Cheese is always a crowd pleaser, especially when it is served warm and melty. This easy and delicious appetizer takes its cue from Mexican queso flameado, a dish of melted cheese most often topped with cooked chorizo, tomato, onion, chile, and spices, meant to be scooped into a warm tortilla and enjoyed. Sounds wonderful, right? We think so too, so we made our own version using SeaChange’s sweet and smoky Candied Wild Smoked Salmon and some fire roasted red peppers. It’s definitely not Mexican, but it sure is good!

Use any kind of mild cheese that melts well in this dish, such as Edam, Fontina, Monterey Jack, or Gruyere, and melt it slowly in the oven for best results. Serve with a sliced baguette or crackers for scooping, and lots of napkins – this is as gooey as it is delicious!

Candied Salmon and Roasted Red Pepper “Queso Flameado”

Serves 4-6 as an appetizer

Ingredients

200 g grated Edam, Fontina, Monterey Jack, Gruyere, or other mild cheese good for melting (about 2 cups of grated cheese)
1 package SeaChange Candied Wild Smoked Salmon
1/4 cup roughly chopped roasted red peppers

sliced baguette or sturdy crackers, for serving

Preheat the oven to 350˚F. Open the package of candied salmon with scissors and pour off the juice. Break the candied salmon into small pieces with your fingers, then combine it with the cheese and roasted peppers in a bowl and toss to combine. Place the cheese mixture in a small (3 cup capacity) oven-proof serving dish and bake in the preheated oven for 10-15 minutes, until the cheese is completely melted and bubbling around the edges. Serve immediately (but be careful – the dish and its contents hot!) with slices of baguette and/or sturdy crackers, using a spoon to scoop up the melted cheese.

Related Products

This recipe goes well with:

• Candied Wild Smoked Salmon
• Maple Glazed Smoked Salmon
• Smoked Sockeye Salmon

Save

The post Candied Salmon and Roasted Red Pepper “Queso Flameado” appeared first on SeaChange Seafoods - Unique Canadian Gifts.

With Canadian Thanksgiving now behind us and the winter holiday season just around the corner, it’s time to switch from causal entertaining on the patio to cozying up inside with family and friends. Nothing makes a get-together feel more festive than a warm appetizer, and these mushroom caps stuffed with SeaChange Smoked Salmon Pâté fit the bill perfectly. A delicious combination of earthy mushrooms, rich and savoury smoked salmon, a hint of garlic, and a topping of crunchy breadcrumbs, these two-bite morsels look and feel elegant but couldn’t be easier to put together – with a can of smoked salmon pâté you’re already halfway done, so you can assemble the stuffed mushrooms in under ten minutes and then pop them in the oven just before your guests arrive for a perfectly timed hors d’oeuvre. Try serving these with a bright, slightly astringent white wine or a lighter-bodied red to balance out their richness, and wait for the compliments to roll in.

Smoked Salmon Pâté Stuffed Mushrooms

Makes 12 pieces, or hors d’oeuvres for about 4 people.

Filling
1 can SeaChange Smoked Salmon Pâté
12 medium sized button mushrooms (1½ – 2 inches in diameter)
1 garlic clove, minced
2 tbsp panko crumbs
1 tbsp butter
1 tbsp olive oil
salt and pepper

Topping
2 tbsp panko
1 tbsp freshly grated parmesan
1½ tsp melted butter
½ tsp minced fresh parsley

minced chives or parsley, for garnish

Preheat the oven to 400˚F. Remove the stems from the mushrooms and set the aside. Toss the caps in olive oil and then place them hollow-side up on a baking sheet lined with parchment.

For the filling, trim and finely mince the mushroom stems (you should have about 1/3 cup minced stems). Melt 1 tbsp butter in a small skillet over medium heat, then add the minced mushroom stems and garlic and sauté until fragrant and golden brown. Place the sautéed mushrooms, smoked salmon pate, and 2 tbsp panko in a bowl and mix together. Season to taste with salt and pepper. Spoon the filling evenly into the prepared mushroom caps.

