As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. It's terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner.
Leona Schmidt's colorful pea pods are a welcome treat at luncheons and family gatherings. "They're simple to make—I just fill a plastic bag with the smoked salmon filling, snip off a corner and pipe it into the pods," says the Madras, Oregon cook.
These individual pizzas made from toasted pita breads are a tasty way to finish up extra salmon in this swift snack sent in by Laura Davis from Ann Arbor, Michigan. Seafood lovers are sure to request it time and again.
Even though I've been making these rich roll-ups for more than 30 years, they're always the first appetizers to disappear at parties. The recipe comes from my grandmother.—Radelle Knappenberger, Oviedo, Florida