Alaska Seafood Home
Smoked Alaska Salmon Deli

Serves: 12
Cream Cheese Schmear:
Cream cheese, at room temperature
Capers
Lemon juice
Horseradish, prepared
Dill, chopped
Sea salt
White pepper

Pickled Red Onions:
White vinegar
Sugar
Salt
Bay leaf
Allspice berries
Whole cloves
Red pepper flakes
Red onion, thinly sliced

Assembly:
Deli roll
Heirloom tomato, sliced
Arugula
Alaska smoked salmon, 4-5 oz. ea., cut in finger slices
Dill sprigs


8 oz.
3 oz.
2 oz.
2 oz.
¾ cup
to taste
to taste


12 oz.
3 oz.
1 tsp.
1 ea.
5 ea.
5 ea.
1 tsp.
16 oz.


12 ea.
36 slices
1 cup
3-4 lbs.
to garnish

Cream Cheese Schmear:
Combine all ingredients and mix well. Add salt and pepper to taste. Refrigerate.

Pickled Red Onions:
Combine vinegar, sugar, salt and spices. Bring to boil, reduce heat, add onions; simmer for 1 minute. Cool in bowl, then refrigerate.

Assembly:
Spread cream cheese schmear on bottom of toasted roll; layer with tomatoes, arugula and smoked salmon. Garnish with pickled onions and fresh dill.

Alternative Menu Ideas:

APPETIZER / DIP / SPREAD:
Mix chopped smoked salmon with 2 parts cream cheese to 1 part sour cream. Mix in chopped scallions or capers and season with salt, pepper, dill and lemon zest. Serve with crackers or crudités.

SANDWICH WRAP:
Serve salmon rolled in thin buckwheat blini-style pancakes. Top with schmear and capers.

Downloadable Recipe: