Recipies

Recipe Ideas

There is more to smoked salmon than the usual slices on a plate with toast, butter and a lemon wedge. Over the years, while working with top chefs in Europe, we have demonstrated the versatility of such a noble product as KENMARE™ Smoked Irish Salmon.

SLICING improves and modifies the taste. A classical smoked salmon, a little fat, smoky and salty, must be sliced the traditional way: thin slices, cut almost parallel to the skin. KENMARE™ Irish Smoked Salmon, which is nearer a “sushi” with a clean fresh sea fish taste, low in salt and smoke, is BETTER in thick 0.75cm slices cut perpendicular to the skin.

Use the table of links on the left to browse through our online recipe section.

The recipies are divided into 3 headings; Appetizers, Soups and Main Courses. They are then subdivided into 2 categories; Traditional and New Trend.