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Scotch Eggs with Maple Breakfast Sausage

Come visit us at our Canal Park Storefront in Duluth, MN to purchase the Maple Breakfast Sausage.

This recipe uses one whole bag of Maple Breakfast Sausage (weight varies per each bag but you will use about 8-10 sausages).


6 eggs

1 lb of Smokehaus Maple Breakfast Sausage

1 tsp cayenne pepper (optional)*

*You can substitute cayenne for 1 tbsp of fine diced spicy fresh pepper of your choice.

4 green onions, fine minced

2 cups high-temperature oil, such as peanut or rapeseed, if frying

2 eggs, whisked

½ cupflour

½ cup Panko bread crumbs

½ cup water


4 bowls
Paper towels

Plastic wrap

Cutting board

Thermometer for oil temp

Large frying pan/cast iron skillet / or a baking sheet

If you’re a visual learner: we recommend the following video for additional information and a visual guide on how-to.

Boil 6 eggs for 6 minutes (runny yolk)6 ½ minutes (for partially runny yolk), or 7 minutes (not so runny). Cool down those eggs to stop them cooking  by placing them inlace iced water for 5 minutes.. Gently peel your eggs (the less you cook them, the trickier it will be to peel them) and dry them with a paper towel.

Take sausage out of their casings and add the green onions and cayenne pepper. Lightly mix until just combined and raw sausage is malleable (beware of over-mixing, this will lead to tough sausage!). 

Get the oil ready for frying, have it reach a 350F temperature.

Pre-heat your oven  to 400 F**

if you’d rather bake the eggs. to 400 F**

Get your stations ready:

Plastic wrap your cutting board and tape one side of the plastic to the bottom of the cutting board (this will help keep it in place while you spread out the raw sausage).

Place remaining ingredients in separate bowls.

Make sure you dry your eggs before placing them on the flat raw sausage.

Scoop out a 2 inch ball of sausage, spread with wet fingers and then use the non-taped side of the saran wrap to finish spreading out the mixture. You’ll need enough of a diameter to cover the egg evenly.

Place your dry egg in the middle of the mixture, wet your fingers and slowly join all edges of the sausage to close up any gaps.

Coat the egg in flour then the whisked eggs and finally in panko bread crumbs.

Slowly place your egg in the fryer. Fry for 5 minutes. If you boiled the eggs the night before allow for an extra minute of boiling.

Allow the eggs to cool down and then slice, serve and enjoy!


** For baking, place all coated eggs in a cookie sheet and bake for 30 minutes until golden.

Allow the eggs to cool down and then slice, serve and enjoy!

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Eggs Three-Way (or this is not a pipe)

Each of the following recipes are good for 6 eggs, or a dozen deviled eggs.


Smoked Lake Superior Lake Trout


⅓ lb Lake Superior Smoked Trout

½ Lemon juice (if not juicy, use the whole lemon)

2 tsp Minced chives*

3 tbsp Mayo

½ tbsp Dijon Mustard

Black pepper to taste

*leave a bit for decoration

Smoked Salmon with Black Pepper and Coriander


⅓ lb Smoked Salmon with Black Pepper and Coriander

2 tbsp Medium-minced red onion

2 tbsp Medium-minced parsley

¼ cup Sour Cream

Black pepper to taste

If you have some scallions around, slice a bit for decoration.


Spanish- Style Dry-Cured Chorizo


¼ cup or 3 Tblsp Pan fried thinly matchstick sliced chorizo*

¼ cup tbsp Mayo

2 tbsp Dijon Mustard

*Leave a little for decoration.



Boiling the eggs-

Add the eggs in a single layer, cover with cold water, bring to a boil, then shut the heat off for 12 minutes, the eggs will be perfectly cooked. Add a splash of vinegar to stave off runaway egg whites if there is crackage.

Once timer goes off, place your eggs in a bowl with water and ice to stop the eggs from further cooking.
Peel your eggs once they are cold.

When slicing your eggs, keep a wet kitchen towel by you and clean your knife in between each egg.


