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Recipes - Pacific WILD Smoked Salmon

Marble Surface

Smoked Salmon Dip


227g (8 oz) softened cream cheese
50ml (2 oz) sour cream
2.5 ml (1/2 tsp) lemon juice
1 chopped spring onion
227g (8 oz) Sea 2 Go Wild Pacific Smoked Salmon


Cut salmon into small pieces
Mix all ingredients together in a blender or with a fork
Chill and garnish with finely cut parsley
Serve with crackers, pita bread or small pieces of French bread
Keep refrigerated until ready to use

Serves 8


Smoked Salmon Bites


2 cans butterflake rolls
227g (8 oz) Sea 2 Go Wild Pacific Smoked  Salmon
250ml (1 c) grated cheddar cheese
113g (1/2 c) mayonnaise
60ml (1/4 c) chopped spring onion
1ml (1 tsp) parsley flakes
.5ml (1/8 tsp) lemon juice



Arrange butter flake rolls into 20 circles (from each can) on to cookie sheet
Mix all ingredients together
Put small amount on half of each circle
Fold each one in half
Bake at 190 C (375̊ F) for approx. 10-15 min. or until brown

Serves 8


Use your Smoked Salmon the next time you make:


  • Pizza


  • Omelettes


  • Salads


  • Sandwiches


  • Paninis


  • Mousse

Salmon Sauce for Pasta


85g (6 tbls) unsalted butter

500ml (2 c) heavy cream
20ml (4 tsp) fresh lemon juice 
227g (8 oz) Sea 2 Go Wild Pacific Smoked Salmon
60g (4 tbls) chopped parsley
250ml (1c) cooked peas
Pinch of salt
Dash of pepper


Melt butter in a pot or the microwave
Break the salmon into bite-sized chunks 
Add the heavy cream, lemon juice, 
cooked peas and salmon 
Heat until warm 
Serve over fettucine noodles

Serves 8


Smoked Salmon Quesadilla


180 ml (3/4 cup) sour cream
15 ml (1 tbsp) chopped fresh dill
1 (10-inch) flour tortilla
60 g (2 oz) sharp cheddar cheese
1 chopped tomato
60g (2 oz) Sea 2 Go Wild Pacific Smoked Salmon
1/2 red onion chopped


Spread the cheese on half the tortilla Top with chopped tomato, dill, onion and salmon. 
Fold the tortilla in half and press lightly on edges 
Spray a medium non-stick frying pan with non-stick cooking spray 
Sauté tortilla over medium heat until golden brown, about 5 minutes 
Turn over and brown the other side. 
Cut the quesadilla in half. Serve with sour cream

Serves 1


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