This savory cheesecake is perfect when sliced relatively thin as an appetizer, but also works well for lunch or even as an entrée. Fans of our Northern Bagel will be familiar with its creamy, lightly salmony flavors.
4 Tbsp melted butter
1 large egg white
1 ½ cups crushed bagel chips
24oz cream cheese (bring to room temperature before mixing)
2. In a small bowl, combine melted butter, bagel chips, and egg white. Press the mixture into the bottom of a 10-inch spring-form pan. Bake for 8 minutes. Remove from the oven to cool, and adjust the oven to 250°F.
3. In a mixing bowl fitted with a paddle attachment, blend the cheese, sour cream, cornstarch, and salt until combined. Mix in the eggs. Remove the bowl from the mixer and fold in the smoked fish and chives. Pour mixture into the cooled crust.
4. Bake at 250°F for 1 hour, then turn off the oven and let sit in the oven (don’t open the door during this process) for an additional hour. Cool on a rack for at least 4 hours. Carefully un-mold (you may want to run a knife around the edge first) and refrigerate until ready to serve.
Tip: The flavor of the smoked salmon is more apparent as the cheesecake warms up after refrigeration, so you may wish to allow your slices to warm up a little before serving.
All of February, we’re running a 10%-off mail order sale on all Smoked Traditional Atlantic Salmon products, including A Hygge Box.
Instead of regaling the release of four newsandwiches, and the return of two sandwiches, or blathering about the ongoing emptying of our office, we’ll let this week be a self-guided tour. Follow the links to explore the world of Smoked Traditional Atlantic Salmon—an item that consistently hangs at the top of our bestsellers list.
In other news: Yesterday, your friendly neighborhood blogger had his first bite of The Pack Lunch—the premier sandwich of our upcoming collaborative relationship with our own friendly neighbors at Duluth Pack—and it is really good! Haus rye, with horseradish mayo, a quarter-pound of Corned Bison, cornichon pickles, red onion, maple syrup, and lettuce comprise this perfect trailside sandwich, which will be launched alongside an awesome new Duluth Pack-designed Smokehaus tote bag. Expect a launch date sometime shortly after the ides of March.
In similar fashion, an as-of-yet unnamed smoked fish sandwich will be arriving around the same time. A lovely supporter of the Boundary Waters won the naming rights in the Friends of the Boundary Waters auction last year. We can’t wait to see what sort of name they come up with!
Sandwich Lab Specials are back! Rather than running monthlong specials like last year, we’re going to bring all the new sandwiches to you at the same time, and keep them around for a while longer. Each one of our sandwiches eventually develops some degree of cult-following, and we want to give these staff-favorite newbies the same opportunity.
Today, we’ll be talking about two sandwiches that share something in common with each other, and with our most successful sandwich model: fish sandwiches. This is the first installment in a series of blogs about the eight sandwiches set to grace our menu before summer,including six new sandwiches—four from the most recent Sandwich Lab, and two collaborations—and two returning favorites from last year’s Sandwich Lab.
Not your average matpakke.
Alþings Considered is based on the open-faced sandwiches Andrew beheld at his bestemor‘s 90th birthday in Stavagner, Norway: rye bread, brushed with cream cheese and topped with gravlax, capers, lemon slices, fresh dill, and other fixings.
After Andrew joined the Smokehaus team, he began trying to recapture the majesty of de smørbrødene, finding the necessary ingredients readily available on our sandwich line and in the prep kitchen.
Andrew’s take on this sandwich begins with two slices of our haus-baked Prince Myshkin rye bread, a few generous swipes of scallion cream cheese, capers, Atlantic salmon gravlax, tomato slices, hausmade quick pickles, and a hausmade Nordic slaw developed just for this sandwich, featuring thinly-sliced cabbage, radish, and lemon, dressed with vinegar and dill.
At the very least, this smørbrød is a reminder that gravlax is amazing. At best, well, you’ll just have to try it for yourself and find out.
