Smoked Shad Roe–Potato Balls

Smoked Shad Roe–Potato Balls

Smoked Shad Roe–Potato Balls.

These roe and potato balls are a tasty appetizer or unique side dish to serve with eggs at a Sunday brunch.

12 pound smoked tiny shad roe (for directions, see Smoked Shad Roe on page 101)
mashed potatoes, 2 cups
14 cup fresh thyme, stems 1 egg
3 tablespoons butter, melted
1 tblsp. salt
1 teaspoon black pepper, freshly ground
3 tablespoons oil (vegetable)
Serve with Romesco Sauce (see page 230). (optional)
Serving Horseradish Sauce (see page 229) (optional)

shad roe smoked

In the bowl of a food processor, pulse the shad roe, potatoes, egg, thyme, butter, salt, and pepper five or six times, or until completely combined. Scrape the edges of the pan and place the mixture on a platter.

Form the mixture into 112 inch diameter balls with your hands. Set \saside.

In a large skillet or wok, heat the oil for 1 minute over medium-high heat.
With a spoon, carefully drop the balls into the oil. 3 to 5 minutes of rolling around until all sides are browned

Remove from the pan and wipe with paper towels. If used, serve immediately with Romesco or Horseradish Sauce.
To Drink
Mimosas or orange juice with seltzer and lime juice, chilled
Stir-fried Shiitakes and Green Tomatoes with Smoked Whitefish Pick a few tomatoes in the early summer, before they ripen, when they are still green. Their acidic sourness is a nice contrast to the soy and oyster sauces.
You’ll need to smoke the fish ahead of time and keep it chilled. Follow the instructions on page 52 for smoking lake trout to smoke whitefish.
Remove it from the refrigerator an hour before flaking, then add the flaked fish to the pan at the last minute, stirring carefully to prevent it from breaking into smaller pieces.
1 tablespoon extra virgin olive oil
212 cup shiitake mushrooms, sliced
34 cup asparagus spears
34 cup green tomato, roughly chopped
12 finely sliced sweet white onion
4 finely chopped garlic cloves
2 tablespoons butter, unsalted
2 tbsp orange blossom water
1 tablespoon sauce d’oyster
1 tablespoon soy sauce (low sodium)
1 teaspoon black pepper, finely ground
smoked whitefish, 34 pounds, flaked into bite-size pieces
12 pound cooked and drained pasta
Whitefish smoked

In a wok, heat the oil and cook the mushrooms, asparagus, tomato, onion, and garlic for 4 minutes, or until cooked through.

Combine the butter, flower water, oyster sauce, soy sauce, and pepper in a large mixing bowl. Sauté for another 4 to 5 minutes, or until heated. Toss in the smoked fish pieces completely.

Pour the sauce over the pasta.
Pizza with smoked salmon and wild mushrooms
Choose whatever mushrooms you come across, including morels. Shaggy manes aren’t a good option since they turn into a dark liquid when cooked. If you don’t have access to wild mushrooms, portobellos or criminis will suffice. With a simple green salad, this meal is perfect.
4 tablespoons extra virgin olive oil
12 pound wild mushrooms (shiitake, oyster, horse, or boletus), sliced 4–6 scallions, finely cut (save for 12 inch of tips) 3–4 garlic cloves, finely chopped
2 tablespoons stemmed and chopped fresh thyme, plus 6 sprigs
Purchased dough or dough for a 12-inch pizza (see page 39).
2 ripe tiny tomatoes, cut into rounds
freshly ground black pepper and salt
8 ounces Salmon smoked (see page 112)
2 cups mozzarella shredded
12 cup Asiago cheese, grated

In a medium-sized skillet over medium-high heat, sauté the mushrooms, scallions, garlic, and 2 tablespoons thyme in 2 tablespoons oil for 6 to 8 minutes. Turn off the heat and put aside.

Heat the grill.

Roll out the dough into a thin, 12-inch circle on a cutting board dusted with flour and cornmeal, pinching the corners all over. Transfer to a pizza pan with perforations.

Arrange the tomatoes on top of the dough, followed by the mushroom sauté. Spread the six sprigs of thyme, salt and pepper to taste, salmon, and cheeses over the top in that sequence.

Place the skillet on the grill. Reduce the heat to low or, if using charcoal, move the pan away from the flames. Replace the cover. Cook for 10 to 12 minutes, but check often, particularly if using charcoal, which cooks much more quickly than gas. Check the edge of the dough to check whether it has browned slightly.

Transfer the pan to the warming shelf, cover, and heat for another 5 minutes, or until the cheeses are completely melted. Cooking time should not exceed 20 minutes, however it might be shorter.

Immediately transfer to a cutting board, slice, and serve.
Dough That Doesn’t Rise
Because this dough does not need rising time, it is ideal for those unexpected visits from friends. Crispy and crunchy dough will be produced.
Remember to use baking powder instead of baking soda.
134 cup flour (all-purpose)
1 tblsp. salt
2/3 cup liquid
1/3 cup extra virgin olive oil
a tablespoon of flour and cornmeal mixture (about 14 cup of each)

In a large mixing basin, combine the flour, baking powder, and salt. Drizzle in the oil after adding the water. Combine everything well.

Sprinkle the flour and cornmeal mixture on a cutting board and arrange the dough on it. Knead for 3 to 4 minutes to create a ball, then roll out to a thickness of 1/8 inch. Fill with your chosen ingredients and crimp the edges.

Follow the recipe’s directions for baking or grilling.