Making the filling-

A lot of this will be left to preference. Do you liked your deviled eggs with a little bit more texture? Then don’t use a food processor to mix your ingredients. Use a spatula and mix back and forth until you can’t find big chunks of yolks in your mixture. Mix ‘til preferred smoothness.

If you’re using a food processor, combine the yolks, and the rest of your ingredients and process until the mixture is to your smooth preference. Scrape the bowl as necessary.


To pipe or not to pipe?

Depending on your mood or who you’re sharing the eggs with, you might just want to use two spoons to place the mixture in the white egg halves. If you wanna pipe, pipe away, baby! Make a sweet swirl and decorate your eggs with chives, scallions or fresh cracked pepper.

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Fish Week – Gravlax

Gravlax: Salmon that has been cured with salt and sugar.

We are heavily influenced by Scandinavian cuisine and culture. Owner Eric Goerdt has been making gravlax for years and the final product he produces continues to impress us everyday. Our gravlax starts with wild caught Alaskan king salmon from local hero Dave Rogotzke. After rubbing a special blend of spices into the fish we infuse it with gin and lots of dill for added depth, brightness, and a clean flavor from start to finish.

Pictured below is a full circle documentation of the lox featured in our restaurant. The simplicity, colors, and ingredients makes the process truly beautiful. Enjoy!


Northern Waters Restaurant’s Gravlax





Feature Dishes:

Northern Bagel 

Haus-made Wild Alaskan King salmon gravlax* sliced and served on a toasted Lake Superior Bakehouse bagel. Slathered with scallion cream cheese and ready to nosh!

Northshorebrød –

Gin-infused Wild Alaskan king salmon gravlax*, butter, cucumber, red onion, capers, hardboiled egg & dill mustard served on pumpernickel.


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Can You Help Us With Four Questions?

We started a survey to gauge our performance company-wide. It’s been a week and we already feel improved – won’t you help us get even better? Four short questions could mean everything to us!



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Fish Week – Atlantic Salmon

Today’s fish week post is going to highlight our Atlantic Salmon provider and describe a few dishes True North Atlantic Salmon is in.

A good finished product starts with an even better raw product. We are committed to serving high quality, sustainable, and ethically sound Atlantic salmon in our restaurant. Here is what our supplier ‘True North’ has to say about their product and practice.

“The True North Salmon Company has been providing fresh, naturally-raised, farmed Atlantic salmon to the U.S. and Canada for over 30 years. Our family-run company is the largest producer of fresh Atlantic salmon in North America, and we are a premier supplier of certified sustainable Atlantic salmon to leading supermarkets and restaurants across North America.

Our commitment to providing nutritious, sustainable salmon has led to constant improvement for our salmon, our environment and our communities, for which we have won numerous awards. 

Our Atlantic salmon is of the highest quality and we’re very proud to offer 3-star salmon from our own BAP (Best Aquaculture Practices) certified facilities! Today, we continue to lead the way by partnering with world-renowned university scientists to incorporate groundbreaking Integrated Multi-Trophic Aquaculture (IMTA) systems into our operations. IMTA creates balanced eco-systems by growing mussels and seaweed alongside the salmon.”

What is BAP and why do we buy from BAP certified suppliers?

  • BAP standards encompass the entire aquaculture production chain, including farms, processing plants, hatcheries and feed mills.
  • All standards address every key element of responsible aquaculture, including environmental responsibility, social responsibility, food safety, animal welfare and traceability.
  • The seafood processing plant standards are benchmarked against the latest Global Food Safety Initiative food-safety requirements.
  • A market development team actively promotes the BAP program to retailers and foodservice operators worldwide on behalf of BAP-certified facilities.

Lets dig a little deeper on farmed fish.

