Apple and Spinach Salad is healthy and delicious. Continue Reading →
Crab Salad on Corn Blini
Cornmeal with its pleasant flavor and slightly crunchy texture, makes this little bite lip-smacking-pop-it-in-your-mouth good! I’ll bet you can’t eat just one Crab Salad on Corn Blini! Continue Reading →
Spicy Wild Salmon Sandwich
To keep sandwiches from becoming dreaded deck food throughout the long summer salmon season, I came up with this flavorful spicy wild salmon sandwich from my husband’s love of his salmon hot and sweet. Continue Reading →
Comments Off on Spicy Wild Salmon Sandwich
Smoked Salmon Egg Salad on Easy Grill Bread
This Smoked Salmon Egg Salad is a great change from the standard egg salad. This is fabulous on the grill bread and tastes like it’s from a gourmet deli. Continue Reading →
Comments Off on Smoked Salmon Egg Salad on Easy Grill Bread
Smoked Salmon & Watercress Roulade
Salmon may seem an odd breakfast choice, but try it! Packed with Omega-3 fatty acids (brain booster!), salmon is rich in antioxidants and selenium. The protein will keep you full and energized for hours.
Smoked Salmon & Watercress Roulade
You will need
1/3 cup freshly grated Parmesan cheese
1 1/2 cups watercress, roughly chopped, plus a few extra
leaves to garnish
3 green onions, sliced
6 eggs
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup shredded Swiss or Gruyere cheese
8 oz. cream cheese, divided use, at room temperature
2 tsp. dill weed
1 (7-ounce) can smoked salmon, drained
Preheat oven to 375 degrees.
Line a large rimmed baking sheet with parchment paper and lightly spray with non stick cooking spray.
Sprinkle grated Parmesan cheese onto the parchment paper.
With an electric mixer; beat 4 ounces of the softened cream cheese until smooth. Beat in the eggs. Stir in the chopped watercress, sliced green onions, the Swiss or Gruyere cheese, salt and pepper. Stir well.
Spoon mixture into the prepared pan and ease into the corners. Bake for 10 to 12 minutes until it is well risen, golden and the top feels spongy.
Remove roulade from oven. Let cool in pan for at least 30 minutes.
When cool, flip roulade over and onto a long piece of plastic wrap. Remove parchment paper. Spread remaining softened cream cheese over entire roulade. Crumble smoked salmon over the cream cheese. Sprinkle on the dill. Carefully roll up the roulade, starting from the shortest side nearest you. Wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.
To serve, place roulade on a serving platter, then cut into thick slices and serve garnished with a few watercress leaves, if desired.
Serves 4-6
Enjoy!
Comments Off on Smoked Salmon & Watercress Roulade
Pineapple Delight Cake
I like to cook almost anything, but I really love to bake! Cooking requires knowledge and practice, but real, serious baking requires more chemistry, more precision, and for extremely beautiful results a certain creativity and decorating ability.
There’s nothing I like to do more than roll up my sleeves, put on an apron, and start sifting the flour and measuring the sugar and butter. I bake a lot, but I’m always willing to try a new recipe and decorate another cake.
I love visiting the newest bakery in town and search for bakeries while on vacation, looking for a fresh idea.
It’s important to me to make baked goods–cakes, cookies, breads and pies-that are delicious to eat and beautiful to look at. I strive to make the recipes in my cookbooks simple, clear, and easy to follow.
I think you will find this special Pineapple Delight Cake from my Alaskan Rock’n Galley cookbook a wonderful addition to your repertoire. I hope that you bake it right away. Your family will adore you and your friends will cheer for more.
Pineapple Delight Cake
1 pkg. yellow cake mix
1 1/4 cup buttermilk
4 egg whites
1 egg
1 (8-ounce) pkg. cream cheese, softened
1 cup cold milk
1 (3-ounce) pkg. instant vanilla pudding mix
1 (14-ounce) can crushed pineapple
1 (8-ounce) frozen whip topping, thawed
1/2 cup flaked coconut, toasted
Preheat oven to 350. Spray a 9X13-inch baking dish with nonstick cooking spray.
In a mixing bowl; beat cake mix, buttermilk, egg whites and egg with an electric mixer on low speed until moistened. Beat on high for 2 minutes. Transfer to baking dish. Bake for 25-30 minutes or until toothpick tests clean. Cool on wire rack.
In another mixing bowl; beat cream cheese until fluffy. Gradually beat in milk. Gradually add pudding mix. Spread over cooled cake. Spoon drained pineapple over pudding mixture.
Top with whipped cream and sprinkle with coconut.
Serves 8.
What’s the best thing you’ve ever baked?
Comments Off on Pineapple Delight Cake
Herb Fusilli and Salmon Salad
This Herb Fusilli and Salmon Salad makes a fantastic main course for summertime dining or picnicking. It’s easy to prepare and doesn’t require you to heat up the oven during those long days when the sun is blazing. Continue Reading →
Comments Off on Herb Fusilli and Salmon Salad
Ham and Egg Sandwich
While writing this cookbook, I have been thinking about all the delicious treats I’ve had on my trips out of Alaska. It got me to thinking about the foods that I crave from those travels, which got me to thinking about a trip Ole and I took to Old San Juan. Walking by a bakery, I laid my eyes on a flaky pastry dusted in confectioner’s sugar. I had to have one. Fluffy, buttery, slightly sweet and oh so good! I then learned that you could halve them and stuff each roll with ham, a fried egg and cheese making this Ham and Egg Sandwich a sweet and savory treat. I learned to make them and found that this is the sort of recipe that can come together in the evening while watching your favorite show. They will keep well over night and in the morning, you can treat your family to freshly baked sweet rolls. Continue Reading →
Comments Off on Ham and Egg Sandwich
Ole’s Butter and Brown Sugar Squares
Let’s just say Ole’s Butter and Brown Sugar Squares are utterly rich and sugary and if that’s not enough, they’re topped with a whiskey buttermilk butterscotch sauce. Yum! Continue Reading →
Comments Off on Ole’s Butter and Brown Sugar Squares
Baked Mini Salmon Croquettes with Creamy Dill Sauce
During a busy work-week, these Baked Mini Salmon Croquettes with Creamy Dill Sauce make a great choice. This easy recipe provides nice flavor for seafood lovers. Moist on the inside and crisp on the outside -mmmm! Continue Reading →
Comments Off on Baked Mini Salmon Croquettes with Creamy Dill Sauce
About LaDonna
I’m LaDonna Rose Gundersen, Alaskan fisherwoman, cookbook author and lover of salmon. The recipes and tales I share are inspired by life aboard the LaDonna Rose – the fishing boat my husband Ole and I operate together out of Ketchikan, Alaska. Read more...
Follow me Facebook
Follow me Instagram
Follow me Pinterest
My Latest Book
