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Our Favorite Recipes

Dotti's Salmon Dip

Congratulations to our 2011 Holiday Recipe Winner, Dotti Rogers of Florida!!

"I have served this in our home as an appetizer, took it to a Super Bowl party (where it was a great hit and had a few requests for my recipe) and use the cans and my recipe for gifts. People who never liked salmon have changed their minds. (I was one of those people. We took the Riverboat cruise when we came on an RV Tour in 2008, with the Alaskan Discovery Tour with Spike, and once I tasted it I was hooked!!)"

* 1 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

* 8 oz. Philly cream cheese

* 1 or 2 Tablespoons mayonnaise

* Caper Juice

* Squeeze of Lemon Quarter


(I start out with a small amounts of the following ingredients and add more to taste)

* Garlic powder

* Onion powder

* Garlic pepper

* Cayenne pepper (small amount)

* Paprika

* Everglades Seasoning

* Chives

* Chopped Onion

* Chopped Green onion

* Chopped Green pepper

* Chopped Celery

Put the whole can of salmon (including oil and skin) in bowl. Stir with a fork until it is all broken up in small pieces. Add softened cream cheese and stir. Add mayonnaise and other ingredients. Stir well. Put in refrigerator for two hours before serving.

Can add capers into it or just serve on the side. Enjoy!!!!!!  

All-time Favorite: Smoked Salmon Dip (As served aboard the Riverboat Discovery)

* 2 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

* 8 ounces cream cheese

* ground nuts, or finely chopped parsley (optional)

Warm cream cheese to room temperature. Add two cans of Captain’s Jim’s Gourmet Alaskan Smoked Salmon, including skin and oil. Mix together with fork or in the food processor. Shape into a ball and refrigerate for two hours to blend flavors. Ground nuts or finely chopped parsley may be added for garnish. Remove from refrigerator 30 minutes before serving. (Serves 12)

Asian Salmon Burgers

* 2 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

* 1 Tablespoon peeled and minced fresh ginger

* 1 1/2 Tablespoons minced garlic

* 2 green onions, including 2 inches of green tops, thinly sliced

* 2 Tablespoons fresh cilantro chopped

* 1 teaspoon kosher or sea salt

* 1 1/2 Tablespoons fresh lemon juice

* 2 Tablespoons soy sauce

* 1/2 cup cracker meal

* 2 large eggs, lightly beaten

* 2 Tablespoons vegetable oil

* 4 sesame-seed hamburger buns, toasted

* 4 lettuce leaves

* Green Onion Soy Sauce Mayonnaise (see recipe below)

Process the salmon lightly (or mash with a fork to break apart) in a food processor until coarsely ground. (Be careful, it's easy to go from chopped to a mashed paste in seconds!) Transfer salmon to a medium bowl. Add the ginger, garlic green onions, cilantro, salt, lemon juice, and soy sauce. Using a rubber spatula, mix to combine. Mix in the cracker meal and then add the eggs. Stir to combine.

Dividing mixture evenly, form into four 1-inch thick patties. Refrigerate for at least 20 minutes before cooking. (The patties can be prepared up to 8 hours ahead if covered and refrigerated.)

In a large, heavy skillet, preferably cast iron, heat the oil over medium-high heat and swirl to coat the pan. You can also use a grill pan. Add the salmon patties and cook until golden brown on one side, about 3 minutes, turn and cook until golden brown on the other side, about 3 minutes longer. Serve the salmon burgers on the toasted buns with the lettuce and mayo.

Makes 4 servings

Green Onion Soy Sauce Mayonnaise

* 1/2 cup mayonnaise

* 1 green onion, very thinly sliced

* 1 teaspoon fresh lemon juice

* 2 teaspoons soy sauce

In a small bowl, mix together the mayonnaise, green onion, lemon juice and soy sauce until well blended. Cover and refrigerate for up to 1 day. Makes about 2/3 cup.

