Axler's Smoked Bluefish Paté
Artisanal Foods, handcrafted in our back yard: Springfield Smoked Fish

Axler's Smoked Salmon Mushroom Caps

Axler's Smoked Salmon Mushroom Caps

On a dead end street in Springfield lies a hidden gem.  Alan Axler's Springfield Smoked Fish produces some of the finest seafood available.  Luscious, sublime and heavenly, their delicacies would make any meal or get together a special occassion.  His recipe for Axler's Smoked Salmon Mushroom Caps is always a holiday hit with the Cecchini's.

In a skillet, sautee onions in margarine. Add mustard, pepper, Worcestershire, and Sherry. Stir. Remove from heat. Add sour cream and mix well. Stir in Axler's Smoked Salmon and set aside. Remove stems from mushroom, fill caps with mixture. Top with bread crumbs and parsely. Place on cookie sheet and bake at 350 degrees for 20-25 minutes.

NOTE: Parmesean cheese may be substituted with bread crumbs.

Axler's Smoked Salmon Mushroom Caps


More Recipes from Springfield Smoked Fish:


Photo Credits: Julie Cecchini


Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)