Smoked Fish Company

Family Operated Since 1934
Outstanding Service
Custom Pack Orders
24 Hour Delivery on In-Stock Items

Company News

New all- natural, healthy, kosher salmon bacon.
Its a great source of Omega 3 and made with Wild Pacific Salmon.
(Product code #328)

Your comments are always welcome. Send to: Alan@SpringfieldSmokedFish.com

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Recipes

Smoked Salmon Chowder With Roasted Garlic and Pesto

1 head Garlic 3 Tablespoons Olive Oil 12 Red Potatoes cut in half inch pieces 1 1/2 cups Corn Kernels 2 Scallions, chopped 2 cups Clam Juice 3 cups water 1/2 cup Heavy Cream 2 Tablespoons Basil Pesto 1 cup Springfield Kippered Salmon ( Hot smoked) Flaked Preheat oven to 375 degrees. Separate cloves of garlic. Coat with 1 Tablespoon oil and spread on baking sheet. Bake until soft, about 15 minutes. Cool. Squeeze cloves from the peelings and puree into a paste. In large pot, heat remaining 2 Tablespoons of Olive Oil over medium to high heat. Add potatoes and cook for 5 minutes until they begin browning. Add corn and scallions and continue cooking, stirring often, for 3 minutes. Add clam juice and water, bring to simmer. Cover and simmer until potatoes are fork tender, approximately 20 minutes. Stir in cream, pesto, garlic paste, and Springfield's kippered salmon. Continue to simmer for 5 minutes.

Smoked Trout Dip

1 lb. Springfield Smoked Trout 1 lb. processed cheese, cut into 1 in. cubes 1 lb. fresh tomatoes, diced 8 oz. Corn Kernels 4 oz. greeen chiles, diced 1/2 cup chopped Cilantro Combine Springfield Smoked Trout, cheese, tomatoes, chiles, and corn. Cover and cook in microwave for 4-5 minutes. Stirr and cook another 3 minutes, stirring twice every minute. Stir in Cilantro and serve with your favorite chip or vegetable.

Smoked Bluefish Paté

8 oz. Axler's whipped cream cheese spread 2 Tablespoons butter, softened 4 oz. Springfield Smoked Bluefish, Flaked 1/4 cup blue cheese, crumbled 1-2 heads endive, crumbled 1/4 cup Toasted, Finely chopped walnuts (optional) Combine ingredients in food processor. Blend and spread on toasted baguette, rye crisps, or your favorite cracker.

Alan's Mashed Potatoes

Fold finely chopped Axler's Smoked Nova Salmon and chopped parsely into mashed potatoes and serve.

Springfield Smoked Salad

Add crumbled, hot smoked fish on top of your favorite salad.

Smoked Salmon Mushroom Caps

2 Tablespoons margarine 1/2 cup chopped onions 1/4 Tablespoon Dijon mustard Dash of Worcestershire sauce Pinch of white pepper 1/2 cup Sour Cream Dash of Sherry 1/2 lb. Axler's Smoked Salmon, chopped 3/4 lb. Large Mushrooms 1/2 cup bread crumbs Chopped Parsely to taste In a skillet, sautee onions in margarine. Add mustard, pepper, Worcestershire, and Sherry. Stir. Remove from heat. Add sour cream and mix well. Stir in Axler's Smoked Salmon and set aside. Remove stems from mushroom, fill caps with mixture. Top with bread crumbs and parsely. Place on cookie sheet and bake at 350 degrees for 20-25 minutes. NOTE: Parmesean cheese may be substituted with bread crumbs.