Atlantic salmon does not exist in the wild (or enough for commercial fishing interests on the Eastern seaboard, anyway), our Atlantic salmon is always farm-raised salmon. Farmed fish is a crucial aspect of our food supply because the consumption of fish has surpassed the supply of wild fish. There just isn’t enough wild fish to go around. One issue about farmed fish is the abundance of misinformation published on fish farms. Yes, unfortunately there are farms not practicing sustainable farming and treating workers/communities unfairly, but this isn’t the case for all farms,  and we’ve been on the lookout for sustainable farms for years.

We have dedicated so much time researching and supporting the environmentally and socially responsible farms like True North. It’s ingrained in our business model. Not only do we feel good about the product we serve, but the quality of the fish is overwhelming. We love our BAP certified Salmon!


Read about the five key areas that True North uses to measure sustainability here.


Featured Dishes


The Salmon Empire

East goes West, then heads North for this Japanese-inspired dish. BAP certified Atlantic Salmon is pan-seared and served with savory coconut rice and a lightly dressed wakame salad. Topped with crispy match-stick radishes and scallions. Fresh!


Salmon Satay

Strips of BAP certified Atlantic Salmon, soy, sambal, ginger and almonds. On a stick. Served with coconut rice and Haus slaw.


If your interested in learning more about our salmon supplier please visit True North’s website. They have a ton of interesting information to dig through!



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Fish Week – Chowder Recipe

Northern Waters Restaurant presents Fish Week: Lake Superior Fish Chowder Recipe



When Owner Eric Goerdt was building the menu for NWR he knew a really good fish chowder recipe was in order. Being purveyors of fish meant the chowder recipe needed to surpass a few expectations to make the cut. Our guidelines were pretty straightforward.

  1. It had to be a classic fish chowder.
  2. It had to be very flavorful without being too thick.
  3. It had to represent Lake Superior fish and the region we live in.
  4. It would have to be available everyday for all to love and enjoy.

Using the many years of experience we had under our belt and a little trial and error the NWR crew finalized a chowder recipe that is the offering you see on our menu. Dig in!


The Fumet

Every good soup (or in this case, chowder recipe) starts with an excellent broth. Making fumet in-Haus is something we’re extremely proud of. Lake Superior provides fresh fish year round and we couldn’t be luckier to have this resource at our fingertips. When making fumet, our kitchen fills up with an intoxicating aroma that reminds us why we put so much time and effort into what we love. This broth allows our chowder recipe to be extremely flavorful without the chowder becoming too thick.

Herring Roe

We make our roe once a year in the fall from Lake Superior herring. The process is as beautiful as it is labor intensive, and if you have ever made it yourself you know how magical adding the salt can be. Our herring roe is the perfect way to finish off our chowder.

Our chowder embodies a full representation of Lake Superior. From the Lake trout used to make the fumet, the pieces of whitefish and lake trout in the chowder, and the Herring roe used to finish it off. We hope you enjoy our chowder and the relationship it fosters with our region.

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Cooking up the beaut of a Porketta

Porketta [por’ketta]: A roasted MN Berkshire collar-butt is adorned with plenty of garlic, parsley, fennel and red pepper flakes to engulf your home with aromatics and water your mouth. Some people, like those from the great country of Italy (where the recipe originates) spell it porchetta.

We are still quite astonished with the amount of orders and new customers we have received since our appearance on the Holiday Bon Appétit issue and online “6 Stunning Mail Order Food Gifts That Won’t Reveal You Can’t Cook”.  We are still blushing and beaming in glee. 

So it’s still a little frozen (or a lot frozen)?

You can defrost your roast in your fridge with a sheet pan underneath it. This will take less than 48 hours so plan accordingly.

So you want to cook this beauty up?

Here are two ways in which you can achieve a soft roast or a crispy crust.

Crispy Crust

Heat Porketta in a 425F degree oven in a an uncovered baking dish, on a rack, until internal temperature reads 150F degrees. 
Let rest for approximately 10 mins before slicing.

Softer Roast

Heat Porketta in a 350F degree oven in a covered baking dish with 3/4 cup liquid, such as beer, stock, or water for 60-90 mins. Uncover and continue to roast until it reaches an internal temp of 165F degrees- approximately 15 min. 