Alaska Smoked Salmon, Celery and Apple Salad

* 2 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

* 2 Tablespoons whole grain mustard

* 1 Tablespoon olive oil

* 1/4 cup apple cider vinegar

* 1/2 cup extra-virgin olive oil

* 4 cups thinly sliced celery

* 2 crisp unpeeled apples, cored and fine-diced

* 1-1/2 cups flat-leaf parsley leaves

* 1/4 cup chopped dill

* Freshly ground black pepper

Whisk together the mustard, vinegar, and olive oil. Toss in the celery, apples, parsley, and dill. Season with a good grinding of black pepper. Right before serving, toss with the smoked salmon.

Makes 8 servings, Prep time: 20 minutes. Recipe by: Jerry Traunfeld, Executive Chef of The Herbfarm

Alaska Smoked Salmon Tart

* 2 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

* 2 Tablespoons vegetable oil

* 2 leeks, trimmed and chopped (about 2 cups)

* 2 teaspoons minced garlic

* 1/4 cup chopped fresh thyme

* 2 Tablespoons chopped fresh parsley

* 2 Tablespoons chopped fresh chives

* 1-1/2 cups shredded Swiss or Emmenthaler cheese

* 2 Tablespoons dried regular or Italian bread crumbs

* 1/4 teaspoon cayenne pepper

* 1 package (17 oz.) frozen puff pastry, thawed

* 1 egg beaten with 1 Tablespoon water

In large pan, cook leeks and garlic in oil over medium heat until leeks are soft, stirring occasionally. (Add water, if necessary, to prevent scorching.) Stir in herbs; cook 2 minutes. Remove from heat. In a bowl, combine the smoked salmon, cheese, bread crumbs and cayenne pepper. Lightly stir in vegetable mixture. Preheat oven to 400F. Divide and roll out puff pastry to fit 10-inch tart pan. Fit one pastry sheet into dish. Add filling; top with remaining pastry sheet. Trim and seal edges; brush with egg wash. Bake for 25-30 minutes.

Makes 6 servings.

Alaska Salmon Bruschetta with Rocket, Tomato and Red Onion

* 2 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

* 4 Tablespoons extra-virgin olive oil

* 1 clove garlic, crushed

* 12 slices rustic-style bread

* Rocket, or salad leaves

* 2 tomatoes, deseeded and chopped

* Red onion, very finely sliced

* 1 Tablespoon balsamic vinegar

* pinch caster sugar

Preheat a char-grill pan or the grill. Sprinkle 3 tbsp of the olive oil over the bread and spread each piece with a little crushed garlic. Char-grill or grill the slices of bread until lightly browned on one side only Arrange a few rocket or salad leaves and the pieces of smoked salmon onto the toasted side of each piece of bread Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar. Stir well, then spoon some onto each bruschetta. Serve Cook's Tip: Balsamic vinegar gives the best flavor, though you could use red or white wine vinegar as an alternative.

Makes 4-6 servings.

Greek Isle-Style Alaska Smoked Salmon Pizzette

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* 10 oz. fresh pizza dough

* 1 Tablespoon olive oil

* 4 oz. regular or seasoned goat cheese, crumbled

* 1/2 cup thinly sliced green pepper

* 1/4 cup slivered red onion

* 1/2 cup pitted black or Kalamata olives, cut in half

* 1/2 teaspoon lemon pepper seasoning

Preheat oven to 450oF. Roll dough into 2 rounds (6-inches each); transfer to a baking sheet. Brush dough with olive oil. Sprinkle on and arrange half of the goat cheese, green pepper, red onion and olives on each pizzette. Add Alaska Smoked Salmon and sprinkle with lemon pepper. Bake for 8 to 10 minutes or until golden and crisp.

