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Smoked Salmon Nicoise

Smoked Salmon Nicoise Recipe

 

 

 

 

 

 

 

Perfect Picnic Food

Layer the nicoise ingredients into a large bowl ahead of time - with the dressing at the bottom and the softest ingredients at the top.  

  • Lemon Vinaigrette
  • Baby new potatoes, - cooked
  • Green Beans - cooked
  • Hardboiled eggs - or quails eggs 
  • Halved cherry tomatoes
  • Salad leaves - I like little gem quartered longway
  • Baby asparagus - cooked 
  • Black Olives
  • Capers - optional
  • Smoked Salmon - cut into ribbons
  • Oak Roasted Salmon - broken into chunks

Double cling and keep chilled in fridge or coolbox for 6-8 hours.  Simply toss before serving.

We will be picnicing at our fabulous local Point to Point on Easter Saturday - and this is what I will be feeding many hungry mouths.  Much quicker than making sandwiches and easily transported to the most remote picnic site. All you need is a pile of picnic bowls and forks.  
 

..... and for pudding chocolate brownies and fresh fruit!

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Smoked Salmon with Garden Herb Salad

Womersley FoodsThis wonderful and fragrant serving suggestion comes from Rupert Parsons at Womersley and  featured on Radio 4's Food Programme last summer 2011 with Sheila Dillon and Chef Rob Green.

 

Smoked Salmon with Lime & Lavender Vinegar

  • Quality Traditional Smoked Salmon - from Black Mountains Smokery of course!
  • Mixed Garden Herbs (chives, parsley, thyme) dressed with a little virgin olive oil
  • Womersley Lime, Black Pepper & Lavender Vinegar

Arrange slices of smoked salmon on individual plates or a platter, sprinkle over the dressed herbs and drizzle with Womersley Lime & Lavender vinegar to taste.  Leave to stand for half an hour before serving.

The action of the Lime dressing on the smoked salmon makes it really succulent and brings out a fabulous flavour in the salmon.

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Oak Roasted Salmon Rillettes

Oak Roasted Salmon as served at Millennium StadiumOur 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?

Rillette of Oak Roasted Salmon

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Smoked Duck Noodle Soup


Smoked Duck Soup

Make one duck breast serve four hungry people! This tasty, light and warming meal on a cold winters day is just one of many ideas from Howel Food Consultancy. 

  • 1tbsp groundnut oil
  • 3 garlic cloves -crushed
  • 2.5cm piece of ginger -peeled and sliced thinly
  • 125g Shitake Mushrooms - sliced 
  • 2 red chillies -de-seeded and sliced thinly
  • 2litres chicken stock
  • 1star anise
  • 1tbsp of rice wine or dry sherry
  • 2tbsp soy sauce
  • 200g noodles
  • 2 large heads bok choi - or greens of choice (spinach,cabbage)
  • 4 spring onions - sliced diagonally 
  • 1x 250g Smoked Duck breast -sliced thinly

Heat the oil in a deep saucepan and add the garlic,ginger and chilli. Heat this on a gentle heat for a minute. Then add the mushrooms and stirfry for 2 minutes before adding the wine and soy. Next pour over the stock, add the star anise and bring to the boil. Let it simmer like this for a few minutes. Then add the green of your choice and leave to cook for 2 minutes. Finally , add the noodles, spring onions and duck slices.

Serve and enjoy. 

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Hot Smoked Salmon with Lemon & Dill

Feeds 4 - 6

This Oak Roasted Salmon recipe is from Penny Lewis of The Culinary Cottage, an exclusive, hands-on cookery school and was being demonstrated at Abergavenny Food Festival 2011 last weekend.

Hot Smoked Salmon Pot

  • 225g Oak Roasted Salmon
  • Or 160g Oak Roasted Salmon and 65g Smoked Trout or poached salmon
  • 60g Unsalted Butter - melted
  • ½ Lemon – zest & juice
  • 1 tbsp Capers
  • 1 tbsp chopped Dill
  • 3 Spring Onions – finely sliced
  • Pinch of Cayenne Pepper – optional
  • Chopped Dill and Lemon Wedges to decorate

The Culinary CottageCoarsely flake the salmon, (and smoked trout,  if using) into a bowl, leaving large meaty flakes, mix the butter, lemon zest, juice and cayenne pepper together, gently fold the mixture through the salmon, followed by the capers, dill and spring onions.

Spoon into individual ramekins or an attractive serving dish, chill until required, decorate with the dill and lemon wedges to serve.

 

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