And what about that name? How are you meant to pronounce that non-Roman character? I’ll spare you the cursory linguistic and historical lessons, and skip ahead to the answer—it’s a voiceless dental non-sibilant fricative consonant. If that’s not helpful, think of NPR. If that’s still not helpful, there are some clues in this paragraph for you to follow in pursuit of the origin of this name.
Alþings Considered joins our menu on Monday, February 3rd, alongside the Catbus, the Sorta-Torta, and the Salmon Melt.
Speaking of the Salmon Melt
TK, our beloved inventory expert and wine connoisseur, sought to fill an obvious gap on our menu.
In TK’s words, “The tuna melt is one of the best deli sandwiches ever.” While we’ve never been a tuna joint, we have something that compares quite favorably to the average tuna salad: Smoked Salmon Pâté.
TK’s Salmon Melt is a essentially a classic tuna melt, with a hearty portion of our Smoked Salmon Pâté substituted for the tuna salad: Two slices of buttered haus-baked Pullman white bread, toasted alongside cheddar cheese-topped salmon pâté, assembled with a chunky dill pickle/red onion/celery relish.
The Salmon Melt gives our Smoked Salmon Pâté—which itself features the bright and exciting blend of such flavors as lemon juice, horseradish, Cajun seasoning, dill, scallions, and parsley—another context in which to shine, and in unexpected circumstances: served hot.
The Salmon Melt joins our menu on Monday, February 3rd, alongside the Catbus, the Sorta-Torta, and the aforementioned Alᚦings Considered.
Thanks for tuning in to this latest series of product features. Scandinavian fans, please forgive my sloppy attempts at Norwegian linguistic and cultural analysis: I took one semester of Norwegian at St. Olaf College, and my best friend moved to Norway a decade ago—we’re just pretending that makes me qualified.
For more information about Sandwich Lab, please read the copy-pasted details below:
IN THE DELICATESSEN SCENE, NEVER SHAKING UP YOUR SANDWICH MENU IS CONSIDERED ESPECIALLY HEINOUS. AT NORTHERN WATERS SMOKEHAUS, THE DEDICATED DELI EMPLOYEES WHO INNOVATE ON THE SANDWICH MENU ARE MEMBERS OF AN ELITE SQUAD KNOWN AS THE SANDWICH LAB. THESE ARE THEIR STORIES:
AT NORTHERN WATERS SMOKEHAUS, OUR WORK IS PLAYING WITH FOOD. THAT MEANS SOMETIMES, IN THE LINE OF DUTY, WE STUMBLE UPON AN AMAZING COMBINATION OF INGREDIENTS THAT EVOLVES OVER SEVERAL SHIFT-MEALS INTO A NOTEWORTHY NEW SANDWICH. OTHER TIMES WE UNCOVER A MORE EFFICIENT WAY TO BUILD A SANDWICH, OR WE SWAP AN INGREDIENT ON A CURRENT MENU ITEM. SANDWICH LAB IS AN ANNUAL GATHERING OF OUR STAFF TO REFINE OUR SANDWICH-LINE SKILLS, TO COME TO AGREEMENT ON ANY CONTROVERSIES, AND—THE BEST PART—TO INTRODUCE OUR PET SANDWICHES TO THE GREATER SMOKEHAUS COMMUNITY.
NOTABLE SANDWICH LAB FINDINGS FROM PREVIOUS YEARS INCLUDE THE CEDARS’S SECRET, THE PURPLE RANGE, AND THE PORK LION. LAST YEAR’S SANDWICH LAB HAD SO MANY GOOD SANDWICHES THAT WE COULDN’T DECIDE ON JUST ONE OR TWO TO ADD TO THE MENU, SO WE DECIDED TO GIVE THEM ALL A CHANCE TO SHINE, AS MONTH-LONG SPECIALS.
Snack sticks are great. NWS snack sticks are amazing. But don’t just take our word for it. Even with periodic availability issues (usually related to so many people wanting them!) they’re still among our top sellers. Around here, we call them Buddies.
Made by hand from the highest-quality regionally-sourced* meats, and thoughtfully selected seasonings and ingredients, these little buddies are great for sharing and snacking on-the-go. To the right recipient, a six-pack of these sticks is a perfect gift.
