Recipies
Appetizers - New Trend 
(1) Potato salad with smoked salmon and mustard cream:
Slices of lukewarm new potatoes, KENMARE™ Smoked Irish Salmon, fresh
cream whisked with Dijon mustard, chopped parsley and chives.
(2) Lukewarm smoked salmon:
Boil and slightly reduce fresh cream and mustard, display slices of KENMARE™
Smoked Irish Salmon on lukewarm sauce, sprinkle with chopped chives.
(3) Warm salad of smoked salmon:
Brush slices of KENMARE™ Smoked Irish Salmon with a mix of olive
oil and lemon juice, grill 2 minutes and dispose on a fresh lettuce leaves
with vinaigrette dressing, freshly ground pepper.
(4) Thick slice of smoked salmon with warm vinaigrette:
Thick slice of KENMARE™ Smoked Irish Salmon heated between two plates
at 100°C and served with vinaigrette dressing incorporating truffle
juice and fresh cream.
(5) Small smoked salad:
Salad of fresh spring spinach leaves, mayonnaise, chives and cubes of
KENMARE™ Smoked Irish Salmon.
(6) Smoked salmon with radishes and shallots dressing:
Cover slices of KENMARE™ Smoked Irish Salmon with very small dices
of shallots and radishes mixed with a lemon-olive oil dressing.
(7) Smoked salmon and oysters tatar:
Coarsely chop 12 oysters and 200gr of KENMARE™ Smoked Irish Salmon,
onions and lemon juice. Circle with fresh cream soured with lemon juice
and salted with the seawater of the oysters.
(8) Skewers of oyster and smoked salmon:
Open oysters and keep them in fridge with lemon juice and little of Worcester
sauce. Wrap oysters in slices of KENMARE™ Smoked Irish Salmon, pick
on skewers and grill 5 minutes.
(9) Lukewarm potato and smoked salmon salad:
Boil new potatoes with carvi seeds and salt, peel and slice them. Marinate
them in brown chicken stock, oil, shallots, vinegar, champagne mustard,
salt and pepper, sugar. Liquidize the marinade with a few potatoes. Present
lukewarm slices of potatoes, julienne of KENMARE™ Smoked Irish Salmon
and sauce.
Appetizers - New Trend
Appetizers - New Trend
(1) Cold sole dumplings, marinated salmon, Thai cucumber and mango sauce:
Mould quenelles of sole (poached sole fillets, crushed almonds, gelatin,
mashed potatoes, cream, olive oil, garlic, lemon juice). Cook a mango
coulis with sesame seeds and sesame oil, honey, raspberry vinegar, chili
pepper. Marinate slices of cucumber in salsa: chopped mango + mango coulis
+ hot peppers + tomato + olive oil + chives. Spread cucumber in a fan,
slices of marinated and KENMARE™ Smoked Irish Salmon, salsa around.
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