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Sandi’s Sunday Morning Frittata
(serves 6-8)
You will need:
½ pound smoked salmon, chopped
12 extra large eggs
1 cup heavy cream
4 ounces fresh goat cheese
1 tablespoon unsalted butter
1 medium onion, diced
3 green onions, chopped
3 tablespoons chopped fresh dill
½ teaspoon freshly ground pepper
1 teaspoon kosher salt
Directions:
1. Preheat oven to 350°
2. Sauté onion with butter in 10-inch, oven-proof pan over medium heat until onions are translucent.
3. In mixing bowl, beat eggs until they resent you. Then add heavy cream, goat cheese, smoked salmon, green onions, dill, salt, and pepper. Mix thoroughly. Pour mixture over the onions and place in oven.
4. Bake the frittata for 50 minutes until the center rises and a toothpick comes out clean.
South of the Border Smoked Salmon Quesadilla
(serves 4)
You will need:
6 ounces smoked salmon
8 flour tortillas
1 cup shredded Monterey Jack cheese
5 ounces garlic herb cheese, softened
½ cup sour cream
2 tablespoons capers
1 tablespoon fresh dill, chopped
1 avocado, sliced
½ red onion, sliced
1½ tomatoes, diced
Directions:
1. Pour vegetable oil in large skillet. Lightly brown both sides of tortillas in skillet.
2. Light grill and set on medium heat. Brush grill with oil so tortillas do not stick. Place 4 tortillas on grill and top with half of herb cheese. Then equally distribute salmon, capers, and Monterrey Jack cheese. Place 4 remaining tortillas on top.
3. Serve hot, garnished with sliced avocado, tomatoes, and onion rings.
Chef Jeff’s Cool Pasta Salad
(serves 4)
You will need:
8 ounces chopped smoked salmon
8 ounces bowtie pasta (or pasta of your choice)
1 large cucumber
¼ cup chopped chives
½ cup minced shallots
1 teaspoon minced garlic
3 tablespoons dry white wine
1 tablespoon grated lemon zest
1 tablespoon chopped dill leaves (fresh or dry)
¼ teaspoon salt
1 tablespoon olive oil
1 cup sour cream
2 tablespoons heavy cream
¼ teaspoon ground pepper
Directions:
1. Heat olive oil over medium heat in large skillet. Add shallots and garlic and heat for 2 minutes. Add wine, bring to boil and cook until almost evaporated. Take off heat and allow to cool.
2. In mixing bowl, whisk sour cream, lemon zest, heavy cream, dill, salt, and pepper. Add mixture from step 1, whisk thoroughly.
3. Cook pasta until al dente. Drain and rinse with cold water. Add diced cucumbers and sauce in mixing bowl and toss until evenly distributed. Cover and place in refrigerator to chill.
4. Serve to cool people named Jeff if possible.
Smoked Salmon Tomavocado Salsa
(serves 4)
What you will need:
¼ pound smoked salmon, shredded
3 large plum tomatoes
½ yellow bell pepper, chopped
1 jalapeno, seeded, chopped
1 avocado, cubed small
3 tablespoons fresh basil, chopped
3 tablespoons red onion, chopped
1 tablespoon fresh lime juice
1 teaspoon olive oil
1 teaspoon ground cumin
Directions:
1. Combine all ingredients into bowl and mix thoroughly.
2. Mix with good company.
Smoked Salmon Fettuccini
(serves 4)
What you will need:
2 tbsp butter
2 tbsp sour cream
1 cup milk
2 tbsp flour
3 tbsp scotch or bourbon
8 oz smoked salmon
1 tbsp chopped parsley
1 lb pasta
Directions:
1. Melt butter and whisk in flour. Gradually add milk and sour cream. Season with salt and pepper. Stir until thick. Add scotch or bourbon, salmon, and parsley.
2. Cook pasta and drain. Combine salmon mixture with pasta.
3. Serve hot sprinkled with Paprika and Parmesan cheese.