Smoked Whitefish On Cucumber Rounds Recipes

SMOKED WHITEFISH ON CUCUMBER ROUNDS

Steps:

• Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
• Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
• Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
• Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.

SMOKED SALMON & CUCUMBER ROUNDS

Steps:

• Cut cucumber into 24 slices. Use melon baller to scoop out indentation in center of each slice; discard removed centers or reserve for another use. (See tip.)
• Reserve 1 Tbsp. dill. Mix remaining dill with all remaining ingredients until blended.
• Fill cucumbers with cream cheese mixture; sprinkle with reserved dill.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SMOKED WHITEFISH DIP

Steps:

• Remove the bones from the fish and flake into large pieces. Set aside.
• Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
• Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.

SMOKED WHITEFISH AND CRAYFISH SALAD

Steps:

• To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.
• In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.
• In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.

SMOKED WHITEFISH CAKES WITH CUCUMBER SALSA

Steps:

• Line 2 large baking sheets with plastic wrap or waxed paper. Cook potatoes in boiling salted water until very tender, about 25 minutes. Drain. Mash potatoes. Transfer 4 cups potatoes to large bowl (reserve remainder for another use).
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Transfer to bowl with potatoes. Cool.
• Add flaked whitefish to potato mixture; stir to blend. Season with salt and pepper. Mix in egg. Using floured hands, roll mixture by tablespoonfuls into balls; flatten to 1/2-inch thickness. Transfer fish cakes to prepared baking sheets.
• Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium heat. Dust fish cakes with flour. Working in batches and adding more butter and oil to skillet as needed, add cakes to skillet and cook until golden, about 2 minutes per side. Transfer fish cakes to clean baking sheets. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm fish cakes in 350°F oven until heated through, about 8 minutes.)
• Preheat oven to 350°F. Using 1 3/4- to 2-inch cookie cutter, cut 3 rounds from each bread slice. Place on baking sheets. Bake until lightly toasted, about 10 minutes. (Can be made 6 hours ahead. Cool. Cover and store at room temperature.)
• Place 1 hot fish cake on each toast round. Arrange on platter. Drain excess liquid from Cucumber Salsa. Spoon small amount of salsa atop each fish cake; serve.