Since we deal with unique perishable items, we may delay your order by a few days until the freshest product is available.

Ducktrap Wild Sockeye Salmon 4(4 Oz.)

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Say goodbye to never knowing what to have for dinner. If it seems like you and your family are constantly saying "I don't know, what do you want?" then you guys are in a dinnertime rut. Luckily, our Ducktrap smoked wild caught sockeye salmon is the perfect meat to help break you out of the rut for a while. Only the finest Pacific Sockeye wild caught salmon is used to make cold-smoked Nova Lox from Ducktrap River of Maine. We are pleased to offer it in a one-pound value size, where you will receive four individually packaged four-ounce fillets seasoned with salt, evaporated cane juice, herbs, and spices. With these individual packages, you never need to open more than you care to prepare, and you can easily leave some in the freezer for use at a later date.

Our Ducktrap smoked wild caught sockeye salmon has Maine fruitwoods and hardwoods used to lightly smoke it for a truly exceptional flavor that will wow your dinner guests. This Lox can be prepared in a variety of ways, including on bagels for an at-home brunch. As always, free shipping on all orders over $200!

Smoked Salmon Reuben

1/4 cup low-fat mayonnaise
2 Tbsp chili sauce or ketchup
2 Tbsp finely chopped dill pickle
1 tsp fresh lemon juice
Kosher salt and freshly milled black pepper
8 slices rye bread
4 - 6 oz thinly sliced Gruyere, Italian Fontina, or Swiss cheese
8 oz Ducktrap cold-smoked salmon
1 (14.5 oz) can or bagged sauerkraut, drained, rinsed and gently squeezed dry
2 Tbsp unsalted butter

Combine the mayonnaise, chili sauce, pickle,
lemon juice, salt and pepper. Spread one side
of each slice of bread with some of the
dressing. Arrange half of the cheese on four of
the slices. Divide the salmon, sauerkraut, and
remaining cheese among the cheese-topped
slices of bread and top each with one of the
remaining bread slices, dressing-side down.
Heat the butter in a large skillet over mediumlow
heat; add the sandwiches and something
heavy (such as a cast iron skillet and a weight
such as a food can) to firmly press the
sandwiches down. Cook for 6 minutes per side
or until golden brown and the cheese has
melted. Cut the sandwiches in half and serve.
Entrée: Serves 4
6 Ducktrap River of Maine

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