Recipes Archives - Duncannon Smokehouse

Duncannon Smoked Haddock, Trout & Salmon Medley

This recipe was given to us by Billy Whitty, Aldridge Lodge. Billy is the Georgina Campbell’s Ireland Seafood Chef of the Year 2013 and this is his recipe for a Duncannon Smoked Haddock, Trout & Salmon Medley. Duncannon Smoked Haddock, Trout & Salmon Medley Make a white sauce by combining 20g flour and 20g butter with 200ml milk over a low heat. Pour the sauce over the haddock in a ramekin and top it with mashed potatoe. Bake this in the oven for 8 minutes at 180 degrees. Slice the smoked salmon and dip it in a tempura made from 10g self-raising flour combined to a smooth batter with 50ml of sparkling water. Deep fry at 170 degrees until crispy.

Slice the smoked trout and arrange it on the serving plate. Add the smoked salmon and smoked haddock. Garnish with lemon wedges, salad and capers. An alternative to the haddock pie would be to pan fry the smoked haddock in a knob of butter and serve it with a soft poached hens egg. Did you know that Duncannon Smoked Haddock won 3 gold stars in the prestigious Great Taste Awards 2013? Order some Oak Smoked Haddock today!

Wholemeal Brown Bread for Smoked Salmon & Trout

January is not really a month for elaborate dishes, so here at the Smokehouse we keep it all very plain and simple with our Smoked Salmon and Trout – for this little while at least! And the best way to keep it simple is to bake some bread to serve the smoked salmon or trout on. This recipe is a mixture of a traditional bread recipe from my aunt Rosa and the Avoca wholemeal bread recipe – taking the best from both! We love it because it’s perfect with Irish Smoked Salmon or Trout – just add a wedge of lemon and you have a delicious meal. Wholemeal Brown Bread • 500 g wholemeal flour • 400 g white flour • 100 g oatmeal • 2 tblsp bran • 2 tblsp wheatgerm • 2 tblsp mixture of seeds (optional) • 4 tsp (heaped) baking powder • 2 tsp sugar • 2 tsp salt • 1100 ml milk Use 2 x 2lb tins, greased and set your oven to 180°

Mix all of the dry ingredients together thoroughly in a large bowl, then make a well in the centre and add the milk. Pour the mixture into the tins and pop them in the oven. Turn down the temperature to 160° after 15 minutes, then leave in the oven for another hour. The loaves should be a nice brown colour. Turn them out and give them a tap on the bottom – they should sound hollow. Leave on wire racks to cool. We’ve also posted this recipe on rte.ie/lifestyle/food Buy some delicious Irish Oak Smoked Salmon or Cold Smoked Trout and serve with a wedge of lemon on this wholemeal brown bread.

Recipe for Pasta with Irish Smoked Salmon

This is a recipe from an old Italian cookbook that we have here at home. It is so simple, but generally that’s the beauty of using smoked salmon, it needs very little embellishment. This particular recipe requires very little salmon per person and is an elegantly simple dish that makes for a delicious supper for friends. Use a mix of both green and white tagliatelle for added colour. Try it! Tagliatelle with Smoked Salmon Serves 4 175g smoked salmon, sliced 300ml cream pinch nutmeg 350g tagliatelle salt and pepper chives to garnish Cut the salmon into thin strips and mix them together in a bowl with the cream and nutmeg. Cover and leave to stand for 2 hours in a cool place. After 2 hours, bring a large pan of salted water to the boil and cook the tagliatelle as per packet instructions. While the pasta is cooking, in a seperate saucepan you can gently warm the cream and salmon mixture – don’t boil it!

When the pasta is cooked, add the salmon and cream mixture, mix well, and garnish with the chopped chives. Pic courtesy of Bord Bia.

