Jr. Seafood


Grace, Juneau, Alaska

Mix cream cheese, salmon, onion, and garlic together. Lay out won ton wrappers, and place 1 tsp. of the mixture in the center of each. Moisten edges of each with water. Fold over and pinch edges well to seal. Ask more or dad to deep fat fry the won tons at 375 F until golden brown. Drain well on absorbent paper. Serve hot with a sauce.

  • 1 8 oz. package cream cheese, softened

  • 1cup flaked salmon (canned or cooked)

  • 1 tablespoon onion, minced

  • 1 clove garlic, crushed and minced

  • 1 package Won Ton wrappers


  • 1cup chili sauce

  • 2 tablespoons horseradish

  • 1 teaspoon worchestershire sauce


Danny, Haines, Alaska

Mix all ingredients together and roll into a ball. Roll in either chopped nuts or chives. Cover with plastic wrap and refrigerate until ready to use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked salmon is unavailable use canned salmon and 1/8 teaspoon of liquid smoke. Use more liquid smoke if you like a stronger flavor.)

  • 1 8 oz. package cream cheese at room temperature

  • 1/4 cup grated cheddar cheese

  • 1/2 teaspoon horseradish

  • 1 quick shake of worcestershire

  • 1 teaspoon lemon juice

  • 1 small can (6 1/2 oz.) smoked salmon

  • 1/2 cup ground pecans


Susan, Juneau, Alaska

Hard boil and cool eggs. Split lengthwise, scoop out center, mash and mix with salmon, tartar sauce, dill, salt and pepper. Fill eggs back up and chill.

  • 8 hard boiled eggs

  • 6 1/2 oz. can of salmon

  • 5 tablespoons tartar sauce

  • 1/4 teaspoon dill, dried

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper


Carol, Soldotna, Alaska

Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread.

  • 2 cups salmon , canned or leftover cooked

  • 1 package cream cheese (8oz.), softened

  • 1 pound sour cream (or combination sour cream and plain yogurt to total 2 cups)

  • 1 package Knorr Vegetable Soup Mix

  • 3 green onions, chopped


Adeline, Juneau, Alaska

Boil macaroni-when almost done add chopped broccoli. Drain. Add rest of the ingredients. Garnish with parsley, paprika and almonds. Best if flavors blend in refrigerator overnight.

  • 1small bag salad macaroni (small seashell)

  • 1 medium stack broccoli, chopped

  • 1 small chopped onion

  • 1 clove garlic, chopped

  • 1 1/2 cups salmon -canned or cooked

  • 1 small jar artichoke hearts, chopped

  • 1 small bag sliced almonds

  • 1 tablespoon mustard

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 1 teaspoon celery salt

  • 1/2 teaspoon horseradish

  • 1 tablespoon lemon juice


Trinity, Haines, Alaska

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 350 for 30 minutes.

  • 1pkg. Pizza crust mix (or make your own)

  • 3/4 cup crab meat

  • 3/4 cup tiny shrimp

  • 1/2 cup crushed pineapple

  • 5 sliced mushrooms

  • 4 1/4oz. can sliced black olives

  • 1/4 cup diced green pepper

  • 1 cup mozzarella cheese grated

  • 1 cup white cheddar cheese grated


Margie, Juneau, Alaska

Take a 13x9x2" baking dish. Melt 1/2 cup butter in the dish. Put the halibut on top of the melted butter, sprinkle with garlic powder and dill. Spread 11/2 cups shredded cheese on top of the halibut. Garnish with nuts, chopped or silvered. Bake at 350 for 45 minutes or until fish can be separated easily with a fork. Serves 6.

  • 1/2 cup butter or margarine

  • 4 lbs. halibut

  • 1 1/2 teaspoons garlic powder

  • 1/2 teaspoon dill

  • 1 1/2 cups shredded cheddar cheese almonds (for garnish)