In a small bowl, mix together the topping ingredients, then sprinkle evenly over top of the stuffed mushroom caps and press lightly to adhere.

Bake in the preheated 400˚F oven for about 15 minutes, until golden brown. Cool slightly before serving and garnish with minced chives or parsley.

Related Products

This recipe goes well with:

• Smoked Salmon Pâté
• Smoked Salmon Pâté Gift Box
• Two Smoked Salmon Pâtés

Save

Save

Save

The post Smoked Salmon Pâté Stuffed Mushrooms appeared first on SeaChange Seafoods - Unique Canadian Gifts.

This is the season when kids and parents across the country are gearing up for another year of school, and the internet is full of back-to-school-lunch ideas. Even if you’re not heading back into a classroom this September, chances are that you still take your lunch to work most days. Now ask yourself, and be honest: are you eating a sad desk lunch? Now is a great opportunity to hit the reset button and use all that back-to-school-lunch inspiration to level up your midday meal. And SeaChange is here to help with a delicious veggie and avocado-filled smoked salmon wrap.

Here, we took a whole wheat wrap and spread it with herbed cream cheese (which you can mix up yourself using plain cream cheese and fresh herbs, or for an even quicker route, use a ready-made flavoured cream cheese), layered it with greens, spicy sprouts, creamy avocado, cool and crunchy cucumber, and topped it off with SeaChange Smoked Sockeye Salmon. Extremely tasty, and easily portable, this wrap will definitely lift your lunch – whether it’s eaten at the office or at school – into the realm of not sad desk lunch! Enjoy!

Smoked Sockeye Salmon, Veggie and Avocado Wrap

Makes 2 wraps

2 whole wheat wraps
4 tbsp Herbed Cream Cheese (see below) or flavoured cream cheese such as herb and garlic or dill
handful of salad greens (such as spinach, arugula, frisee, baby lettuce mix)
handful of sprouts
8 slices of cucumber, stacked and sliced into matchsticks
1/2 ripe avocado, sliced
227 g SeaChange Smoked Sockeye Salmon
salt and pepper

Spread the cream cheese evenly over each wrap, right to the edges. Top each wrap with half the salad greens, half the sprouts, half the cucumber, and half the avocado. Season the avocado with salt and pepper.

Open the package of smoked sockeye salmon with scissors and drain off the juice (discard or reserve for another use). Slide the salmon out onto a plate and break it into larger, bite-sized pieces. Place half of the salmon on top of the veggies in each wrap. Fold the wrap over the filling and roll it up to secure, tucking in the ends of the wrap as you go. Cut the wrap in half with a serrated knife and enjoy.

For the Herbed Cream Cheese, mix together:
4 tbsp plain cream cheese
1 tsp minced chives
1 tsp minced parsley
1/4 tsp lemon zest
ground black pepper

Related Products

This recipe goes well with:

• Smoked Sockeye Salmon
• Smoked Sockeye Salmon Travel Pack
• Smoked Sockeye Salmon in a Cedar Box

The post Smoked Sockeye Salmon, Veggie, and Avocado Wrap appeared first on SeaChange Seafoods - Unique Canadian Gifts.

We ended up trying the two jerky flavours with four different beers: the Heather Ale and Dry Porter from Saltspring Ales, and the Hoyner Pilsner and Appleton Extra Special Bitter from Hoyne. Here’s how they fared, along with some of the notes jotted down by our testers.

The Natural jerky went with pretty much every beer (it’s that versatile!) but the particularly good combinations were:

• Heather Ale – “Sweet jerky plus sweet beer is nice” and “Good combo”
• Hoyner Pilsner – “Beer has a bit of a stronger flavour that matches well”, “Yummers!”, and “Delicious together!”
• Extra Special Bitter – “Very nice” and “Great together”

The favourite beer with the Natural jerky was definitely the Pilsner, but we’d recommend any lighter, sweeter ale or pilsner – and if you’re a fan of hoppy beer with a bitter note like the Extra Special Bitter or even an IPA, then the Natural jerky is the one for you.

