Serves 4 - 6

The perfect winter warmer - One pot cooking at its most delicious!

• 500g smoked haddock - skinned & chopped
• 100g smoked streaky bacon - de-rinded & chopped
• 1 small onion - chopped
• 1 cloves garlic - chopped
• 30g butter
• 300g potatoes - cubed
• zest of lemon
• 1 tin sweetcorn
• 2 x 120g tins cockles
• 500ml milk
• 500ml double cream
• 1 bay leaf
• salt & pepper
• 2 tbl fresh parley - chopped

Gently fry the bacon, onion & garlic together in a heavy bottomed saucepan until softened. Add the cockles and sweetcorn (juice & all), potatoes, bay and lemon zest. Pour in the milk, cream and simmer for about an hour until the potoates are tender and the soup is rich and creamy. Lightly crush the potatoes to thicken the consistency. Add the smoked haddock and simmer for a further 5 minutes until the fish is opaque. Stir in the parsley and serve immediately with chunks of crusty bread.

Posted on Feb 19th 2012

Happy Pancake Day from all of us at Black Mountains Smokery

With St David's Day coming up too, this lovely welsh recipe comes from our good friend Sarah Clay, who has learned to use laverbread in her cooking from her Mother-in-Law. These blini are absolutely delicious and not at all scarey to make or eat.  The Carthews are now Laverbread and Cockles converts -  please do give this recipe a try!

Feeds 6  - 8 as a starter or canape

• 100g Self Raising Flour 
• ( I used a mixture of SR flour and Buckwheat flour with 1/2 tsp Cream of Tartar & 1/2 tsp Bicarb of Soda)
• 1 egg
• 5oz milk
• 120gm(small tin) of Laverbread
• sea salt to season (I prefer Halen Mon)
• 220g our traditional Welsh Smoked Salmon
• Creme Fraiche
• 120g (small tin) Cockles

Whisk up batter in a mixing bowl and leave to stand for at least 1/2 hour.  Cook on a very hot greased frying pan or similar.

Drop on a spoonful and cook till bubbles appear on top of the blini, then flip over and cook the other side.  You can produce drop scone sized pancakes or smaller bitesize ones - it's up to you!

Slide off and serve warm or cold with a dollop of Creme Fraiche, a piece of Smoked Salmon, a sprinkle of cockles and a twist of black pepper.

Buy a special Celebratory Pack of Welsh Smoked Salmon, Laverbread and Cockles for just £23.50 delivered.

Posted on Feb 16th 2012

Our Oak Roasted Salmon as prepared in glorious style for the Wales v Australia Rugby at Wales Millennium Stadium in November! 

Head Chef, Martin Faulkner created this deliciously simple rillette from our Oak Roasted Salmon and grated cucumber bound with a little seasoned Crème Fraiche. Served with Tucker's Carmarthenshire mussels steamed in Taffy Apple Cider and a creamy salad of Pembrokeshire potatoes, spring onion and mayo.

Our Traditional Smoked Salmon and Smoked Halibut is on order for the Wales v France Six Nations game in March 2012 - I wonder what wonderful dish Malcolm will be dreaming up for that very special day with these great ingredients?

Posted on Feb 16th 2012

Serves 6  - it makes a delicious hot starter. 

• 2 Smoked or Oak Roasted Trout Fillets - flaked
• 1tbs Fresh Parsley - finely chopped
• 4tbs Breadcrumbs
• 4tbs Grated Parmesan Cheese
• 6tbs Double Cream
• 3 Medium Tomatoes -peeled, seeded and chopped
• Freshly Ground Black Pepper

Preheat the oven to 200C.  Divide the smoked trout flesh between the six ramekin dishes, and season with freshly ground black pepper. Spoon 1tbs cream over each, cover with a layer of tomato, sprinkle with parsley and seasoning.  Top with a mixture of breadcrumbs and parmesan and place in the hot oven for 10 minutes until heated through and turning golden.  

Posted on Nov 25th 2011

This recipe has been kindly shared by Sally Hallwood.  In her own words this is, 'Great for any left over salmon and perfect for Boxing Day.'

Feeds 4.

• A good handful of Oak Roasted Salmon - approx 120g - flaked
• 5-6 Capers
• 4 tablespoons of Mashed Potato
• 2 large Free Range Eggs - beaten in separate bowls
• Sea Salt and Black Pepper
• 1/2 Red Chilli  - optional
• Juice of half a Lemon
• 1 heaped tablespoon of Plain Flour, seasoned to taste
• Breadcrumbs - brown or white

Place the  potato, capers, chilli, lemon juice and one beaten egg into a blender and pulse to your preferred consistency .  Fold or pulse in the salmon flakes.  Scoop a small handful at a time and shape into a cake, dip into the second beaten egg then into the flour followed by the breadcrumbs. Fry in mild oil ( Jo uses Rapeseed oil) until golden brown and then finish in a medium oven for about 20 minutes. 

Serve with a salad, hollandaise or mayonnaise - and a glass of white wine! 

Posted on Nov 24th 2011