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Acme Smoked Fish and Blue Hill Bay Smoked Seafood are delicious direct from your grocer or deli. Because each smoked seafood item is meticulously prepared and thoroughly smoked, they are ready-to-eat and no cooking is required.
The convenience and flavor of smoked fish make it a versatile ingredient in a wide range of recipes from easy hors d’ouerves to fresh salads and even, pizza. The following recipes were developed specifically for Acme and Blue Hill Bay by Leslie Glover Pendleton, former food editor at Gourmet, and author of Simply Shrimp, Salmon and (Fish) Steaks: Easy, Delicious and Healthy Ways to Enjoy Your Favorite Seafood Plus Side Dishes to Make a Meal.
Two 6-inch pita loaves
2 tablespoons olive oil
8 ounces mild fresh goat cheese log
1 cup very thinly sliced red onion
8 ounces Blue Hill Bay cold smoked salmon
¾
cup shredded fresh basil leaves
1 teaspoon crushed fennel seeds
freshly ground black pepper
Preheat oven to 400º F and set a rack in the upper third of oven. Split the pita loaves horizontally and lay the 4 rounds cut sides up on a baking sheet. Drizzle them with the oil and spread them evenly with the goat cheese. Scatter the onion slices on top.
Bake on oven’s upper rack for 12 to 15 minutes or until golden and crisp. Lay a thin layer of salmon over each pizza, and sprinkle with basil, fennel and pepper to taste. Cut each pizza into wedges and serve at room temperature. Makes 32 wedges.
Makes 18 1-inch sandwiches or 8 tea sandwiches
6 slices thin firm white sandwich bread
3 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1/4 cup minced scallions (green onion)
1-1/2 teaspoons drained capers, minced
1/4 teaspoon freshly ground pepper
1 cup chopped watercress
1 tomato, seeded and sliced very thin
One four ounce package Blue Hill Bay baked salmon, crumbled
With a rolling pin roll each slice of bread flat. Whisk together the cream cheese, mayonnaise, scallion, capers and pepper until smooth and spread on one side of each slice of bread.
Assemble 2 sandwiches: Divide the watercress among 4 of the bread slices and top with the tomato and salmon. Stack 2 of the loaded bread slices on the other 2 loaded slices. Finally, top each sandwich with a bread slice, spread-side down and press together. With a serrated knife, trim the crusts from the sandwiches and cut each into 4 or 9 small sandwiches. Secure with wooden picks and refrigerate, covered until ready to serve.
1 navel orange
¼
cup balsamic vinegar
½
cup vegetable oil
2 teaspoons Dijon mustard
½
teaspoons salt
½
teaspoon freshly ground pepper
10 ounces smoked cod (or salmon), cut into small cubes (about 2 cups)
1 cucumber, peeled, seeded and diced (1-1/2 cups)
1/2 cup coarsely chopped fresh parsley leaves
6 cups mixed spring lettuce
Grate the dark outer orange zest from the orange into a small bowl. Add the vinegar, oil, mustard, salt and pepper and whisk together.
Cut the remaining rind from the orange, cut the orange into sections and discard the membrane. In a medium bowl, toss together the orange sections, cod, cucumber, parsley and half the dressing. Cover and chill the salad until ready to serve.
Serve the salad on a bed of lettuce and drizzle with the remaining dressing. Serves 6.
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 teaspoon sugar
4 ounces Blue Hill Bay smoked trout fillets, chopped fine
3 tablespoons minced scallion/green onion
2 tablespoons chopped cilantro, plus leaves for garnish
1 teaspoon minced peeled gingerroot
1 long seedless cucumber, cut into ½-inch slices
2 tablespoons sesame seeds
Whisk the lime juice, oil, and sugar together in a medium bowl. Add the trout, scallion, cilantro, ginger and pepper to taste and combine well.
Top each cucumber slice with a rounded teaspoon of trout salad, sprinkle with sesame seeds, and garnish with a cilantro leaf.
Makes 16 to 18 hors d’oeuvres.
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