Phone: 907-230-5157



No matter what you decide to do during your Alaskan vacation, you will start your day with a full hardy breakfast. including reindeer sausage and the sourdough pancakes, made from a start that is over 100 years old, that go perfectly with our homemade jellies and syrups, made from raspberries and blueberries that are picked right here, and fresh fruit is always a part of these delicious breakfasts. After a hard day of fishing, or just sight seeing, relax around the fire pit and compare fishing stories, enjoying some Halibut Spread or some of our famous smoked salmon. These recipes are available below.

Scrambled Eggs & Salmon

4 T. unsalted butter, divided (1/2 stick)
1/2 c. chopped shallots (3 to 4 shallots) or regular onions
12 extra large eggs
6 T. half and half
1 t. kosher salt
1/2 t. freshly ground black pepper
2 T. chopped chives
1 T. chapped fresh flat-leaf parsley
4 ounces crumbled smoked salmon
Cream cheese to taste.
Melt 2 T. butter in a large (12 inch) saute pan over medium low heat.
Add the shallots and cook for 5 to 7 minutes, tossing frequently, until
the shallots are translucent and they begin to brown.
Meanwhile,in a large bowl, beat together the eggs, half-and-half, salt
and pepper with a fork. When the shallots are cooked, add the eggs to
the pan and cook over med. low heat for 4 to 5 minutes, stirring
frequently with a rubber spatula to scrape the bottom and sides of the
pan, lifting and folding the eggs to make large curds. Remove from the
heat 1 minute before they're completey done because they will continue
to cooking in the pan. Off the heat, add the remaining 2 T butter,
chives, parsley, smoked salmon and 2 to 3 T. of cream cheese. Mix
well, season to taste and serve hot.

Servings: 4

Halibut Spread

1 pound halibut
2 8-ounce packages cream cheese
1-1/2 tablespoon. garlic salt
3 stalks green onion
1 tablespoon. toasted sesame seeds

Cut halibut in 1" chunks, bring to boil in heavily salted (4 tablespoon. salt and sugared (1/4 cup) water. Drop halibut into water, when they float, dump in strainer. Let cool. Flake with fork. Mix into softened cream cheese, garlic salt and onions and sesame seeds.
Serve with crackers.


Honey-Lime Salmon Kabobs (from the kitchen of SmokeeJo)

3 lbs salmon fillets, skin on, cut into 1-inch chunks or skin off if you just broil it in a grill basket or tin foil veggie grill tray.
1 green bell pepper, cut into 1-inch squares
1 red onion, cut into 1-inch squares
2 cups halved mushrooms
1 lime (juice)
1/2 c. soy sauce
1/8 c. creamed honey
1 garlic cloves, minced
Salt and fresh ground pepper to taste
12 - 16inch long bamboo skewers, soaked in water

Honey Lime Basting Sauce
Juice of 2 limes
1/8 creamed honey

Place salmon chunks and cut vegetables in a large flat dish. In a small bowl whisk together juice from one lime, soy sauce, honey and garlic until honey is dissolved; pour over salmon and vegetables. Season with salt and paeper, lightly toss, put in a large gallon size bag and refrigerate for 6 hours. Preheat grill to medium high and oil the grill, Alternate marinated
salmon and vegetables onto soaked skewers. In a small bowl, whisk together basting ingredients. Place skewers on hot grill and cook ten minutes, basting often with honey lime mixture, turning once.

Servings: 6

Ron's Smoked Salmon Recipe

2 qts water
1 T. tobasco
3/4 c. salt
2 T. garlic, minced
1 T. black pepper
1/2 c. brown sugar
3 T lemon juice
3 T. Worcestershire
2 T. liquid smoke
3 T. season all
1/4 c. molasses
2 bay leaves
3 T. onion powder

Combine and put in 5 gal bucket. Place pieces of salmon with skin on.
Soak for 24 hours. in a cool location. Take out and let a glaze form and smoke for three smokes.

Breakfast Pizza

1-1/2 pounds semolina pizza dough (or 2 frozen Rhodes breads)
6 to 12 eggs, depending on size of pizza and how many you are serving
2 T. butter
1 large onion, thinly sliced
1 Bell pepper, diced
1/2 pound mushrooms sliced
1/2 pound ham, sausage or bacon (sausage and bacon should already be cooked)
1 - 2 cups cheddar or Jack cheese

Preheat Pizza Stone at 400 degrees for 1/2 hour then turn down to 350 degrees.

Beat eggs thoroughly with wire whisk and add salt and pepper to taste
Melt butter in 12.5" frying pan, and saute onions until they are carmelized. Remove onions and add peppers and mushrooms, saute vegetables until soft then add eggs and meat, scramble until soft and still lightly wet.
Roll out dough larger than the deep dish pizza pan. Place the dough in the pan. You should have dough hanging out several inches around the edge of the pan. Spread carmalized onions over bottom of pan, then fill with egg mixture. Top with cheese with 1 to 2 cups of cheese.
Fold the dough over the egg mixture, brush with egg wash. Sprinkle with parmesan cheese and garlic herb bread seasoning.
Bake on the pizza stone 20 to 25 minutes


Smoked Salmon Quesadillas


Flour Tortillas

Cream Cheese

Dill Paste

Baby Spinach

Lox or thin slices of smoked salmon


Mix softened cream cheese with dill paste to taste.  Not overwhelming, but just right. Spread cream cheese mix over all of the tortilla, then on one side put a layer of baby spinach, and then top with lox, thinly sliced.  Fold over tortilla, so you have a half of a tortilla, and cook on top of stove until both sides are crisp but not hard. Serve. 



Ocean Bluff Bed & Breakfast
26445 S. Cohoe Lp Road
PO Box 132, Kasilof, AK  99610

Phone: 1-907-230-5157
Fax: 1-888-510-2613




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