The Korean BBQ jerky was a little trickier to pair: because it is so assertive and delicious on its own, it needed a beer that could stand up to it without competing. In the end, we found that the Dry Porter – the only beer that we didn’t really like with the Natural jerky – was quite good with the Korean BBQ flavour. It seemed to be “bold enough to match” and it “tempered the saltiness of the jerky”, making the whole experience “smooth tasting”. We’d be interested in trying this jerky with a light Korean lager, or even soju, but we can say with certainty that a bold porter is a great pairing.

Along with the beer pairings suggested above, the Natural jerky goes really well with creamy, tangy goat cheese, briny feta, and cured olives. The Korean BBQ is good with crisp salt and vinegar potato chips – their puckery tang and crunch is a nice contrast to the spicy, chewy jerky.

We found some winning combinations for sure, but don’t just take our word for it – grab a few packs of new SeaChange Wild Salmon Jerky and your favourite craft beers and try it for yourself!

The post Pairing Suggestions: Craft Beer with SeaChange Wild Salmon Jerky appeared first on SeaChange Seafoods - Unique Canadian Gifts.

Makes 50-70 bites

Ingredients:

1 454g pouch of SeaChange Smoked Sockeye Salmon
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 jalapeño pepper
3 medium tomatoes
1/2 medium cucumber
1/2 medium red onion
juice of 2 limes
sea salt
50-70 tostada scoops
1/4 cup parsley or cilantro
Avocado to serve – optional

Preparations:
Dice the peppers, tomatoes and onion approx 1/4“. Slice the cucumber lengthwise, remove the seeds, then dice 1/4“. Finely chop the jalapeño, leaving seeds in or out as desired for heat control. Stir all the veggies together, squeeze in the lime juice, and season to taste with salt. Let the mixture sit in the refrigerator for about an hour to allow the flavours to meld.

Open the package of Smoked Sockeye Salmon with scissors and drain off the juice. Slide the salmon out onto a plate and break it into small pieces. Stir the salmon gently into the veggies, then add a spoonful of the mixture to each tostada scoop. Serve with chopped avocado (if using) and parsley/cilantro.

Note:
This recipe would be a lovely light lunch dish with avocados and tortillas for 6 people. Keep the ratio of 1 tomato for every bell pepper and adjust quantities of onion, limes and parsley.

Related Products

This recipe goes well with:

• Smoked Sockeye Salmon
• Smoked Sockeye Salmon Travel Pack
• Smoked Sockeye Salmon in a Cedar Box

The post Ceviche Inspired Sockeye Salmon appeared first on SeaChange Seafoods - Unique Canadian Gifts.

The only thing better than homemade potato salad is homemade potato salad kicked up a notch with the addition of SeaChange Smoked Sockeye Salmon. This version takes a nod from the classic potato salad with vinegary pickles and creamy-yolked hard boiled eggs, but veers into non-traditional territory with a grainy mustard and lemon vinaigrette replacing the usual mayonnaise dressing and of course, the smoked salmon. Potato salad is often relegated to side dish territory, but the inclusion of smoked salmon means that this salad could instead be the main event. Even better, it can be served warm or cold, making it great as a make-ahead dish to take to a potluck or picnic, or to enjoy as leftovers the next day.

Smoked Salmon Potato Salad

Adapted from Canadian Living. Serves 4 but could easily be doubled to feed a larger crowd using a 454 g package of Smoked Sockeye Salmon.

700g small, yellow-fleshed potatoes, scrubbed
2 tbsp lemon juice
4 tsp olive oil
4 tsp grainy Dijon mustard
2 tbsp sliced green onions, plus more for garnish
1 tbsp chopped parsley
salt and pepper
8 small cornichon pickles, sliced
227g SeaChange Smoked Sockeye Salmon
4 hard boiled eggs, peeled and quartered

In a medium pot, boil the potatoes in plenty of well-salted water for about 15 minutes, until tender enough to pierce with a fork. Drain and set aside until just cool enough to handle.

