This recipe uses our Kentucky Spoonfish Caviar®

12 hard-boiled eggs
1 small roasted red pepper, chopped fine
¹/2 cup ricotta cheese
¹/4 cup sour cream
¹/4tsp salt
Pepper to taste
1 ¹/2 tbsp fresh chives, chopped fine
Fresh chives for garnish
Spoonfish Caviar

Shell the eggs, cut in half lengthwise and remove the yolk. Sieve the egg yolks and ricotta cheese into a bowl. Add the sour cream, roasted red pepper, chopped chives, salt, and pepper to taste.
With a pastry bag and a large star tip, pipe the mixture into the hollows of the egg whites.
Garnish with fresh chives and top with the Spoonfish Caviar as desired.

This recipe uses our Alder Smoked Salmon

1tbsp fresh dill, finely chopped
Freshly ground black pepper
3tbsp sour cream
4oz. Smoked Alder Salmon cut into 16 thin strips
16 baby corn (canned or frozen)
16 chives
lime wedges for garnish

To make the sour cream spread, blend the dill and sour cream. Pepper to taste.

Coat one side of each smoked salmon strip with the sour cream spread and roll around each ear of the baby corn. Tie a chive around the roll to secure the salmon.

Garnish with lime wedges and serve.

Third Place Winner of our 2003 Recipe Contest: Lillian Julow Gainesville, FL

3 medium Yukon Gold potatoes, peeled and coarsely grated
1 stick butter, melted
1/2 cup thick sour cream
3 shallots, finely minced
5 sprigs fresh dill, chopped, or 2 teaspoons dried dill weed
juice of 1/2 lemon
6oz. Smoked Nova Salmon, thinly sliced
4 or 5 fresh chives, finely chopped
Extra Virgin Olive Oil
3oz. Shuckman’s Kentucky Spoonfish Caviar

Preparation:
Toss the grated potatoes in the melted butter. Season with salt and freshly ground black pepper. Heat a large nonstick skillet over high heat until nearly smoking. Add 2 tablespoons olive oil. Add the potato mixture and spread to distribute into a thick pancake. Cook for one minute, then reduce heat to medium. Continue cooking until the pancake is almost golden brown on the bottom, using a spatula to check the underside.

When well browned, turn the pancake over by sliding it onto a large plate, covering with another plate, and turning it over. Slide the potato pancake back into the skillet. Cook the other side until golden brown. Slide the pancake from the skillet onto a small baking sheet and warm it in a 425° oven for a few minutes.

For the topping, mix together the shallots, dill, sour cream, and lemon juice. Season lightly with salt and pepper and mix well.

Serving Suggestions
To serve, remove pancakes from the oven and place on a large platter. Spread the topping over the top of the potato pa;ncake. Cover with the slices of smoked salmon and then garnish with caviar and chives. Cut into desired portions and serve immediately.

Will serve 6 to 8 as an appetizer or side dish.

Second Place Winner of our 2003 Recipe Contest: Elaine Sweet Dallas, TX

1/4 cup + 2tsp Extra Virgin Olive Oil
1 onion, diced
3 scallions, cleaned and sliced
2 red bell peppers, seeded and diced
1 jalapeño pepper, seeded and diced
3 ribs celery, diced
4 cloves garlic, minced
1/2 cup fresh cilantro, finely chopped & divided
1 tbsp fresh thyme, chopped
2 16oz pkgs Shuckman’s Smoked Kentucky Rainbow Trout
4 eggs, beaten
3 cups panko crumbs, divided
1/4 red onion, diced
3 tbsp chopped capers
1 chipotle pepper in adobo sauce, chopped
3/4 cup mayonnaise
1 tbsp whole grain mustard
juice of one lime
1/2 tsp lemon pepper
8 shots of Tabasco

Preparation:
Make the remoulade by combining the red onions, capers, chipotle pepper, mayonnaise, mustard, lime juice, lemon pepper, and Tabasco is a small bowl. Stir to combine, cover with plastic wrap, and place in refrigerator until ready to serve.

Heat 2 tsp olive oil in a skillet and sautè onions, peppers, garlic, celery, cilantro, and thyme. Sautè for 4 minutes and let cool. Add the smoked trout to the cool mixture, stir in the eggs and 2 cups of the panko crumbs. When well combined, shape the mixture into 12 equal sized cakes.

Dip the cakes into the remaining panko to coat.

Heat the remaining 1/4 cup olive oil in a skillet, and when hot pan fry the cakes until golden brown on both sides.

Serve the trout cakes with the remoulade sauce drizzled on top.

Serving Suggestions:
Place 2 cakes on each of 6 serving dishes. Drizzle remoulade decoratively over tops and around edges of the plates.

First Place Winner of our 2003 Recipe Contest: Roxanne Chan Albany, CA

8 eggs
8oz. Shuckman’s Regular Smoked Salmon Spread
1 cup sour cream
1 cup Shuckman’s Smoked Alder Salmon, flaked
2 green onions, sliced
1/2 cup diced red bell pepper
1/2 tsp. ground black pepper
1/3 cup chopped parsley
2 cloves garlic, minced
1 tsp grated lemon peel

Preparation:
Preheat the oven to 350°. In a large bowl whisk together the eggs, salmon spread, and sour cream until well blended. Stir in the flaked salmon, onion, bell pepper, and ground pepper until well mixed.

Pour into a 13″ x 9″ greased baking dish and bake 30 minutes or until set. Combine the rest of the ingredients in a small bowl. Cut the frittata into squares and sprinkle the gremolata over each serving.

Serving Suggestions:
This recipe is so easy and so versatile. Use for breakfast, lunch, or dinner served warm. Cut into small squares and serve cold as an appetizer.