“Cooking” with Smoked Seafood

Recently I came across some recipes developed by our first Smoke Master, Chef Don Morrison.  Don was instrumental in establishing our Smokehouse over 15 years ago – and worked directly with Chef Daniel Boulud to perfect the production of his Chef Daniel Boulud Smoked Atlantic Salmon here at Browne Trading Co. These recipes were featured in an early brochure we produced but to date we never “published” them online.

Too often we take the approach of offering our smoked items as “stand alone” items meant to be served largely ungarnished on platters for special occasions, entertaining, Holidays, etc. and sometimes overlook their other culinary possibilities. I thought it was refreshing to see them incorporated as “ingredients” for more involved dishes such as those featured here. And since the smoked seafoods require little to no preparation themselves, these recipes are generally fast and easy preparations.

Hopefully these recipes will stimulate some creative uses for smoked salmon and shellfish at home – and make for an out-of-the-ordinary lunch or dinner. Enjoy.

Maple Cured Hot Smoked Salmon Salad with Apples & Walnuts

Salmon Salad6-8 Ounces Browne Trading’s Maple Cured Hot Smoked Salmon

4 Cups Mixed Baby Greens

1 Apple

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

Finnan Haddie and Potato Cakes2 Cups Browne Trading Finnan Haddie  (Approximately 1 lb. Net)

2 Cups Cooked Mashed Potatoes

½ Onion, Diced

1 Egg

½ Cup Flour

½ Tablespoon Cracked Black Pepper

½ Tablespoon Dill

½ Tablespoon Chives

Cooking Oil

Remove skin from Finnan Haddie and chop fillet very fine. Mix together the fish, potatoes, onion, egg, flour and herbs. Place mixture in 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 fry 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.

Here are a couple more easy dishes to try:

~ Nick Branchina, Director of Marketing