Boxty with Smoked Salmon

 I used to participate in Fish Friday Foodies, but then my husband passed away and honestly, I just didn't feel 'it' anymore and basically stopped cooking and experimenting.  

Then Wendy said this was going to be the last Fish Friday Foodies, and I went, 'No! ', I'm finally starting to cook and experiment and play in the kitchen again, and I wanted to play this time.  I love Boxty's anyway and topped with Smoked Salmon, AMAZING!!!! especially with some Creme Fraiche on top.

So I did.   Years ago I was reading a book and they referenced Boxty's, which are an Irish potato dish.   The theme this month for the Fish Friday Foodies is Irish seafood dishes.   

So what do Irish Boxty cakes have to do with Fish?  Well, there are several recipes out there that include smoked fish inside the boxty's, but I'm just not that fond of including smoked fish inside a cooked recipe, so I searched and searched and finally found a reference to this dish.  Actually I found several references, you can see them here and here and here.
 

As many of you may know, I love my appetizers, so decided to make this as an appetizer cause I could, and I did.  You can however make the cakes a touch bigger, and serve them alongside a nice salad as a light lunch or dinner.  

Now for a fun ditty...

“Boxty on the griddle,

Boxty in the pan,

If you can't make boxty,

You'll never get a man.”

 Just had to throw that in there, cause it was cute.   

Now for one of the best parts of this recipe, you can use that little bit of mashed potatoes from dinner that you just can't bring yourself to throw away.    Many recipes call for adding grated fresh potatoes to leftover mashed, adding some flour, an egg, some milk.  

Come to think of it, I've been making these for years.  However, I usually just add everything together until it looks right, this time round I actually measured it out, just in case you want to do so as well.  

I gotta say this would have been a winner at one of our Tapas gatherings. Come to think of it, I think I need to do a Tapas Night again, and these would be perfect.  

I topped them with some smoked Salmon, my own homemade Créme Fräiche., some chopped chives from my garden and finely minced shallot.  

Dang, they were good.

Boxty with Smoked Salmon

Yield: 6-10

Author: Sid's Sea Palm Cooking

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

This makes not only a great appetizer but also doubles as a light lunch or dinner with the addition of a salad.

Ingredients

• 4 russet potatoes
• 2 tablespoons butter
• 2 tablespoons cream
• 1 egg
• 1/3 cup milk
• 1/3 cup flour
• Salt and Pepper to taste
• oil and butter for frying

Topping

• Smoked Salmon slices
• Créme Fräiche - homemade - link in post.- can use sour cream instead.
  
• Chopped Chives
• Finely chopped shallot
• Fresh cracked pepper if desired

Instructions

1. Cook two of the russet potatoes and mash with the butter and cream. Set aside to cool.
2. Grate the remaining two potatoes and sprinkle a little salt over them, then place the grated potatoes into either a double layer of paper towel or a clean cloth and wring the liquid out of them, set aside while you mix up the flour, egg, and milk in a small bowl. Add the cooled mashed potatoes to the bowl and mix well. Finally, add the grated potatoes and stir in. (the grated potatoes might have turned a pretty shade of pink, but don't worry, this is a normal enzymatic reaction, they're perfectly safe to eat.)
3. In a pan, heat up some oil and butter. I use a small spoon to measure out the batter, but you can use a 1/4 cup measure as well. Spoon the batter into the pan much like making small pancakes. Cook until brown on the bottom and then flip over and finish cooking on the other side. To keep them warm, place in a 200-degree oven while finishing off the remainder.
4. Top with a slice of smoked salmon, some Créme Fräiche, finely chopped shallot, and chives.

 

Did you make this recipe?

Tag @sidsseapalmcooking on instagram and hashtag it # Sidsseapalmcooking

• Food Lust People Love serves up Ballymaloe Potted Shrimp
• Sid’s Sea Palm Cooking shares Boxty with Smoked Salmon 
• Karen’s Kitchen Stories made Cod Soup 
• Sneha’s Recipe has  Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice cooked up Fish & Potato Chowder with Irish Whiskey 
• A Day in the Life on the Farm is serving Irish Fish Cakes

Shrimp Salat on Toast Points

I was so excited when I saw the theme for this month's Fish Friday Foodies.  

I was going to bust out my Danish side, and make Shrimp Salat i Tartelleter. 

So much for planning ahead.  I decided at the last minute, to not make any tartelleter shells, cause I was trying to cut back on my carbs.  So what did I do? I grabbed some home made bread out of the freezer and made toast points instead.   

And life was delicious. I love being able to go out to my very small garden and picking fresh dill and chives.    I also have to mention, the lemon was also from my garden.  

