Capt. Steve's "Sea Dog Cookbook" has been around for generations.� With over 40 years fishing on the Lake Steve has accumulated some amazing recipes for salmon and trout.�� Click here for the full cookbook in PDF.

Steve's Canned Fish Dip or Salad
1 pint fresh salmon or trout or canned salmon or trout fish
1 8oz. pkg. cream chees (softened)
1 teaspoon lemon juice
1 teaspoon horseradish
2 teaspoons minced onion
1/4 teaspoon salt
1/4 teaspoon liquid smoke

Mix well, form to shape, chill several hours.� Garnish, serve with crackers or vegetables.� Thin as needed with milk or cream to make dip instead of spread.

Salmon Fettuccine for Two�

4 ounces uncooked fettuccine

2 TB chopped onion

3 TB butter

1 plum tomato cut in strips

3TB lemon juice

1TB dried parsley flakes

� tsp grated lemon peel

� tsp salt

7 ounces boneless skinless salmon

2TB pine nuts or almonds

Fresh garlic (optional)

Cook fettuccine according to package directions�

Meanwhile, in a large skillet, saut� onion in butter until tender, Add the

Tomato, lemon juice, parsley, lemon peel and salt.� Bring to a boil. Reduce

Heat; cook and stir for 2 minutes.

Drain fettuccine; add to skillet.� Stir in salmon; heat through.� Sprinkle with Nuts

�YIELDS 2

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