Alaska Smoked Salmon and Chipotle Chowder

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* 2 Tablespoons extra-virgin olive oil

* 1 small onion, chopped

* 1 large carrot, peeled and chopped

* 2 celery ribs, thinly sliced

* 1 can (14.5 oz.) chicken, fish or vegetable broth

* 1 can (12 oz.) evaporated fat-free milk

* 1 cup half-and-half

* 2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups)

* 1 can (8 oz.) cut corn, drained

* 1-2 teaspoons chopped chipotle peppers in adobo sauce

* Chopped parsley, as needed for garnish

Sauté onion, carrot and celery in oil until tender, about 5 minutes, in stockpot or saucepan. Stir in broth, milk and half-and-half. Add potatoes, bring to simmer and cook, covered, on low until potatoes are almost tender, about 15 minutes. Stir in Alaska Smoked Salmon, corn and chipotle peppers; continue cooking an additional 5 minutes. Garnish with chopped parsley, if desired. Makes 6 servings.

Captain Jim's Salmon Twice Baked Potatoes

* 2 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* 6 baking potatoes

* 1/2 cup hot milk

* 1 egg, beaten

* 1/4 cup onion, finely chopped

* 1/4 cup parsley, finely chopped

* 1/2 cup fine bread crumbs

* 1/4 cup melted butter

Bake potatoes as usual. (For speedy baked potatoes, feel free to use your microwave) Cut in half lengthwise while still hot. Carefully scoop potato out of the shells, keeping shells intact for stuffing. Mash potato, adding hot milk and beat until fluffy. Flake the salmon and add it along with the chopped parsley and onion to the potatoes, mashing it all together. Beat egg and gently fold into the mashed potatoes. Heap the mixture into the potato shells. In a small bowl, mix bread crumbs with butter, then sprinkle over potatoes. Bake 20 minutes at 350 degrees F, or until browned.

Smoked Salmon Stir-Fry With Peanut Sauce Over Rice Recipe

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* Vegetable-oil cooking spray

* 1 tsp sesame oil

* 2 cloves garlic, minced

* 1 tsp minced fresh ginger

* 3 1/2 cups of your favorite vegetables, chopped

Peanut sauce:

* 1 1/2 tbsp peanut butter

* 1 tsp low-sodium soy sauce

* 1 tbsp rice vinegar

* Hot Chile sauce (to taste)

Coat a nonstick pan with cooking spray. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Put smoked salmon into pan; stir-fry 3 minutes. For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto two plates and serve each over 3/4 cup brown rice. Makes 2 servings.

Captain Jim's Smoked Salmon Pizza


* 2 cups all-purpose Flour

* 1 tsp Salt

* 1 tsp granulated Sugar

* 2 tsp fast-rising Yeast

* 1 Tbsp Olive or Vegetable Oil

* 3/4 cup warm Water


* 1 can Captain Jim's Smoked Salmon, flaked

* 1 large Tomato, chopped

* 1 to 2 cloves Garlic, minced

* 6 to 8 Green Onions, chopped

* 2 Tbsp chopped fresh Dill

* 2 cups grated Asiago Cheese

* 1 Tbsp Capers, drained

* freshly ground Pepper

To prepare dough, mix 1 cup of the flour, salt, sugar and yeast in a large bowl. Pour oil into water; add to yeast mixture. Mix thoroughly. Add remaining flour; knead for 3 to 5 minutes on a floured surface. Put in a greased bowl, cover and place in a warm spot for 40 minutes or until needed. Dough can be made in the morning and kept in the refrigerator. Let it warm up for about 1 hour before using. The dough is very forgiving. Stretch dough out on an ungreased medium pizza pan or cookie sheet just before you are ready to assemble the pizza. Preheat oven to 475F. In a small bowl, mix tomato, garlic, green onions, pepper and dill. Spread this mixture directly on pizza crust. Sprinkle Asiago cheese on top. Bake for 10 to 12 minutes on lower rack of oven. Remove from oven. Spread smoked salmon and capers on top; return to oven for 3 minutes. Makes a delicious 8 slice pizza!

