The following are a few recipes we tasted to determine if they met our guidelines for a new recipe book we are working on. So far, our favorite recipes have been those that allow the subtle flavors of our naturally smoked seafood to shine. Try these in your kitchen and let us know what you think, enjoy!
Ducktrap Smoked Trout Waldorf Salad
Preparation time 20 minutes. Makes 8 servings
8 oz Ducktrap brand smoked trout, skin removed and broken into chunks
1 head Boston Bibb lettuce, leaves separated
½ cup chopped walnuts, lightly toasted
½ cup celery, sliced
½ cup seedless red grapes, sliced
1 apple, cored and diced
1 Tbsp minced fresh parsley
2 Tbsp Ducktrap brand Horseradish sauce (or 1 Tbsp lemon juice)
2 Tbsp mayonnaise
Combine walnuts, celery, apple, grapes and ½ of the trout in a serving bowl.
Combine the Horseradish sauce and mayonnaise, lightly toss with salad.
Arrange salad on top of lettuce leaves, top with remaining trout and sprinkle with parsley.
Ducktrap Smoked Salmon Appetizer, Carpaccio Style
Preparation time 20 minutes. Makes 4-6 servings
4 oz Ducktrap brand cold smoked salmon
2 Tbsp Ducktrap brand Mustard Dill sauce
1 tsp minced red onion
1 tsp capers, drained
½ roma tomato, seeded and diced
Freshly ground black pepper
2 cups washed arugula leaves
1 slice pita bread, cut into 2 inch wedges
1 Tbsp extra virgin olive oil
Arrange pita wedges on a cookie sheet, brush the top of each with a small amount of olive oil. Bake in a pre-heated oven at 350 deg F until slightly crispy.
Arrange smoked salmon slices down the length of a serving platter. You might want to cut each salmon slice in half. Arrange pita wedges on one side of the platter, and the arugula on the other.
Drizzle the mustard dill sauce over the smoked salmon. Evenly spread the onion, capers and tomato over the top of the smoked salmon. Grind a small amount of pepper over the smoked salmon.
Let your guests help themselves by placing some smoked salmon on a piece of pita, then some arugula leaves. Delicious!