Tony's Smokehouse and Cannery

Heat the oil in a large skillet over medium heat. Add your smoked salmon(shredded), and cook until light brown. Season with cuymin and chili powder. pour in the enchilada sause and simmer for approx. 15 min. stir occasionally. In a seperate skillet over medium heat, warm tortillas. DON'T FRY, just warm until flexible. Dip enchilada into enchilada sause, and place on a serving plate. Spoon some of the smoked salmon and sause over enchilada. Add shredded lettuce, cheese, onion and sour cream. Top with a different tortilla dipped in sause. Top with fried egg.

preheat oven to 425 deg. F. Place pizza crusts on baking sheet. Blend olive oil, garlic powder. brush oil blend over crusts. Brush BBQ sause onto crusts. Combine cheese Sprinkle 2 tbs. cheese mix over each crust. Combine bell peppers, mushrooms, onion, salt & pepper. Layer over crusts. Sprinkle salmon and remaining cheese over crusts. bake 8-10 minutes, until cheese is melted.

blend butter, fresh minced dill, dijon mustard in small bowl. Spread bread with butter mix. Cover with cucumber slices, then smoked salmon. Sprinle with pepper. Top each with dill sprig and serve.

Heat a flour tortilla on the griddle or oven rack. Sprikle cheese on heated tortilla. Once cheese is slightly melted, place on plate and top with Tony's smoked chinook salmon(crumbled) and chopped lettuce, tomato, onion and avocado.

Break Tony's smoked chinook salmon into small 1/2" chunks. Drain and chop artichokes and chilies, and mix with Tony's smoked chinook salmon. Fold in mayonnaise, cheese (hold back one Tbs. of cheddar cheese and sprinkle over the top) and salt and pepper. Cover and bake in a pre-heated oven at 350 degrees F for approximately 15-20 minutes. Serve hot and bubbly with crackers, tortilla chips, slices of crusty artisan bread or crostini.

Cut the Tony's Smoked Chinook Salmon into strips. Mix the Mayonnaise, honey, mustard and Dill together until well blended, thinning with a little olive oil if necessary. Take the mixed salad leaves and gently toss them with the Tony's Smoked Chinook Salmon and the dressing until well mixed. Garnish with a sprig of fresh dill and serve.

In mixing bowl, mix together cream cheese, pineapple, onions, seasoned pepper and hot sauce. Mix in tony's smoked chinook salmon. Form mixture into a ball and roll in chopped nuts. Wrap ball in plastic wrap and store in refrigerator until your ready to serve. Should last in refrigerator for up to 5 days if covered. Serve with crackers, or also good on celery sticks.