Recipes & Serving Ideas
! y o j n E DUCKTRAP RIVER OF MAINE NATURALLY SMOKED SEAFOOD Ducktrap River of Maine 57 Little River Drive Belfast, ME 04915 www.ducktrap.com firstname.lastname@example.org 1-800-434-8727
OV E R 3 0 Y E A R S Ducktrap has brought unequalled sophistication and elegance to your table with all natural, gourmet seafood smoked exclusively with native Maine fruitwoods and hardwoods. Attention to detail, and taking pride in what we do, ensures that each batch of Ducktrap River of Maine smoked seafood is consistently of the highest quality that we are known for. We are pleased to share with you these skillfully crafted recipes which enhance our seafood’s nutritious and delicious taste. Enjoy the versatility of Ducktrap smoked seafood while preparing these flavorful dishes for your family and friends.
Oriental Salad with Smoked Shellfish
Pasta Salad with Smoked Shrimp
INGREDIENTS 6 oz Ducktrap smoked mussels 6 oz Ducktrap smoked scallops 6 oz Ducktrap smoked shrimp 1/2 cup julienned red pepper 1/2 cup julienned green pepper 1/2 cup julienned radish 1/2 cup julienned carrot 1/2 cup blanched snow peas 1/4 cup rough chopped cilantro 3 Tbsp low-sodium soy sauce 3 Tbsp sesame oil Juice of one lemon 2 Tbsp balsamic vinegar 1/4 cup olive oil 2 Tbsp toasted sesame seeds Salt and pepper to taste
INGREDIENTS 6 cups cooked rotini pasta 1 cup blanched baby peas, from frozen 1 cup matchstick carrots, raw 6 oz Ducktrap smoked shrimp 1/2 cup mayonnaise 1/4 cup Ducktrap mustard dill sauce
DIRECTIONS Whisk together soy sauce, sesame oil, lemon juice, vinegar and olive oil. Add sesame seeds. Toss remaining ingredients with the vinaigrette. Entrée: Serves 4
DIRECTIONS Toss all ingredients together in a bowl. Add more mayonnaise if necessary. Salt and pepper to taste. Serve chilled. Entrée: Serves 8
Smoked Scallops Kendall Brook salmon side
C O N T E N TS
Smoked Mussels in Wine Mushroom Cream Sauce over Pasta INGREDIENTS 1/2 cup sliced scallions 2 medium garlic cloves, crushed 1 tsp tarragon 1 1/2 cups sliced mushrooms 4 Tbsp butter 3 Tbsp flour 1 1/4 cups dry white wine 1 1/2 cups whipping cream 2 cups Ducktrap smoked mussels 1/4 cup fresh chopped parsley 2 Tbsp olive oil DIRECTIONS Saute scallions, garlic, tarragon, and mushrooms in butter for 5 minutes. Sprinkle flour over this mixture and stir until blended. Slowly add wine and cook until thickened. Add cream, mussels and parsley. Serve over hot vermicelli which has been tossed with 2 Tbsp olive oil.
Entrée: Serves 6
Garlic Baked Smoked Mussels INGREDIENTS 1/2 cup butter 2 cloves garlic, minced 1/3 cup parsley, chopped 1/2 tsp paprika Dash cayenne pepper 1/2 cup dry white wine 2 cups soft breadcrumbs 4 cups Ducktrap smoked mussels
COLD SMOKED SALMON
S M O K E R OA S T E D S A L M O N
S M O K E D M AC K E R E L
DIRECTIONS Melt butter; add garlic, parsley, paprika, cayenne and wine; mix. Stir in breadcrumbs. Place mussels in ovenproof serving dish. Sprinkle butter mixture over mussels. Bake in preheated 425° F oven until bubbly and crumbs are brown. Hors D’ Oeuvres: Makes 32 servings
TRY THIS For the perfect appetizer bite, skewer a pearl Mozzarella ball, smoked shellfish, and a grape tomato. The blend of flavors and textures are palate pleasers!
