This recipe uses our Alder Smoked Salmon

¹/2 cup low fat cottage cheese
¹/4 cup reduce fat cream cheese
4 oz sliced Alder smoked salmon, coarsely chopped
1 ¹/2 tsp fresh lemon juice
¹/2 tsp horseradish
¹/4 tsp salt
1 large red bell pepper, roasted, peeled and seeded
2 tbsp fresh chives, snipped

Combine cottage cheese and cream cheese in food processor; process until smooth, about 2 minutes. Add salmon, lemon juice, horseradish and salt. Process until salmon is finely chopped, about 1 minute. Finely dice red bell pepper. Add to salmon mixture with chives. Stir to combine.

This recipe uses our Smoked Kentucky Spoonfish

1 lb sliced smoked Kentucky Spoonfish
1 package melba toast
1 stick lightly salted butter, softened
2 tbsp creamy style prepared horseradish
2 tbsp mayonnaise
¹/2 tsp white pepper
¹/2 tsp fresh lemon juice
2 tbsp thinly chopped green onions

Spoonfish should be sliced thin and cut the same size as the melba toasts. Combine butter, horseradish sauce and mayonnaise until creamy. Spread a thin layer of horseradish mixture on the toast then lay the spoonfish on top and garnish with scallions.

If not serving immediately, cover and refrigerate until ready.

Note: Be creative with the shapes of the spoonfish and or toast.

Yield: 12 servings.

This recipe uses our Smoked Kentucky Rainbow Trout

¹/4 cup mayonnaise
1 tbsp lemon zest, minced
1 tsp capers, drained and chopped
4 English muffins, split and toasted
¹/4 lb smoked Kentucky Rainbow Trout
4 slices red onion
4 Boston lettuce leaves

Combine mayonnaise, lemon zest, and capers in a small bowl and mix thoroughly. Spread mayonnaise mixture over toasted English muffin. Top with trout, onion and lettuce and cover with other muffin half. Cut sandwich in half before serving.

Serves 4

This recipe uses our Kentucky Spoonfish Caviar®

3 baking potatoes, peeled
¹/4 cup chives, chopped
¹/4 cup parsley, chopped
Salt
fresh ground black pepper
vegetable oil for frying
Garnish:
¹/2 cup sour cream
2oz. Spoonfish Caviar
¹/4 cup Chives, chopped

Grate the potatoes with a grater (do not rinse) and add the chives, parsley, salt, and pepper.

In a large skillet heat a small amount of oil on high heat. For each crisp drop about 1tbsp of the potato mixture into the oil and flatten. Fry on one side until crisp, about two minutes, and repeat on other side. Drain on paper towels.

At serving time, either reheat the cakes in a 375 degree oven for five minutes or serve cold. Garnish with sour cream, Spoonfish Caviar and a sprinkling of chives.

Yield: Serves 12

This recipe uses our Smoked Kentucky Rainbow Trout

1¹/2lb Smoked Kentucky Rainbow Trout

Remoulade Sauce:
4tbsp horseradish mustard
¹/2cup tarragon vinegar
2tbsp ketchup
1tbsp paprika
¹/2 tsp cayenne pepper
1tsp salt
1 clove garlic
1 cup salad oil
¹/4 cup shallots, chopped
¹/2 cup chopped celery

Remove the skin and any remaining bones from the trout. Flake the trout and place in cocktail glasses or iced supreme bowls lined with lettuce.

Place all the ingredients for the remoulade sauce in blender and blend thoroughly. Chill well before serving.

This recipe uses our Smoked Kentucky Spoonfish

In this recipe the flavor of the Spoonfish is enhanced by the horseradish. It can be served in a large dish or in individually-portioned ramekins.

1lb. Smoked Kentucky Spoonfish, flaked
3tbsp grated horseradish
4tbsp Lemon juice mixed with 2tbsp water
¹/2 ounce gelatin
12oz. double cream, lightly whipped
black pepper
chopped parsley
lemon slices

Oil the bowl or the ramekins. Put the flaked spoonfish into a blender and blend for a few seconds. Add the horseradish and blend again.

Put the lemon juice and water into a saucepan, add the gelatin and heat until the gelatin has dissolved completely. Add this mixture to the spoonfish mixture and blend until smooth.

Add the lightly whipped cream and blend again until it has mixed well. Season with black pepper, blend, and then divide the mousse mixture among the ramekins or pour into a bowl. Refrigerate at least three hours (overnight is best).

Turn out the mousse to serve and garnish with parsley and lemon slices.

This recipe uses our Smoked Kentucky Rainbow Trout

1 large red bell peppers, diced small
1 large green bell peppers, diced small
¹/2 large bell pepper, diced small
¹/2 medium red onion, diced small
2 celery stalks, washed and diced small
1tbsp. minced garlic
¹/8cup white wine
2oz. butter
1lb Smoked Kentucky Rainbow Trout, skinned and flaked
¹/4lb medium Japanese bread crumbs
³/4 cups fresh parsley, chopped fine
¹/2tsp white pepper
1tbsp cajun spice
³/8 cup dijon mustard
1tbsp salt
4 eggs

Melt the butter in a saute pan and add the first six ingredients. Saute slightly, add the wine and reduce by half. Remove from heat and allow to cool.

In a large bowl combine the remaining ingredients except the eggs. Fold in the cooled vegetables and add the eggs one at a time until the mixture becomes moist and slightly sticky.

Form into 4oz patties and refrigerate to set. Pan-fry the patties over medium heat until done.

Yield: 15 patties.

This recipe uses our Smoked Kentucky Spoonfish

1lb Smoked Kentucky Spoonfish
1 bunch watercress
1c Sour Cream
1tbsp fresh Lemon juice
2 dashes Tabasco
Salt and Pepper to taste
6 lemon wedges

Wash and trim the watercress and reserve 6 watercress sprigs as a garnish. Pat the remaining watercress dry and chop it, yielding about 1 1/2 cups. Put the watercress in the bowl of an electric blender with the sour cream, lemon juice, Tabasco sauce, salt, and pepper. Pulse the blender until the mixture is very smooth.

Cut the Smoked Kentucky Spoonfish into six equal servings and pour the sauce to taste over the fish. Garnish each serving with a lemon wedge and sprig of watercress.

Yield: 6 servings.

This recipe uses our Smoked Nova Salmon

1c whipping cream
¹/3c prepared horseradish
4tbsp olive oil
2tbsp + 2tsp apple cider vinegar
2tsp freshly chopped Dill
¹/8tsp Cayenne Pepper
6 cups (2 bunches) trimmed Watercress
¹/2c red onion, sliced thin
2 red apples, cored and thinly sliced
9 ounces smoked Nova Salmon
Fresh Dill sprigs for garnish

The dressing:
Whisk cream, horseradish, 2 tbsp olive oil, 2 tbsp vinegar, chopped dill, and cayenne in a small bowl to blend. Season to taste with salt and pepper.

The salad:
Place the trimmed watercress into a large bowl and toss with ¹/3 cup of prepared dressing, 2tbsp olive oil, and 2tsp apple cider vinegar and toss to coat. Season to taste with salt and pepper.

To serve:
Mound watercress prepared as above into the centers of 6 plates and top with the sliced red onion. Fan the apple slices atop each salad and top with the smoked Nova Salmon. Spoon the dressing over each salad and garnish with fresh Dill sprigs.