Need something quick and easy for a potluck gathering? Buddies. Heading out of town and searching for something travel-friendly? Buddies. Running out of cooler space, but craving that NWS fix? Pack a few buddies.
Currently, we have four snack stick offerings: Big Jims, Bison Buddies, Smoked Salmon Buddies, and Royale With Cheese. If (when?) we add more snack sticks to our roster, we’ll update this page.
*When possible. Sockeye and Atlantic salmon still live outside the Midwest.
Big Jim Hatch chiles are big peppers with big flavor! Growing 8-14 inches, and producing meaty pods with a mouthwatering sweetness and smoky medium heat, these peppers are the foundation of the adobada sauce that make these smoked beef and bacon sticks stand out.
Big Jims remind me of hanging around the kitchen while my mother sautéed pounds of ground beef and chopped onions with a packet of taco seasoning, sneaking spoonfuls whenever she stepped away from the stove. They’re great for any palate, with plenty of interesting spice, but a mild heat that won’t leave you sweating.
We like to serve Big Jims alongside Cajun-seasoned cheese curds and our hausmade cheddar crackers, but they wouldn’t be out of place on any snack platter. I’m dreaming of bites of Big Jims alongside crisp, sweet apple slices.
Bison is the original North American meat source, and it’s on an upswing. It’s lean, mean, and green—environmentally speaking. Our premier snack stick features a 5:1 ratio of sustainably-raised, antibiotic- and hormone-free North American Bison, LLC chuck roast and Heritage Berkshire pork.
They’re a NWS classic, with the perfect amount of snap, and a complex flavor that begins with a sweetness at the tip of the tongue, developing into a mild spice and the complementary tastes of bison and Berkshire pork dancing on the middle tastebuds, finishing with a light burn at the back of the mouth—thank you, paprika, cayenne, and red pepper flakes. All the while, you’ll enjoy hints of black pepper, coriander, garlic, and ground mustard.
Bison Buddies are perhaps best served as they come, eaten within moments of us handing them over to you, but their spicier side comes alive after some time under heat, which activates the various dehydrated peppers in their recipe. Or, if you’re feeling cute, buy yourself a can of Pillsbury puff pastry, cut the Buddies into thirds, and make yourself some Blanket Buddies.
Smoked Salmon Buddies
Save the deep-fried ground cod sticks for the kids. Our Smoked Salmon Buddies aren’t your average fish stick. Wild sockeye salmon (with just a touch of Atlantic salmon, for fat content) seasoned with ginger, black pepper, and coriander, make these a rare, but unforgettable, treat.
These salmon sticks shine alongside cream cheese or our hausmade Boursin cheese, and while they pique interest just as often for their peculiarity as their flavor, they’ve captivated the hearts and taste buds of many skeptics.
Royale With Cheese
Named after what they call a Quarter Pounder with Cheese in France: It’s a bacon-cheeseburger in a stick! Ground beef, smoked bacon, and high temperature cheddar cheese form the base of this stick, highlighted by the savory combination of caramelized onion, pickle juice, ketchup, and mustard—smoked to perfection.
These rich and delicious sticks are great cold and on-the-go, but give them a few minutes on the grill or skillet, and wrap them in a large leaf of crispy lettuce, and you’ve got yourself the ultimate easy bun-free burger experience. We’ve done the math, and that equals more room for french fries!
All of our snack sticks are available as often as we can keep up with the demand in our deli fish and meat cases. Big Jims and Royales are $2/stick. Bison Buddies are $3/stick. Smoked Salmon Buddies are $28/lb.
Trimmings from the ends of the sticks are mixed up in 1-pound containers we call “Little Pals” and are available from our Grab & Go case whenever we have time to package them up.
So, you’ve got yourself a beautiful fillet of smoked salmon, and your guests are scheduled to arrive soon. What next? Time to score that salmon! Here’s a simple way to get the perfect bite-sized portions.
With a serrated knife, cut horizontally along the side of the salmon fillet.
