Wild Caught Smoked Whitefish
EACH
Mussels
$1199 EACH Samaki Inc. Vodka Dill Smoked Salmon
Garlic & Herb
began in East Africa, on the slopes of Mt. Kenya. Simon Marrian was running safari camps and started smoking fish as a hobby. He started off slowly, smoking yellowfin tuna at first and then other local fish. Soon his hobby became a thriving business and his products quickly earned an international reputation for excellence.
In 1983, Simon and his young family moved to the United States and settled in the Hudson Valley, operating out of a stone barn on the property until the current smokehouse was purchased in the early 2000s. It was in this barn that Simon created Samaki’s signature brick kiln smokers. A design that the company still uses in its current smokehouse.
Simon’s son Jason started working for his dad as a teenager and now has taken over for his father, carrying on the family tradition of exceptional hand-crafted smoked fish.
Here at Samaki Smoked Fish Company, we are proud to be a family run and operated smokehouse. We believe that having passion and drive to do your best everyday reflects in the quality of our products. Our all natural, artisanal smoked fish is not what we do, but who we are.
INSTRUCTIONS:
Kale, Spelt, Apple, & Beet Salad
Serves 2
INGREDIENTS
• 3 cups washed and finely sliced kale+ pinch salt
• 1 Tbsp extra-virgin olive oil
• 1 cup ) cooked spelt
• 1 tsp lemon zest
• 1/4 tsp dry mustard powder
• 1/2 tsp honey
• 1 Tbsp lemon juice
• 1 Pink Lady apple
• 3 medium-sized beets trimmed, roasted, and cooled
• 1/4 cup sliced almonds
1. In large mixing bowl, combine kale, salt, and olive oil. Massage kale for a few minutes; add spelt along with lemon zest, stir to incorporate, and then allow to stand while you prepare other ingredients.
2. In small jar, combine mustard and honey to make a paste. Add lemon juice a few drops at a time to loosen the paste, gradually incorporating all the lemon juice.
3. Finely slice apple into matchsticks and add to the bowl with kale and spelt. Pour lemon juice mixture overtop and stir well.
4. Arrange salad on a serving plate. Slice beets into eighths and arrange overtop. Sprinkle with almonds and serve.
Mussels with Tomato Saffron & Fennel
Serves 4
INGREDIENTS:
• 1/2 tsp saffron threads
• 1/2 cup hot water not boiling
• 1 Tbsp extra-virgin olive oil
• 2 shallots finely sliced
• 3 garlic cloves peeled and crushed
• 1 fennel bulb finely sliced, fronds reserved
• 1/4 tsp salt divided
• 1/2 cup white wine
• 1/2 cup low sodium vegetable stock
• 14 1/2 oz can no-salt-added diced tomatoes
• 1 lb farmed mussels scrubbed, beards removed
• 2 Tbsp chopped parsley
• 1 or 2 lemon wedges for serving
INSTRUCTIONS:
1. In small bowl or glass, place saffron threads and hot water. Allow saffron “tea” to steep for 20 mins.
2. In large stock pot, heat olive oil, shallots, and garlic on medium-low. Cook for 5 mins., until shallots are soft. Add sliced fennel and salt and cook for 3 to 5 mins. more on medium. Turn up heat to medium-high, while stirring fennel constantly, and add wine. Reduce heat to medium and add saffron tea, vegetable stock, and tomatoes. Cover and simmer for 20 mins., stirring occasionally. Reduce heat to medium-low if contents of pot begin to boil. After 20 to 25 mins., broth will be rich and aromatic. With heat on medium, add mussels, cover, and allow to steam for 2 mins., or until mussel shells open.
3. Pour broth into large serving bowl and, using slotted spoon, place mussels on top. Garnish with chopped fennel fronds and parsley and serve with crusty bread and lemon wedges.
RECIPE COURTESY OF DELICIOUS LIVING