While the potatoes are cooking, whisk together the lemon juice, olive oil, mustard, green onions and parsley in a medium bowl to make the dressing. Season with salt and pepper.

Cut the potatoes into quarters and add to the dressing along with the sliced cornichon pickles, tossing gently to combine. Open the package of Smoked Sockeye Salmon with scissors and drain off the juice. Slide the salmon out onto a plate and break it into larger, bite-sized pieces. Add to the potato mixture and fold gently to combine. Adjust the seasoning with salt and pepper to taste, then transfer the salad to a serving bowl or platter. Top with the quartered hard boiled eggs and sprinkle with additional sliced green onions. Can be served warm, or refrigerated until cold and served chilled. Leftovers can be refrigerated for up to 2 days.

Related Products

This recipe goes well with:

• Smoked Sockeye Salmon
• Smoked Sockeye Salmon Travel Pack
• Smoked Sockeye Salmon in a Cedar Box

The post Smoked Salmon Potato Salad appeared first on SeaChange Seafoods - Unique Canadian Gifts.

A rösti is a large, crispy, golden brown Swiss potato pancake – essentially, a skillet-sized hash brown. It makes a great canvas for just about anything, and a sweet potato (or yam) version is an especially delicious vehicle for SeaChange Maple Glazed Smoked Salmon. Hot out of the pan and cut in wedges, this butter-crisped rösti is topped with flakes of smoky-sweet maple glazed smoked salmon, a drizzle of tangy creme fraîche, and a sprinkle of chives to bring a slight onion-y bite. It’s enough to make your mouth water just thinking about it.

A little time and patience is needed to get that delicious, golden brown crust on each side of the rösti, but the taste is well worth the effort. Whether it’s brunch or a light lunch for two, you can’t go wrong here – sweet potatoes (or yams) pair just as well with maple glazed smoked salmon as they do with straight up maple syrup!

Sweet Potato Rösti with Maple Glazed Smoked Salmon

Serves 2

Rösti:

400g sweet potato or yam (about 1 large spud)
coarse salt and freshly ground pepper
2 tsp olive oil, divided
2 tsp butter, divided

Toppings:

100g SeaChange Maple Glazed Smoked Salmon
2-3 tbsp crème fraîche (or sour cream thinned with a little milk)
chopped chives and parsley

Grate the sweet potato (no need to peel it) using a coarse grater. Place the grated sweet potato in a kitchen towel and squeeze out as much liquid as possible. Place in a bowl and toss with black pepper and a big pinch of coarse salt to season.

Heat a large (about 10″) non-stick skillet over medium-low heat until a drop of water sizzles on contact. Heat 1 tsp each of olive oil and butter in the skillet, then add the grated sweet potato, pressing firmly with a spatula to make a thin, even layer in the bottom of the pan. Cook on one side for about 12-15 minutes, pressing down firmly a few times during cooking, until crisp and golden on the bottom.

To flip, place a plate (slightly smaller in diameter than the pan) upside down on top of the rösti, then using oven mitts, flip over the pan to invert the rösti onto the plate. Add the remaining 1 tsp each of olive oil and butter to the skillet and slide the rösti back into the pan, crisp side up. Cook for an additional 12-15 minutes, until golden brown.

While the rösti is cooking, open the package of Maple Glazed Smoked Salmon with scissors. Pour off the juice and discard, then slide the salmon out onto a plate. Break into bite-sized flakes with your fingers, and set aside until the rösti is ready.

When the rösti is cooked on both sides, slide it out of the pan onto a serving platter and cut it into 4 wedges with a large knife. Drizzle the rösti with crème fraîche, then arrange the smoked salmon evenly over top. Sprinkle with chopped chives and parsley. Serve using a large spatula, as the rösti will be quite delicate.