18 Ducktrap River of Maine www.ducktrap.com
COLD SMOKED SALMON Revered by chefs and connoisseurs worldwide, our naturally cold smoked salmon has become the mark of excellence. Lightly smoked with native Maine woods, Ducktrap’s delicious selection of farm raised and wild caught salmon is a delicious addition to any meal.
Smoked Shellfish Paella INGREDIENTS 6 oz Ducktrap smoked mussels 6 oz Ducktrap smoked scallops 6 oz Ducktrap smoked shrimp 1 ripe tomato, diced 4 garlic cloves, sliced 1 yellow onion, chopped 1 red pepper, sliced into long strips (reserve a few for garnish) 2 cups medium grain rice 4 cups chicken stock (low sodium) 1/2 tsp turmeric 4-5 Tbsp extra virgin Spanish olive oil 1/4 cup sweet peas DIRECTIONS In a large frying pan or skillet, sauté tomato, onion, garlic and pepper in olive oil. When onion is translucent, add smoked shellfish and cook for 3-5 minutes. Add rice to pan, stirring to coat all the grains with the oil. Add chicken broth and turmeric. Bring to a boil and then reduce heat. Add sweet peas and simmer uncovered until the rice is cooked – approximately 20 minutes. After paella is done, place in a platter, and add the red pepper on top. Entrée: Serves 8
Gazpacho with Smoked Shellfish INGREDIENTS 6 ripe tomatoes, cut into chunks 1/2 large cucumber- peeled, halved and seeded and cut into chunks 1/2 green bell pepper, cut into chunks 1/2 yellow bell pepper, cut into chunks 2 garlic cloves, crushed 1 cup water 1/3 cup extra-virgin olive oil 2 Tbsp sherry vinegar 1 Tbsp fresh lime juice Salt 6 oz Ducktrap smoked mussels 6 oz Ducktrap smoked shrimp 6 oz Ducktrap smoked scallops DIRECTIONS In a blender or food processor, combine the tomatoes, cucumber, bell peppers, garlic, water, oil and vinegar and process until coarsely pureed. Season with lime juice and salt and refrigerate until chilled. Serve with hot sauce. To serve, pour into Margarita glasses, rimmed with spicy salt and serve with skewer of smoked shellfish (mussels, shrimp, scallops). Appetizer: Serves 12
Smoked Scallops, Mussels and Shrimp Kendall Brook Smoked Salmon
C O L D S M O K E D SA L M O N
SMOKED SHELLFISH Our trio of smoked shellfish: succulent mussels, tender scallops and sweet Maine shrimp are tasty and versatile ingredients. Smoked with a blend of four woods with an accent on the apple and cherry, these shellfish are loaded with flavor.
Smoked Salmon Quesadillas INGREDIENTS 4 oz cream cheese, softened 2 Tbsp sour cream 1 tsp dill weed 1 garlic clove, minced 2 Tbsp butter or margarine, softened 6 (8 inch) flour tortillas 4 oz Ducktrap cold-smoked salmon, chopped 2 cups shredded Swiss or Cheddar cheese DIRECTIONS In a small mixing bowl, combine the cream cheese, sour cream, dill and garlic. Spread butter over one side of each tortilla. Place three tortillas, buttered side down, on a griddle or large skillet on low/medium heat. Spread with cream cheese mixture; sprinkle with salmon and cheese. Cover with remaining tortillas, buttered side up. Cook over low heat for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until cheese is melted. Cut into wedges. Appetizer: Serves 6
Smoked Salmon Pizza INGREDIENTS 1 (12 inch) pre-baked pizza crust 1 Tbsp olive oil 8 oz Ducktrap cold-smoked salmon, cut into 1/2 inch pieces 3 oz marinated artichoke hearts, drained and quartered 2 Tbsp chopped sun-dried tomatoes 2 cups shredded mozzarella cheese
