mains

Smoked Salmon Pasta Salad

Child Friendly - Healthy Eating

A fantastic packed lunch or easy summer supper!

smoked salmon pasta

  • Oak Roasted Salmon
  • Your favourite pasta - cooked al dente
  • Dressing - A light Mayo and light Creme fraiche mixture
  • Peas, mange tout, green beans or broccoli florets - Cooked al dente
  • Lemon juice and fresh garden herbs -Optional 
  • Seasoning

Simple assemble ingredients into a large serving dish or straight into a lunch box.  Incorporate as many vegetables or salad ingredients as are poplular in your family!

Also delicious and equally easy made with Smoked Chicken

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Smoked Haddock & Cockle Chowder

Serves 4 - 6

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

  • 500g naturally 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.

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Peppered Salmon Pasta with rocket pesto

Impress last minute guests with Nerys Howel's deliciously simple pasta dish! 

Feeds 4

  • 500g Fresh Linguine Pasta
  • 70g Fresh Rocket Leaves
  • 2 cloves Garlic
  • 40g extra mature Pembrokeshire Cheddar - grated
  • 25g unsalted, shelled Pistachio nuts
  • 1/2 tsp Halen Mon Sea salt
  • 100ml Olive Oil
  • Black Pepper
  • Juice of a Lemon
  • 320g -2 portions - Peppered Oak Roasted Salmon - flaked

 

Blitz the rocket, cheese, nuts and salt and then with the food processor running slowly pour in the oil until the mixture is emulsified. Taste and season. Cook the pasta as per pack instructions but reserve 1/2 cup of pasta water on draining. Return the pasta and water to the pan, stir in the pesto and then the salmon. Season with black pepper and lemon juice. Serve topped with fresh rocket.

Howel Food Consultancy have developed GREAT TASTING DISHES from the best food and drink from Wales - all True Taste Winners like ourselves!

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Smoked Dragon Sausage Cassoulet

Feeds 4 - 6

smoked sausage cassoulet

  • 500g Smoked Welsh Dragon Sausages - sliced diagonally
  • 150g Chorizo – sliced or cut into chunks
  • 4 slices Dry-cured Streaky Bacon – chopped
  • 1 clove garlic – chopped
  • 1 red onion – coarsely chopped
  • 1 red pepper – thickly sliced
  • 1 green pepper – thickly sliced
  • chilli – chopped ( optional)
  • 1l chicken stock
  • 1 tin chopped tomatoes / passata
  • 1 small glass white wine
  • 1 tin flageolet, butter or chilli beans &/or cupful of cooked green lentils
  • Cherry Tomatoes - halved & oven roasted in olive oil
  • olive oil
  • selection fresh herbs – thyme & chives - chopped 
  • bay leaf

Fry onion, garlic, chilli & bacon and sausage in a little olive oil.  When onions are soft and bacon and sausages are beginning to colour, add peppers and chorizo when sizzling add the stock, wine, tomatoes bay leaf and most of chopped herbs. Season with salt and black pepper. Simmer for 20 – 30 minutes. Check seasoning, add the beans and/ or lentils, garnish with remaining herbs and roasted cherry tomatoes.  Serve piping hot with crusty bread. 

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Smoked Salmon Creamy Pasta

Serves 4

  • 4 Portions Pasta
  • 1 Portion (approx 160g) Oak Roasted Salmon - flaked or 100g Smoked Salmon Trims- very finely chopped
  • 1 Cupful Frozen Peas or 1 Cupful Broccoli Florets or 1 Cupful Mange Tout
  • 1 Small tub Creme Fraiche
  • 1 Handful Flat Leaf Parsley - chopped
  • 1 Tbls Fresh chives - chopped
  • Extra Virgin Olive Oil
  • Freshly Grated Parmesan

Cook 4 portions-worth of your favourite pasta, adding the peas, mange tout or broccoli to the pan for the last 2 -3 minutes. When cooked, drain the pasta and vegetable mixture and return to the pan with the flaked salmon, creme fraiche and half the herbs. Stir gently to combine and pour into a serving dish. Sprinkle over the rest of the fresh herbs and finish with a drizzle of olive oil, a twist of black pepper and freshly grated parmesan. Serve with a simple dressed salad either green or tomato.

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