smoked – bFeedme

Salmon and Avocado Caesar Salad

April 1, 2011 By Delia

Very simple to make, very fast to prepare and a very popular dish – this start is refreshing and you can even make the croutons a day ahead. Use two or three day old bread as it works better in this dish.

As an option, add some Prawns to the dish to make it a bit more filling. If wanted, toss the Salad in the dressing before plating it for your guests to eat.

To Serve 6
2 Thick Slices White Bread
15g Butter
1 Heart of Romaine Lettuce
300g Smoked Salmon
1 Ripe Avocado, peeled, stoned and sliced
8tbsp Caesar Dressing
75g Parmesan Cheese

1. Cut the Bread into cubes about an inch square, and heat the Butter and Oil in a large frying pan, before putting the pieces of Bread into the Frying Pan. Move the pieces around with a Wooden Spoon, cook over a medium heat turning frequently until they’re crisp and golden brown. Tip onto a plate and leave to cool.
2. When you’re ready to serve, tear the Lettuce into pieces, and arrange onto six plates. Flake the Smoked Salmon into pieces, mix with the Avocado slices and Croutons.
3. Drizzle a tablespoon of Dressing Over each plate, then shave the Parmesan Cheese or coarsely grate it, before scattering on top.
4. Serve chilled, with some extra dressing used as decoration on the plates.

Photo Courtesy of: Stephen Barnett

Tea-Smoked Salmon

March 15, 2011 By Delia

Smoking Fish is a great way of increasing a flavour into Meat and Fish. You don’t need a fancy smoker either – all you need is a Wok and a Trivet, then it’ll be a very easy and quick process to get a great tasting Salmon Fillet.

The Fish is given a Soy and Honey glaze, which when infused with the Tea gives a beautiful flavour and aromas.

To Serve 4
100g Rice
100g Brown Sugar
50g Black Tea Lives
1 Star Anise
2 Cardamon Pods
1tbsp Soy Sauce
1tbsp Honey
1tbsp Olive Oil
4 150g Fillets Salmon, skinless
2tsp Sesame Seeds, toasted

1. Layer the Wok with a double layer of Tin Foil to turn it into a smoker. Pour in the Rice, Sugar, Tea Leaves, Star Anise and Cardamon Pods. Mix thoroughly, then place the Trivet on top, so that the Salmon won’t be in contact with the Rice and Tea mixture.
2. To marinade the Salmon, mix the Soy Sauce, Honey and Olive Oil together, then brush over the Salmon. Season with salt.
3. Put the Wok on a low heat, and cover with a lid or foil to prevent the Smoke from escaping. When you can smell the smoke, place the Salmon Fillets on the Trivet or Steamer. Cover with the Lid (or foil), and cook for five or six minutes. You may need to finish the Salmon in the Oven (preheated to 170C) for four or five minutes if the fish is thicker.
4. When the Fish is cooked, remove from the pan. Sprinkle with the Sesame Seeds, and serve.

This is great served with Steamed Rice and a Cucumber Salad

Photo Courtesy of: misscrabette

Smoked Salmon Pate with Avocado

January 24, 2011 By Delia

Use trimmings of Smoked Salmon as the cuttings are much cheaper to buy, but still provide the same amount of flavour. The Avocado and tomato is a great garnish to this dish, and adds extra flavours, but if you’d like, pipe the Pate into the halves of Avocadoes where the stone was.

You can also use Mackerel or Kippers instead of Salmon – they both provide a great taste, but both vary compared to the tastes offered by Salmon.

