Smoked Salmon Quiche or Frittata

Sauté some roughly chopped green onion, red bell pepper, and a handful of spinach in a cast iron skillet. Add a half cup of diced salmon jerky. Mix 6 eggs with cream and pour into the quiche crust of your choice. If doing a frittata add 2 Tbsp. of butter at the end of the sauté, and make sure it melts throughout so the pan is well greased. Pour egg mixture directly in skillet and continue cooking undisturbed until edges are solid. Top with cheese for both quiche or frittata and bake at 425°F for 20-25 minutes, or until egg is set in the middle. Finish off with fresh dill or other herbs on top. Experiment with different veggies, cheeses, and herbs that compliment your taste!

Smoked Salmon Dip

Ingredients

• 3 oz. smoked salmon jerky, chopped
• 8 oz. cream cheese, softened
• 1/4 cup sour cream
• 2 Tbsp. mayonnaise
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, finely chopped
• 1-2 Tbsp. capers, chopped (adjust to taste)
• 1-2 tsp. of lemon juice (adjust to taste)
• Salt and black pepper to taste
• Crackers, bread, or fresh vegetables, for serving

Preparation

1. In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and well blended.
2. Add the dill, red onion, capers, and lemon juice to the cream cheese mixture. Stir well to incorporate all the ingredients evenly.
3. Gently fold the smoked salmon jerky into the cream cheese mixture. Be careful not to overmix, so the salmon pieces retain their texture.
4. Taste the dip and add salt and black pepper as needed.
5. Cover the bowl with plastic wrap and refrigerate the dip for at least an hour to allow the flavors to meld together. This also helps the dip firm up slightly.

Smoked Salmon Avocado Toast

Ingredients

• 2 ripe avocados
• 1/2 lemon, juiced
• 1/2 cup crème fraîche
• 4 slices of your favorite bread (e.g., whole grain, sourdough, or gluten-free)
• 1 clove garlic, peeled
• Salt and black pepper to taste
• 3 oz. smoked salmon jerky, pulled apart
• 1/4 cup pickled red onion
• fried capers
• fresh dill
• fresh parsley

Preparation

1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork until it reaches your desired level of creaminess. Mix in lemon juice and crème fraîche. Season with salt and black pepper to taste. Set aside.
2. Toast the slices of bread to your desired level of crispiness.
3. While the toasted bread is still warm, take the peeled garlic clove and rub it lightly over the surface of each slice.
4. Spread a generous amount of the prepared avocado mixture onto each slice of toast.
5. Layer the smoked salmon jerky on top.
6. Top with pickled onions, fried capers, dill, and parsley