Using Sullivan Harbor Farms Smoked
What can’t you do with these smoky bites?
Hors D’Oeuvres & Canapés
- On skewers with grape tomatoes and fresh basil leaves
- In deviled eggs (the 1" shrimp are just the right size)
- On a party bread, baguette slice or cracker with lemon mayonnaise (see Lemonaise another Top Pick Of The Week)
Main & Side Dishes
Use smoked seafood to add new dimension to:
- Green salads—as a flavor accent
- Pasta—with fresh basil—and pasta salad
- Pizza—ditto the basil
- Smoked seafood salad for hors d’oeuvres, sandwiches, wraps and sushi rolls
Smoked scallop skewers are great with vodka and other spirits. Photography by Jerry Deutsch | THE NIBBLE.
A bit of smokiness is a change-of-pace accent to garnish:
- Seafood dishes—from plain grilled fish
to more complex recipes
- Steaks and chops—create a “surf and turf”
The smokehouse produces only one style of smoked salmon. This is no delicate Scottish smoked salmon or even a “Nova Scotia style” favored by New Yorkers. You smell and taste the smoke in a very pleasant way—in the Norwegian smokier style (see the different types of smoked salmon.)
You can watch a slide show on the company website that shows the entire process of how smoked salmon goes from ocean to plate.
There’s also an explanation of wild versus farmed salmon, “How Green Is Your Salmon?” and the benefits of farm-raised salmon, which provide more information to those trying to figure out the issues.
How good is Sulllivan Harbor’s smoked salmon? Silky and seductive, we’d be embarrassed to tell you how quickly we dispatched an entire pound of it.
The smoked salmon has a heavier smoke than found in most styles. Photo by Evan Dempsey | THE NIBBLE.
Continue To Page 3: The Difference Between Hors D’Oeuvre, Canapés, Appetizers Etc.
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