Recipes

  • 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
  • 17th November 2010 Rozanne's Farfalle with Smoked Salmon and Leeks

    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 Olive oil 6 leeks, trimmed, washed and sliced 400g Burren Smoked Salmon, cut into ribbons 500g half-fat crème fraiche 2 tbls grated parmesan ... Read more
  • 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

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