Recipies

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(1) Spaghetti with smoked salmon and watercress:

Cook pasta al dente. Sweat a finely chopped garlic clove in olive oil 30 seconds, add strips of KENMARE™ Smoked Irish Salmon and the leaves of a bunch of watercress 30 seconds and blend in the warm pasta.

(2) Smoked salmon poached with cabbadge and juniper berries:

Poach a steak of KENMARE™ Smoked Irish Salmon with its skin in a mix of half milk and half water (like for haddock). Sweat a thick julienne (0.5 cm) of cabbage in butter. Sauce: reduce chopped shallots and crushed juniper berries in white wine, cream, salt and pepper, lemon juice at the end.

Main Courses - New Trend

(1) Fettuchini with oysters and smoked salmon:

Reduce fish stock with white wine, chopped shallots, julienne of leeks, seawater from oysters, and fresh cream. Warm cubes of KENMARE™ Smoked Irish Salmon and oysters in sauce and mix with cooked fresh pasta reheated in a little olive oil.

(2) Grilled smoked salmon with bacon:

Small KENMARE™ Smoked Irish Salmon steak with the skin on grilled 1 minute each side and served with a crisp bacon slice and warm poached egg.

(3) Smoked salmon medallions, rhubarb sauce:

Sweat chopped rhubarb in butter, cook 5 minutes a in little water, add cream, salt and pepper. Cook dry on a pan a few seconds thick slices of fillet/loin of KENMARE™ Smoked Irish Salmon, cover with rhubarb sauce.

(4) Poached smoked salmon steaks:

Poach a steak of KENMARE™ Smoked Irish Salmon in a court-bouillon without salt and serve with warm thick slices of boiled potatoes, melted butter with capers.

(5) Smoked salmon dices, curry sauce:

Thick cubes of KENMARE™ Smoked Irish Salmon (2cm x 2cm), sweat with chopped onions and curry powder without coloring. Reduce fish stock in pan, add cream, thicken. Reheat salmon in sauce, chopped chives in garnish.

(6) Grilled smoked salmon loin on potato bed:

Make a pancake of crushed blanched potatoes, garlic, chopped onions and dill. Mark medallions of KENMARE™ Smoked Irish Salmon on the grill and warm 5 minutes in oven. Display on top of the potato cakes, garnish with chopped tomatoes and green beans. Sauce: mayonnaise, lemon juice, horseradish, dill weed.

(7) Fresh salmon encrusted with horseradish and smoked salmon:

Paste a mix (breadcrumbs, butter, horseradish, KENMARE™ Smoked Irish Salmon) all around a salmon steak (darne). Bake in oven till golden. Sauce: reduction of cream, Noilly, Riesling and fish stock.

(8) Smoked salmon loin, horseradish dumplings, coriander mayonnaise:

Marinate the fillet/loin of KENMARE™ Smoked Irish Salmon in olive oil, orange and lemon juice, Pernod, dill and tarragon. Crush boiled potatoes and fry them in butter with dill and shallots, add cooked green beans. Deep fry long thin slices of parsnips. Mark salmon on grill and warm in oven. Mould quenelles of whipped cream with grated horseradish. Sauce: mayonnaise, chopped coriander, Pernod, white wine, olive oil. Present salmon on potato cakes with quenelles.

Main Courses - New Trend