The following are a couple more recipes we tasted for the new recipe book we are working on. Our guidelines have not changed.We are looking for recipes that allow the subtle flavors of our naturally smoked seafood to shine. We hope you enjoy these as much as we did! Feel free to email recipes or comments you would like to share with us to smoked@ducktrap.com!

Roasted-Potato

Roasted Potato Salad with Ducktrap Cold Smoked Salmon

Preparation time about 20 minutes (allow 40 minutes to roast potatoes). Makes 8 servings

3 lbs new red potatoes, cut into ¾ inch cubes, I like to leave the potatoes unpeeled.+

2 Tbsp extra virgin olive oil

1 tsp salt

½ tsp ground black pepper

4 oz Ducktrap brand cold smoked salmon, cut into strips

3 eggs, hard boiled, peeled halved lengthwise and sliced

1/4 cup celery, sliced

3 scallions, white and green parts, sliced

Dressing:

½ cup mayonnaise

3 tablespoons Ducktrap brand Horseradish sauce

1 tsp white vinegar

¼ tsp ground black pepper

Directions:

Arrange potatoes in roasting pan. Toss with olive oil, salt and pepper. Roast in oven for 30-40 minutes until cooked through, turning once. Cool potatoes, combine with eggs, celery, scallions and smoked salmon. Toss with dressing.

Deviled-Eggs

Deviled Eggs with Ducktrap Cold Smoked Salmon

Preparation time about 30 minutes. Makes 12 servings

6 large eggs, hard cooked, peeled and sliced into halves

2 oz  Ducktrap brand cold smoked salmon, cut into narrow strips

¼ cup mayonnaise

1 tsp white vinegar

1 tsp prepared yellow mustard

Dash of salt and ground black pepper

1 scallion, cut into 1 inch long thin strips,

Directions:

Remove yolks from eggs, mix well with mayonnaise, vinegar, mustard, salt and black pepper. Mix well and mound into eggs.
Garnish with two strips of salmon laid across each egg, top with 2 strips of scallion.