To Bulk Up Your Recipe Repertoire, Buy Smoked Seafood

Eating seafood is one of the best things you can do for your health. Ocean fish and seafood provide a host of healthy nutrients that your body needs and can’t get in many other places, including omega 3 fatty acids. Nutritionists recommend that you eat at least two servings of fish or seafood a week. If you’re not used to cooking with fish and seafood, that can stretch your recipe repertoire to the breaking point. One way to bulk up your menus, especially during the months that fresh seafood is not in season is to buy smoked seafood from a top notch seafood market and use it in recipes like these three.

Smoked Salmon and Chive Potato Pancakes

This nod to potato latkes and lox is lusciously different for brunch or dinner. You can buy smoked salmon from a fresh seafood market, or buy king salmon and smoke it at home.

Shred and finely chop 2 lbs. of Russet potatoes and 1 medium onion. Strain the mixture in a large strainer, pressing it to extract all the liquids. Mix two tablespoons of matzo meal, two egg yolks and two tablespoons of chives. Season with salt and pepper. Fold in two beaten egg whites. Cook in hot oil over medium-high heat. Garnish with smoked salmon and caviar.

Smoked Tuna Tacos

Fish tacos are a hot item on many Mexican menus, but these smoked tuna tacos turn up the taste with the deliciously delicate flavor of smoked albacore tuna.

Mix 1 1/2 pounds of smoked albacore tuna with one cup of mayo and 1/4 cup of chopped cilantro. Spoon into heated tortilla shells. Top with shredded cabbage and a mixture of diced avocado, tomato and green onions. Garnish with a dollop of spicy salsa.

Smoked Diver Scallops with Tomato and Mozzarella on Crostini

Get a head start on this tasty Mediterranean treat when you buy smoked scallops from your favorite seafood market. You can also buy fresh diver scallops and smoke them in your grill at home.

Slice a baton of Italian bread in diagonal slices. Brush each slice lightly with olive oil and sprinkle with chopped parsley, basil and oregano. Toast lightly under broiler. Meanwhile, slice 3 to 4 firm-fleshed tomatoes, one pound of fresh mozzarella and eight smoked diver scallops into 1/4-inch thick slices. On each slice of toasted bread, layer a large basil leave, a slice of mozzarella, a slice of tomato and a slice of diver scallop. Sprinkle with wine vinegar and serve with a Pinot Grigio or Sauvignon Blanc.

Freshness hint: For the best flavors and quality, avoid tinned seafood. Instead, buy smoked seafood from a seafood market that smokes its own king salmon, diver scallops and other fresh catch favorites.