HONEY SMOKED SALMON CAESAR SALAD

HONEY SMOKED SALMON CAESAR SALAD Serves 4 8 ounces Honey Smoked Salmon 1 head romaine lettuce (hearts and tender leaves only) 1/4 cup freshly grated parmesan cheese (Parmigianino Reggiano) 3/4 cup croutons 6 ounces Caesar salad dressing, store bought or (recipe below) Fresh ground black pepper to taste FOR THE DRESSING: 1 egg yolk 2 tablespoons Dijon mustard 2 teaspoons fresh garlic, minced 1 ounce Honey Smoked Salmon, mashed 2 tablespoons fresh squeezed lemon juice 3 drops Worcestershire sauce 1/2 cup extra virgin olive oil In a mixing bowl add yolk, mustard, garlic, Honey Smoked Salmon. Whisk together until well blended. Continue whisking and slowly add lemon juice and Worcestershire sauce. Then slowly drizzle in olive oil and continue whisking until well blended. To assemble salads separate the romaine leaves wash, drain, dry and then tear into bite size pieces and set aside (this can be done in advance and stored in the refrigerator. In a large wooden bowl, add 1/3 of the dressing and toss with the croutons until well coated. Add romaine, honey smoked salmon, parmesan cheese and remaining dressing; toss until well coated. Serve on plates and top with fresh ground black pepper

HONEY SMOKED SALMON MANDARIN ORANGE ALMONDINE SALAD Serves 4 8 ounces Honey Smoked Salmon 12 ounces romaine and iceberg lettuce mix 4 ounces baby spinach 1/2 cup small diced tomatoes (peeled and seeded) 1/2 cup small pieces mandarin oranges 1/2 cup sun-dried cranberries 2 ounces cojack (colby and jack )cheese, coarsely grated 2 ounces toasted almonds (sliced or slivered) 1/2 cup fresh blueberries (optional) 1 cup berry ranch dressing (store bought) FOR THE DRESSING: 2/3 cup ranch dressing (store bought) 1/3 cup raspberry vinaigrette (store bought) Mix ranch and raspberry dressings together, blend thoroughly and set aside. Flake Honey Smoked Salmon into 4 equal 2oz. portions and set aside. In a large salad bowl add all lettuce, tomatoes, oranges, cranberries, cheese and almonds. Toss gently with berry ranch and then arrange on serving plates. Top with reserved Honey Smoked Salmon (blueberries) and serve immediately.

HONEY SMOKED SALMON CRUNCHY SPINACH SALAD Serves 4 8 ounces Honey Smoked Salmon (could substitute our Chipotle Lime flavor) 1 pound baby spinach, cleaned and dried 1/2 cup small diced celery, reserve 1 ounce to garnish top of salad 1/2 cup small diced red grapes, reserve 1 ounce to garnish top of salad 1/2 cup small diced jicama, reserve 1 ounce to garnish top of salad 1/2 cup small diced English cucumbers, reserve 1 ounce to garnish top of salad 4 scallions, thinly sliced 1 cup toasted sesame seed dressing (store bought) Salt and pepper to taste Take the Honey Smoked Salmon, separate into 4 equal 2oz. portions and set aside. Place next six ingredients (except reserved items) into a large salad bowl and add dressing. Gently toss making sure all items are thoroughly mixed. Season salad to taste with salt and pepper and place on serving dish. Then decoratively arrange reserved items and Honey Smoked Salmon on top of salad and serve immediately. Honey Smoked Fish Co. o 21151 E. 31st Cir. Aurora, Co 80011 303-371-8660

HONEY SMOKED SALMON and ISRAELI COUSCOUS MEDITERRANEAN SALAD Serves 4 8 ounces Honey Smoked Salmon 1 pound Israeli couscous 4 cups vegetable stock or water 6 ounces marinated hearts of palm, thinly sliced on bias 6 ounces marinated artichoke hearts, cut in quarters 1 red bell pepper, roasted, peeled, seeded and cut into thin strips 2 tablespoons fresh garlic, minced 6 ounces each green and black olives, drained and chopped medium 2 medium sized tomatoes, chopped medium 1/4 cup fresh basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips) 1/4 cup Italian flat leaf parsley, chopped medium 2 tablespoons each fresh rosemary and chives, chopped fine 1/4 cup grated pecorino Romano cheese 2 tablespoons fresh squeezed lemon juice 3/4 cups olive oil Salt and pepper to taste Bring stock to a boil and cook couscous until al dente and drain well. Take Honey Smoked Salmon and flake into medium size pieces. In a large bowl, mix all remaining ingredients together until well blended. Mix in the couscous and flaked salmon and gently toss until just blended. Season with salt and pepper and serve at room temperature.

