Creamed Chipped Salmon Jerky on Toast for #SundaySupper #RetroRecipes

We all have, to some degree, either a passing appreciation or a full-blown fetish for something “retro.” Aside from vintage coats, the object of my retro fetish is recipes. The older, the tastier. Many recipes from “back-in-the-day” were simple, had few ingredients, but were still spectacular. My favorite retro cookbook, The Fannie Farmer Cookbook, has a recipe for “Creamed Dried Beef” in its Twelfth Edition, which sits on my kitchen shelf. The ingredients for this recipe are merely dried beef, butter, flour, hot milk, cream, and pepper. I adapted this recipe to make “Creamed Chipped Salmon Jerky on Toast” using jerky made with wild Alaska salmon.  
My “fav” group of food bloggers, the #SundaySupper team led by Isabel Laessig, decided to blog about “Retro Recipes: Then and Now.” When I saw the call for recipes, I was all in with my recipe that features peppered salmon jerky. Salmon Jerky was the perfect ingredient to update the classic “Creamed Dried Beef” recipe–aka “Creamed Chipped Beef on Toast.” The results were creamy, smoky, and peppery–but not too peppery.

Salmon Sustainability and Nutrition
Wild salmon from Alaska is sustainable. Period. Alaska has long protected its fisheries and maintains Marine Protected Areas according to and Marine Fisheries Review. Wild Alaska salmon is a high-protein food with Vitamin D, Selenium, and the all-important Omega 3’s. Salmon Jerky is one of my go-to, high-protein snacks. It’s also an all natural, low fat, and low-cholesterol food. If you have an issue with sodium (like I do), omit additional salt from the recipe. However, I bought the jerky with the lowest sodium content that I could find (see nutritional content)
(Note: I was not compensated in any way for using or mentioning Wild Alaska Salmon products, and I purchased the salmon jerky used in this recipe.)
Recipe: Creamed Chipped Salmon Jerky on Toast (Serves Two)
1 (1 ounce) package Wild Alaska Salmon Jerky
1/8 cup butter
1/8 cup unbleached white flour
1 cup milk (unsweetened soy milk or 2% cow’s milk)
1/16 teaspoon cracked, white pepper
1 pinch cayenne pepper
Kosher salt to taste (only if needed)
4 slices toasted, artisan bread (If you use a mini loaf, toast 8 slices)


  1. Empty package of jerky into food processor (if buying stick jerky, slice product into 1-inch pieces before placing into the food processor). Run food processor until salmon jerky is partially shredded. Take care not to shred the jerky too much. There should be a few bite-sized pieces for texture. 
  2. Melt butter in 10-inch skillet over medium heat. Stir in flour and whisk until there are no more lumps. Remove pan from heat. 
  3. Heat milk in microwave for one minute. Pour in milk slowly while continuing to whisk milk mixture. 
  4. Return pan to heat and turn heat down to medium low. Add white pepper, cayenne pepper, and stir. Allow ingredients to simmer and acquire a creamy consistency.
  5. Add chipped salmon jerky and stir until salmon jerky is distributed evenly throughout the mixture.
  6. Toast bread and spoon creamed chip salmon over the toast, and serve.

Please click on the links below to see what my fellow #SundaySupper bloggers have created for today’s focus on Retro Recipes. Then, join us “Around the Family Table” at 7pm Eastern Time today (1-20-13) on Twitter. Use the hashtag #SundaySupper and share your favorite Retro Food Memory with us! For more fun and beautiful food photos, check out our #SundaySupper Pinterest board.

Sunday Supper Retro Appetizers:
Irish Cheddar-Whiskey Fondue by girlichef
Retro Football Party: Fondue, Deviled Chicken Wings & Lemon Chiffon by Zest Florida Foodie
She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
Coca-Cola Salad by Magnolia Days
Salmon Salad | Retro Tuna Salad by Family Foodie
Ambrosia Salad by Simply Gourmet
Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
Carrot & Raisin Salad by The Roxx Box
Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
Italian Style Bread by The Meltaways
Grown-Up Tuna Melts by Home Cooking Memories
English Muffin Pizzas by Comfy Cuisine
Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
Grown-Up Grilled Cheese with Tomato Soup by The Catholic Foodie
Toast Topper #16: Grandma’s Mock Apricot Jam by Yummy What Smells So Good?