Recipe for Tagliatelle with Irish Smoked Salmon

This is a recipe from Rachel Allen over on www.rte.ie/lifestyle/food/ The website is worth browsing for inspiration and for great recipes from excellent Irish chefs. You can create a user profile and save recipes to your own Recipe Binder. Rachels says: “This is a really good pasta dish, great for all the family, and it makes a little bit of smoked salmon go a long way.” Tagliatelle with Smoked Salmon, Watercress and Peas – salt and freshly ground black pepper – 500g tagliatelle – 200g crème fraîche – 200g smoked salmon (sliced into strips 1cm wide) – 50g frozen peas – 25g finely grated parmesan cheese – good squeeze of lemon juice – 2 tblsp chopped chives – 50g watercress leaves (roughly chopped)(can use rocket as an alternative)

Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil.
Add the tagliatelle and cook for 10-12 minutes (or follow the instructions on the packet), stirring occasionally, until just tender.
In the meantime, place the crème fraîche in a saucepan on a low heat and gently warm through for 1 minute.
Add the smoked salmon strips and cook for 2-3 minutes, stirring occasionally.
Meanwhile, cook the peas in a small saucepan of boiling, salted water (I usually take some of the pasta cooking water from the large saucepan) for 1-2 minutes or until just cooked.
Add the peas to the crème fraîche mixture along with three-quarters of the Parmesan cheese, the lemon juice and half of the chives, and stir together.
Season to taste with salt and pepper and remove from the heat.
Drain the cooked pasta (leaving a couple of tablespoons of the cooking liquid in the saucepan) and return it to the saucepan, removed from the heat.
Scatter with the watercress (or rocket) and pour over the crème fraîche mixture.
Toss everything together so that all the ingredients are well combined and check the seasoning, adding more salt and pepper or lemon juice if necessary.
Divide between plates or pasta bowls, scatter with the remaining chives and serve.

You can view the original of this recipe on www.rte.ie/lifestyle/food/ And you can click here to order your Irish Smoked Salmon from the Duncannon Smokehouse.

Another summer recipe from chef Edward Hayden – Chilli Crab Salad with Smoked Salmon. Edward suggests possibly using this dish as part of a ‘seafood and shellfish platter’ with smoked salmon, lime & ginger calamari, tempura prawns and smoked trout pate. Sounds divine! Chilli Crab Salad with Smoked Salmon In recent years Thai cuisine has become common place in Ireland, or at least Thai influences. In this salad we have fused some of the quintessential Thai ingredients with fresh crab meat. Crab is a very tasty shellfish and is often described as ‘poor mans lobster’ although in my opinion its flavour is far superior. It is a very good source of protein as well which is essential for the bodies growth and repair. – 6 slices Smoked Salmon – mixed lettuce leaves – 1lb/450g fresh crab meat – ½ red chilli – juice of ½ lemon/lime – black pepper – 2 tablespoons crème fraiche – 1 tablespoon chopped coriander Place all of the crab meat in a large bowl and with the tips of your fingers pass it through your hands to make sure that all pieces of bone and shell have been removed, as they can be quite sharp. Dice the chilli very finely (in case you are the person to get the big piece!!) Add the diced chilli, chopped coriander and crème fraiche to the crab meat and season with the citrus juice and cracked black pepper. Mix thoroughly and correct the seasoning to suit your own taste. Serving Suggestions: Lay the salmon out flat on the plate and place a spoon of the crab salad on the side and serve with some mixed lettuce leaves and a slice of brown bread. Sometimes I pile it into a ramekin lined with smoked salmon and make a smoked salmon and crab parcel which looks quite attractive for your guests. Spoon small quenelles of the mixture onto some small circles of toasted soda bread as very attractive canapés. Spoon the crab meat into a tian ring and top with a thin layer of very smooth guacamole. Use as part of a starter tasting ‘seafood and shellfish platter’ with smoked salmon, lime & ginger calamari, tempura prawns and smoked trout pate.

