Morey's Seafood International

In mixing bowl, combine all ingredients except won ton skins and oil.  Place 1 spoonful of filling in the center of each won ton skin.  Moisten edges with water.  Fold each skin in half to form a triangle.  Press edges to seal.  Pull bottom corners of triangle down and overlap slightly.  Moisten corner with water and press to seal.

Heat oil to 375F.  Fry several won tons at a time, turning once, until both sides are golden brown.  Drain on paper towels.  Serve with sweet and sour sauce or hot mustard sauce.

Recipe courtesy of Cooks.com

In an ovenproof dish, combine cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and salt.  Fold in crabmeat.  Add a few drops of milk until creamy.  Stir in cheese to taste and sprinkle some cheese over top.  Bake at 325F for 30 minutes. 

Recipe courtesy of National Fisheries Institute.  www.aboutseafood.com

BRUSCHETTA TOPPING:

Prepare salmon fillets per package instructions. Remove and discard the skin. Place salmon in a glass bowl and flake apart with a fork into small pieces. Allow to cool to room temperature.

Add tomatoes, onion, garlic, basil, olive oil, salt, pepper and vinegar. Toss all ingredients together to mix well. Refrigerate immediately for at least one hour.

BREAD:

Preheat oven to 425 degrees. In a small bowl, whisk together the Olive Oil and the garlic. Cut bread into approximate  3/8”  slices using bias cuts. Brush the garlic oil onto one side of each bread slice and place slices oil side up on a baking sheet. Bake for 12 minutes or until edges of bread begin to brown. Remove from oven and cool.

TO SERVE:

Top each individual slice of the toasted bread with an ample mound of the topping. Sprinkle each with Grated Parmesan Cheese. Arrange multiple slices of finished Bruschetta on a platter and serve immediately. Makes approximately 40 Bruschetta.

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.

Prepare salmon fillets per package instructions. Remove and discard the skin. Place salmon in a glass bowl and flake apart with a fork into small pieces. Allow to cool to room temperature. 

Mix cream cheese, sour cream and mayonnaise until smooth. Add red pepper, green onion, olives, garlic, capers, lime juice, Tabasco, sea salt and black pepper. Mix together until well blended.  Fold in salmon. Refrigerate immediately for at least one hour.

Serve as is on top of crackers or add tomato slices to the crackers first and top with chopped chives. Can also be served atop cucumber slices or as a celery stuffer.

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.

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.

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.

Combine first 6 ingredients in a small bowl, cover and chill.  Overlap potato slices around edge of a round 12-inch platter.  Cover and microwave at high for 3 minutes.  Uncover and place fish in a ring inside potatoes with pieces end to end.  Mound broccoli in center of platter.  Sprinkle potatoes with lemon juice; cover.  Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4-minute intervals.  Serve with a dill sauce