SundaySupper Main Dishes:
Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
Tuna Noodle Casserole by Country Girl in the Village
Nana’s Marinated Beef Roast by Supper for a Steal
Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
Chicken Maryland by Vintage Kitchen Notes
Mushroom Stroganoff by Small Wallet Big Appetite
Dairyfree Toast Hawaii by Galactosemia in PDX
Porcupine Meatballs by Hezzi-D’s Books and Cooks
Chicken Kiev by The Urban Mrs.
Salmon Quiche with Preserved Lemon by Shockingly Delicious
Steak Diane by Crispy Bits & Burnt Ends
Fried Chicken only in the Oven by In the Kitchen with Audrey
Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
Kicked Up Meatloaf by Curious Cuisiniere
Shrimp Scampi (a lighter version) by Kudos Kitchen
Old-Fashioned Pork Chops by My Trial in the Kitchen
Jägerschnitzel by Sustainable Dad
Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
Tuna Noodle Casserole by Cookistry
Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip

Sunday Supper Retro Sides and Veggies:
Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
Classic Corn Casserole by The Foodie Army Wife
Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
Classic Green Bean Casserole Redux by The Wimpy Vegetarian
Mem’s Broccoli Casserole by Momma’s Meals
Tator Tot Casserole by Neighbor Food Blog

Sunday Supper Retro Desserts and Cocktails:
Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
Old School Boozy Rum Cake by Webicurean
Individual Baked Alaskas by That Skinny Chick Can Bake
Rainbow Jello by Cravings of a Lunatic
Pineapple Upside Down Cake by Noshing with the Nolands
Pineapple Bars by Peanut Butter and Peppers
Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
Refrigerator Strawberry Cheesecake by There and Back Again
Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
Boston Cream Pie by Gotta Get Baked
Coca-Cola Cupcakes by Daily Dish Recipes
Jello Poke Cake by Flour On My Face
Devil’s Food Cake by Maroc Mama
Bread Pudding with Pecans by Basic and Delicious
Victoria Sponge Cake by The Lovely Pantry
A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
Post War Apple Pudding by My Cute Bride
Spaghetti with Currywurst Sauce by Masala Herb
Layered Mini Chocolate Banana Cakes by Big Bears Wife
Raspberry Jam Cakes by Pippis in the Kitchen Again
Cocktail: Moscow Mule by Crazy Foodie Stunts

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    • says

      It’s interesting that you would say that. Eggs benedict is not easy for me to make–I’ve given it the old college try, though. Thanks for stopping by and leaving a comment.

  1. says

    I love the idea of using salmon in this! I remember getting frozen chipped beef when I was a kid–not sure my mom ever made it fresh, but I still loved it. The Fannie Farmer books are the best… I worked on a project with Marion Cunningham, and she was an awesome lady as well as an awesome cook!

    • says

      Really, that IS funny. I wondered if anyone still made chipped beef on toast. I think you would like it with salmon too. Love your site with the step-by-step photos along with the recipe.

  2. says

    I never would’ve thought of using salmon jerky! I love biscuits and gravy no matter what you use for the protein. Next time I see salmon jerky, I’ll keep this recipe in mind.

  3. says

    Wow! I can eat that whole plate all by myself. Love the salmon jerkey and love it even more that you served it on crusty bread with a warm sauce. Yummy!

    • says

      Thanks, Sarah, the crusty bread helped to make the dish even more tasty and enjoyable. Even better, the bread slices were about half the size of a regular slice, which helped with portion control.

  4. says

    I’ve never eaten creamed chipped beef, even growing up in the South. I’m looking at your recipe for the salmon version and thinking this is a must try.

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