STS Smoked Salmon Extras – Bruschetta & Pate

The February edition of Salmon, Trout, Steelheader Magazine is currently at print.  My cooking column focuses on a tasty, spicy, sweet smoked salmon recipe using a dry brine.  Tasty on its own, this particular smoked salmon recipe lends itself to other delicious presentations (from our book Cooking Salmon & Steelhead).  Once you have had your fill of the fish right out of the smoker, try adding it to something new.

And if your batch of smoked salmon turns out a little dry or a bit oversalty, you may even like it better when added to something else.  Trial and error is how I come up with lots of my recipes.





Smoked Salmon Bruschetta

  • 1/2 cup smoked, flaked salmon or steelhead
  • 1/2 cup diced tomatoes
  • 1/4 cup fresh basil, chopped finely
  • 1/3 cup pine nuts
  • 3 cloves whole garlic
  • Olive oil
  • 1 baguette, a firm loaf of bread works best in this recipe

Work fish into tiny flakes, certain all bones are removed, set aside.  In a small bowl, gently mix tomatoes, basil and pine nuts.  Cut baguette into 1/2″ slices.  Peel the garlic and rub firmly on each side of the baguette slices.  Brush both sides of each slice of baguette with olive oil.  Place on oven safe rack, putting tomato mixture on each slice of bread.  Place salmon evenly on each piece around the tomato mixture.  Broil on high for 1-3 minutes, watching closely.  The bruschetta is done when the pine nuts and the baguette are golden brown.  The bruschetta can also be toasted on an outside grill.

Smoked Salmon Pate

  • 1 cup smoked salmon or steelhead
  • 6 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 3 tablespoons lemon juice
  • 1 tablespoon Worcestershire
  • 1 tablespoon horseradish
  • 1 teaspoon paprika
  • 2 tablespoons chopped onion or 1/2 teaspoon onion powder
  • 1/3 cup fresh parsley

Work fish into small flakes, certain all bones are removed.  Blend all ingredients in food processor.  Garnish with fresh parsley.  Serve with crackers, toast points or bagel chips.

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