Recipes

  • 17th November 2010 Asparagus and Smoked Salmon Pasta in Lemon Pistachio Vinaigrette

    Ingredients: (serves 4) 350g/12oz package farfalle (butterfly) or other short pasta 1/2 tablespoon salt 6-8 cups water 1 bunch slender green asparagus, washed Lemon pistachio vinaigrette: 2/3 cup extra virgin olive oil 1/4 cup fresh lemon juice 1/2 cup pistachio nut, unshelled 100g /... Read more
  • 17th November 2010 Devilled Eggs

    We want to thank Helen Thompson, USA, for this delicious recipe! Ingredients 12 eggs 8 thin slices Burren Smoked Salmon (ca 200g), of which 3 slices finely chopped 3 tablespoons onion, finely grated 1/4 cup plus 2 tablespoons mayonnaise or crème fraiche 2 tablespoons dill, finely chopped - ... Read more
  • 17th November 2010 Risotto with Organic Smoked Salmon

    Ingredients: ( serves 4, takes ca. 45 min ) 50 to 60 g butter 1/2 onion, chopped 350g Arborio rice 1 glass brandy or vodka (optional) 1L vegetable stock Salt and pepper to taste 200g Organic Smoked salmon Method Heat the butter in a heavy-bottomed pot. Stir in the chopped onion and th... Read more
  • 17th November 2010 Pizza with Smoked Salmon and Caramelised Onions

    Ingredients: (serves 4) Pizza Dough: 1 1/2 cups or 350ml warm water (ca. 110°F or 45°C) 1 1/2 tablespoons or 25g sugar 3 teaspoons or 15ml active dry yeast (about 1 1/2 envelopes) 4 1/2 cups or 560g all purpose flour 4 1/2 tablespoons or 70ml olive oil + some for greasing 2 1/4 teaspoons o... Read more
  • 17th November 2010 Soufflé with Smoked Mackerel

    Ingredients: (Serves 4) 200ml (7 fl oz) fresh milk a few onion and carrot slices 1 bay leaf 6 black peppercorns 30g (2 tbsp) plain flour 25g (1 oz) butter salt and pepper 75g (3 oz) Smoked Mackerel, skinned, boned and finely flaked 4 eggs, separated 1 extra egg white Method Grease ... Read more
  • 17th November 2010 Poached eggs with Smoked Salmon

    So delicious to eat on a lazy Sunday morning with a pot of coffee, the Sunday papers and good company. With thanks to Clodagh McKenna - a recipe from her new book "Fresh from the Sea". Ingredients: (serves 2) 4 organic or free-range eggs 100ml crème fraîche 4 sprigs chives, finely chopped 10... Read more
  • 17th November 2010 Chowder with Smoked Salmon & Carragheen

    Thanks to our friends from Quality SeaVeg Ingredients 450 g / 1lb Smoked Salmon (cut into stripes) 15g / 1/2 oz butter 2 medium potatoes, diced 1 onion, chopped 2 leeks, sliced 600ml / 1 pint stock or water 300ml / 1/2 pint milk Good pinch of Carragheen Dried dillisk to garnish Freshly... Read more
  • 17th November 2010 Frittata with Smoked Salmon

    Ingredients: (Serves 4) 60 ml / 4 tblsp olive oil 30 g / 1/4 onion, chopped Salt and pepper to taste 120 g / 4 oz. Burren Smokehouse Hot Smoked Salmon, spiced 8 black olives, chopped 6 eggs 30 ml / 2 tblsp milk 30 ml / 2 tblsp heavy cream 220 g / 8 oz cream cheese, cubed Method Preh... Read more
  • 17th November 2010 Eggs filled with Smoked Salmon & Cucumber

    This is a nice addition to your Easter brunch, but also serves as an appetizer all year round.   Ingredients: (20 Portions) 10 large eggs 2 ounces (60g) Burren Smoked Salmon, finely chopped plus 50g per person, sliced 3 tablespoons light mayonnaise 1/4 cup cucumber, chopped 2 teaspo... Read more
  • 17th November 2010 Smoked Salmon Parchment Parcels

    This recipe was presented by Rozanne Stevens from the Cooks Academy in Dublin on the "Today with Pat Kenny" radio show on 4th April 2008. Ingredients 4 fillets of Irish salmon, skinned and boned 4 tsp grated fresh ginger 8 scallions, chopped, including some of the green Salt and pepper Driz... Read more

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