Related Products

This recipe goes well with:

• Maple Glazed Smoked Salmon

The post Sweet Potato Rösti with Maple Glazed Smoked Salmon appeared first on SeaChange Seafoods - Unique Canadian Gifts.

If you follow food trends, you might recognize many of the ingredients in this salad – quinoa, salmon, spinach, apples, nuts – as “superfoods”, aka nutritionally-dense edibles said to boost optimum health. While the health claims may or may not be true, the reason for their inclusion in this recipe is simply that they taste great together. Quinoa is an excellent backdrop for SeaChange’s delicate Ice Wine Glazed Smoked Salmon, and when tossed together in a salad with a few other delicious ingredients, a little goes a long way.

The finishing touch is a dressing featuring Salt Spring Island Artisan Vinegar‘s Raspberry Champagne Vinegar, which is light and fruity and just tangy enough to make the whole salad sing. It’s easy to throw together for a casual lunch, but like most grain-based salads, it’s also sturdy enough to be portable – make a double batch to bring to your next picnic or potluck, and watch it disappear. Health food never tasted so good!

Quinoa Salad with Ice Wine Glazed Salmon and Raspberry Champagne Vinaigrette

Makes 2-3 servings. Can easily be doubled.

Raspberry Champagne Vinaigrette:

1 tbsp Salt Spring Island Artisan Vinegar Raspberry Champagne Vinegar
2 tbsp extra virgin olive oil
1/2 tsp liquid honey
salt and pepper

Salad:

1 1/2 cups cooked and cooled quinoa (from 1/2 cup uncooked quinoa – white, red, or a combination)
1/2 cup diced red and/or yellow bell pepper
1/2 an apple, diced
100g SeaChange Ice Wine Glazed Smoked Salmon
35g (1.25 oz) chopped spinach
50g (1.7 oz) soft goat cheese (chèvre), crumbled
1/4 cup coarsely chopped toasted cashews

In a jar with a tight-fitting lid, combine all the vinaigrette ingredients and shake vigorously until combined and slightly thickened.

In a large bowl, toss together the quinoa, bell peppers, apple, and spinach. Pour over the vinaigrette and toss to combine.

Open the package of Ice Wine Glazed Smoked Salmon with scissors and drain off the juice. Flake the salmon into small pieces with your fingers and add to the quinoa mixture along with the crumbled goat cheese. Fold gently to combine. Sprinkle with the toasted cashews just before serving.

The salad can be made several hours or up to one day ahead: follow the recipe as above but keep the spinach and toasted cashews separate. Just before serving, fold in the spinach and top with the cashews.

Related Products

This recipe goes well with:

• Ice Wine Glazed Smoked Salmon

The post Quinoa Salad with Ice Wine Glazed Salmon & Raspberry Champagne Vinaigrette appeared first on SeaChange Seafoods - Unique Canadian Gifts.

There is nothing so comforting as a bowl of pasta, and with the addition of SeaChange smoked sockeye salmon, this Italian American classic takes on a Canadian twist. Fresh al dente pasta and a rich creamy sauce dotted with flakes of smoked salmon – what’s not to love? Delicious and elegant, a little bit of smoked salmon goes a long way in this dish, and it couldn’t be easier – or quicker – to whip up. The simple cream sauce simmers together in the time it takes the fresh pasta to cook, then everything is tossed together with tongs. A little squeeze of lemon juice for brightness, a sprinkle of parmesan cheese, and it’s ready to eat.

The recipe below serves a decadent dinner for two, but it could easily be doubled to serve four using a 227 g package of smoked salmon (perfect for a small dinner party). If you are looking for ways to use SeaChange smoked salmon beyond appetizers, look no further: this is a main dish you won’t want to miss.

