Stuffed Eggs with Spoonfish Caviar |
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12 hard-boiled eggs Shell the eggs, cut in half lengthwise and remove the yolk. Sieve the egg yolks and ricotta cheese into a bowl. Add the sour cream, roasted red pepper, chopped chives, salt, and pepper to taste. |
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Recipe © 2017 by Shuckman’s Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman’s. |
Smoked Alder Salmon Roll-Ups
Smoked Alder Salmon Roll-Ups |
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1tbsp fresh dill, finely chopped To make the sour cream spread, blend the dill and sour cream. Pepper to taste. Coat one side of each smoked salmon strip with the sour cream spread and roll around each ear of the baby corn. Tie a chive around the roll to secure the salmon. Garnish with lime wedges and serve. |
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Recipe © 2017 by Shuckman’s Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman’s. |
Potato Pancakes with Smoked Salmon and Caviar
Harvest Style Trout Cake with Chipotle Remoulade
Harvest Style Trout Cake with Chipotle Remoulade |
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1/4 cup + 2tsp Extra Virgin Olive Oil Preparation: Heat 2 tsp olive oil in a skillet and sautè onions, peppers, garlic, celery, cilantro, and thyme. Sautè for 4 minutes and let cool. Add the smoked trout to the cool mixture, stir in the eggs and 2 cups of the panko crumbs. When well combined, shape the mixture into 12 equal sized cakes. Dip the cakes into the remaining panko to coat. Heat the remaining 1/4 cup olive oil in a skillet, and when hot pan fry the cakes until golden brown on both sides. Serve the trout cakes with the remoulade sauce drizzled on top. Serving Suggestions: |
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Recipe © 2017 by Shuckman’s Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman’s. |
Smoked Salmon Frittata Gremolata
Smoked Salmon Frittata Gremolata |
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8 eggs Preparation: Pour into a 13″ x 9″ greased baking dish and bake 30 minutes or until set. Combine the rest of the ingredients in a small bowl. Cut the frittata into squares and sprinkle the gremolata over each serving. Serving Suggestions: |
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Recipe © 2017 by Shuckman’s Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman’s. |