Blueberry Streusel Coffee Cake


* 1/2 cup brown sugar

* 1/4 cup sifted all-purpose flour

* 1/4 cup butter, room temperature

* 1 teaspoon cinnamon


* 1 1/2 cups sifted all-purpose flour

* 2 1/2 teaspoons baking powder

* 1/2 teaspoon salt

* 1 egg, beaten

* 3/4 cup sugar

* 1/3 cup melted butter

* 1/2 cup milk

* 1 teaspoon vanilla extract

* 1 cup blueberries fresh or frozen

Set the oven for 375°. Topping - In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside. Into a bowl sift the flour with baking powder and salt. In another medium bowl, beat together the egg, sugar and melted butter. Add the milk and vanilla. Stir in flour mixture and mix well. Pour half the batter into a greased and floured bread loaf pan. Sprinkle with blueberries and top with remaining batter. Sprinkle topping crumb mixture evenly over batter. Bake for 40 to 50 minutes, or until cake tests done. Allow to cool in pan on wire rack for a few minutes. Remove from pan, slice and serve warm.

Grandma Mary Binkley’s Favorite Omelet

* 1/4 cup flaked of Captain Jim’s Smoked Salmon

* 2 eggs

* 1 green onion, finely chopped

* 1 tablespoon of milk

* 4 cherry tomatoes, chopped

* 1-2 oz cream cheese, cut into thin strips

* 1 tablespoon dried dill weed

On medium heat, heat a skillet with a tablespoon of vegetable oil or your choice of cookie spray. Cook green onion for a minute or so, until aroma is released. In a bowl beat eggs by hand adding dill weed and milk until combined. Pour into hot skillet, lifting edges with spatula several times to allow uncooked egg to run to bottom of skillet. When bottom of omelet seems firm top it with flaked salmon, tomatoes, and cream cheese. Then fold in half, cover, and cook for a couple minutes longer over low heat. Serve with buttered Alaskan Sourdough toast. Serves one happy person.

Captain Jim’s Smoked Salmon Artichoke Dip

* 2 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

* 1 jar (6oz) marinated artichoke hearts, drained and quartered

* 8 oz cream cheese, softened

* 8 oz sour cream

* 2 tsp fresh dill

* 2 tsp Cajun seasoning

* 2 Tbsp Mrs. Dash Salad Dressing Mix

* 1 tsp Worcestershire Sauce

* 1/2 tsp Tabasco Sauce

* 1 tsp spicy mustard

* 2 Tbsp lemon juice

* Salt, to taste

In large bowl, combine cream cheese and sour cream. Add remaining ingredients, except smoked salmon and artichokes. Blend well. Add artichokes, then salmon, and fold mixture slowly to keep salmon in larger pieces. Refrigerate for 4 to 6 hours. Serve dip with crackers and cheese, raw vegetables, or specialty breads.

Captain Jim's Smoked Salmon Spirals

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* 8 oz light cream cheese, softened

* 1 clove garlic, peeled and smashed

* 1 tbsp fresh lemon juice

* 2 scallions, minced

* 1 tbsp fresh dill, minced

* 1 tsp paprika

* 1 - 2 tbsp small capers, drained

* 3 - 10 inch flour tortillas

Mix the cream cheese, lemon juice, scallions, dill, and paprika in a medium sized bowl until well blended and smooth. Stir in the capers. Spread each tortilla with a third of the cream cheese mixture, leaving a quarter inch margin. Using a fork, lightly mash the salmon into smaller bits and then spread atop cream cheese. Tightly roll each tortilla, pressing down as you roll. Wrap each tortilla in plastic wrap and refrigerate for 2 - 3 hours. To serve, slice the rolls into half inch thick spirals, sparing the ends for your own enjoyment. Arrange the slices on a serving platter and garnish each with dill if desired. Makes about 30 salmon spirals.

