Recipe of the Month

Smoked Salmon, Bacon & Blue Cheese Salad

*1 egg

*4 oz blue cheese

*1 tsp Dijon mustard

*1 tsp chopped garlic

*salt & pepper

1 1/2 cups olive oil

1/2 cup buttermilk

dash of Worcestershire

dash of Tabasco sauce

6 cups of baby greens

1 lb smoked salmon

6 oz crispy bacon

2 oz blue cheese

2 hard boiled eggs

In food processor (with metal blade), combine above ingredients (noted with asterisks *).  Puree until smooth.  Slowly add olive oil with machine running and puree until mixture becomes thick.  With machine running, add buttermilk,  Worcestershire, Tabasco, salt and pepper.  In large bowl, toss the greens with dressing.  Season with salt and pepper.  Crumble salmon over greens.  Sprinkle with bacon, eggs and remaining blue cheese.

Welcome

Our hand crafted salmon is custom cured with rum, salt, sugar and dark brown sugar and spices for 24 hours and then hot smoked with hickory.  Honey and dill glaze is added at the end of the smoking process.  It must be kept refrigerated and can be kept unopened for up to 2 weeks.  Once opened, it can be

kept refrigerated for up to one week.  It can be kept frozen

for up to 3 months.

PLEASE NOTE:  We are in the process of expanding our facilities in an effort to provide better and faster service.  We will be temporarily closed during this transition.  We would like to thank you for visiting our website and for your patience during this transition.