Monthly Archives: November 2010

  • 17th November 2010 Birgitta's Smoked Salmon Tagliatelle

    Serves 2 Ingredients: 180g Burren Smoked Irish Organic Salmon (cold smoked) 1 medium sized leek 2 tablespoons of crème fraîche 1 tablespoon of lemon juice 1 teaspoon of soy sauce 2 tablespoons of fresh dill or 1 tablespoon of dill paste Black pepper Method: Slice the leek and sauté unt... Read more
  • 17th November 2010 Pumpkin Soup with Smoked Salmon

    This quick recipe (preparation time 20 min.) makes a great starter for your Thanksgiving Dinner! Ingredients: (For 4 People) 1 medium-sized pumpkin 5 potatoes 2 carrots Fistful of finely chopped parsley, or some roasted pumpkin seeds Salt Curry powder Cayenne pepper 200g / 7 oz Burren Sm... Read more
  • 17th November 2010 Burren Hot Smoked Salmon on a bed of Colcannon with Stir Fry Vegetables

    This is the signature dish of the Roadside Tavern pub (also owned by the Curtin family). - Serves 4 -   Ingredients: 800g Burren Hot Smoked Organic Salmon plain Colcannon: 1 lb or 500g floury potatoes 4 cups shredded leaves of cabbage 2 tbsp chopped scallions (spring onions) 2... Read more
  • 17th November 2010 Rostis with Smoked Salmon and Creme Fraîche

    Ingredients: (This Starter serves 4) 4 large baking potatoes (roosters / maris pipers), skin cleaned 300g Burren Smoked Salmon, sliced into long thin strips 2 tsp chopped shallot 2 tsp chopped capers 4 tbsp crème fraîche 30g chives, chopped / snipped 50ml extra virgin olive oil Black lump... Read more
  • 17th November 2010 Salad with Burren Hot Smoked Salmon

    with Tarragon Honey Mustard Dressing.   Ingredients: (Serves 4) Tarragon Honey Mustard Dressing: 1 x garlic clove minced or pressed 60ml or 1/4 cup olive oil, preferably virgin olive oil 1 1/2 tbl white wine vinegar 2 tbl Dijon-style mustard 1 tsp honey (runny) 3/4 tsp dried tarra... Read more
  • 17th November 2010 Organic Burren Cold Smoked Salmon on Oven-roasted Asparagus

    Very easy; you can leave out the potatoes and the butter-lemon sauce and just eat the salmon on asparagus. Ingredients 6-8 spears of asparagus per person Extra-virgin olive oil Sea salt Freshly ground black pepper 2 slices Burren Cold Smoked Organic Salmon, cut into strips Lemons, half cut... Read more
  • 17th November 2010 Asparagus & Hot Smoked Salmon Terrine

    This terrine looks very professional and impressive, and yet is so easy to make. Ingredients 10 thin asparagus spears, trimmed to fit length of pan 2 large and long leeks 1 tablespoon butter 2 (250g) packages Philadelphia Cream Cheese, softened 100g Burren hot smoked Organic Honey-glazed Sa... Read more
  • 17th November 2010 Irish Soda Bread

    Ingredients 350g / 12oz wholemeal flour 125g / 4oz pinhead oatmeal or normal oatmeal 2 tsp bread (US: baking) soda, flattened in your hand with the teaspoon to avoid lumps 1 tsp salt 1 tsp runny honey 300ml (1/2 pint) buttermilk 2-3 tblsp milk Method Combine all the dry ingredients in... Read more
  • 17th November 2010 Warm Smoked Salmon with Cucumber & Dill

    Ingredients: 170 - 225g / 6 - 8oz Burren Smoked Salmon 8g / 1/4oz butter 6 tablespoons cucumber, peeled and cut into 1/4 inch (5 mm) dice Salt, freshly ground pepper and lemon juice 120 ml / 1/2 cup / 4 fl oz cream 2 teaspoons chopped fennel or 1 teaspoon chopped dill   Method: Sl... Read more
  • 17th November 2010 Smoked Salmon Quiche

    Ingredients: (makes 12 pieces) 125g / 4oz Burren Smoked Salmon - finely chopped 1/2 x 375g / 12oz packet frozen puff pastry - defrosted 375 ml / 12 fl oz / 1 1/2 cup heaved (thickened) cream 3 middlesized eggs 1/2 teaspoon salt Pinch of grated nutmeg Extra smoked salmon, dill sprigs and bl... Read more

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