Alaskan Salmon Caesar Salad

* 2 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

* 1 head Romaine lettuce, washed and torn into bite-sized pieces (approx. 15 cups)

* 1 clove garlic, peeled and smashed

* 1 tablespoon olive oil

* 2 cups cherry tomatoes

* 1 tablespoon Parmesan cheese

* 3 cups cubed French bread

* Caesar Salad Dressing of your choosing

* Black pepper to taste

Drain and flake salmon; set aside.  Sauté garlic in oil in a medium skillet over medium heat for 1-2 minutes.  Remove garlic and stir in cubed bread.  Sauté five minutes, stirring occasionally, or until golden brown.  Remove from heat.  In a large bowl, toss lettuce and tomatoes with Caesar Salad dressing and Parmesan cheese until evenly coated.  Toss in salmon and croutons.  Season with pepper to taste.

Alaskan Smoked Salmon Bruschetta

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* 1 clove garlic, peeled and smashed

* 1/2 cup of tomatoes

* 1/4 cup thinly sliced fresh basil

* 2 tablespoons feta

* 1/4 cup extra virgin olive oil

* 12 slices baguette, cut on the bias 1/2 inch thick

Preheat the oven to 400F. Combine the tomatoes, basil, feta, and salmon in a small bowl. Set aside. Brush each slice of bread on both sides with olive oil. Place slices of bread on a cookie sheet and toast in the oven until well browned and crisp. Remove from oven and let cool to room temperature. Top each slice of toast with an equal amount of the salmon mixture. (Serves 4) © 2001 by Kim Severson and Glenn Denkler. All rights reserved. Excerpted from The New Alaska Cookbook: Recipes from the Last frontier’s Best Chefs by permission of Sasquatch Books

Captain Jim’s Smoked Salmon Quiche

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* Pastry for 9” one-crust pie

* 1/3 cup finely chopped onion

* 1 cup shredded Swiss cheese

* 4 eggs

* 2 cups milk

* 1/8 teaspoon ground red pepper

* ¾ teaspoon salt

* ¼ teaspoon pepper

Heat oven to 425º F. Prepare pastry. Sprinkle Captain Jims Gourmet Alaskan Smoked Salmon (reserving liquid), cheese, and onion in a pastry-lined pie plate. Beat eggs slightly. Add remaining ingredients, including salmon liquid, to egg mixture. Pour into pie plate over salmon mixture. Bake uncovered for 15 minutes. Reduce oven to 300ºF. Bake until knife inserted in center comes out clean, about an additional 40 minutes. Let stand 10 minutes before serving. (Serves 6 - 8)

Gourmet Salmon Bagel

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* A Bagel

* Cream Cheese

Toast a bagel, grab the cream cheese, and open a can of Captain Jim’s Gourmet Smoked Salmon. Slice the bagel, spread the cheese and fork the salmon on top. Serve with freshly brewed hot coffee in bed.

Pepper Slaw

* 1 red bell pepper

* 1 yellow bell pepper

* 1 orange bell pepper

* cup of cabbage

*1 bunch of green onions, sliced

* ¼ cup of white wine vinegar

* 3 Tbsp. vegetable oil

* 2 Tbsp. sugar

Clean peppers, removing stems and seeds. Using the Ulu knife cut peppers into thin strips. Place strips into a large bowl. Shred the cabbage in the Ulu bowl and add to the peppers. Thinly slice green onions with Ulu and combine with peppers and cabbage. In a jar with a lid combine vinegar, oil and sugar. Shake well and pour over slaw. Cover and chill for 8 hours or overnight.  Enjoy this Recipe of the Month from the Alaskan Ulu cookbook: The perfect addition to any summer BBQ.

Alaskan Salmon Pasta Salad

* 2 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

* 8 oz. fusilli or macaroni cooked, drained and cooled

* 1 pint cherry tomatos, cut in half

* 2 cups sliced cucumber

* 1 cup mozzarella cheese, cut into thin strips

* ½ cup chopped parsley

* ¼ cup grated Parmesan cheese

* Lemon Dressing (see below)

Open can and flake salmon. Toss flaked salmon with remaining ingredients in a large serving bowl. Toss with Lemon Dressing and serve.

