From Dock to Deck

By Jim Hartley

As the long winter’s chill wanes and our stubborn northeast climate warms, it’s only natural to yearn for renewing connections to the outside and our community. How we love the annual traditions of BBQs and block parties, family reunions up to camp, and backyard get togethers.

“What can we bring?” we all ask after accepting our hosts’ invitations, hoping for some guidance. “Whatever you’d like!” A typically reasonable response, but no help.

Enter your local fishmonger – “Jim, what can I bring to a cookout that’ll wow people without wrecking my whole afternoon?” After years of offering suggestions, I’ve got a few that never fail. The secret? Keep it simple, keep it fresh, and make sure it travels well. You don’t need a kitchen full of fancy equipment or a culinary degree. You need good seafood, a few simple ingredients, and a cooler with some ice packs.

Smoked Salmon Rillettes

This one looks like you spent all day on it. Blend flaked hot-smoked salmon with softened cream cheese, a squeeze of lemon, fresh dill, and a pinch of capers. Season it well, pack it into a small mason jar, and you’re done. Bring a sleeve of sturdy crackers and let people spread it themselves.

Tinned Fish Board

Tinned fish is having a moment, and honestly, it deserves it. I keep a rotating selection at our market — salmon, mussels, sardines, herring, trout, and mackerel. Grab two to five (or more) tins, arrange them on a wooden board with some grainy mustard, cornichons, sliced baguette, and a lemon wedge.

Smoked Salmon Cucumber Rounds

Slice cucumber into coins, schmear each one with a thin layer of whipped cream cheese, and top with a sliver of cold-smoked salmon, a tiny caper, and a sprig of fresh dill. Arrange them on a platter, cover tightly with plastic wrap, and refrigerate until you leave.

Spicy Tuna on Rice Chips

Mix fresh sashimi-grade tuna with sriracha mayo, a splash of sesame oil, and finely diced cucumber. Spoon it into a container and pack it alongside a bag of crispy rice chips. When you arrive, top each chip right there and serve immediately.

Smoked Mackerel Mini Gyros

Smoked mackerel is one of the most underrated fish in the case, and I’ll fight anyone who says otherwise. Flake it and mix with a little tzatziki, diced cucumber, and lemon zest. Spoon it into warm mini pita rounds, wrap the whole tray in foil, and tuck it in a cooler.

BLT Lobster Finger Rolls

How do you make a great sandwich better? Add bacon. Toss chilled lobster meat lightly in mayo with crisp bacon bits, shredded romaine, and a dash of tarragon. Load it into buttered, toasted finger rolls or slider buns.

Now go enjoy that cookout. You’ve earned it. Enjoy, and eat slow.