Fettucine Alfredo with Smoked Sockeye Salmon

Serves 2

225 g (8 oz) fresh fettuccine pasta
113 g (4 oz) SeaChange Smoked Sockeye Salmon
1 tbsp butter
2 green onions, sliced thinly on the diagonal
1/2 cup heavy cream (whipping cream)
2 heaping tbsp sour cream
Handful of freshly grated parmesan cheese
Squeeze of lemon juice
Salt and pepper to taste

Cook the pasta in a large pot of salted boiling water. While the pasta cooks, sauté the green onions in butter in a saucepan over medium heat. Add the heavy cream and sour cream and bring to a simmer. Open the package of smoked salmon with scissors and drain off the juice (discard or reserve for another use). Flake the salmon into small pieces and add to the cream sauce, stirring gently to heat through. Drain the pasta once it is cooked al dente, reserving about 1/2 cup of the pasta water, and return the pasta to the pot. Pour in the cream sauce and add salt, pepper, and a good handful of freshly grated parmesan cheese. Toss gently with tongs to coat the pasta, adding a splash of the reserved pasta water if necessary to make a thin, silky sauce. Divide the pasta between two bowls and top with more parmesan, freshly ground pepper, and a good squeeze of lemon juice.

Related Products

This recipe goes well with:

• Smoked Sockeye Salmon
• Smoked Sockeye Salmon Travel Pack
• Smoked Sockeye Salmon in a Cedar Box

The post Fettuccine Alfredo with Smoked Sockeye Salmon appeared first on SeaChange Seafoods - Unique Canadian Gifts.

They say that breakfast is the most important meal of the day, and this simple yet elegant menu gives it the attention it deserves, perfect for entertaining or for a “special occasion” breakfast. SeaChange Smoked Salmon and fresh herbs fancy-up scrambled eggs, and the whole thing is set off with a sprinkle of Lemon Zest Fleur de Sel from Salt Spring Sea Salt. If you really want to impress your breakfast companions, serve this with some warm scones, either homemade or from your favourite bakery (if you happen to be on Salt Spring Island, may we suggest the delectable scones from Bite Me! Treats?).

The trick to the creamiest scrambled eggs is low heat and about ten minutes of patience – but you will be rewarded with something far more decadent than “just eggs”, especially when topped with smoked salmon and flecked with lemon-y fleur de sel. Both of these ingredients can be kept on hand in the pantry, so make sure you stock up for any upcoming house guests or worthy occasions!

Herby Scrambled Eggs with Smoked Salmon and Lemon Zest Sea Salt

The amounts below make 2 servings, but can easily be scaled for larger numbers: you will need 2 eggs and about 60 grams (2 oz) smoked salmon per person.

4 eggs
2 tbsp whole milk or cream
salt and pepper
2 tsp butter
handful of chopped fresh herbs, such as parsley, cilantro, chives/green onions (or a combination)
113 g (4 oz) SeaChange Smoked Sockeye Salmon
Salt Spring Sea Salt Lemon Zest Fleur de Sel
warm scones, to serve

Open the package of smoked salmon with scissors and pour off the juice (discard or save for another use). With your fingers, flake the salmon into bite-sized pieces and set aside.

Place the butter in a small non-stick pan over low heat and let it melt. Crack the eggs into a medium bowl, add the milk/cream, and beat vigorously with a whisk. Season with salt and pepper. Pour the eggs into the warm pan and let them cook gently, stirring occasionally with a spatula. They will be very liquidy at first, then gradually will start to set on the bottom of the pan and you will see curds of scrambled egg starting to form as you stir. Continue cooking and stirring gently until the eggs are cooked to your liking, about 10-15 minutes. Remove from the heat and fold in the chopped fresh herbs, then divide onto 2 plates. Sprinkle each serving with a pinch of Lemon Zest Fleur de Sel, and top with 60 g (2 oz) of smoked salmon. Serve immediately with the warm scones alongside.

Related Products

This recipe goes well with:

• Smoked Sockeye Salmon
• Smoked Sockeye Salmon Travel Pack
• Smoked Sockeye Salmon in a Cedar Box

The post Herby Scrambled Eggs with Smoked Salmon and Lemon Zest Sea Salt appeared first on SeaChange Seafoods - Unique Canadian Gifts.