Now we are all staying close to home, we have more time for laid-back weekend cooking or even a cheeky WTH mid-week brunch. Here are some super easy and low-effort brunch recipes with Ducktrap smoked seafood that are perfect for a languid afternoon in the garden or around the kitchen table.
Dez Fitzgerald knows a little something about simple, relaxed, and easy-going. In the late 70s, Fitzgerald moved to Maine, built a bungalow for himself and his dog and started farming and smoking trout. The name of his farm was Ducktrap River Farm. Now Ducktrap is an internationally renowned smokehouse. It produces a range of high-quality smoked seafood, available at local grocery stores, island-wide.
These three easy recipes will bring the tranquil elegance of the Maine countryside to your brighten up your day.
Smoked Salmon Two Ways
These recipes contrast the depth of smoked salmon with the light, freshness of locally sourced produce. What a better way to celebrate Bermudian culture than highlighting the talent and importance of Bermuda’s homegrown harvesters?
Ducktrap Smoked Salmon Cream Cheese Bagels with Bermuda Onions
4 oz. Ducktrap Smoked Salmon (1 pack)
6 ounces cream cheese
3 bagels, halved
1/3 cup of Bermuda onion, finely sliced
2 tsp. capers
Lemon, cut into wedges for garnish
Toast the bagel halves.
Arrange bagels on a platter, cut side facing up and spread a generous amount of cream cheese over each bagel.
Next, sprinkle the capers over the cheese so they have something to stick to and won’t roll off your bagel.
Layer the Ducktrap Smoked Salmon next, don’t worry about slicing it, they’ve done that part for you!
Finally, top with a few slices of Bermuda onion, a squeeze of lemon and serve!
Ducktrap Wild Salmon Frittata with Tucker’s Goat Cheese and Mirco-greens
8 oz Ducktrap Wild Salmon (2 packs)
1/2 medium Bermuda onion
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4 oz. Tucker’s Farm Goats Cheese
1 bunch chives, chopped
1 tbsp olive oil
BermyFresh microgreens for garnishing
Preheat oven to 350F.
In a large bowl crack all the eggs, add milk and whisk until combined and smooth.
Add chopped chives and season with salt and pepper.
Dice onion and add to a large oven-safe pan with olive oil, cook on medium heat until the onion has softened and turned translucent. Pour in egg mixture.
Now flake the Ducktrap Smoked salmon into the egg and dollop in chunks of goats cheese, make sure both salmon and cheese are evenly distributed throughout the frittata.
Place the pan in the oven and bake for 25 minutes, or until the frittata has set in the centre and puffed slightly.
Toss your mirco-greens with lemon juice and olive oil and place in the centre of the frittata and serve!
Deviled Eggs and Smoked Mackerel Salad with Beetroot and Apple
Nothing beats home-made deviled eggs. Served on a bed of this refreshing mackerel, beetroot and apple salad turns this old-school appetiser in a full WTH lunch and brings deviled eggs into the 21st century.
For the Deviled Eggs
6 eggs, hard cooked and peeled
1/4 cup mayonnaise
1 tsp. yellow mustard
3/4 tsp. white wine vinegar
Pinch of salt
Fresh ground black pepper
Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl.
Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired.
Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika if desired. Serve immediately or refrigerate until ready to serve.
For the Smoked Mackerel Salad
1 apple, sliced
1 beetroot roasted and sliced
Handful of walnuts
Ducktrap Traditional Wild Mackerel
2 little gem lettuces, washed and roughly torn
A handful of parsley leaves
For the Dressing
1 tbsp. horseradish sauce
1 tbsp. white wine vinegar
3 tbsp. olive oil
A pinch of sugar
Salt and pepper
First make the dressing by adding all the listed ingredients to a small bowl and whisking until combined.
In a small pan on medium heat, add your walnuts and toast until they begin to take on a darker color. Remove from heat and chop roughly.
Add your gem lettuce to your plate, top with the sliced apple, beetroot and sprinkle with parsley leaves. Toss with ¾ of the horseradish dressing.
Flake mackerel on top of the salad and top with chopped walnuts, finish with a final drizzle of dressing.
Simple Smoked Rainbow Trout Pâté
This pâté comes together in minutes and is a great starter or sharing plate for a sunny brunch out in the garden.
50g (2oz) butter, softened
3 tbsp. chopped dill, plus extra to garnish
1 tsp. chopped chives
1 tbsp. horseradish sauce
100g (4oz ) full-fat crème fraîche
4 oz. Ducktrap Smoked Rainbow Trout
Juice of ½ small lemon
Salt and freshly ground black pepper
Add butter, lemon, crème fraiche, and horseradish to a bowl and mix well until combined.
Break up half your Ducktrap Smoked Rainbow Trout into pieces and add to the mixing bowl with chopped dill and chives. Transfer into a food processor and pulse until trout and herbs are well combined with the wet mixture but still maintaining a coarse texture. Return pâté to the mixing bowl and flake in the remaining trout and combine by hand. The variations in texture gives this pâté a great rustic, homemade feel with very minimal effort.
Toast sourdough and serve.