Smoked Seafood Sampler Recipe
Vermont Maple Glazed Jumbo Shrimp, Viking Village Sea Scallops, House Smoked Farm Raised Ruby Trout and Irish Salmon with Traditional Garnishes and House Made Guinness Rye
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Ingredients
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Seafood
Marinade and Glaze
Garnishes
House Made Guinness Rye
Method
Seafood Preparation
- 1
- 2
Marinate the Scallops
In the same marinade, add the sea scallops and let them marinate alongside the shrimp for the remaining time.
- 3
Prepare the Trout and Salmon
Rinse the ruby trout and Irish salmon fillets under cold water. Pat dry and season lightly with salt and pepper.
Cooking the Seafood
- 4
House Made Guinness Rye
- 5
Prepare the Dough
In a large bowl, combine rye flour, yeast, honey, and salt. Gradually add warm water and Guinness beer, mixing until a dough forms.
- 6
Knead the Dough
Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic. Place the dough into a greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour.
- 7
Shape the Bread
After rising, punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- 8
Bake the Bread
Preheat the oven to 375°F (190°C). Bake the loaf for 30-35 minutes or until golden brown and sounds hollow when tapped.