DIRECTIONS Preheat oven to 400° F. Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza. Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes. Entrée: Serves 2
Smoked Salmon Sushi Roll INGREDIENTS 2 cups sushi rice 6 Tbsp rice wine vinegar 6 sheets nori (dry seaweed) 1 avocado, peeled, pitted and sliced 1 cucumber, peeled and sliced 8 oz Ducktrap cold-smoked salmon, cut into long strips 2 Tbsp wasabi paste DIRECTIONS Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry, as vinegar will be added later. Immediately after rice is cooked, mix in rice vinegar to the hot rice. Spread rice on a plate until completely cool. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon on the rice. Position them about 1 inch away from the bottom edge of the seaweed. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls. Hors D’ Oeuvres: Makes 48 servings
Spruce Point Smoked Salmon
S M O K E D M AC K E R E L & S M O K E D H A D D O C K
Spruce Point Pastrami Smoked Salmon
Smoked Salmon Reuben INGREDIENTS 1/4 cup low-fat mayonnaise 2 Tbsp chili sauce or ketchup 2 Tbsp finely chopped dill pickle 1 tsp fresh lemon juice Kosher salt and freshly milled black pepper 8 slices rye bread 4 - 6 oz thinly sliced Gruyere, Italian Fontina, or Swiss cheese 8 oz Ducktrap cold-smoked salmon 1 (14.5 oz) can or bagged sauerkraut, drained, rinsed and gently squeezed dry 2 Tbsp unsalted butter DIRECTIONS Combine the mayonnaise, chili sauce, pickle, lemon juice, salt and pepper. Spread one side of each slice of bread with some of the dressing. Arrange half of the cheese on four of the slices. Divide the salmon, sauerkraut, and remaining cheese among the cheese-topped slices of bread and top each with one of the remaining bread slices, dressing-side down. Heat the butter in a large skillet over mediumlow heat; add the sandwiches and something heavy (such as a cast iron skillet and a weight such as a food can) to firmly press the sandwiches down. Cook for 6 minutes per side or until golden brown and the cheese has melted. Cut the sandwiches in half and serve. Entrée: Serves 4 6 Ducktrap River of Maine www.ducktrap.com
Smoked Pastrami Salmon Wraps INGREDIENTS 1 red onion, thinly sliced 1 cucumber, thinly sliced 1/2 cup honey 1/2 cup rice vinegar 4 large tortilla wraps 4 Tbsp Ducktrap Mustard Dill Sauce 2 (4 oz) packages Ducktrap pastrami style cold-smoked salmon or Ducktrap pepper & garlic cold-smoked salmon
Smoked Mackerel Salad with Crunchy Vegetables
Smoked Haddock with Mushroom Sauce
INGREDIENTS 1/2 cup 2% plain Greek yogurt 3 Tbsp grated, fresh horseradish 1 1/2 Tbsp fresh lemon juice 1 1/2 tsp apple cider vinegar 1/2 tsp sugar 7 oz Ducktrap smoked mackerel fillets, skinned and flaked 1 seedless cucumber, peeled and finely diced (2 cups) 5 large radishes, cut into matchsticks 1 large Granny Smith apple, diced 2 Tbsp snipped chives Salt and freshly ground pepper 1 head Romaine lettuce
INGREDIENTS 1 fillet (3/4 lb) Ducktrap smoked haddock, skin removed Fresh ground pepper Milk – just enough to cover fish 1 Tbsp of butter Handful of mushrooms, thinly sliced (Shiitake, button, or Portabella) 1 Tbsp Crème fraiche per portion (or sour cream) Fresh chives to taste
DIRECTIONS In a bowl, whisk the yogurt, horseradish, lemon juice, vinegar and sugar. Fold in the fish, cucumber, radishes, apple and chives; season with salt and pepper. Top the lettuce leaves with the salad and serve.