To serve 2
60g Smoked Salmon Pieces
1 Hard Boiled Egg
3tbsp Low-Fat Soft Cheese
1 Small Garlic Clove, peeled and crushed
1tsp Lemon or Lime Juice
2tbsp Natural Yogurt
2 Tomatoes
1 Ripe Avocado
Pepper

1. Put the pieces of Smoked Salmon into a food processor, and process until smooth – for a chunkier pate, chop the pieces of fish up by hand very finely
2. Add the Egg to the mixture, and then blend again. Add the Soft Cheese, Lemon or Lime Juice and Garlic to the mixture, as well as Pepper. If you’re making this by hand, grate the Egg into the other ingredients (Cheese, Juice and Garlic), and then mix in by hand.
3. Add enough Natural Yogurt to the mix to allow you to pipe it, and then spoon into a piping bag, and chill until required – ideally prepare this dish around thirty minutes in advance to allow it to set better.
4. Cut the Tomatoes into wedges, halve the Avocado, peel it and remove the stone, before cutting into wedges.
5. Arrange the wedges of Tomato and Avocado on a plate, and then spoon or pipe a portion of Pate onto each plate – serve with Crackers, Toast or Crusty Bread.

Photo Courtesy of: stu_spivack

Poached Eggs on Smoked Haddock with a hot Caper dressing

January 10, 2011 By Delia

Capers are the buds of the Capparis Spinosa, or the Caper Bush. These buds are very common amongst most of the Mediterranean, and they are usually eaten after being pickled. The French Variety used here are smaller, and packed in Salt, as opposed to the brine. They’re also firmer, and have a stronger flavour compared to the regular large Capers. If you can’t find any, you can use regular Capers, but make sure that you soak them first to remove the brine flavour.

To Serve 4
50g baby French Capers
4 slices Thick Rustic Bread
Oil, for frying
4 Smoked Haddock Fillets, weighing about 125g each
600ml Fish Stock, or Water
4 Eggs
75ml Olive Oil
1tbsp Lemon Juice
1tbsp Balsamic Vinegar
Salt and Pepper
125g Baby Spinach Leaves

1. Wash the Capers, and place in a small bowl, with enough cold water in it to cover. Set aside and leave to soak for thirty minutes, before draining, rinsing and patting dry.
2. Cut the Bread into chunks about three centimetres squared. Heat a small amount of Oil in a frying pan, and stir-fry the chunks for about four or five minutes until golden brown and crisp. Drain off on Kitchen Paper, and set to one side.
3. In a small pan, place the Haddock fillets, along with the Fish Stock (or Water). Boil the liquid gently, and poach the Fish for four or five minutes, until it’s firm and cooked through. Remove from the pan with a slotted spoon, and cover with foil to keep it warm.
4. In the same liquid, poach the Eggs for three minutes for runny eggs, or five for firmer eggs.
5. In a small pan, place the Olive Oil, Lemon Juice, Vinegar and Capers, and season to taste. Heat up until almost boiling.
6. Arrange on plates with the Haddock in the centre, with the Egg on top, Spinach and fresh-Croutons around the edges, and drizzle the Dressing over the top. Serve straight away

Photo Courtesy of: Annie Mole

Smoked Salmon and Mustard Potatoes

December 24, 2010 By Delia

These Potatoes are great party food and a great starter. This dish is very simple to make, and it’s easy to see why they are very popular. You can easily make a range of these Potatoes with varying levels of heat to them – use Dijon Mustard, Wholegrain Mustard, English Mustard, or add extra Mustard powder if you really want.

To make these more ‘party food’ rather than starters, instead of halving the Potatoes, cut them into quarters – you don’t need to change the quantities of anything!

To Serve 4
4 Medium Baking Potatoes
25g Butter
200g Smoked Salmon Trimmings
2tbsp Flat-Leafed Parsley, Finely Chopped
1tbsp Wholegrain Mustard

1. Pre-Heat an oven to 220C.
2. Cut the Potatoes into halves or quarters, and score the fleshy parts with a criss-cross pattern to help them cook quicker. Bake for thirty to forty minutes until soft through.
3. Heat a grill, and scoop out the cooked Potato Flesh into a bowl, adding the butter and mashing lightly. Stir in the Salmon trimmings, the Parsley and Mustard, before seasoning to taste.
4. Grill for five minutes, until crisp and golden on top.

Sprinkle with some more of the Parsley, or thinly sliced Spring Onions, and serve with small pots of Sour Cream, a Green Salad or with a small amount of cheese melted on top.

Photo Courtesy of: Kat Johnston