A delicious seattle style smoked salmon chowder loaded with cubed potatoes capers for zing and cream cheese for creaminess this tastes just like the stuff from seattle pikes place market and is perfect to serve with crusty bread all you need is a hunk of crispy crusty baguette to soak it all up.

This chowder is versatile as you can change up the seafood you use feel free to replace the scallops with crab clams more shrimp or use whatever seafood you have on hand lobster would be excellent for a special occasion a firm flaky fish would be excellent in this chowder or you can use imitation crab or lobster.

This crab salad is a blend of imitation crab vegetables and herbs all tossed in a simple creamy dressing a quick and easy salad that rsquo s perfect served over lettuce with crackers or in a sandwich.

You will need to cure your salmon at least 4 hours even for thin fillets from trout or pink salmon in my experience large trout or char as well as pink sockeye and silver salmon need 8 hours a really thick piece of king salmon might need as much as 36 hours in the brine.