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Clean, dress and wash fresh fish immediately. Pack in ice as soon as possible and use within 1 or 2 days.
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Salmon Rice Salad |
- Mix canned salmon, canned sweet corn, halved cherry tomatoes, and diced
cucumber with chilled, cooked rice.
- Top with fresh chopped dill or parsley and serve.
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Tomato Tuna Niçoise |
- Mix canned tuna with olives and chopped green onions.
- Add your favourite salad dressing and season with salt and pepper.
- Toss with tomato slices and serve.
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Avocado Filled with Mango & Crabmeat |
- Combine crabmeat with mango pieces and mash together.
- Add sour cream, lemon juice, salt and pepper and blend together.
- Arrange fresh lettuce leaves on a flat serving platter.
- Place avocado halves on the leaves and fill with crab mixture.
- Chill for at least one hour and garnish with dill sprigs and cherry tomatoes
before serving.
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Horseradish & Mussels Cucumber Bowls |
- Scoop out the seeds of 2 cucumbers and slice into half inch pieces (formed
like little bowls).
- Combine fresh cream, horseradish and chopped green onion and toss with
mussels.
- Scoop mussel mixture in the "bowl" of each cucumber slice.
- Dress with chives, salt & pepper.
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Mussels on Crackers |
- Combine sour cream, diced cucumber, and chopped red onion.
- Spread the sour cream mixture on crackers.
- Top each with one smoked mussel.
- Garnish with fresh dill sprigs.
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Quick Crab Cakes with Herb Sauce |
- In a bowl, mix together mayonnaise, dill, chives, lemon juice and mustard.
Refrigerate until ready to serve crab cakes.
- Separately, mix together crabmeat, some melted butter, cayenne pepper
and egg. Season to taste.
- Mold crabmeat mixture into small cakes.
- Dip crab cakes in beaten egg and then in breadcrumbs and cook in frying
pan over medium heat until golden brown.
- Serve with the herb sauce.
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