MOUTH WATERING SMOKED GOODNESS


Water Dog Citrus Salmon Tartare


10 oz. NJ Oak Double Smoked Scottish-Style Smoked Salmon (finely chopped)
1 each shallot (finely chopped)
1 T. Capers (rinsed)
2 t. Fresh squeezed lemon juice
1 T. Fresh squeezed orange juice
1 T. Extra Virgin Olive Oil
1 T. Chopped scallion greens
1 T. Chopped fresh flat leaf Parsley
1/2 Avocado diced
Fresh ground black pepper to taste

• In a large bowl mix salmon, shallots, capers, lemon juice,
orange juice and EVOO
• Let sit 5 minutes for flavors to incorporate
• Gently fold in scallions, Parsley Avocado and fresh ground pepper
• Serve with Melba thin pumpernickel and rye toast points or crackers


Water Dog Smoked Salmon Pasta Sauce


4 T. Unsalted butter
1 medium red onion (chopped fine)
1/4 vegetable stock
3/4 cup heavy cream
3/4 cup grated Reggiano
Parmigiano
2 T. Fresh chopped Parsley
1 T. Fresh chopped Dill
1 t. Fresh ground black pepper
12 ounces Water Dog Hot
Smoked Kipper Salmon (broken into large chunks)
1/4 cup chopped chives


• Melt butter in large sauté pan on medium
• Add red onion and sauté for 3-4 minutes until just softened
• Add veg stock and cream and bring to simmer for 3 minutes
• Remove from heat and slowly whisk in Parmigiano until smooth
• Add Parsley, Dill and black pepper
• Gently fold in Smoked Salmon as to not break up too much
• Cook pasta and gently toss sauce with Hot Pasta
• If you do not need sauce immediately, refrigerate.
When wanted heat gently and toss with hot pasta
• Top with chopped chives


This is enough sauce to coat 12-16 ounces of cooked dry pasta depending on how saucy you like it. Also great on top of cooked Red Skin Potatoes.


Waterdog Double Smoked Salmon Toast Points w/Zesty Dill Cream Cheese


1 tablespoon fresh lime juice
1 teaspoon caper juice
4 tablespoons freshly minced dill
1 1/2  cups softened cream cheese
1/2 teaspoon Coleman’s dry mustard
1 tablespoon finely minced red onion
1 lb Water Dog Double Smoked Salmon
Toast Points/Crackers
Whole Dill Sprigs for garnish


• Cut Water Dog Salmon into 1-2 inch pieces-set aside
• Combine all ingredients with extremely softened cream cheese
• Spread softened zesty cream cheese on each cracker/toast
• Place one 1-2 inch piece of smoked salmon on each
• Garnish each with a small bit of Dill Sprig


Serve when ready.
Do not refrigerate as toast point/cracker may get soggy.