Down East 2013 ©
From Fresh Maine Salads. To purchase, click here .
This is the epitome of Maine luxury: ocean, woodlands, and farm are combined to mingle smoky, creamy, and pungent flavors.
Serves 6 to 8 as an appetizer, 4 for brunch
1 lb fresh Maine fiddleheads
1⁄4 c balsamic vinegar
1⁄2 c olive oil
10 chives, finely chopped
1⁄2 t salt
1⁄2 t pepper
4 to 6 oz jar of oil packed roasted red peppers
1 lb fresh mozzarella balls packed in oil
4 oz Maine chèvre, flavored or plain
8 oz Maine smoked mussels
8 oz Maine smoked salmon
1 piece (approximately 6 to 8 oz) smoked trout
6 c mesclun greens, washed and drained
Wash and trim the fiddleheads. Steam the fiddleheads in a medium saucepan for three minutes, then rinse immediately with cool water. Place in a resealable plastic bag.
In a small bowl, whisk together vinegar, oil, chives, salt, and pepper. Pour into the bag with the fiddleheads. Set the bag in a bowl and refrigerate for an hour or overnight.
Arrange the greens on a large platter. Mound the marinated fiddleheads in the center. Slice the roasted red peppers into half-inch strips. Drain the mozzarella balls. Break the chèvre and smoked mussels, salmon, and trout into large chunks.
Lay the roasted red pepper strips around the fiddleheads and arrange the other items around the edges.
Serve immediately with bread rounds or crackers if you like. Set out a dish of your favorite dressing on the side.