Too often we take the approach of offering our smoked seafood as “stand alone” items meant to be served largely ungarnished on platters for special occasions; entertaining, Holidays, etc. and thus their other culinary possibilities can be overlooked.
This week’s blog offers you some examples of how smoked seafood can be incorporated into more involved recipes. Since smoked seafood requires little to no preparation, these recipes are generally fast and easy to prepare.
Hopefully, these recipes will stimulate some creative uses for smoked salmon and shellfish at home.
Maple Cured Hot Smoked Salmon Salad with Apples & Walnuts
6-8 Ounces Browne Trading’s Maple Cured Hot Smoked Salmon
4 Cups Mixed Baby Greens
¼ Cup Raspberries
1 Cup Water + 1 Teaspoon Lemon Juice
½ Cup Walnuts (Shelled)
2 Tablespoons Maine Maple Syrup
½ Cup Raspberry Vinaigrette Dressing
Remove skin from Smoked Salmon and cut into ½ inch cubes. Slice apple and dip into water/lemon juice mixture to prevent apples from browning. Prepare walnuts: place 2 tablespoons of maple syrup (or substitute corn syrup if you prefer) in a non-stick frying pan and heat over medium-high heat, being careful NOT TO BURN. Place walnuts in syrup and toss, completely coating with syrup. Remove from pan and place on a greased cookie sheet and bake in a 350°F oven 8-10 minutes or until they start to brown. Allow to cool. Toss together greens, cooled walnuts, raspberries, and dressing. Top with Salmon. Makes 2 Full Servings, or 4 Side Servings.
Finnan Haddie and Potato Cakes
2 Cups Browne Trading Finnan Haddie (Approximately 1 lb. Net)
2 Cups Cooked Mashed Potatoes
½ Onion, Diced
½ Cup Flour
½ Tablespoon Cracked Black Pepper
½ Tablespoon Dill
½ Tablespoon Chives
Remove skin from Finnan Haddie and chop fillet very fine. Mix together the fish, potatoes, onion, egg, flour, and herbs. Place mixture in the refrigerator and allow to chill thoroughly (this makes shaping the cakes easier). Shape the chilled mixture into round cakes and dredge them in flour. Cover the bottom of a frying pan with ¼ inch of cooking oil and heat on high. Brown fish cakes 3-4 minutes per side, or until golden brown on both sides. Drain on paper towel or brown paper bag to remove excess oil.
Serve with a dill mayonnaise, tartar sauce, mild Dijon mustard or sauce of your choice.