Where It's Smoked It's Delicious

Metro Editorial
Posted

Smoking is one of the oldest ways to preserve fish, used long before refrigeration. And while smoked salmon has been a standard as an appetizer in entertaining for decades, it has come a long way from its traditional roots.

Today, smoked salmon is making its way into a variety of diverse and tasty dishes from salads to chowders, meaning that cream cheese wraps are just one of many options available to an inspired cook. Along with offering a twist to appetizer planning, smoked salmon from companies like True North maintain health and quality standards so that you can feel great about serving it to your friends and family.

True North's salmon offers purity that you will taste straight away, regardless of how you prepare it. Their salmon contains no nitrates -- no chemical additives or artificial preservatives, making it a healthy choice. The smoked salmon is hand-crafted and cold-smoked Atlantic salmon, which has a firm velvety texture and translucent pink color.

True North controls the supply of all of its fish -- it harvests its own Atlantic salmon from the Gulf of Maine, ensuring the highest standards of quality. The fish live in a natural environment, giving them a natural flavor, and are then smoked in the company's own facility using a combination of classic European smoking methods and the best of today's technology. This ensures that the smoked salmon comes from the freshest and healthiest of fish.

Smoked salmon is becoming a hit in a variety of new and exciting meals, including salads, pasta, chowders, and pizza. Entertain with it, too, from a romantic salmon tartar for two to a hot smoked salmon dip that will feed the masses at your next gathering. This is a versatile ingredient ready to star in many dishes. Smoked salmon soup warms things up on chilly winter nights, while smoked salmon and dill mini quiches can be made ahead of your next party and warmed up to offer the perfect easy appetizer.

Author of the popular trim&TERRIFIC cookbook series, Holly Clegg recommends trying recipes like her Smoked Salmon Tortilla Pinwheels.

"This recipe is a make-ahead with an outstanding presentation. Just arrange these pinwheels cut-side up on a serving platter," says Clegg.

Smoked Salmon, Snap Peas, and Pasta is another of Clegg's recipes that puts a new twist on smoked salmon. She says that smoked salmon is not only fun to cook with but offers other benefits as well.

"Here's a terrific tidbit: Smoked salmon is a rich source of protein, vitamin A, and omega-3 oils," says Clegg.

Smoked salmon from True North is also kosher, making it an excellent choice for entertaining throughout the holiday season.

More fresh meal ideas featuring smoked salmon can be found online at www.TrueNorthSalmon.com.

Smoked Salmon Tortilla Pinwheels

(Makes 4-5 dozen pinwheels)

Ingredients:

1 (5-ounce) package reduced-fat garlic-and-herb spreadable cheese

1 (8-ounce) package reduced-fat cream cheese, softened

1/4 cup chopped red onion

1/4 cup capers, drained

1 tablespoon lemon juice

4 ounces True North Atlantic smoked salmon

8 (6-8-inch) flour tortillas (use different flavored tortillas)

Instructions:

1. Cut salmon into pieces. In mixing bowl, blend together both cheeses until creamy. Stir in red onion, capers, lemon juice, and smoked salmon.

2. Divide and spread filling to cover each tortilla; then roll up jelly-roll style. Place seam down on tray, and secure each roll with a toothpick. Refrigerate until well chilled. Cut each roll into pinwheels about 3/8-inch thick. Serve with toothpicks.

Nutritional information (per 2 pieces)

Calories 57, Protein (g) 3, Carbohydrate (g) 6, Fat (g) 3, Calories from Fat (%) 42, Saturated Fat (g) 2, Dietary Fiber (g) 0, Cholesterol (mg) 9, Sodium (mg) 233 Diabetic Exchanges: 0.5 starch, 0.5 fat

 

Smoked Salmon, Snap Peas, and Pasta

(Makes 8 servings)

Add the salmon before serving -- it loses its translucency and delicate texture when heated.

Ingredients:

1 (16-ounce) package fusilli (corkscrew) pasta

1 cup chopped onion

1/2 pound fresh sugar snap peas

2 tablespoons olive oil

1 (12-ounce) can evaporated skimmed milk

2 tablespoons capers, drained

1 tablespoon chopped fresh dill weed

Salt and pepper to taste

4 ounces True North Atlantic smoked salmon

Instructions:

1. Cook fusilli in boiling water according to package directions, omitting any oil and salt; drain well.

2. In large skillet coated with nonstick cooking spray, saute onion and snap peas in olive oil over medium-high heat until tender, 3-5 minutes. Add evaporated skimmed milk, capers, dill weed, salt, and pepper, cooking until well heated, 5 minutes.

3. Remove from heat, dice smoked salmon, and toss with pasta. Serve immediately.

Nutritional information per serving

Calories 315, Protein (g) 14, Carbohydrate (g) 52, Fat (g) 5, Calories from Fat (%) 15, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 5, Sodium (mg) 407 Diabetic Exchanges: 0.5 very lean meat, 3 starch, 0.5 skim milk