I even caught the shrimp.  

Granted I had to grab a bag from the freezer of wild caught shrimp from the Gulf of Mexico, and then toss it in the air so I could say, with an almost straight face, I even caught the shrimp.  WINK!!!

 Here's a few pictures of the process.  Poaching the shrimp.  Those little green flecks are from the dill and chives that were chopped by the same knife that cut the lemon. 

after poaching and mixing

adding the asparagus

Served with Toast Points

 

 

Shrimp Salad

Yield: 4 for lunch, 12 for appetizers

Author: Sid's Sea Palm Cooking -

Prep time: 5 MinCook time: 3 MinTotal time: 8 Min

This is a perfect light lunch or appetizer for the hot summer months.

Ingredients

• 8-12 oz. cooked salad size shrimp -  60 ct.
• 1/4 cup Créme Fräiche. - I used my own homemade here.
  
• 1/4 cup jarred Asparagus, drained and cut into thirds.
• 1 teaspoon lemon juice + 1/4 lemon for poaching shrimp
• 1/2 tsp. finely minced fresh dill
• 1/2 tsp. finely minced fresh chives
• dash of curry powder -hot or mild
• Dill for decoration
• Toast Points - thinly sliced bread, toasted and cut into triangles

Instructions

1. If poaching shrimp, add 1/4 lemon cut into pieces and add to poaching water.   Poach the shrimp until just cooked, remove from water and cool down in an ice bath.
2. If using larger shrimp, just chop them up a little.
3. Mix the creme fraiche with the lemon juice, dill, chives and curry powder.  
4. Fold the shrimp into the creme fraiche mixture.  Then add the asparagus, folding it into the shrimp mixture, very carefully as the asparagus is very fragile.
5. Serve on and with buttered toast points. 

Note: You can use fresh asparagus in this recipe and to make it a little more 'Danish' use white asparagus. 

This is also perfect for the small Icelandic or Greenland shrimp.  They actually add a lot more flavor. IMO. 

Did you make this recipe?

Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking

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Fish Friday Foodies

~Seafood in Salad~

• Avocado and Shrimp Chopped Salad from A Day in the Life on the Farm
• Mediterranean Avocado Salmon Salad from Making Miracles
• Prawn 65 With Couscous & Braised Veggies Salad From Sneha's Recipe
• Salade Niçoise from Karen's Kitchen Stories
• Shrimp Salad on Toast Points from Sid's Sea Palm Cooking
• Soft Shell Crab & Shrimp in Quinoa Salad from Of Goats and Greens
• Spicy Shrimp and Citrus Salad from Food Lust People Love
• Tea Room Tuna Salad Plate from Palatable Pastime
• The Polarizing Anchovy + Egg Salad Niçoise from Culinary Adventures with Camilla

Are you a food blogger who would like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Crab Bites

 It's time for Fish Friday Foodies.  

This month our hostess is Camilla of Culinary Adventures with Camilla.   Camilla has access to all kinds of great ingredients and uses them in so many different dishes.  I admit to drooling over a lot of it, and being envious that her family is adventurous in their eating.  

Camilla set the theme this month - Let's make some diminutive seafood bites. Amuse-bouche are single, bite-sized hors d'œuvre. Get creative with a seafood-based amuse-bouche and we can all have a virtual #FishFridayFoodies holiday party.  

Well gee, I love appetizers and especially ones that are one and two bite sized.  That way you can try a variety of appetizers without filling up.  

Back when we could still gather safely, in numbers, without masks, I used to host an event once a month called Tapas.  

I'd have so much fun playing with different recipes, and our guests usually brought really interesting and fun foods to try as well. 

But since there's just my palate to worry about, at the moment, I decided to have fun with an idea that's been ping ponging around in my brain for awhile.   

And boy, am I glad I did.   I had the loveliest lunch, although I did make these two bite size.  

However, you can make them much smaller and they'll still be delicious.  

I froze some of them for later on.   

Is it later yet?  

I have to tell you, these were so good, I inhaled 6 of them right off the bat, and looked longingly, very longingly at the remainder, but I restrained myself.  And hurried up and froze them. 

Crab Bites

Yield: 18-36 bite size appetizers

Author: Sid's Sea Palm Cooking

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

These little nuggets of delicousness will have people returning for just one more.