With a serrated knife, cut vertically from top to bottom of the fillet.
Garnish salmon fillet with herb, citrus, & crackers.
Once again, we will be visiting our beloved Minneapolis this summer!
Because of the busy summer we have planned, we are only able to make it to Mill City Farmer’s Market a few times this season, but if you are in town on one of the following Saturdays, please stop by and say hello.
We will kick off the season this Saturday, June 25, and return on August 27 and October 29. The markets run from 8AM – 1PM and are located at 704 S 2nd St, Minneapolis, MN.
We will be bringing a selection of smoked Atlantic salmon, smoked Sockeye salmon, smoked Lake Superior Lake Trout along with dry-cured salamini, chorizo, saucisson sec, and pepperoni.
As usual, we will be offering samples, conversation, brochures, menus, and other Smokehaus ephemera.
For many years we have been committed to providing you with delicious smoked fish and smoked meats, while adhering to sustainable practices throughout the business – from composting to bike delivery. We have been working on creating programs to decrease our overall waste and impact here at home, but that’s not enough. We have a responsibility to know about our meat and fish, not just the process of how we make it so tasty, but where it comes from.
We are one of the largest buyers of Atlantic salmon in the United States. Yes, our humble little shop buys more Atlantic salmon than restaurants in New York, or huge resorts in California. With this, we have felt a responsibility to look for a sustainable source of salmon that could keep up with our high demands. Prior to the switch, we have been getting Atlantic salmon off the coast of Chile. While there were many positive attributes to this salmon, simply the length of travel was enough for us to realize we needed a more sustainable source.
We began to look for an option closer to home, but we were not willing to compromise our commitment to sustainable aquatic farming. There is so much that can go wrong when farming fish, from assuring water is not permanently polluted, to making sure the fish are not carrying disease, such as sea lice, that can be transferred to the native populations of aquatic life. We also wanted product that was not full of chemicals, dyes and hormones. We had set our standards pretty high.
We are thrilled to announce that we are now selling Smoked Atlantic Salmon made from True North Salmon Company, a family owned company based out of New Brunswick, Canada. This is exciting for us because we have been concerned about our environmental impact on aquatic life for some time now.
True North is the quintessential sustainable fish farm.
True North uses ocean pens, but rotates crops regularly and uses a fallowing system to ensure that the water and ocean floor rest in between crops. They also stock their salmon in pens at a rate of less than 2% percent of the volume of the pen, which means these salmon have plenty of room to swim around freely and develop healthy muscle tissues naturally. Their fish also grow on a natural cycle, with no growth hormones, taking two years for the fish to make it to market.
True North is committed to finding fish food that is made sustainably. They use fish meal and oil that are byproducts of fish that is harvested for human consumption, maintaining equilibrium in the local aquatic life. True North has decreased its carbon footprint by using fuel-efficient trucks, and driving a little slower to reduce their carbon emissions when transporting their fish. With their commitment to preserving fresh water they also have a water recycling and filtration system at their freshwater hatcheries. They have also invested in shipping boxes that are made from 100% recycled material.
We are excited about our new Atlantic salmon provider, and we’re excited about taking another big step towards consuming smoked Atlantic salmon responsibly so we can keep making all your delicious snacks for years to come.
Flake and strip skin from the smoked salmon. Reserve 1/4 cup for garnish. The rest of the smoked salmon will be added to the chowder and brought to temperature.
In a large pot over medium-high heat, melt butter with oil. When oil is hot, add vegetables except for tomatoes and potatoes. Stir and cook until they are softened and aromatic. Stir in flour, reduce heat to medium, and cook briefly, about 3 minutes. Do not let the flour brown.
Pour in stock and milk and increase heat to medium-high. Stir well and bring soup to a boil, then reduce heat to low. Add seasonings and simmer gently, uncovered for 15 minutes.
Stir in smoked salmon pieces, potatoes and tomatoes. Cook for an additional 10 to 15 minutes, until vegetables are tender but not mushy.
Ladle into soup bowls, garnish with Pancetta and smoked salmon, and serve at once.