Recipes

  • 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
  • 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

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