Recipes for Smoked Salmon Commercially Vacuum Packaged Opened

Ingredients

• 1 cup smoked salmon, commercially vacuum packaged, opened
• 1 cup shredded cheddar cheese
• 1/2 cup chopped spinach
• 1/4 cup diced red bell pepper
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pie crust

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
3. Place the pie crust in a pie dish and spread the smoked salmon, cheddar cheese, chopped spinach, and diced red bell pepper evenly over the crust.
4. Pour the egg mixture over the ingredients in the pie crust.
5. Bake in the preheated oven for 40-45 minutes, or until the quiche is set and lightly browned on top.
6. Remove from the oven and let it cool for a few minutes before slicing.
7. Serve warm and enjoy!

Ingredients

• 4 eggs
• 100g expired smoked salmon, chopped
• 1/4 cup shredded cheddar cheese
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)

Instructions

1. In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. Heat the butter in a non-stick skillet over medium heat.
3. Pour the beaten eggs into the skillet and let them cook undisturbed for a minute, until the edges start to set.
4. Sprinkle the chopped smoked salmon and shredded cheddar cheese evenly over one half of the omelette.
5. Using a spatula, fold the other half of the omelette over the filling.
6. Cook for another 2-3 minutes, until the eggs are fully set and the cheese has melted.
7. Carefully transfer the omelette to a plate and garnish with fresh dill.
8. Serve the smoked salmon omelette hot, and enjoy!

Ingredients

• 200g expired smoked salmon
• 250g pasta
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the expired smoked salmon to the skillet and cook for 2-3 minutes, breaking it into smaller pieces.
4. Pour in the heavy cream and stir well. Cook for another 2-3 minutes, allowing the cream to thicken slightly.
5. Add the cooked pasta to the skillet and toss to coat it evenly with the sauce.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Cook for an additional 2-3 minutes, until the sauce fully coats the pasta.
8. Serve the smoked salmon pasta hot, garnished with fresh parsley.