Saltfish Egg Roll Appetizers

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So a week has gone by and I know I said I wasn’t going to post this egg roll recipe, but husband and daughter convinced me that the world would be a much better place if I did. Basically, they said that everyone needs to try a saltfish egg roll because it is so delicious. Crispy on the outside and jam-packed with a flavorful Asian inspired saltfish filling these egg rolls can even be prepared ahead of time, frozen and then simply reheated. Let’s get this party started.

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The filling is super easy to prepare because it all gets buzzed up in the food processor. Then all you do is wrap and roll……..

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….and fry until golden brown and crispy

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Serve with your favorite dipping sauces and dig in. Delicious and party perfect.

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To prepare saltfish: soak it in cold water in the refrigerator for at least 8 hours changing the water 3 times.

Saltfish Egg Roll Appetizers

8 ounces Buena Ventura Salted Pollock Filets, prepared

3 cloves garlic

2 cups shredded napa cabbage

¼ cup shredded carrot

1 green onion, chopped

1 teaspoon grated ginger

3 tablespoons sweet Asian chile sauce

1 tablespoon chopped cilantro

½ teaspoon salt

½ teaspoon white pepper

12 egg roll wrappers

vegetable oil for shallow frying

Cook fish in a pan of boiling water for about 2 minutes or until the fish flakes. Using a slotted spoon transfer fish to a cold water bath to stop the cooking. When fish is cool transfer to paper towels; pat dry. In a food processor, with processor running, drop garlic through feed tube to mince. Stop machine and add cabbage, carrot, green onion, ginger, chile sauce, cilantro, salt and pepper; pulse until blended. Add fish to food processor; pulse until all ingredients are finely chopped and well combined. Working with 1 egg roll wrapper at a time, lay wrapper down on work surface with a point facing you. Using your finger, rub the edges of the wrapper with water. Place scant 1/3rd cup of filling across lower middle of wrapper. Bring bottom edge of wrapper tightly over filling and fold in sides. Continue rolling to opposite point, pressing to seal. Repeat with remaining wrappers and filling. Heat oil in large skillet over medium high heat. Working in batches, add egg rolls to skillet and fry for 2 to 3 minutes or until evenly golden brown on all sides. Transfer to a rack. Serve while hot with your favorite dipping sauces. Makes 12 egg rolls. Note: fully cooked egg rolls can be refrigerated for a week or frozen for a month and then reheated in a 350F oven when needed

611Store locations include: Cousins, H-Mart, Jetro, Price Chopper, Price Rite

For more information and recipes check out these social media links:

Facebook: https://www.facebook.com/BacalaoCFE/

Twitter: https://twitter.com/bacalaoCFE

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And here is a tip for those of you who also love gyoza or Asian dumplings. Replace the egg roll wrappers with wonton skins, pan-fry and then add some water, cover and steam. Another delicious appetizer. The saltfish filling is so versatile.

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The saltfish filling can also be used to make Asian pan-fried & steamed dumplings

 

 

 

Three Citrus Saltfish Tostadas

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When a food product evokes happy childhood memories one can’t help but want to experiment with it. Here I am with Buena Ventura saltfish pollock fillets and wondering why my dad never made his famous bacalao salad during any other time of the year but Christmas and then me following the exact same tradition. Why just serve this delicious fish on just one night? IMG_5483

This is premium pollock fillets sourced from the cold waters of the North Pacific and salted under strict quality conditions. Readily available and easy to prepare why not cook it for a meatless Monday meal, a taco Tuesday or even a “wild-caught” Wednesday. I first tried using the salt fish in a filling for potstickers and egg rolls. The fish certainly holds its own against bold Asian flavors, but I wanted it to shine a bit more brightly rather than being covered up in a wrapper. IMG_9431

A Mexican inspired salt fish tostada it is. A perfect main dish for any night of the week this recipe shines bright with a citrus and spice marinated pollock, crispy corn tortillas and plenty of healthy crunch from fresh vegetables. It will evoke memories of the freshest fish taco you’ve ever eaten, if I do say so myself.

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To prepare salted fish for recipes soak it in fresh cold water in the refrigerator for 8 hours, changing the water three times. For more info & recipes check out www.cfeboston.com.

Three Citrus Salt Fish Tostadas

  • Servings: 4
  • Difficulty: easy
  • Print

1 (16 oz) package Buena Ventura Salted Pollock Fillets, prepared

2 lemon slices

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

2 garlic cloves, grated or finely minced

1 tablespoon honey

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon smoked paprika

3 grinds fresh black pepper

8 corn tortillas

½ cup olive oil

½ teaspoon sea salt

1 cup shredded purple cabbage

1 small red bell pepper, seeded, diced

1 avocado, pitted, peeled, chopped

2 green onions, thinly sliced

1 bunch fresh cilantro

½ cup crumbled queso fresco or feta cheese

Cook fish in a pan of boiling water that contains the two lemon slices for about 2 minutes or until the fish flakes. Transfer fish to paper towels; pat dry. Place fish in a heat proof bowl. Using two forks or your fingers flake fish into bite-size pieces; keep warm. In a small saucepan, over low heat, whisk lime juice, lemon juice, orange juice, garlic, honey, cumin, chili powder, smoked paprika and black pepper just until honey is melted and mixture is warmed through; pour over fish. Toss fish with marinade, cover to keep warm, and let stand for 10 minutes. Fry tortillas in hot olive oil until golden brown and crisp on both sides. Drain on paper towels and sprinkle each with a little salt.

To serve, top each tortilla with purple cabbage, red pepper, avocado, green onions, cilantro and cheese. Using a slotted spoon remove fish from marinade and place on top.

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For lots more delicious fun and information connect with CFE International social media.

Facebook: https://www.facebook.com/BacalaoCFE/

Twitter: https://twitter.com/bacalaoCFE

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Instagram: https://www.instagram.com/bacalao_cfe/

Store Locations: Cousins, H-Mart, Jetro, Price Chopper, Price Rite

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When Two Friends Collide It’s An Easy Party Pate

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When my friend Steven came to visit I asked him if he had any great recipes using garbanzo beans. I explained that another friend had sent a can of beans to show off the new transparent packaging and in exchange I’d post a holiday recipe.

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This smoked trout dip is easy to make with a full smokey flavor balanced by the lemon and dill. It’s smooth and spreadable and goes well with crostini or a crisp plain cracker. I hope you all enjoy it.

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Smoked Trout Pate

1 (8 oz.) package smoked trout, skin removed

½ can (15 oz) Glory Garbanzo Beans plus 1 ½ tablespoons liquid

1 tablespoon heavy cream

2 cloves garlic, smashed

1 tablespoon chopped shallot

1 teaspoon chopped fresh dill

1 to 2 teaspoons fresh lemon juice

1 teaspoon lime juice

¼ teaspoon smoked paprika

salt and pepper to taste

olive oil

Combine all ingredients except one teaspoon lemon juice in food processor. Process until smooth. Taste and adjust seasoning with remaining lemon juice, salt and pepper. Spoon into serving bowl. Drizzle top with a little olive oil. Garnish with fresh herbs. Serve with toast or crackers.

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