Blog Archives

Beetroot and Gin Cured Salmon

Ingredients: For the cured salmon: +_ 1kg salmon fillet C-Trim fillet – no bones, skin on 4 Tbsp. juniper berries 2 tsp black pepper 3 Tbsp. salt and 3 Tbsp. brown sugar – mix 4 medium sized raw beetroot, peeled

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Baked Large Trout in Chardonnay

  Ingredients: 2 x red onions, thinly sliced 4 cloves of garlic, peeled and crushed 1 tsp. cumin seeds 1 tsp. coriander seeds, crushed 375ml wine – Chardonnay 40g dill 1 – 2 lemons, sliced Salt and pepper Method: Sprinkle

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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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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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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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Cold smoked trout with Mango salsa and Rocket leaves on a Bruschetta

Cold smoked trout with Mango salsa and Rocket leaves on a Bruschetta Mango salsa: 1 Mango, diced ½ red onion finely chopped 1 Jalapeno chilli minced (seeds make it hotter) 1 small cucumber peeled and diced (1 cup) 3 Tbsp

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