Let it rest for at least 10 minutes before slicing, or chop the Porketta into the liquid and serve accordingly. 


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Phones Have Gremlins

What a day! Our phones are down, but delivery is up, up, up! You can place your order online via email: catering @ nwsmokehausdotcom ! Just leave your phone number and we will call you back on one of our faithful cell phones.

Thanks for bearing with us, and enjoy the snowy day.

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Décor at Northern Waters – Glørud Design

Décor at Northern Waters

Josh Rude / Glørud Design

Josh Rude’s Paddles are a recent addition to our collection of artisan work on the walls of Northern Waters Restaurant. We love showcasing the work of the insanely talented people that live here. Josh’s paddles hit all the marks. Line, color, form, shape, harmony,  presentation–these paddles are a true work of art.

We reached out to Josh to learn a bit more about the history of his work & why he chose to be a maker.

Company Name: Glørud is our Norwegian family name.  When my family moved to the US in the late 1800’s, the name was changed to Rude. Obviously the name ‘Rude Designs’ did not have the best ring to it, so I chose my Norwegian family name.

The Story: I have only been making paddles for 1-2 years, but the motivation started growing at least 10 years ago.  My wife and I met as canoe guides in the Boundary Waters off the Gunflint Trail 17 years ago. I wanted to give her a canoe paddle of her choice as an engagement gift. We shopped, and shopped but we did not find a size, shape, or design she was drawn to.  A week turned into a month and a month turned into 8 years (oops!).

We spent many years traveling, but eventually moved back to our original home of Minnesota. We wanted to get back the BWCA, but I still hadn’t given my wife a paddle. Along this journey we also had 3 kids making our finances a bit slimmer.

I decided I would build a paddle for her. It was nice try, but no engagement gift. I made another, and it was a bit better and I started to understand the process more. I made another and someone offered to buy it! I sold that paddle even though I had not given one to my wife.  Eventually I came out with a few designs which included the paddle for my wife. The Innsjø double-bent is a paddle designed specifically for her. Innsjø is the Norwegian word for ‘lake’.  We have fond memories of Long Island Lake in the BWCA while working up there.  This paddle was named for her.

The Road Ahead: The reason I continue making a paddle after I finished my wife’s is two fold.  First, I have enjoyed it.  My time in the shop is therapeutic. The simple task of working with my hands has been a good change of pace. Second, I love contributing to the community of paddlers and people that enjoy spending there time outdoors.

Take a trip up to our restaurant to view Josh’s paddles in the flesh, enjoy Haus made food, or have a drink!

More information about Glørud Design can be found at

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Attention Friends – Change is Happening!

Not all experiments work the first time — just ask Edison with his 1,000 attempts at inventing the light bulb. So while we’re grateful to our core of loyal customers who loved & supported our No Tipping policy as well as our employees who have embraced this model, it has become clear that many diners are not comfortable with it.  Out of the gate it’s also proven challenging to incorporate all of these personnel costs into the business model.

As a culture, we’ve been reading menus one way all our lives. When we rolled in the tip & tax into our competitive prices, it was easy to perceive that number as high.  So, as of January 12, 2017 Northern Waters will take on a typical tipping model.

What will change: You’ll see some lower priced items on the menu as well as the addition of some of our favorite sandwiches from our Smokehaus and Deli in Canal Park– like the Cajun Finn, Pastrami Mommy, Cold Turkey & Northern Bagel. We’re also going to make sure that our great daily specials and happy hour are out there on social media. Please tune in!

What WILL NOT change: We’re proud to continue with our paid sick and vacation time for employees — a rarity in our industry. And we assure you that will still have the same high quality, haus-made food you know and love. We’ll continue to use age-old methods to cure and smoke our own meats, support other local businesses by sourcing our ingredients, supporting our employees’ commitment to equity and create a beautiful dining environment.

Lastly, thanks for coming in to Northern Waters. We love making you some of the best food anywhere.


Eric, Lynn and our entire Northern Waters family