Ingredients

• 6 oz. Crab Meat
• 12 Clubhouse crackers - crushed up
• 1 egg
• 1 tablespoon mayonnaise
• 1 1/2 teaspoon Green Curry Paste (add more if desired)
• For Coating the bites
• 6 Clubhouse crackers - finely crushed (use more if needed)
• 1/4 cup almond flour
• Butter

Dipping Sauce

• 1 tsp. Fresh Lime Juice
• 2 tablespoons Mayonnaise
• 2 teaspoons Sweet Hot Chile Sauce

Instructions

For the Bites

1.  Crush up 16 Clubhouse crackers, leaving small chunks, place in bowl.
2. Lightly whisk together the egg, mayonnaise and green curry paste.  Add to the crushed crackers and mix.  Set aside for a few minutes to allow the crackers to hydrate a little.
3. Break the crab up a little, then add to the cracker/egg mixture.  Mix together with your hands, gently, trying not to break up the crab too much. 
4. Using a small spoon or scoop, form into balls. Approximately just over a tablespoon each.  
5. Roll the balls in the reserved cracker/almond flour combo until coated evenly.  Place in a greased shallow baking pan and top with a little butter.
6. Bake at 375 degrees for 15 minutes. 
7. Serve hot with the dipping sauce.

Dipping sauce

1. Whisk the lime juice and mayonnaise together and then add the Sweet Hot Chile sauce. 
2. Serve a dollop on each Crab Bite.

You can bake these straight out of the freezer, just add an extra 5-7 minutes to the cooking time.  They're great to grab out of the freezer for a last minute appetizer.  

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An Amusing Mouthful: Grilled Prawns with Caviar Lime by Culinary Adventures with Camilla

Crab Bites by Sid's Sea Palm Cooking

Drunken Shrimp by A Day in the Life on the Farm

Egg and Tapenade Toasts with Anchovies by Karen's Kitchen Stories

Goat Cheese Shrimp Puffs by Food Lust People Love

Scallop Rumaki by Palatable Pastime

Smoked Salmon Deviled Eggs by Making Miracles

Wasabi Prawn On Air Fryer Sweet Potato Roundles by Sneha's Recipe

Shrimp Turkey centerpiece for Fish Friday Foodies

 

BTW, that skewer on the left, kept twisting on me and would not stay still. So I told it, I was taking his picture anyway. 

Years ago I made one of  these for a T-Day family gathering.

Back in olden times when it was almost mandatory for the entire extended family to gather at one house, sit around a table groaning from the weight of the food placed on it, and eat til you were stuffed.

I was kinda new to the whole thing, my family gathered on Thanksgiving, the Canadian Thanksgiving that is, but it was an adopted holiday for us as immigrants.  

Then I married an American and found out that Thanksgiving is a BIG DEAL!!!!  So one T-Day I made a 'turkey' using a yellow squash, an acorn squash, and shrimp.   I want to say everyone loved it, well, they loved the presentation, but there were only three people there who even liked shrimp. I'd thought it would be a great appetizer as well as being a fun one.

One nephew managed to eat almost every single shrimp, cause he loved shrimp.  

Even though T-Day will be low key here, I decided to try and recreate it, but just for me. Cause, again, I'm the only shrimp lover in-house.

I'm doing this totally from memory.   I'm posting this for our Fish Friday Foodies theme, and   Wendy of A Day in the Life on the Farm is our hostess this month and suggested the following; Do you ever serve fish or seafood for Thanksgiving? Many people enjoy Oyster Stuffing in their turkey or shrimp cocktail as an appetizer. Share a seafood or fish dish that complements your turkey or perhaps even replaces the traditional turkey.

If you've read any part of this blog, you may have figured out I like appetizers.  Heck, I even published a cookbook full of appetizers called Nibbles and Bites. 

This is a totally fun appetizer and or centerpiece, it also serves nicely as a center point on a buffet. 

Without out further ado, and there is no real recipe to follow, exactly. Just use your imagination.  

I did. 

You do need a few basic food items though.  

An acorn squash, a yellow squash, a carrot, and shrimp.  The rest is up to your imagination. 

And some long skewers.

I used shrimp, black olives, some garlic stuffed green olives, carrot curls, and some cherry tomatoes.

Here is how I did it. 

Poach the shrimp in some seasoned water.  I used some candied ginger which I simmered for 30 minutes before adding the shrimp.   Cook the shrimp until done.  Take out, drain and place in fridge or on ice to cool. 

Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.  

Trust me on this, it's important. 

Get the toothpicks out, cause you'll be needing them.  

Cut a nice crooked piece off the neck of a yellow squash.   

Next cut a thin slice off the narrow end of the acorn squash. 

You'll be fastening the piece of yellow squash to the acorn squash to make the head.  

Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard. 

Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.

Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.  

You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.

Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.  

 

Serve.

Print

Shrimp Turkey Centerpiece

Yield: Centerpiece, but you can eat it.