Chilli Crab Salad with Irish Smoked Salmon

This recipe features in Edward’s book ‘Food to Love.’ You can source lots more of Edward’s recipes, and order his wonderful cook books, on www.edwardentertains.com And you can click here to order your Irish Smoked Salmon from the Duncannon Smokehouse.

Here’s a summer recipe from our colleagues at Bord Bia, the Irish Food Board. Simply serve with salad leaves and brown bread. Perfect for the glorious summer sun in England at the moment. Ingredients – to serve 4 – 8 organic eggs – 2 tablesp chives, chopped – 1 tablesp basil, chopped – salt and black pepper – 1 tablesp. olive oil – 50g cream cheese, diced – 75g organic smoked salmon, thinly sliced and chopped – organic red onion slices to garnish – salad leaves and brown bread to serve To Cook

Recipe for Irish Smoked Salmon and Cheese Frittata

Set the grill to high. Whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 2-3 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices. You can read the full recipe, and lots more, on the Bord Bia website. And you can click here to order your Irish Organic Smoked Salmon from the Duncannon Smokehouse. Image courtesy of Bord Bia.

Edward Hayden gave us this recipe for Smoked Salmon Rolls, “a delicious and quirky starter for a dinner party… they are also a fantastic canapé for a summer lawn party.” PANCAKE BATTER: (makes 6 large pancakes) 8oz/225g plain flour pinch salt 2 large eggs 1-2 dessertspoons of chopped parsley 16floz/450ml milk grated zest of 1 lemon In a large mixing bowl sieve the flour and the salt together. Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved. Add in the grated lemon zest and the chopped parsley at this stage also. Mix thoroughly until combined and then transfer into the fridge to rest until required. Meanwhile heat a pan until quite hot. Add a little oil or butter to the pan and then spoon in the pancake batter and swirl quickly until the entire pan has been covered with the batter. Allow to cook for about a moment or two on either side until they are nice and golden brown. Store the pancakes between discs of parchment paper and if necessary refrigerate until required. FILLING: 3 tablespoons crème fraiche 1 tablespoon chopped parsley grated zest of 1 lemon cracked black pepper approx 12 slices Smoked Salmon Mix the crème fraiche, parsley, lemon juice and cracked black pepper together and store in a bowl. Thinly slice (or buy presliced) smoked salmon. Lay the pancakes out flat on a chopping board. Spread with some of the lemon scented crème fraiche and then arrange some smoked salmon on top. Roll up very tightly and cut with a sharp knife into rounds, discarding the end slices. The rounds should be approximately 1 inch wide. Arrange onto a large serving platter and serve immediately or transfer to the fridge.

Recipe for Smoked Salmon Rolls from Edward Hayden

This recipe features in Edward’s book ‘Food to Love.’ You can source lots more of Edward’s recipes, and order his wonderful cook books, on www.edwardentertains.com And you can click here to order your Irish Smoked Salmon from the Duncannon Smokehouse.

Parmesan and Smoked Salmon Linguine Recipe

Here’s a delicious recipe for Parmesan and Smoked Salmon Linguine. The recipe uses Smoked Salmon, lemon, crème fraîche, parmesan and garlic with some linguine (or spaghetti), rocket and black pepper. It’s a super simple meal for two people – bump up the quantities if you have more mouths to feed! Video and recipe via www.deliciousmagazine.co.uk And you can click here to order your Irish Smoked Salmon from the Duncannon Smokehouse.

Ingredients

200g linguine
butter, for frying
2 garlic cloves, crushed
200ml pot half-fat crème fraîche
zest of 1 large lemon
25g fresh parmesan, grated
75g sliced Smoked Salmon, cut into strips
few wild rocket leaves, to serve (optional)

Method

Cook the linguine according to packet instructions.
Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraîche, lemon zest and parmesan. Cook for 1 minute and remove from the heat.
Drain the pasta and toss with the sauce and smoked salmon. Divide between 2 bowls and garnish with the rocket to serve, if you like.