Make these: Preheat oven to 375F. Cut a Hass avocado in two, season lightly with salt and pepper. Add a few slices of smoked salmon and crack an egg in the avocado. Add fresh herbs, such as dill. Season with salt and pepper. Bake at 375F for 10 minutes, or until the egg is set to your liking.
The key to this healthy smoked salmon omelet recipe is cooking the eggs over low heat so the curds set up nice and soft. A splash of milk in the eggs is added insurance to keep the salmon omelet from turning rubbery.
Then make this creamy hot-smoked salmon dip (from fish that's been cured and wood smoked) for your next gathering. Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth.
Today’s Alaskan Salmon Chowder recipe is cooked in New England Style. It’s not dense or thick but slightly on the thinner side as Rhode Islanders prefer. Note: Salmon Chowder or any Chowder recipe does not have to have leek, but onions are mandatory. Leek is my personal preference.