HONEY SMOKED SALMON Mango Salsa Shooters Mango Salsa Makes 24-30 shooters 1 pound Honey Smoked Salmon, room temperature 1 mango, peeled and small diced 1/2 cup English cucumber, small diced 1 tablespoon jalapeno, chopped fine 3 tablespoons green onions, thinly sliced 1/3 cup red onion, small diced 2 tablespoons lime juice 1/3 cup cilantro, chopped fine Pepper to taste Combine mango, cucumber, jalapeno, green and red onions, lime juice and cilantro together and mix well. Season to taste with pepper; place small amount (1 ounce) into shooter (shot) glass, top with Vt-Vi ounce honey smoked salmon and serve.

HONEY SMOKED SALMON FRIED RICE Serves 4-6 8 ounces HONEY SMOKED SALMON (bring to room temperature) 1/3 cup plain vegetable oil 1 onion, small diced Salt and pepper 3 cloves garlic, chopped fine 2 inch piece fresh ginger, peeled and chopped fine 3 whole scallions, thinly sliced on the bias, white and green separated 6 ounces medley frozen corn, peas, carrots 4 large eggs, lightly beaten 4 cups cold cooked long-grain rice, white or jasmine, grains separated Heat a large heavy-bottomed nonstick skillet(or wok) over high heat. When hot add 1 tablespoon of the oil. Add the onions to the pan, season with pepper and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, ginger and scallion whites and stir-fry until fragrant, about 1 minute. Add the frozen vegetables and cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.* Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to bowl. Break the eggs up with a wooden spoon or spatula. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens and transfer to a bowl. Stir all the ingredients together with the rice, add Honey Smoked Salmon and mix in until well blended, adjust seasoning (if necessary) and serve immediately. * If skilled enough, can create in one pan without transferring to a bowl Honey Smoked Fish Co. 21151 E. 31st Cir. Aurora, Co 80011 o 303-371-8660

Honey Smoked Salmon Stuffed Baked Potato Serves 4 8 ounces Honey Smoked Salmon (room temperature and flaked into 4 equal portions) 4 small to medium baking potatoes 6 ounces Alfredo sauce 2 tablespoons fresh chives, chopped Pepper to taste Parmesan cheese, optional Preheat oven to 425 degrees. Wash potatoes and poke 2-3 vent holes in each with a fork. Bake potatoes in oven until done, about an hour. (Poke with a fork and if it goes in easily they're done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in half lengthwise and fluff pulp with fork. Season with pepper, top with salmon, Alfredo sauce, chives and cheese; serve immediately. Alfredo Sauce, makes 3 cups 4 ounces butter 8 cloves garlic, finely chopped 2 medium shallots, finely chopped 1 ounce flour 1/2 cup chicken stock 2 cups heavy cream 8 ounces parmesan cheese 8 ounces Romano cheese Melt butter slowly in sauce pan. Add the garlic and shallots and sweat for about 5 minutes to release flavor. Make sure heat is low as to NOT color/brown product. Add flour and mix stirring constantly, creating a roux and cook for another 5 minutes. Add chicken stock and heavy cream. Whisking constantly increase the temp to high and continue whisking until a light boil. Reduce temperature to low and cook out for about an hour. While liquid is cooking whisk occasionally to remove any lumps and prevent from scorching on the bottom. Add both cheeses and whisk until smooth. Once cheese is melted it's ready to serve. You have the option to blend it to smooth or serve as is.

Honey Smoked Salmon Flatbread Serves 2 4 ounces Honey Smoked Salmon (at room temperature, Cracked Pepper would work really well) 2 tablespoons pesto sauce 2 flatbreads or pitas, each about 7 inches across 1 tomato, thinly sliced 1/2 cup mushrooms, sliced Baby spinach leaves 2 tablespoon roasted red peppers, diced 1 tablespoon fresh basil leaves, chopped 1/4 cup shredded mozzarella cheese Heat oven to 425 degrees and while oven is pre-heating, lightly saute mushrooms and spinach until they're just wilted and set aside. Spread pesto on bread and top with tomato, mushrooms, spinach, red peppers and basil. Bake for 7 minutes, or until cheese is golden and melted. Remove from oven and immediately evenly flake Honey Smoked Salmon on top (the heat from the pizza is all that's needed to warm the salmon), slice and serve.

