Our Recipe Page - Bristol Alaskan, LLC

Hey! I'm Sammy Sockeye, the salmon. I'd like to present you our famous salmon recipes for BRISTOL ALASKAN FAMOUS SALMON DIP...

...Sushi, Chowder, Quichettes, Fettucine & Ravioli! By the way, I'm Cassy Coho.

Cassy Coho, the salmon

The following recipes have been family tested. They are each prepared using one 4 ounce jar of Bristol Alaskan™ smoked salmon. All five smoked salmon flavors can be used interchangeably in every recipe. Enjoy!


Ingredients: One 8 oz. package cream cheese One 4 oz. jar of Bristol Alaskan™ Smoked Salmon 4 green onions, finely minced 1-2 tablespoons milk (just enough to soften cream cheese)	Instructions: Soften cream cheese thoroughly with a mixer on medium speed. Add milk a little at a time and blend until smooth and creamy. Add onions and salmon and mix until well blended. Serve with your favorite crackers or vegetable sticks.

Step 1: Prepare "sticky" rice as directed on package.
Step 2: Lay a single sheet of Yaki Nori out on bamboo sushi roller. Step 3: Press a 1/2" thick layer of warm rice onto Yaki Nori, leaving 1" along one width as shown in picture.
	Brown = sushi roller Green = Yaki Nori
Step 4: Place flaked salmon and strips of peeled and seeded cucumber down the center of the sushi roll as shown in picture.
	Brown = sushi roller Green = Yaki Nori White = rice Light Green = cucumber Brown-Red = flaked salmon
Step 5: Roll sushi from filled end as shown at right. Roll tightly into a tube, then seal flap on end with a few drops of water.
Step 6: Cut tube into 1" rounds and carefully arrange on plate with radish roses, wasabi paste, pickled ginger and soy sauce.
NOTE: One 4 oz. jar of smoked salmon will fill 4 sheets of Yaki Nori resulting in approximately 20 sushi rolls.


Ingredients: 4 medium sized potatoes, peeled & diced 1 tsp. chicken bouillon powder 1-12 oz. can evaporated milk 4 tbsp. butter, softened 3 tbsp. flour One 4 oz. jar Bristol Alaskan™ Smoked Salmon	1 cup sliced celery 1 cup diced onions 2 medium garlic cloves, crushed 1/4 cup chopped parsley 1/2 tsp. dried thyme leaves 1/4 tsp. cayenne pepper
Instructions:	Place diced potatoes in a 4 quart stock pot and cover with water. While potatoes are cooking, sauté onions, celery and garlic in a small amount of oil or vegetables, spices, and bouillon powder to the potatoes. Simmer 5 minutes. Add condensed milk. Cream softened butter and flour in a small bowl. Mix into soup and stir gently until butter has melted completely. Add smoked salmon, stir gently to mix and serve with sourdough bread or crackers.


Ingredients: 1 egg ½ medium onion, minced ½ cup grated mozzarella cheese ½ cup ricotta cheese 1 cup cooked chopped spinach, well-drained One 4-oz. jar Bristol Alaskan™ Smoked Salmon ½ tsp. garlic powder ¼ tsp. black pepper 1 pkg. ready to use pie crust or frozen puff-pastry dough	Instructions: PREPARE CRUST: Roll out dough to 1/8“ thickness. Cut into 5” rounds. Press into muffin pans. Roll excess dough into a fluted crust at top of muffin pan. PREPARE FILLING: Mix together egg, cheeses, pepper and garlic powder. Beat until well-blended. Fold in spinach and salmon. Pour ½ full into prepared crusts and bake for approximately 20-25 minutes or until raised and puffy. Makes 12 quichettes.


Ingredients: One small package fettuccine pasta One 4 oz. jar Bristol Alaskan™ Smoked Salmon, flaked 2 tsp. butter 2 cloves garlic, crushed ¼ tsp. Cayenne pepper ¼ tsp. freshly ground black pepper ¼ cup minced onion ½ cup fresh peas (petite frozen peas can be substituted) 2 tsp. cooking sherry 1 cup heavy cream
Instructions: Cook pasta as directed on package. While pasta is cooking sauté garlic and onion in butter. Add sherry, spices and peas and cook until peas are tender. Add cream and cook just until heated. Fold in salmon. Pour sauce over pasta and serve immediately. Makes 4 servings.

Ingredients:
RAVIOLI FILLING
1 egg
One 4 oz. jar Smoked Salmon
½ cup cooked chopped spinach
¼ cup fine bread crumbs
2 teaspoons chopped parsley
¼ cup grated parmesan cheese
A pinch of granulated garlic powder

RAVIOLI DOUGH
1½ cup flour
¼ tsp. salt
1 egg
1½ tablespoons melted butter
3 tablespoons warm water

MARINARA SAUCE
1 medium sized can of diced tomatoes
1 medium sized can of tomato sauce
½ onion, chopped
½ cup chopped celery
1 tsp. sugar
½ tsp. oregano leaves, crushed
¼ tsp. thyme leaves, crushed
¼ tsp. black pepper

Instructions:
Combine all filling ingredients and mix well.
Prepare ravioli dough:

Sift flour & salt together. Make well in center.
Drop in unbeaten egg and butter & mix thoroughly. Gradually add enough water to make a fairly stiff dough. Place on lightly floured board & knead until smooth. Roll dough out until very thin. Cut into 2“ squares. Drop a spoonful of filling into center of one square; place another square on top and seal edges well.

To prepare Marinara sauce:
Sauté onion, garlic and celery in 2 tablespoons of butter or olive oil. Add ¼ cup burgundy cooking wine (optional), sugar, spices, canned tomatoes and tomato sauce. Simmer on low while ravioli are being cooked.

Boil raviolis in salted water in large stock pot for 20 minutes. Scoop out with slotted spoon and cover with marinara sauce. Serve with crusty French bread and green tossed salad.