Our salmon jerky products are available in three flavor (regular, peppered, & teriyaki) and comes in a variety of package sizes.

Please visit Alaska’s Best Smoked Salmon Jerky website for a complete listing of our smoked salmon jerky products -
www.alaskasbestsalmonjerky.com

Our product line include:

• Hot smoked Salmon(kippered).
• Cold smoked (lox, lachs) Salmon.
• Alaska Best King Salmon Jerky.
• Fresh frozen Alaskan King Crab.
• Fresh frozen Alaskan Spot Shrimp.
• Fresh frozen Halibut.
• Fresh frozen King Crab Claws.

Trapper’s Creek also offers Gift Packs for any occasion. These Gift Packs include a variety of our smoked products. We also custom design a Gift Pack for your specific occasion.

Please visit our online shopping website for a taste of our fine Alaska Smoked products -
www.trapperscreek.com

When it comes to processing Alaska’s wild sport fish, second best just won’t do. Trapper’s Creek Smoking Company treats your fish with the special care it deserves. Trapper’s Creek will turn your catch into your choice of palate pleasing delights that you’ll be proud to share with family and friends. That’s custom fish processing from the experts at Trapper’s Creek Smoking Company.

Please click here to visit our Fish Processing Website for more information -
www.thefishsmoker.com

I was happy to get the chance to introduce our Salmon Jerky to a friend of mine who has an acute case of Celiac Disease.  I typically have to only look down the health food aisle for those typical “gluten free” options when he comes to visit.  But not today.  He was able to finally enjoy the same things I do.  After one bite, he said it had been over 8 years since he has enjoyed a taste like this.  A jerky, without all the additives, with true smoke and pepper flavors within the salmon.

All of our salmon products are currently going through gluten free testing so we can introduce our products to all of our wonderful  friends and family who every day have to ask, what can I eat today?

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.