Vegetables

  • 1st November 2014 Burren Smokehouse Salmon three ways

    Under the header "Burren Smokehouse - Star Fish", the Yes Chef Ireland, issue 3, has published two recipes in their "magazine for lovers of good food" which involve our Smoked Irish Salmon with different marinades. This is the first one called Burren Smokehouse Salmon three Ways. Ingredients: ... Read more
  • 1st October 2014 Chowder with Hot Smoked Honey, Lemon & Dill Salmon

    This is an easy mid-week dinner or a sophisticated starter soup for your dinner with friends which will be ready in 30 minutes. Just the kind of comfort food you need on a cold autumn night! It also has added health benefits like omega-3 fatty acids. Serves 4 to 6 Ingredients: 1 tblsp olive ... Read more
  • 1st July 2014 Burren Salmon Summer Salad with asparagus

     All we need this summer is a light and refreshing dinner - nothing too heavy, but it has to be tasty! With this in mind, we have chosen this summery salad which will be satisfying and light at the same time. - Serves 6  and takes about 30 minutes to prepare - Ingredients: 500g trofie or... Read more
  • 20th November 2010 Trout Armada

    We owe this recipe to Goatsbridge Trout Farm. Because we use smoked trout, we slightly changed the original recipe. Choose your own selection of vegetables (like broccoli) to accompany the dish, and serve with potatoes, rice or even couscous. Ingredients (Serves 4) 1.5 cups of almond flakes ... 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 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

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