Entrée: Serves 4
DIRECTIONS Combine red onion, honey and rice vinegar in a bowl – let marinate for 30 minutes. Spread 1 Tbsp Ducktrap Mustard Dill sauce on a tortilla and lay 2 to 3 slices of salmon on top. Add cucumber slices and marinated onion. Roll up tortillas into wrap. Entrée: Serves 4
DIRECTIONS Put the fish into a frying pan and add a few twists of black pepper. Cover with milk and bring to a boil. Simmer for 6 minutes. The fish should be opaque and firm to the touch. Remove the fish and keep warm. Add the butter to the milk and melt. Add the sliced mushrooms and simmer for 2 minutes. Add the crème fraiche and simmer the sauce for two minutes to reduce and thicken. Put the fish back into the sauce and re-heat for approximately 1 minute. Remove to a plate. Sprinkle with chives. Serve with mashed potatoes and plain boiled vegetables – any vegetables are great with this smoked haddock recipe. The sauce will add flavor. Entrée: Serves 8
FYI All cardboard and paper waste is recycled, and Styrofoam packaging is reused by local businesses.
Kendall Brook salmon side
C O L D S M O K E D SA L M O N
Penne with Smoked Salmon and Vodka INGREDIENTS 1/2 lb penne pasta (or any tube pasta) 4 oz Ducktrap cold-smoked salmon, cut into bite-size pieces 3 Tbsp unsalted butter 1 medium clove of garlic, minced 1 medium to large shallot, minced 2 or 3 plum tomatoes, chopped 1/4 cup good quality vodka 1/4 cup heavy cream 3 Tbsp parsley, minced
Smoked Peppered Mackerel
Smoked Mackerel Antipasto Salad INGREDIENTS 7 oz Ducktrap smoked herbed mackerel Keep chilled, peel skin and cut fillets into 1 inch cubes Romaine or Boston lettuce leaves, enough to cover a large serving platter 2 ripe plum tomatoes, juice and seeds removed, sliced lengthwise into 1/2 inch slices 1 pint assorted Greek olives, drained and pitted, sliced lengthwise 2 roasted red peppers, drained, sliced lengthwise into 1/2 inch slices 1 pint marinated artichoke hearts, drained, sliced lengthwise into 1/2 inch slices 10 slices provolone cheese, cut into quarters 1 pint fresh mozzarella cheese balls, drained 1 small zucchini squash, sliced 1/4 x 1/2 inch slices 2 Tbsp thinly sliced fresh basil leaves, plus whole leaves and stems for garnish 1 clove garlic, crushed Ground black pepper 3 Tbsp extra virgin olive oil Package of lightly salted stone ground wheat crackers, or other quality cracker or toasted bread
14 Ducktrap River of Maine www.ducktrap.com
DIRECTIONS Arrange lettuce leaves to cover a large serving platter. Place Ducktrap smoked mackerel in the center and arrange the vegetables and cheese around the mackerel. Sprinkle garlic and basil over platter, then drizzle with olive oil. Serve chilled with crackers.
Appetizer: Serves 12
DIRECTIONS Bring a large pot of water to boil and cook the pasta until al dente. In a medium to large pan, sauté the minced garlic and shallots in the butter until just soft. Add the plum tomatoes and gently simmer for about 5 minutes, add vodka and let the alcohol burn off while the sauce simmers another 2-3 minutes. Add heavy cream and gently simmer another minute or so. Add the smoked salmon and heat through. Drain the pasta, and add to the salmon/vodka/tomato mixture. Stir and heat through until sauce covers the penne. Serve immediately in pasta bowls with a generous sprinkling of parsley. Entrée: Serves 4
Smoked Salmon Wrapped Asparagus INGREDIENTS 1 bunch asparagus 4 oz Ducktrap cold-smoked salmon 2 Tbsp fresh lemon juice 4 Tbsp olive oil 2 cloves garlic, finely chopped 2 Tbsp basil, julienned Salt and pepper DIRECTIONS Roast the asparagus with a little olive oil, salt and pepper at 400°F until tender. Let cool. Spiral wrap asparagus with a slice of smoked salmon. Arrange on a platter. Mix lemon juice, remaining olive oil, and garlic together. Salt and pepper to taste. Drizzle over asparagus. Sprinkle with basil. Appetizer: Serves 4
FYI Each year Ducktrap celebrates our environment, and on Earth Day, we take on the challenge of spring cleanup within a mile radius of our smoking facility.
