Delicious, colorful and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.
Recipe
Cassoulet de Fruits de Mer (Curried Seafood Stew)
This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included.
Octopus in Spicy Soy Dressing
This unusual octopus appetizer comes to us from De Tropen.
Zesty Smoked Salmon Dip with Pepperoncini
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.
Jalapeño Grilled Shrimp with Prosciutto
After marinating, the shrimp are wrapped in prosciutto (you could use bacon) and grilled.
Smoked Scallops
Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound.
Saba Scotch Bonnet Sauce
From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.
Smoked Hard Shell Clams
My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes.
Jamaican Spicy Red Snapper
This Jamaican dish is traditionally prepared with whole fish this recipe uses haddock snapper fillets so guests don’t need to worry about bones.
Deep-Fried Curried Fish Patties
What an exciting combination of foods are in these Deep-Fried Curried Fish Patties!