Recipies

Appetizers - Traditional

(1) Salad of smoked mackerel and mousse of smoked salmon:

Flakes of smoked mackerel, lettuce leaves, vinaigrette dressing, KENMARE™ Smoked Irish Salmon mousse based on: fresh cream, yogurt, lemon, cayenne pepper.

(2) Coarse smoked salmon paté:

Mix and knead 1/3 fresh butter, 1/3 dices of fresh salmon poached in white wine (cooled), 1/3 dices of KENMARE™ Smoked Irish Salmon sauté in olive oil and deglazed with cognac (cooled),

(3) Smoked salmon served Baltic style:

Plate of KENMARE™ Smoked Irish Salmon served with whisked fresh cream and horseradish, garnish: salted cucumber strips and dill.

(4) Medallions of smoked salmon loin with caviar:

Slice thickly (2/3cm) a loin/fillet of KENMARE™ Smoked Irish Salmon. Whisk fresh cream with horseradish, lemon juice and dill. Put medallions of smoked salmon on a plate and one scoop of cream topped with a spoon of caviar.

(5) Smoked salmon Russian style:

KENMARE™ Smoked Irish Salmon served with warm blini pancakes, caviar, chopped onions, cucumber chopped with dill, chopped hard boiled eggs, melted butter and sour cream with horseradish.

(6) Tartar of smoked salmon and oysters:

Chop fresh raw salmon and oysters, mayonnaise, lemon juice, gherkins, shallots, tarragon. Wrap a slice of KENMARE™ Smoked Irish Salmon around a scoop of tartar in a parcel.

Appetizers - Traditional

(1) Parcels of smoked salmon:

Slices of KENMARE™ Smoked Irish Salmon filled with a smoked salmon mousse based on: gelatin, fresh cream, sherry, cognac, salt & pepper.

(2) Rolls of smoked salmon filled with cottage cheese:

Fill a roll of KENMARE™ Smoked Irish Salmon with a blend of cottage cheese, gelatin, thin zest of lime, chive and dill.

(3) Prawns and smoked salmon aspic:

Stir fry whole Dublin bay prawns (scampi) in olive oil a few minutes – Shell the tails and make a jelly/aspic with the crushed shells – Garnish a mould with a slice of KENMARE™ Smoked Irish Salmon, fill with scampi tails, prawn-shell jelly and chopped tarragon. Sauce: whipped fresh cream with green herbs, lemon juice, cayenne pepper, chopped hard-boiled eggs.

(4) Smoked salmon soufflé:

Set up a soufflé with 4 eggs + 4 egg whites + 250ml fresh cream + 400gr of purée KENMARE™ Smoked Irish Salmon.

(5) Smoked salmon parcels:

Roll slices of KENMARE™ Smoked Irish Salmon and fill with a mousse of smoked salmon and trout. Fasten with a chive.

(6) Smoked salmon quiche with asparagus tips:

Bake a quiche with a mix of cubes of KENMARE™ Smoked Irish Salmon and asparagus tips.

(7) Smoked salmon roll with horseradish cream:

Spread slices of KENMARE™ Smoked Irish Salmon with a purée of fresh poached salmon, smoked salmon and cream (knead on ice for consistency). Roll slices and attach with chive. Sauce: whisk and thicken cream with horseradish.

(8) Smoked salmon cake with caviar and potato dressing:

Dumplings dough of poached fresh salmon, smoked salmon and cream incorporated on ice. Mount a slice of KENMARE™ Smoked Irish Salmon on a pastry circle, alternate with dumpling dough, green asparagus tips, cover last layer with mayonnaise + crushed hard boiled egg and dill. Sauce: mashed celery + sevruga caviar + oliveoil + honey + nutmeg + lemon peel + salt & pepper.

Appetizers - Traditional

(1) Smoked fish terrine:

Garnish a terrine with KENMARE™ Smoked Irish Salmon, smoked salmon mousse (aspic type), smoked fish slices, smoked fish mousse. Sauce: fresh tomatoes seeded and peeled, thin slices of blanched lemon peels, fresh cream.

(2) Cold poached egg "Carème":

Artichoke hearts garnished with a smoked salmon stuffing (salmon, truffles peels, mayonnaise, ketchup, cognac), poached egg covered with a slice of KENMARE™ Smoked Irish Salmon, chopped aspic/jelly perfumed with truffles or chervil.

(3) Scramble eggs "Rosemonde":

Make a hollandaise sauce with 200gr of butter melted with 100gr of chopped smoked salmon. Scramble eggs mixed with cubes of KENMARE™ Smoked Irish Salmon. Garnish a toasted slice of brioche with scrambled eggs, cover with hollandaise and pass under grill.

(4) Smoked salmon and asparagus paté:

Set a “panade” (meat pudding or dumpling dough) with a mix of fresh and smoked salmon. Garnish a terrine with dough mix and fresh asparagus tips, cook and refrigerate. Serve with a salad of young spinach leaves and cubes of KENMARE™ Smoked Irish Salmon.