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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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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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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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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Cold Smoked Salmon Pasta

Cold Smoked Salmon Pasta Ingredients: Tagliolini ½ tub Spring onion and chives cream cheese 125 ml cream 1 Red onion sliced 1 tsp. garlic 200g Cold smoked salmon 1 – 2 Avos peeled and sliced Cook the Tagliolini in salt

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Baby Potatoes with cold smoked salmon, Avo and Miso dressing:

Baby Potatoes with cold smoked salmon, Avo and Miso dressing: Cook baby potatoes until soft in microwave or boil in salted water. Once soft place in baking dish. Drizzle with olive oil and add salt, pepper and sweet basil spice.

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Baby potatoes with mayo spread, pesto, salmon flakes, lemon juice, dill/parsley

Baby potatoes with mayo spread, pesto, salmon flakes, lemon juice, dill/parsley Baby Potatoes 75ml Nola Mayo spread or Nola Traditional Mayo cream 2 tsp. Rocket pesto 1 tbs. Lemon juice 30 ml Milk 120g Hot smoked pepper portions – flaked

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