What to Make With Smoked Fish

Welcome to the world of smoked fish perfection! Prepare your taste buds as we share four of our newest smoked fish products: Smoked Sockeye Salmon Candy Strips, Smoked Coho Salmon with Cracked Pepper, Smoked Steelhead Trout, and Smoked Black Cod/Sablefish. 

Our Salmon and Black Cod/Sablefish are wild-caught, and our Trout is farm-raised, then processed by hand with a blend of spices or marinade, and finally, small-batch smoked. Each fish is fully cooked through the smoking process and arrives frozen, ready to thaw and enjoy. 

Check out these easy and delicious recipes you can make with our new smoked fish products! These recipes will make the perfect appetizer or meal!  

Smoked Coho Salmon Eggs Benedict 

Our Smoked Coho Salmon comes flavored with salt, cane sugar, spices, natural wood smoke, honey, olive oil, organic tamari, onion, garlic, ginger, sesame seeds, and black pepper. This recipe will take your eggs benedict up a notch. Serves two.

Ingredients

8 oz Smoked Coho Salmon, sliced

2 English muffins, split and toasted

4 Large eggs 

1/2 cup hollandaise

Fresh chives or dill for garnish

Salt and pepper to taste (optional) 

Instructions

1. To thaw, remove the Smoked Coho Salmon from its original packaging, place it in a plastic bag, and thaw it in the refrigerator for 6-8 hours
2. Crack an egg into a small bowl, and fill a large saucepan with water, and bring to a simmer. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Poach the egg for 3-4 minutes. Remove the egg and repeat until all four eggs are poached. 
3. Place the toasted english muffin halves on a serving plate and top each half with the Smoked Coho Salmon. 
4. Carefully place the poached egg on top of the salmon slice. 
5. Drizzle hollandaise sauce generously over each poached egg. 
6. Season with salt and pepper to taste 
7. Garnish with chives or dill 
8. Serve and enjoy! 

Smoked Trout Salad

Ingredients

8 oz Smoked Trout, skin removed and flaked

1/4 cup chopped red onion

1/4 cup chopped celery

1/4 cup chopped parsley

2 tbsp capers

2 tbsp lemon juice

2 tbsp olive oil

Salt and pepper to taste

Instructions

1. To thaw, remove the Smoked Steelhead Trout from its original packaging, place it in a plastic bag, and thaw it in the refrigerator for 6-8 hours.
2. In a large mixing bowl, combine the smoked trout, red onion, celery, parsley, and capers.
3. In a small mixing bowl, whisk together the lemon juice and olive oil.
4. Pour the lemon dressing over the smoked trout mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Transfer to a serving plate and garnish with additional parsley.
7. Serve on crusty bread or with chips and crackers.

Smoked Black Cod/Sablefish Dip

Ingredients 

8 oz Smoked Black Cod/Sablefish, chopped 

8 oz cream cheese, softened 

2 tablespoons fresh dill, chopped

Zest of 1 lemon 

Juice of ½ lemon 

2 tablespoons capers, drained

3 radishes for garnishing, thinly sliced

Salt and pepper to taste

Crackers or sliced bread for serving 

Instructions 

1. To thaw, remove the Smoked Black Cod/Sablefish from its original packaging, place it in a plastic bag, and thaw it in the refrigerator for 6-8 hours.
2. In a mixing bowl, combine the softened cream cheese, chopped Smoked Black Cod/Sablefish, chopped dill, lemon zest, and lemon juice. Mix until all the ingredients are well combined 
3. Gently fold in the capers and season with salt and pepper to taste 
4. Transfer the smoked black cod/sablefish dip to a serving bowl and garnish with additional dill, lemon zest, and radishes
5. Serve the dip with crackers or on sliced bread