Let wild Alaska seafood brighten your brunch table

Brunch is an opportunity for a special kind of culinary creativity. Add some of the best of Alaska’s natural bounty to the mix, and options get even better. The four brunch recipes below, courtesy of the Alaska Seafood Marketing Institute, feature Alaska seafood in tasty combos sure to rock the table. In addition to being delicious and nutritious, they can all finished without extensive prep and cook time.

The Alaska Seafood Marketing Institute website is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource. More information, including a wide variety of Alaska seafood recipes for all occasions, along with plenty of data about their health and nutritional benefits, ASMI’s website can be found at www.alaskaseafood.org.

Smoked Salmon Puff Pastry Roses

Delicate puff pastry roses filled with creamy chive spread and smoked salmon come together perfectly for an elegant appetizer or brunch. This recipe has an instructional video that can be found online at www.alaskaseafood.org/recipe/quiche-with-wild-alaska-salmon-spinach-and-pine-nuts/

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Ingredients

1 rectangular puff pastry sheet (10 x 15 inches)

10.5 oz Alaska smoked salmon

1/2 cup Greek yogurt

1/2 cup cream cheese

1 bunch chives, finely chopped

Black pepper, to taste

Preparation

1- Prepare the filling.

In a small bowl, mix the Greek yogurt and cream cheese. Add the finely chopped chives and season with black pepper. Mix well and set aside.

2- Cut and spread the dough.

Roll out the puff pastry sheet and cut it lengthwise into 6 strips. Spread the yogurt-cream cheese mixture evenly over each strip.

3- Add the salmon.

Cut the smoked salmon into thin strips and lay them on top of the cream cheese spread on each dough strip.

4- Fold and roll.

Fold the dough over the salmon until the salmon is covered, then roll each strip into a rose shape.

5- Bake the roses.

Place each rose in a muffin tin lined with parchment paper. Bake at 400°F for 30 minutes. Halfway through, cover with aluminum foil to prevent the salmon from darkening.

6- Serve and enjoy.

Serve warm or at room temperature for a stunning and tasty treat.

Alaska Dungeness Crab Cake Benedict

Make a brunch decadent and delicious with this recipe that comes courtesy of Liren Baker of Kitchen Confidante.

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hr 10 min

Servings: 4

Ingredients

For the crab cakes:

12 ounces fresh Dungeness crab meat (or your favorite crab), cooked

¼ cup finely diced celery

2 tablespoons fresh cilantro, chopped

1 tablespoon chives, finely chopped

3 tablespoons mayonnaise

1 cup panko

2 tablespoons olive oil

For the poached eggs:

4 large eggs

For the hollandaise sauce

3 large egg yolks

1 tablespoon lemon juice

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

1/2 cup unsalted butter

For serving:

2 English muffins

2 tablespoons chopped chives

Preparation

1- Prepare the crab cake mixture.

Pick through the crab meat and remove any shells. Carefully remove any excess liquid by straining or dabbing the crab meat with a clean paper towel. Combine the crab, celery, cilantro, and chives in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. If cakes are not binding well, add a little more mayonnaise.

2- Form crab cakes.

Form into small patties about 3 inches wide and about 1 inch high. If you have a 3-inch ring mold, this will make it easier. You should have enough for 4 crab cakes. Refrigerate at least 30 minutes or until ready to cook and serve.

3- Prepare the poached eggs.

Prepare a bowl with ice water and set aside. Bring a deep sided sauté pan filled with water to a boil. Lightly salt the water when it comes to a boil, then lower heat to a simmer. Crack an egg into a ramekin. Swirl the simmering water, bring the ramekin close to the surface of the water, and gently drop in the egg. Repeat with remaining eggs. Cook until the eggs are softly set, about 3 minutes, then use a slotted spoon to transfer the eggs into the ice bath. Set aside until ready to serve. If preparing in advance, keep in the refrigerator; this can be done the night before.

4- Prepare the hollandaise sauce.

In a small saucepan, melt the butter slowly over low heat. Place egg yolks, lemon juice, salt and cayenne pepper in the blender. Blend on medium speed until the eggs are light in color. Lower blender speed to low, and while blending, slowly and steadily drizzle in the butter. Blend until the sauce is your desired thickness, perfect for a thick drizzle. Transfer to a small bowl, and keep warm — you can place in a warm spot, in a bowl of lukewarm water or in a pre-warmed thermos.

5- Fry the crab cakes and prepare muffins.

Line a baking sheet with paper towels and set a wire cooling rack on top. Set aside. Pat the tops and bottoms of the crab cakes with the panko crumbs. Heat olive oil in a skillet over medium-high heat. Add the crab cakes and cook for about 2-3 minutes per side, flipping the crab cakes gently to help them retain their shape, until the cakes are golden brown on both sides. Transfer crab cakes to wire cooling rack. While the crab cakes are cooking, slice the English muffins in half and toast the 4 halves.

6- Assemble and serve.

Reheat the poached eggs by dropping them gently in a bowl of hot water. Transfer the eggs with a slotted spoon to a paper towel lined plate and gently dab off any water. Place crab cakes on the toasted English muffins. Top with poached eggs. Drizzle with hollandaise sauce, and garnish with chives. Serve immediately.