make 3 long rectangles. Cut each long rectangle in half to make 6 smaller rectangles. Bake on ungreased baking sheet for 15 minutes until golden. Cool on a rack. Mix together in a small bowl marmalade, Tabasco and Cajun seasoning. Set aside. Heat Butter in small saucepan over LOW heat until melted. Wisk in flour and continue to cook over LOW heat for 2 -3 minutes. Add milk slowly and continue to cook over Low heat until thickened like gravy. Stir in flaked Kippered White King Salmon and remove from heat. Split the rectangles of pastry in half; divide the salmon mixture between the six bottom pieces, top with the 6 top half’s of pastry. Drizzle Marmalade over the top of each Napoleon and serve with a little extra on the side. Serve over some baby greens with sliced cherry tomatoes for an elegant dinner.

This could be served as an appetizer if the pastry were cut into 12 rectangles, keep warm in a chafing dish.
Makes 6 Napoleons