Day 7 : Smoked Salmon Cucumber Rounds

Serves: 4-6

Ingredients:

  • one English cucumber
  • 3-4 slices of ''J Willy Krauch'' smoked salmon
  • 4 ounce container of whipped cream cheese
  • 2-3 fresh dill stems

Method:

  1. Wash cucumber well and pat dry. Do not peel. Slice into approximately 1/2 inch slices. Set aside.
  2. Pipe or spoon small amount of cream cheese on each slice.
  3. Cut ''J Willy Krauch'' smoked salmon into enough small slices to top each slice of cucumber.
  4. Arrange each piece of salmon over cream cheese.
  5. Arrange small dill blossom on each round.
  6. Serve immediately.

Previous Recipe | Next Recipe

Day 6 : Sweet Potato, Smoked Salmon Frittata (Baked Omelette)

Serves: 4-6

Temperature: Oven Broiler

Ingredients:

  • 1 tablespoon olive/canola oil combination
  • ½ cup chopped red onion
  • ½ cup diced green pepper
  • 1 clove garlic, minced
  • 1 sweet potato peeled, cut in 1/2 inch cubes, boiled until fork tender
  • 2 cups of washed baby spinach leaves, blanched and drained, chopped
  • ¾ cup of ''J Willy Krauch'' smoked salmon, finely diced
  • 1 tablespoon butter
  • 6 large eggs
  • ½ teaspoon each salt and pepper
  • 2 tablespoons freshly grated parmesan cheese
  • 1 teaspoon chopped fresh dill to garnish (optional)

Method:

  1. In non-stick (oven-safe) skillet, preferably cast iron, over medium high heat, heat oil and add onion and green pepper.
  2. Cook, stirring, until vegetables are soft, about 3 minutes.
  3. Add garlic and cook for 1 minute. Do not allow garlic to turn brown.
  4. Stir in cooked sweet potato, blanched, chopped, spinach and diced. ''J Willy Krauch'' smoked salmon and cook, stirring gently, for 1 minute longer.
  5. Add butter to pan with cooked ingredients.
  6. In a medium bowl, beat eggs, season with salt and pepper and pour into skillet on top of vegetables.
  7. Stir gently with fork, to evenly distribute vegetables and salmon in pan.
  8. Cover with skillet cover or foil and cook for approximately 3 minutes on medium heat or until bottom of frittata has set.
  9. Uncover, sprinkle with parmesan cheese and place pan under hot broiler until top of frittata is firm and golden, about 2 minutes. Oven temperatures vary, so watch carefully!
  10. Loosen with rubber spatula and gently slide onto serving platter.
  11. Sprinkle with chopped fresh dill if desired.
  12. Serve hot or at room temperature.

Previous Recipe | Next Recipe

Day 5 : Smoked Mackerel on Toast with Arugula and Spinach

Serves: 4

Temperature: Toaster (light)

Ingredients:

  • 1 garlic clove crushed
  • 2 tablespoons pine nuts (or unsalted pumpkin seeds)
  • 4 tablespoons roughly chopped flat leaf parsely
  • 1 tablespoon plus one teaspoon lemon juice
  • 4 tablespoons of olive oil
  • 20 mini tomatoes, halved
  • 4 large thick sliced of whole wheat bread
  • Approximately ½ cup of arugula leaves and ½ cup of baby spinach leaves (pre-washed)
  • 4 ''J Willy Krauch'' smoked mackerel fillets (slightly warmed)
  • Sea salt and pepper to taste

Method:

  1. Put the garlic in a food processor or blender with the pine nuts and parsley, and blend to a rough puree. Add the lemon juice, olive oil and salt and pepper to taste and blend to make a pesto.
  2. Cut the mini tomatoes in half and place in bowl. Season with salt and pepper and toss in bowl with a small amount of the olive oil.
  3. Place tomatoes on a baking sheet and cook under a pre-heated grill and cook until tomatoes are soft and lightly charred.
  4. Toast slices of bread until golden brown and arrange on individual plates.
  5. Cut each mackerel fillet into four slices (cut on diagonal), carefully checking for bones at this stage. Do not use tail and rough ends of each fillet.
  6. Cover the toast with the arugula and baby spinach leaves and place four pieces of the warmed, ''J Willy Krauch'' smoked mackerel fillet on top so that the greens wilt.
  7. Arrange an even amount of the roasted tomatoes over each and spread pesto evenly over this.
  8. Serve while still warm.

Previous Recipe | Next Recipe

Day 4 : Bagel and Smoked Salmon

Serves 4

Temperature: Toaster (light)

Ingredients:

  • One bagel per person (sesame seeds on top best)
  • 8 ounces cream cheese (whipped, if available)
  • one or two red onions (depending on size)
  • sliced of ''J Willy Krauch'' smoked salmon as desired (at least 8)
  • Capers to garnish (optional)
  • Sprinkle of sea salt and freshly grated pepper

Method:

  1. Slice 4 bagels in two (or use pre-sliced) and set aside.
  2. Slice red onion into at least 8 thin sliced and set aside
  3. Set aside at least 8 sliced of ''J Willy Krauch'' smoked salmon
  4. Assemble bagels:
    1. toast each bagel
    2. spread equal amount of cream cheese on each bagel, top and bottom
    3. divide onion slices of ''J Willy Krauch'' smoked salmon (or more to taste) to bottom half of bagel
    4. season this lightly with salt and pepper to taste
  5. Garnish with a few capers (optional)
  6. Put top and bottom slices of bagels together
  7. Serve immediately

Previous Recipe | Next Recipe

Day 3 : Smoked Salmon Quesadillas

Serves: 4-6

Temperature: Stove Top

Ingredients:

  • 3 ounces of mild goat cheese
  • 1 tablespoon of well-drained, prepared horseradish (or grated, fresh)
  • 2 tablespoons sour cream
  • 1 tablespoon plus 1 teaspoon chopped fresh parsley (flat leaf)
  • 1 teaspoon fresh lemon juice
  • white pepper to taste
  • 2 tablespoons canola/olive oil blend
  • 2 large, store bought whole wheat flour tortillas
  • 8-10 thin slices ''J Willy Krauch'' smoked salmon
  • ¾ cup well-cleaned and dried baby spinach leaves, roughly chopped
  • sea salt to taste (optional)

Method:

  1. In a small bowl, combine the goat cheese, horseradish, sour cream, chopped parsley, lemon juice and white pepper to taste. Beat with wooden spoon until smooth and well blended. Set aside.
  2. In a small skillet, heat oil over medium high heat for 1 minute. Fry the tortillas, one at a time, turning once, for 2 minutes or until lightly browned. Drain on paper towels.
  3. Divide and spread evenly ½ of the horseradish cream on each tortilla.
  4. Arrange the ''J Willy Krauch'' smoked salmon over this mixture.
  5. Spread chopped spinach evenly over each.
  6. Season lightly with salt (if using).
  7. Place one tortilla on top on the other.
  8. Cut into 4-6 wedges and serve immediately.

Previous Recipe | Next Recipe

Great Flavour from an Old Company

Max Krauch arrives at J. Willy Krauch & Sons Ltd. at 3 a.m. most days. It's still hours before daybreak, but Max wants to get in to work early. Just to check on things.  "I like to take my time to see how everything is going and get ready for the day...

Read more...

Get In Touch