Smoked Salmon Spread
Megan's Salmon Puffs
Smoked Salmon Chili Rolls
Smoked Salmon Cherry Hazelnut Brunch Spread
Crab Stuffed Mushrooms
Our Favorite Appetizer


Smoked Salmon Spread
(Makes about 1-1/2 cups)

Ingredients

One 6-1/2 ounce can Totem Smokehouse Smoked Salmon
One 8-ounce package softened cream cheese
3 Tbsp. sliced green onions
Crackers or split, toasted buttered bagels
1/2 cup chopped fresh parsley (optional)

Preparation Method Drain salmon, reserving 2 teaspoons of salmon liquid; flake. Combine cream cheese and salmon liquid, blending thoroughly. Add green onion to cheese mixture; then fold in salmon. Refrigerate at least 2 hours or overnight to blend flavors. Serve as a spread with crackers or bagels. If desired, chill 2 to 3 hours or until firm; shape into a ball and roll in 1/2 cup chopped parsley. Recipe may be doubled.
Back to Top



Megan's Salmon Puffs
(Makes 4 dozen)

Ingredients

Cocktail Puffs: 1 cup water
1/2 cup butter or margarine
1 Tbsp. soy sauce
1 cup flour
1/4 tsp. salt
4 eggs

Filling:

Two 6-1/2 ounce cans Totem Smokehouse Smoked Salmon
1 cup shredded sharp Cheddar cheese
1 cup diced celery
1/4 cup chopped green onion
2/3 cup mayonnaise
1/4 cup ketchup
1/2 tsp. dill weed

Preparation Method

Cocktail Puffs: In a saucepan, bring water, butter and soy sauce to boil. Stir in flour and salt. Cook and stir until mixture leaves sides of pan and forms a ball. Remove from heat and allow to cool until lukewarm. Add eggs one at a time, beating well after each addition. Drop by teaspoonfuls onto a greased baking sheet. Bake at 400 degrees F. for 20-25 minutes. Cool. Puffs may be baked ahead and frozen; before filling, crisp in a 375 degrees F. oven for 7-10 minutes, until heated through.
Filling: Drain salmon; flake. Combine all filling ingredients and mix well. Just before serving, split puffs and fill with salmon mixture.
Back to Top



Smoked Salmon Chili Rolls
(Serves 4-8)

Ingredients

Wraps: 4-6 6" soft flour tortillas
Salsa: 1-1/2 cup cubed tomatoes
1-2 Tbsp. diced jalapeno peppers
1 Tbsp. red wine vinegar
3 Tbsp. fresh lime juice
1/4 cup chopped cilantro

Filling: 1/2 cup shredded mild cheddar cheese
1/2 cup shredded jack cheese
4-6 ounces cream cheese, softened
One 4-ounce can diced green chilies (drained if water packed)
1/2 cup chopped black olives
1/4 cup chopped green onions
1/4 tsp. oregano
1/4 cup chopped fresh cilantro
One 3-1/2 ounce can or 4 ounce pkg. Totem Smokehouse Smoked Salmon
Preparation Method In a bowl blend cheese, chilies, olives, onions, oregano and cilantro. Add Totem Smokehouse Smoked Salmon. Blend. Spread 1/2 cup mixture on each tortilla. Roll up like a jelly roll, wrap in plastic wrap and chill. To serve, cut each roll into 6 slices approximately 1" thick. Top with salsa.
Back to Top



Smoked Salmon Cherry Hazelnut Brunch Spread
(Serves 4-6)

Ingredients

One 8-ounce pkg. of cream cheese, softened
juice from one lemon
One 3-ounce pkg. dried cherries
1/3 cup chopped hazelnuts
3 Tbsp. chopped fresh basil
1 tsp. grated orange peel
One 3-1/2 ounce can or 4-ounce pkg. Totem Smokehouse Smoked Salmon

Preparation Method
Combine cream cheese with lemon juice and blend. Add remaining ingredients, except smoked salmon, and blend thoroughly. Spread mixture on top of your favorite scone or bagel. Top with Totem Smokehouse Smoked Salmon and enjoy!
Back to Top



Crab Stuffed Mushrooms
(Serves 4-6)

Ingredients

2 Tbsp. butter
1/2 cup chopped onion
1/4 Tbsp. Dijon mustard
pinch of white pepper
1/8 tsp. Worcestershire sauce
Dash of sherry - optional
One 6-1/2 ounce can Totem Smokehouse Dungeness Crab
2 Tbsp. butter
3/4 lb. (approximately) mushrooms - depending on size
Grated Swiss cheese
Chopped parsley

Preparation Method Sauté onion in butter. Add mustard, pepper, Worcestershire and sherry. Stir. Remove from heat. Add sour cream. Stir in crab. Hollow out mushroom caps. Fill with crab mixture. Top with grating of Swiss cheese and chopped parsley. Bake at 350 degrees F. for approximately 25 minutes.
Back to Top



Our Favorite Appetizer
(Serves a few or a lot!)

Ingredients

Really good crackers
Cream cheese
Red onion - sliced very thin
Totem Smokehouse Smoked Salmon
Capers

Preparation Method

Spread cream cheese on cracker. Top with sliver of onion. Then add smoked salmon. Top with a couple of capers. When we get "fancy" we may squeeze fresh lemon over the top and add some fresh dill. Simple, but elegant and delicious!
Back to Top



APPETIZERS | SALADS | ENTREES

HOME | CATALOG | ORDER | TOTEM | QUALITY | SERVICES

©1996 Totem Smokehouse