Kendall Brook Salmon Side Kendall Brook salmon side
S M O K E D M AC K E R E L
SMOKE ROASTED SALMON Ducktrap salmon is smoke roasted to seal in the natural flavor and create a flaky, tender texture. This succulent salmon is a perfect addition to scramblers, salads, chowders and sandwiches. Available in a variety of mouth-watering flavors.
Smoked Mackerel Risotto INGREDIENTS 1 Tbsp butter 1 onion, finely chopped 1 cup risotto rice 1/2 cup white wine 4 1/4 cups vegetable stock 7 oz Ducktrap smoked mackerel (any flavor) 2 spring onions, sliced 3 1/2 oz bag fresh spinach DIRECTIONS Heat the butter in a large frying pan. Add the onion, then sauté for 5 minutes until softened. Stir in the rice and mix until coated in the butter. Pour in the wine and let it bubble until it has almost disappeared. Pour in half the stock, stir and then leave to gently cook for 10 minutes. Add half of the remaining stock, stir again and cook for 5 minutes more. Keep adding stock and cooking until the rice is tender. Peel the skin off the mackerel and flake. Stir into the rice the spring onions and spinach, then cook just until the spinach has wilted slightly. Serve immediately. Entrée: Serves 4
Smoked Mackerel and Horseradish Dip
Warm New Potato Salad with Smoked Mackerel INGREDIENTS 1 1/2 cups new potatoes 3 1/2 oz crème fraiche 1 tsp creamed horseradish Juice of 1 lemon Fresh ground pepper 2 Ducktrap smoked mackerel fillets, skinned and flaked 3 oz bag watercress DIRECTION Cook the potatoes in a large pan of boiling, salted water for 15 – 20 minutes or until tender. While the potatoes are cooking, mix the crème fraiche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper. Drain the potatoes, halve and set aside to cool down for a few minutes. Add potatoes into the crème fraiche mixture and stir, so it coats them and becomes quite runny. Add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve immediately while still warm. Entrée: Serves 2
INGREDIENTS 4 Ducktrap smoked mackerel fillets, skin removed 1 Tbsp creamed horseradish 2-3 Tbsp crème fraiche
Traditional and Pepper & Garlic Smoke Roasted Salmon
DIRECTIONS Put the mackerel fillets in a food processor with 1 Tbsp of water, or enough to enable it to blend into a coarse puree. Add the horseradish and crème fraiche and give it a brief mix, then transfer to a bowl and refrigerate until needed. Hors D’ Oeuvres: Makes 30 servings
Smoked Peppered Mackerel and Herb Mackerel
S M O K E R OA S T E D S A L M O N
SMOKED MACKEREL Native to cold waters, mackerel contains Omega 3 fatty acids, which are recommended in the latest dietary guidelines. A real “fish lovers fish”, it’s rich taste is ensured by harvesting at the peak of its North Atlantic migration.
Smoke Roasted Salmon Chowder
Smoke Roasted Salmon Caesar Salad
INGREDIENTS 8 oz Ducktrap smoke roasted salmon (any flavor) 2 Tbsp olive oil 2 leeks, finely sliced 1 bunch chives, roughly chopped 3 potatoes, peeled and cubed 8-10 saffron threads 6 cups chicken stock 1/2 cup parsley, chopped 2 Tbsp dill, chopped 1/4 cup cream Pinch black pepper to taste 1 lemon zested for garnish
INGREDIENTS 2 Romaine lettuce hearts, chopped 12 oz Ducktrap smoke roasted salmon (any flavor), flaked and skin removed 3/4 cup Caesar salad dressing 3/4 cup shredded parmesan cheese DIRECTIONS Wash and cut Romaine lettuce — be sure lettuce is dry to serve. In large bowl, mix Romaine, salmon, dressing and 1/2 cup of the parmesan cheese. Toss all ingredients until dressing is well distributed. Portion salad equally in four serving bowls. Top with remaining parmesan cheese and fresh milled pepper, if desired. Entrée: Serves 4
DIRECTIONS Heat oil in a large saucepan over medium heat and sauté leeks, saffron, chives and potatoes for 5 minutes. Pour in stock and reduce heat, simmer for 20 minutes or until potatoes are tender. Remove the skin from the smoke roasted salmon fillets and flake into bite size pieces. Stir the salmon, parsley, dill and cream into the saucepan and heat without boiling for 2-3 minutes. Season to taste with black pepper, garnish with lemon zest and serve with warm brioche or warm dinner rolls. Entrée: Serves 6
Traditional Smoke Roasted Salmon
Note: Corn kernels, diced carrots or spinach may be added to this chowder as alternative vegetables.
