Smoked salmon terrine A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives 600 g Ballyhack Smokehouse smoked salmon slices600 g cream cheese150 ml double cream1 lemon zested and juiced, thin wedges to serve1 tbsp very finely chopped dill, plus a few fronds to serve1 tbsp finely snipped chivea little oil, for greasingmelba toast or toasted soda
Smoked salmon salad with crabmeat dressing
admin2021-01-19T09:46:48+00:00Smoked salmon salad with crabmeat dressing Quick yet luxurious, this is a great supper for two - the fresh crab mix with mayo and cayenne is also delicious with potatoes 100 g tub fresh crabmeat2 tbsp mayonnaisegood pinch cayenne pepper½ tbsp lemon juice1 tbsp olive oil6 small slices Ballyhack Smokehouse smoked salmon2 small handfuls curly endive8 cherry
Baked smoked salmon & eggs
admin2020-10-02T12:37:40+01:00Baked smoked salmon & eggs Do something different with your eggs and smoked salmon by baking into a bread roll for an extra special brunch 6 crusty white rolls 25 g butter, melter6 slices Ballyhack Smokehouse smoked salmon6 medium eggsa few snipped chives Heat oven to 180C/160C fan/gas 4. Slice off the top of each roll, then gently
Smoked Salmon with Quinoa and Dill
admin2020-10-02T12:37:58+01:00Smoked Salmon with Quinoa and Dill This easy packed lunch is as delicious as it is nutritious, with crunchy cucumber and radishes and a herby, creamy dressing 2 tbsp half-fat soured cream2 tbsp lemon juice½ pack dill , finely chopped250g ready-to-eat quinoa½ cucumber , halved and sliced4 radishes100g Ballyhack Smokehouse Smoked Salmon First, make the dressing. Mix the soured
Smoked Salmon Rillettes
admin2020-10-02T12:38:28+01:00Smoked Salmon Rillettes A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon 150 ml vermouth½ onion , sliced2 tbsp lemon juice , plus a squeezeBunch parsley , stalks only (use the leaves below)8 black peppercorns125 g Ballyhack Smokehouse Artisan Smoked Salmon300 g salmon fillet30 g butter, melted1 tbsp chopped chervil