A Gourmet Smoked Salmon Omelette
Premium Copper River Smoked Sockeye Salmon
Cream Cheese, Red Onion, Dill, Chives
A gourmet rolled omelette with smoked salmon is a delightful and elegant dish that combines the fluffy and creamy texture of a classic French omelette with the rich, savory notes of smoked salmon.
Premium smoked Copper River salmon takes center stage in this dish. Farm-fresh eggs are whisked to perfection, creating a smooth and velvety omelette base. A generous amount of butter is used to cook the omelette, giving it a rich and indulgent flavor. Cream cheese brings a creamy texture, along with a subtle tang. Chopped fresh dill and chives are added for a burst of herbaceous freshness and aroma.
The Artisan Smoked Salmon:
Copper River Fish Market is a seafood boutique in remote Alaska that is fisher(wo)man founded, owned, and operated. Sarah is a generational fisHERman with over two decades of experience in sustainable, small-boat fishing. Every catch is meticulously selected, and each shipment comes with an origin guarantee. She says her salmon is curated with the hand of a Seafood Sommelier.™
All their seafood comes directly from her family’s catch. The Copper River salmon is cut by hand, brined with only brown sugar and salt and smoked over real alder-wood. The small-batch production and attention to every detail simply is not possible on a larger scale. Her salmon is a true artisan crafted food product.
Smoked Salmon Omelette Recipe
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Sockeye Salmon Crudo, Two Ways
The bright red-orange color of sockeye salmon flesh comes from eating plankton and krill while they are in the ocean. Fans of wild Alaska salmon appreciate the sockeye variety for its deep rich flavor, delightful fatty texture, and gorgeous striking color.
I recently joined a community supported fishery, where we share in the catch of Alaskan small-boat fishermen using low-impact gear that respects the ocean and its sea life. This month we received a box of Sockeye Salmon with fish from both Prince William Sound and Bristol Bay.
The dense, firm flesh makes sockeye a great fish for serving raw. And because it’s blast-frozen, Sitka Salmon is all sashimi-grade. They say, “The on-boat standards our fishermen follow, short boat trips, and individual handling of our fish ensures the quality demanded by any raw preparation. But it’s the blast-freezing process that kills parasites that could be in the fish, which would otherwise be killed by heat in cooking.”
Alaskan Sockeye Salmon Crudo Recipes
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The White Cane is a vessel in Bristol Bay, Alaska fished by Randy Houghton for 36 years. Randy was born with macular degeneration, a visual disorder that rendered him legally blind with only peripheral vision…hence the name White Cane. In spite of his visual handicap, Randy, with the help of his crew and improved technology, is able to successfully operate his 32 ft. fishing vessel in the Bristol Bay waters.
Very recently, the White Cane and a few other dedicated fishers decided to independently harvest their catch of sockeye with the goal of producing the finest quality of fish in Bristol Bay. The have assured that the sockeye are maintained at a temperature of 34 degrees while on the vessel, and processed and packaged within 24 hours. Because of the fishers’ experience, their overall diligence and care, we enjoyed this #1 rated Wild Sockeye Salmon at our party!
This was a fabulous and unique dinner party for several reasons:
- It was a five course dinner, four of the courses were salmon from the Bristol Bay in Alaska! (We passed on a salmon dessert)
- The fisherman flew into LA just to join us for dinner and teach us all about the salmon.
- Everyone took part in the food preparation
- Good wine, good friends, new friends, fun music
- The finest of fish…
Lox Platter (Cold Smoked Sockeye) and Smoked Sockeye Salmon Spread
Construct your own canapés with Creme Fraiche, Chopped Egg, Chives, Capers, Lemon, Olives, Cream Cheese, Toasted Baguette, Crackers
Manhattan Salmon Chowder: Fragrant Tomato Chowder with Orange Zest, Pernod, Topped with Warm Steamed Sockeye
Bottega Vinaia Pinot Grigio
Sockeye Salmon Mousse & Mixed Greens with Herbs, Rice Wine Shallot Vinaigrette
Lemon Sorbet with Limoncello and Chiffonade of Fresh Basil
Bristol Bay fishing photos courtesy of White Cane Sockeye Salmon. For more information on Wild Alaskan Sockeye straight from the fisherman contact our new friend Randy and his wife, Janis, at firstname.lastname@example.org.