Morey's Seafood International

Cook pasta to desired doneness, drain, rinse with cold water and drain. Chunk Morey’s smoked salmon and add to cooked pasta. Add olives, green onions, red pepper, and dressing and mix well. Stir in parmesan and chill for at least 1 hour before serving.

1. Boil eggs 7 to 9 minutes.  After cooking, peel and dice eggs and mash with a fork.

2.  In a mixing bowl add eggs, stir in scallions, dill, capers, horseradish, mayonnaise, lemon juice, and smoked salmon, salt and pepper to taste. 

3.  Top your favorite bread with approximately ¼ cup of egg salad and top with second slice of bread.

4.  For garnish, cut into triangles and trim crust, spread the long side of each triangle with a little mayonnaise and dip each one into chopped dill. (optional)

In small bowl, stir cream cheese until smooth.  Add salt and pepper to taste.  If desired, add sundried tomatoes and mix well.  Spread cream cheese mixture onto serving dish.  Top with pesto and spread until cream cheese is evenly covered.  Flake salmon over pesto until evenly covered. (Option: If preferred over layered arrangement, you may blend all ingredients until thoroughly mixed and dish up in bowl) Serve with your favorite crackers/bread.

Cook the potatoes over medium heat in a large sauté pan coated with non-stick spray. When the potatoes are lightly browned, add the remaining ingredients. Cook until the chowder comes to a slow boil and the flavors have blended.  

Heat oven to 375º F. Combine salmon, cream cheese, and dill in a bowl. Pat out dough on lightly floured surface into 14 x 9 inch rectangle. Pinch perforations closed. Spread salmon mixture over pastry; sprinkle with capers. Roll pastry lengthwise; pinch seam to seal. Cut into half inch thick slices and place on lightly greased baking sheet. Bake at 375º F for 11-13 minutes or until golden brown. Serve warm.

Blend all ingredients together in a blender except for capers – stir them in by hand. Cover and refrigerate for 1 hour. Serve with crackers or vegetables.

Toast bagel to desired doneness. Spread cream cheese on bagel and top with Morey’s Smoked Salmon.

Options: sliced red onions, sliced tomatoes, alfalfa sprouts, or capers.

Cook linguine 5 minutes in boiling water. Add broccoli; cook 4-5 minutes or until pasta is tender. Drain. Return pasta mixture to pan. Stir in salmon and half and half. Reduce heat; cook until heated through, stirring occasionally. Add parmesan cheese; toss to coat pasta. Sprinkle with onions and cracked pepper.

Mix the first eight ingredients together. Spread the mixture thinly over open tortillas. Roll the tortilla up and refrigerate for two hours or until ready to serve. When ready to serve, cut tortillas into bite sized portions. Recipe fills approximately 5-7 tortillas.

Spread Sauce over crust. Top with peppers and green onions. Sprinkle olives, salmon, and cheeses over crust. Bake at 350 degrees for approximately 17 minutes or until cheese is golden brown.