Smoked Salmon Pizza
Fred's Oysters Rockefeller Stew
Southwestern Black Bean & Smoked Scallop Chowder
Fancy Shrimp & Dungeness Crab Dinner Pie
Smoked Salmon Pasta Sauce
Smoked Salmon Wraps with Nectarine Salsa

Smoked Salmon Pizza
(Serves 4-6)


Garlic oil: 3 Tbsp. olive oil
3 cloves crushed garlic

Crust: 1 package dry yeast
1 cup warm water
1/2 tsp. salt
2 tsp. olive oil
1 tsp. sugar (optional)
2-1/2 cups all purpose flour

Filling: One 4-ounce package Totem Smokehouse Smoked Salmon
1 cup thinly sliced red onion
1-1/2 cups shredded mozzarella cheese
1-1/2 cups grated romano cheese
1/2 cup grated parmesan cheese
1 bunch fresh basil
Preparation Method Garlic oil: Combine olive oil with crushed garlic and set aside.
Crust: Sprinkle yeast over water, mix and let stand 5 minutes. To dissolved yeast add salt, oil, sugar and 2 cups flour. Blend with mixer until elastic, about 5 minutes. Add 1/2 cup flour and blend until mixture forms a soft dough. Turn onto floured pastry board and knead until smooth, 5 to 10 minutes. Place in greased bowl and turn dough to grease surface. Cover and let rise until doubled (approximately 1 hour). Remove from bowl and form a ball. Place on greased pizza pan and spread to form bottom crust, allowing the edges to remain thicker to form a rim. Brush generously with garlic oil.
Assembly: Top with 3 cheeses, then onion, then salmon. Cover with fresh basil leaves; brush generously with garlic oil, so leaves stay moist during cooking. Bake at 425 degrees F. for 25-30 minutes, until cheese bubbles and crust is brown.
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Fred's Oysters Rockefeller Stew
(Serves 4, or Fred)


Stew: 1 cup chopped onion
2 Tbsp. butter
1 10-1/2 ounce can chicken broth
1 potato, peeled and diced
1 pint half & half
Totem Smokehouse Smoked Oysters: one 3-1/2 ounce can OR one or two 4-ounce packages (adjust to taste)
Milk or half & half (to adjust consistency)

Garnish: Freshly ground pepper
Chopped fresh spinach leaves
Preparation Method In a saucepan, sauté onion in butter until translucent. Add chicken broth. Bring to a boil. Add diced potato. Reduce heat and simmer until potato pierces easily with a fork. Add half & half and oysters, and heat through. Serve with a garnish of freshly ground pepper and a handful of chopped fresh spinach leaves on top.

For a lighter recipe, substitute condensed milk or lowfat milk for the half & half.
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Southwestern Black Bean & Smoked Scallop Chowder
(Serves 4)


Chowder: 1 cup chopped onion
2 cloves chopped garlic
1 tsp. canola oil
1 tsp. sherry (optional)
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 10-1/2 ounce cans chicken broth and 1 can water
1 cup corn kernels
One 15-ounce can black beans, rinsed and drained
One 4-1/2 ounce can diced green chilies, rinsed and drained
2 Tbsp. dried ground cumin
1 Tbsp. dried oregano
1 Tbsp. chili powder
juice of 1 lime
1/2 cup chopped fresh cilantro
Two 4-ounce packages Totem Smokehouse Smoked Scallops, drained and cut in half

Garnish: Sour cream
Preparation Method In a large saucepan, sauté onion and garlic in oil and sherry until translucent. Add green and red peppers, and saute an additional 10 minutes. Add chicken broth, water, corn, beans, chilies, cumin, oregano and chili powder. Bring to a boil. Reduce heat and simmer 25-30 minutes. Add lime juice and cilantro; simmer an additional 15 minutes. Add scallops and heat through, about 5 minutes. Garnish with a dollop of sour cream, if desired.
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Fancy Shrimp & Dungeness Crab Dinner Pie
(Serves 6)


Crust: 1-1/2 lbs. fresh spinach (or 10 ounces frozen) cooked and drained as dry as possible
2 cups cooked wild rice
2 Tbsp. chopped parsley
2 Tbsp. butter softened

Sauce: 2 Tbsp. butter
4 ounces sliced mushrooms
2 cloves minced garlic
2 Tbsp. flour
3/4 tsp. Dijon mustard
3/4 tsp. curry powder
3/4 cup milk + 1/4 cup dry white wine (can use all milk)
Filling: One 9 oz. can quartered artichoke hearts, drained
One 6-1/2 ounce can Totem Dungeness Crab
One 4-1/2 ounce can Totem Fancy Shrimp
1/4 cup shredded parmesan cheese
3/4 cup shredded jack cheese
Fresh ground pepper
Preparation Method
Crust: Combine all ingredients and press into bottom and sides of 9" pie pan.
Sauce: Sauté mushrooms and garlic in butter until soft. Add flour, mustard, curry and cook until bubbly. Add liquid. Stir until boils and thickens.
Filling: Spread artichokes, crab and shrimp into crust. Top with cheeses. Pour on sauce. Top with fresh pepper. Bake at 350 degrees F. for 45-50 minutes.
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Smoked Salmon Pasta Sauce
(Rich, but worth it!)


8-10 ounces favorite pasta, such as spinach fettuccine or lemon linguine
6 Tbsp. butter
1-1/2 cup whipping cream
2 Tbsp. fresh chopped dill
2 Tbsp. fresh lemon juice
1 cup grated parmesan cheese
8 ounces Totem Smokehouse Smoked Salmon
Fresh ground pepper


Roasted hazelnuts
Preparation Method
Cook pasta. Melt butter in a pan. Add 1/2 cup cream and boil until thickens. Reduce heat and add pasta. Mix gently. Add 1/2 cup cream, fresh dill, lemon juice and mix gently again. Add half of the cheese and salmon. Mix gently. Add pepper, remaining cheese and cream. Mix again. Serve topped with chopped hazelnuts.
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Smoked Salmon Wraps with Nectarine Salsa
(Makes 8 wraps)


Wraps: 8 soft flour tortillas
Filling: 1 small red onion, sliced thinly
2 Tbsp. canola oil
1 cup green cabbage, sliced thinly
1/4 cup fresh lime juice
1/4 cup chopped cilantro
1 Tbsp. cumin (ground or seeds)
1/2 Tbsp. dried oregano
1/4 tsp. garlic salt
1/2 cup sour cream
8-ounce pkg. Totem Smokehouse Smoked Salmon

Salsa: 1-1/2 cups chopped nectarines
One 4-ounce can drained diced jalapeno peppers
1/4 cup chopped cilantro
1 Tbsp. red wine vinegar
1/4 cup fresh lime juice
Preparation Method

Salsa: Mix ingredients and allow time for flavors to blend before serving.
Filling: Sauté onion in oil until soft (but with some crunch left). Add cabbage and sauté again. Leave crisp. Add lime juice and spices and heat through. Add sour cream and smoked salmon. Blend until heated. Fill tortillas and roll up. Top with salsa.
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