TRY THIS For a heart healthy option try smoke roasted salmon in place of chicken or beef in a salad, appetizer or entrée. Smoked Peppered Mackerel
S M O K E D T R O UT
SMOKED TROUT Our smoked rainbow trout are truly exquisite. The fillets are gently smoked, retaining their natural moistness and texture. Their distinctive mild taste makes them ideal for introducing smoked seafood to an uninitiated palate.
Smoked Maple Trout Cheese Ball
Lettuce Wraps with Smoked Trout
INGREDIENTS 8 oz Ducktrap smoked plain trout (for savory) or maple trout (for slightly sweet) 8 oz cream cheese, softened 6 oz of mixed pecans and dried cranberries (or same amount separately) 1-2 Tbsp lemon juice 2 oz chopped pecans (reserved for garnishing outside)
INGREDIENTS 2 medium carrots, peeled 1/2 unpeeled English hothouse cucumber (do not remove seeds) 1/4 cup thinly sliced shallots 1/4 cup thinly sliced jalapeno chiles with seeds (preferably red, about 2 large) 2 Tbsp fresh lime juice or unseasoned rice vinegar 1 Tbsp sugar 1 Tbsp fish sauce (such as nam pla or nuoc nam) 8 oz Ducktrap smoked trout fillets, skin removed and broken into bite size pieces (about 2 cups) 1 cup diced grape tomatoes 1/2 cup whole fresh mint leaves 1/2 cup small whole fresh basil leaves 16 small to medium inner leaves of Romaine lettuce (from about 2 hearts of Romaine) 1/3 cup Asian sweet chili sauce 1/4 cup finely chopped lightly salted dryroasted peanuts
DIRECTIONS Remove trout skin and break fillets into bitesize pieces. Dice pecans and dried cranberries. Combine trout, cream cheese, mix of pecans and cranberries and lemon juice. Chill for 1/2 hour, form into ball and roll in chopped pecans to cover outside. Serve with crackers, pita chips or Melba Toasts. As an alternative, use Ducktrap smoked whitefish fillets in place of Ducktrap trout. Hors Dâ€™ Oeuvres: Makes 48 servings
Smoked Trout Salad INGREDIENTS 4 oz Ducktrap smoked trout fillet, flaked 1/4 cup minced celery 2 Tbsp minced shallot 2 Tbsp low-fat mayonnaise 2 Tbsp reduced-fat sour cream 1 tsp freshly grated lemon zest 2 Tbsp lemon juice 1 Tbsp minced fresh dill, or 1 tsp dried 1/2 tsp freshly ground pepper 2 cups mixed salad greens 1 plum tomato, sliced
Traditional and Lemon, Pepper & Garlic Smoked Trout
DIRECTIONS Remove trout skin and flake with a fork. Combine trout, celery, shallot, mayonnaise, sour cream, lemon zest, lemon juice, dill and pepper in a medium bowl. Arrange salad greens and tomato on 2 plates and top with the trout salad. EntrĂŠe: Serves 2
DIRECTIONS Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch long sections, then cut sections into matchstick-size strips. Place in a large bowl. Add shallots, jalapenos, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature. Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return troutvegetable mixture to same bowl; add mint and basil and toss to blend. Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts. Appetizer: Serves 8