Blog Archives

Colourful stuffed eggs with smoked salmon and trout

Ingredients: 6 eggs cooked and halved Food colouring Apple cider vinegar 2 Tbsp. Chive cream cheese 200g Three Streams salmon and trout shavings 2 Tbsp. Light mayonnaise 50g finely cut chives 1x Lemon Method: If you want different coloured eggs,

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Breakfast cups

Salmon and egg breakfast cups: Ingredients: 200g Scansa Trade smoked salmon 6 eggs Cream cheese 20g of chives chopped finely Paprika Parmesan Method: Grease a muffin pan and line it out with the cold smoked salmon Add one teaspoon of

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Smoked Salmon farfalle by Chef John van Coller

Ingredients: 3 cups of salmon cut in pieces 3 cups of cooked Farfalle pasta 2 cups of cream Zest of 1 lemon 1 Tbsp. dill, chopped 1 tsp. Dijon mustard Handful chopped spinach Handful grated parmesan cheese Pinch of black

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Salmon Cartoccio (Salmon in a parcel) By Chef Paul Harding

Ingredients: 180g Norwegian Salmon (1 fillet) 4 capers 50g white onion sliced 5g crushed garlic fine chopped 5g red chilli fine chopped 5 large prawns ½ lemon 50ml white wine Salt and pepper to season Method: Place seasoned salmon on

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Salmon Pate – Chef Paul Harding

Ingredients: 500g Norwegian Salmon portions 2 bay leaves 50g white onion 5g crushed garlic 150gm full salted butter ½ lemon 150ml white wine Salt and pepper to season Method: Poach salmon portions in half water and half white wine with

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Rye bread with cold smoked salmon

Ingredients: 200g Scansa Trade Cold smoked salmon slices Avocado mash Spring onion and chives goats’ cheese Cured beetroot pieces Wild rocket leaves Lemon juice Pepper and salt Lime and coriander mayo To toast the rye bread slices in the oven:

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Scattered sushi rice rolls with seared tuna

Ingredients: Rice paper sheets 1 cup julienned beets 1 cup julienned carrots Cooked sushi rice Japanese/ sushi mayo Three Streams Tuna sashimi Teriyaki sauce Pickled ginger Avocado Wasabi and Soya sauce to serve To prepare the tuna: Heat up your

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Scattered sushi Rice paper rolls with seared salmon

Ingredients: Rice paper sheets 1 – 2 cups cooked sushi rice Scansa Trade Salmon sashimi Toasted sesame seeds Pickled ginger 1 cup julienned beets 1 cup julienned carrots Avocado, sliced Japanese/ sushi mayo Wasabi and Soya sauce to serve Toasted

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Ciabatta with Hot smoked Peppered Salmon

Ingredients: Toasted ciabattas halves Basil pesto mayonnaise (Mayonnaise and Basil pesto – mix to taste 4 tbsp mayo and 2 tsp pesto) 200g Scansa Trade Hot smoked Peppered Salmon, flaked White cheddar, grated Watercress leaves Avocado Lime and coriander Mayonnaise

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Salmon and Trout ‘Wellington’

Ingredients: 1 (400g) packet ready-rolled puff pastry Filling: 1 (85g) tins of mussel meat with vegetable oil ½ tsp. garlic, crushed 1 Tbsp. toasted pine nuts, chopped finely 1 tsp. (10ml) red wine vinegar salt and freshly ground black pepper 200g

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