HONEY SMOKED SALMON TOMATO AND MUSHROOM BRUSCHETTA Serves-12(4 per serving) 12 ounces Honey Smoked Salmon, room temperature and flaked into 12 servings *See Note 2 tablespoons olive oil 1/2 cup red onions, small diced 3 cloves garlic, minced 2 cups Portobello mushrooms, gills removed and small diced 6 roma (plum) tomatoes, small diced 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil, chiffonade Salt and pepper to taste 1 French baguette Preheat the oven on broiler setting. Heat a saute pan over medium high heat until hot. Add 2 tablespoons olive oil and saute onions until translucent (about 3 minutes, stirring constantly), add garlic and continue cooking for another 2 minutes. Add mushrooms and cook until done (stirring constantly 5-7 minutes), remove from heat and let cool to room temperature. In a large bowl, combine the roma tomatoes, 1/4 cup olive oil, vinegar and basil, season to taste with salt and pepper. Allow the mixture to sit for 10 minutes, then add cooked mushroom mixture and let sit for another 5 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the slices in a single layer and broil for 1-2 minutes, until lightly brown. Divide the tomato mixture evenly over the baguette slices and top with Honey Smoked Salmon and serve immediately. "'Note: Cracked pepper flavor of Honey Smoked Salmon would be an excellent substitution.

Honey Smoked Salmon Fettuccine Serves 4-6 8-12 ounces of Honey Smoked Salmon (room temperature and flaked into 4-6 equal portions) 1 pound dried fettuccine noodles 6 tablespoons butter 1 shallot, minced 1 clove garlic, minced 1/2 cup vegetable or chicken stock 1/4 cup roux (equal parts butter and flour cooked together until dry) 1 cup heavy cream 1 cup finely grated Parmigiano Reggiano (or Parmesan) 1/4 teaspoon fresh cracked black pepper Fresh herbs optional Melt butter in a medium saucepan over medium-high heat. Add shallots and garlic and saute until tender. Add stock and bring to a boil. While whisking constantly, slowly add roux and continue to whisk until well blended. Reduce heat to a low simmer and cook out for 5 minutes. Add heavy cream bring back to a boil, reduce back to a simmer and cook for about 15 minutes, stirring occasionally. Blend in the cheese and reserve on very low heat. While sauce is simmering, cook the pasta in a pot of rapidly boiling water until al dente. Drain in a colander, and shake to remove as much of the water as possible. Return the pasta to the pot it was cooked in, add the sauce and half of the cheese and toss to thoroughly combine. Season with the black pepper, remaining cheese, and fresh herbs (if desired). Plate pasta, then top with Honey Smoked Salmon and serve immediately.

KOF-K Kosher Supervision KOSHER HONEY SMOKED FISH CO. 21151 EAST 31 ST CIRCLE AURORA, CO 80011 CERTIFICATE Date: September 11, 2013 Kof-K ID: K-0001689 Certificate ID: 1S4F7-ZJQL0 Product Count: 9 The following product(s) manufactured by HONEY SMOKED FISH CO. under the brand name(s) are certified kosher with the listed restrictions. Product Code Product Name Status Restriction UKD# Brand: HONEY SMOKED FISH CO. 25 LB BOX (ANY VARIETY OF SALMON) WITH INDIVIDUALLY WRAPPED CANDY KFCAR8G7VWI 4 LB BOX (ANY VARIETY OF SALMON) WITH INDIVIDUALLY WRAPPED CANDY KFWB8I2NA13 CAJUN SMOKED SALMON KF8IGRUI5K1 CHIPOTLE LIME SMOKED SALMON KFRNH8IS5UT CRACKED PEPPER SMOKED SALMON KFUNMQDKT47 GARLIC & HERB SMOKED SALMON KF6MT85BS0V LEMON PEPPER SMOKED SALMON KFPKVKTGUN3 MIXED CASE SMOKED SALMON KF6KM7N77UT ORIGINAL SMOKED SALMON KFMN98Q7ZQ8 To verify or for the most up to date certificate please go to www.koshercertificate.com Rabbi Yodef Szachtel Rabbinic Administrator 9/30/2014 20Hhe Plaza Teaneck, NJ 07666 Phone201-837-0500 -Fox201-837-0126 This certificate is valid through 9/30/2014 Page 1 of 1 Powered by j^osher