Recipes

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Crepes with Smoked Salmon

3 eggs
1.5 cups milk
1 cup flour
2 tablespoons olive oil
salt

Combine all ingredients and mix thoroughly.

Then allow the mixture a "resting" period of 5 minutes. Pour a small amount of batter into a greased crepe pan, tilting to allow batter to spread evenly. Brown lightly, remove and repeat until batter is used up.
Fill crepes with Smoked Salmon, flip half of the crepe over and put back into the pan for a couple of minutes. Serve at once.

Boston Salad with Smoked Salmon

1 head of Boston lettuce
4 oz Smoked Salmon cut in Julienne strips (very thin slices)

Arrange the lettuce on a serving plate and salmon strips decoratively on the top.

Sprinkle with following dressing:
1/2 cup olive oil
1/4 cup vinegar
1/4 teaspoon paprika
garlic salt to taste
snipped dill
Combine all ingredients and mixed well until well blended.

Smoked Salmon Omelets

8 eggs
1/4 cup milk
salt to taste
2 tablespoons butter
1 1-oz slice of smoked salmon

Beat eggs with milk and salt with a whisk and pour into a hot frying pan or omelet pan containing the melted butter. Lift cooked portions of the omelet with a fork to allow uncooked portions to flow to the bottom of the pan. Avoid stirring. Tilt pan to hasten the flow to the sides and bottom of pan, but return to level cooking position to ensure uniform thickness of omelet. When bottom is light brown, gently lift out onto a warm plate and top with salmon slices. Cut into quarters and serve at once.