Lemon Dressing - * ¾ cup of olive oil * ¼ cup of lemon juice * 2 cloves garlic, minced * ½ teaspoon dillweed * ½ teaspoon grated lemon peel * black pepper to taste.  Whisk ingredients together until well combined.

Alaskan Salmon Fettuccine

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* 2 tablespoons margarine

* ¼ cup flour

* 2 ½ cups hot low-fat milk

* 2 tablespoons sherry

* 6 oz. can mushrooms, sliced, drained

* 2 tablespoons sliced green onions

* ¾ teaspoons Dijon mustard

* ¾ teaspoon dill weed

* Black pepper, to taste

* 8 oz. fettuccine, uncooked

* 1 tablespoon chopped parsley

Drain and flake salmon; set aside. Melt margarine in a medium saucepan over medium heat. Remove from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2-3 more minutes, until heated through. Meanwhile, cook pasta according to package directions, drain and place on a serving dish. Spoon salmon sauce over pasta and sprinkle with parsley to serve.

Sensational Salmon BLT

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon

* Green leaf lettuce - 1-2 leaves per sandwich

* Ripe tomatoes sliced in rounds

* 3 slices of smoked bacon per sandwich

* Your favorite bread or roll ( I prefer a nice soft roll)

* Horseradish/Dill Aioli - * 1 cup mayo * 1 T of Horsradish sauce * Juice of 1/2 lemon * 1 T of dried dill weed. Mix all ingredients together.

Spread some of the horseradish/dill aioli on your bread or roll. Then place the green leaf lettuce on roll. Arrange slices of tomatoes on top. Using a fork arrange smoked salmon on top of tomatoes. Lay strips of bacon on top and then add a dollop of aioli on top of bacon. Enjoy! Created by: Patsy Rankin Bethany Beach, DE

Captain Jim’s Gourmet Alaskan Smoked Salmon Chowder

* 2 cans Captain Jim’s Gourmet Alaskan Smoked Salmon

*1/2 cup chopped onions

* 1 clove garlic, minced

* 2 cups low-salt chicken broth

* 1 can (13 oz.) low-fat milk

* 2 tablespoons margarine

* 1 package frozen corn kernels, thawed

* ½ cup chopped celery

* 1 cup diced potatoes

* 1 cup diced carrots

* ½ teaspoon thyme

* ¼ teaspoon black pepper

Drain and flake Captain Jim’s Gourmet Alaskan Smoked Salmon, reserving liquid. Sauté onions, celery and garlic with margarine, in a medium saucepan. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered for 25 minutes, or until vegetables are tender. Add flaked salmon, milk, and corn; heat thoroughly. Sprinkle with minced parsley to serve.

Captain Jim’s Gourmet Smoked Salmon Cakes

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon, flaked

* 1 egg well beaten

* 1/4 cup Parmesan cheese

* 1/2 cup of rye bread crumbs

* 1 tsp black pepper

* 1 cloves crushed garlic

* 1 tbsp of butter

* Capers and Aioli sauce for garnish

Combine all ingredients except the butter, capers and aioli in a medium bowl. Mix well. Heat butter in a non-stick frying pan on med/hi heat. Shape the mixture into five cakes. Add the cakes and cook about four minutes each side until a rich brown. Garnish with capers and aioli sauce and serve immediately. Makes enough for five salmon cakes.

Captain Jim’s Smoked Salmon Breakfast Hash

* 1 can Captain Jim’s Gourmet Alaskan Smoked Salmon - flaked

* 1/4 cup Parmesan cheese

* 1/2 cup of rye bread crumbs

* 1 tsp black pepper

* 1 cloves chopped garlic

* 1 tbsp of butter

Combine all ingredients except the butter, in a medium bowl. Mix well. Heat butter in a non-stick frying pan on med/hi heat. Add the mixture to the pan and cook about six-eight minutes until a rich brown. Garnish with your favorite eggs and serve. (Serves 5)