Author: Sid's Sea Palm Cooking -

Prep time: 15 MinTotal time: 15 Min

Have some fun with a totally edible centerpiece or appetizer with this Shrimp Turkey.

Ingredients

• Acorn Squash
• Yellow Squash
• 15-18 shrimp, cooked and cooled
• 12-15 large black olives 
• 4 garlic stuffed green olives
• 1 carrot curl
• 13-15 cherry tomatoes
• Skewers
• Toothpicks
  

Instructions

1. Poach the shrimp in some seasoned water. I used some candied ginger which I simmered for 30 minutes before adding the shrimp. Cook the shrimp until done. Take out, drain and place in fridge or on ice to cool.
2. Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.
3. Trust me on this, it's important.
4. Get your toothpicks out, cause you'll be needing them.
5. Cut a nice crooked piece off the neck of a yellow squash.
6. Next cut a thin slice off the narrow end of the acorn squash.
7. You'll be fastening the piece of yellow squash to the acorn squash to make the head.
8. Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard.
9. Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.
10. Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.
11. You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.
12. Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.

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• Cheesy Shrimp Stuffed Poblano Peppers from Food Lust People Love
• Crab Stuffed Deviled Eggs from Palatable Pastime
• Cracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with Camilla
• Shrimp Mini Quiche Appetizers from Karen's Kitchen Stories
• Shrimp Turkey Centerpiece from Sid's Sea Palm Cooking
• Crispy Brussels Sprouts Salad with Seared Scallops from A Day in the Life on the Farm
• Pumpkin and Shrimp Bisque from Making Miracles
• Thai Noodles With Shrimps from Sneha's Recipe

 

Creamed Salmon for #FishFridayFoodies

 I haven't participated much in the Fish Friday Foodies the past few months.  Like so many people, I'm cooking, but mostly making the same old recipes.   

I knew that the theme this month was Comfort Food for Fish Friday Foodies. 

This month our hostess is Sue of Palatable Pastime, and this is what Sue said,  "Let's cook up our favorite fish and other types of seafood in comfort food recipes that make you happy just thinking about. Fish and chips, chowders, fish pies, shrimp tacos, fried oysters and more. Whatever puts a smile on your face." 

The only seafood I could think of that is Comfort Food to me, I'd already written about.   

I love my Curried Herring, that on a piece of ryebread,  is comfort food to me.   I also love Makrel i Tomat Sauce (Mackeral in Tomato Sauce), but that's not a true recipe.  

Then the other day as I was doing something in the kitchen, I dropped some food on the floor and I actually had to pick it up, myself,  rather than point to it, and tell a dog to 'get it'. I was missing my dogs, and my mind was wandering.  I then remembered a dish I used to make, one that I 'had' to share with two of our dogs who loved seafood.  

When I'd make this for myself for lunch, I always had to share it with either my Kody, or Mauli.   Which was actually a good thing for all of us. I got to have my Creamed Salmon, just enough for a meal, and they got the leftovers, and were thrilled.  

I decided after tasting this that it needed a little more dill, so I sprinkled more on. 

It was a win win situation.

I almost hesitate to even call this a recipe, but I guess it is.  You can fancy it up, or gussy it up or not.  Personally I like it a little on the plain side, but I've added curry to it in the past, as well as hot mustard and various other seasonings. 

My mother used to make this, and quite frankly as a young person, I wasn't crazy about it.   As an adult, my tastes had changed enough that it has now become somewhat of a comfort food.  Which fits right in with today's offerings.  Comfort Food.

Wendy of A Day in the Life on the Farm started the group, and we take turns suggesting themes for the month.  If you're a food blogger and want to get in on the fun, you can email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. We post our recipes on the third Friday of the month, if you like to plan ahead.  Which I sometimes do.

Print

Creamed Salmon

Yield: 4 Servings

Author: Sid's Sea Palm Cooking -

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

This can be served as a light lunch or dinner even.

Ingredients

• 1 can 14.75 oz.  canned salmon, drained
• 1 cup milk
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup green peas
• Salt and pepper to taste
• 1/2 teaspoon dried dill or other seasoning if desired
• 1/4 tsp. dill for sprinkling on top if desired.

Instructions

1. Open the can of salmon and drain.   If it has a lot of skin on it, feel free to discard if not desired.
2. Make a roux of the butter and flour, heat for a couple of minutes, and then add the milk, whisking as you add it.  Continue to cook the white sauce for a couple of minutes, whisking constantly to prevent lumps. Add the green peas, let cook for a minute or so over low heat.  Then add the salmon and heat through, stirring it gently to prevent it from breaking up too much.  Taste and add the salt and pepper and the dill.  Serve on toast or alone, and sprinkle with a little dill on top if desired.

