Sugartown Smoked Specialties’ Food News

Serves 8

8 oz of Sugartown salmon spread
2 English cucumbers sliced into thin rounds
Fresh sliced chive
Freshly ground black Pepper

Take Sugartown salmon spread out of the fridge to soften up at room temperature.
In the meantime, peel the English cucumbers making sure to leave a layer of skin on then the next one off, which will add a decorative touch.
Spread a teaspoon full of the dip onto each cucumber slice. Sprinkle with chopped chive and a dash of freshly ground black pepper. Serve immediately.

Cooking Tip:
You can substitute the chopped chive with your favorite toppings such as cappers, green onions, dill, etc.

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

Serves 4

8 oz pre-sliced nova style smoked salmon
8 large Boston lettuce leaves
6 oz cream cheese
Fresh dill sprigs
1 lemon juice
1 English cucumber cut in small 2″ sticks
Freshly ground black pepper
Sea salt (optional)

Combine room-temperature cream cheese with minced fresh dill and lemon juice together in a bowl. Add a pinch of freshly ground black pepper and sea salt to taste.

Rinse the Boston lettuce leaves and pat dry with paper towel. Spread the soft cream cheese dill mix onto one lettuce leave, then layer a slice of nova over it, follow by a few cucumber sticks. Roll-up the lettuce, salmon and cucumber together like a cigar shape. Use a toothpick to hold the end together, and then continue with the remaining lettuce and salmon. Serve on an oval dish as hors-d’oeuvre

Cooking Tip:
The dill Scottish salmon can be substituted with the plain nova for extra dill flavor.

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

8 oz. Softened cream cheese
2 tbsp. Chopped fresh cilantro
1 tbsp. Fresh lemon juice
8 oz. Nova

Combine all ingredients until smooth. Spread ½ tsp. onto one slice nova, roll up. Arrange on a platter with fresh chopped red onion and capers as a garnish.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

8 oz. Softened cream cheese
2 tbsp. Chopped fresh cilantro
1 tbsp. Fresh lemon juice
8 oz. Nova

Combine all ingredients until smooth. Spread ½ tsp. onto one slice nova, roll up. Arrange on a platter with fresh chopped red onion and capers as a garnish.

Serves 4

6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)

Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.

Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.

Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot flavor!

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.