Note: If the Bechamel sauce isn't thick enough, you can always swirl a 1/2 teaspoon of cornstarch into some cold milk and whisk it into the sauce and let it cook through.  

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Fish Friday Foodies

Fish Friday Foodies

Comfort Food Recipes

Hosted by Sue Lau

• Bourride from A Day in the Life on the Farm
• Cheesy Mixed Seafood Gratin from Food Lust People Love
• Crab and Rice Croquettes from Palatable Pastime
• Creamy Crab Soup from Karen's Kitchen Stories
• Creamed Salmon from Sid's Sea Palm Cooking
• East Indian Fried Dry Bombil Masala from Sneha's Recipe
• Fish Po' Boy Sandwich from Making Miracles
• Popcorn-Battered Fried Fish, Remembering Oklahoma, and Kids in the Kitchen from Culinary Adventures with Camilla

 

Here are some of the dishes I've made in the past for Fish Friday Foodies if you want to check them out:  

Shooting Star (Stjerneskud)  Fiskfrikadeller med Karry (Fishcakes with Curry).  and the last one I got to make and share at a gathering before Covid put a stop to fun stuff.  Smoked Salmon Tarts .

There are a lot more, just search on here for Fish Friday Foodies.

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  

All are available as paperbacks or as a downloadable e-book.  

All the ebooks are currently on sale.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes

Spiced Shrimp for Fish Friday Foodies.

It's time for Fish Friday Foodies again. I've not been participating a lot the past few months,  but had to share my recipe for Spiced Shrimp on Stick this month. 

Wendy of A Day in the Life on the Farm is our hostess this month and the theme is Seafood cooked outside.  

Honestly, I don't use my grill as much as I could. 

I don't.

I should use it more, but...

I also work as a cook, part time in a local seafood restaurant, and cook a lot of seafood. 

One of my tasks there is coming up with great lunch specials when I work, and this recipe or a variation may well be making an appearance. 

These are highly spiced Shrimp Skewers, which can be cooked on an outdoor grill, or on a flat top grill, or even on a pan on top of the stove. 

Although, I think they get a little more oomph when cooked on a grill. 

I served them with some buttered noodles, but think they would be even better served on top of a veggie stir fry.

Spraying them with some cooking spray before placing them on the grill, helps to keep them from 'sticking' to the grill, and aids in turning them over.

Served with some buttered Noodles. 

 

Print

Spiced Shrimp on a Grill

Yield: 2 Servings

Author: Sid's Sea Palm Cooking -

Prep time: 5 MCook time: 4 MTotal time: 9 M

These are a highly spiced Shrimp which would be perfect with a stir fry or can be served on top of buttered noodles.

Ingredients:

• 16 Shrimp - (32 count/lb.) Fresh or Frozen
• 1/2 cup water
• 1/4 cup rice vinegar
• 2 tablespoons fruity Balsamic Glaze - I used a Fig Strawberry combo
• 1/2 tsp. Five Spice powder
• Wooden skewers
• Non stick cooking spray

Instructions:

1. Combine the water, vinegar, glaze and five spice powder.   Place in a small pot and bring to a boil.  Turn off the heat.  If using frozen shrimp pour the hot liquid on top of the frozen shrimp and let sit while the outdoor grill heats up.   If using fresh shrimp, let the marinade mixture sit and cool just a bit before pouring it over the shrimp. You don't need to let them marinade for more than a couple of minutes. 
   
2. Remove the shrimp from marinade and thread 4 shrimp onto each skewer.  Spray each side with cooking spray, and then place onto the grill over high heat.   Grill on each side for about 2-3 minutes and remove from grill.  Serve with buttered noodles, or a veggie stir fry.

Created using The Recipes Generator

• Cajun Boil on the Grill from Making Miracles 
• Charcoal Grilled Soy Ginger Salmon by Food Lust People Love
• Crawdadding with Cousins Means Jambalaya by Culinary Adventures with Camilla
• Green Chilly Basil Pesto Grilled Prawns by Sneha's Recipe 
• Grilled Garlic Shrimp with Yuzu Kosho by Karen's Kitchen Stories 
• Grilled Mahi-Mahi with Mojo Sauce from Veggies First Then Dessert 
• Grilled Mahi Mahi with Blueberry Wild Rice Pilaf by A Day in the Life on the Farm 
• Grilled Shrimp Souvlaki on Pita from Palatable Pastime
• Spiced Shrimp on a Stick from Sid's Sea Palm Cooking