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Smoked Duck Pancakes

Smoked Duck Pancakes
Perfect for Pancake Day. Serves 4 - a sophisticated twist on a takeaway classic.      Ingredients 400ml milk 125g buckwheat flour 40g gram flour 1 tbsp cornflour Pinch of Halen Môn Sea Salt 400g Smoked Duck Breasts – sliced thinly ½ tsp Chinese five-spice powder 2 tbsp light sesame oil ½ tsp freshly ground black pepper  1 bunch of spring onions – finely...

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Buckwheat Pancakes with Smoked Salmon & Citrus Cream Cheese

Black Mountains Smokery- smoked salmon, gourmet food hampers, traditionally smoked.
Serves 8 - gluten and dairy free     Ingredients 400ml dairy-free milk or cow’s milk 125g buckwheat flour 40g gram flour 1 tbsp cornflour Pinch of Halen M ô n Sea Salt 200g soya or regular cream cheese Juice of 1 lemon Zest of 1 lemon Rapeseed oil, for frying 200g  Smoked Salmon small bunch of chives, chopped 25g  Smoked Pumpkin &...

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SIMPLE SMOKED SALMON PASTA RECIPE

Smoked Salmon Pasta Recipe
Serves 2 – Lovely for a quick lunch or supper   Ingredients 150g pasta 100ml Crème fraîche 1 Clove garlic - crushed 100g   Smoked Salmon or  Smoked Salmon Trims or  Oak Roasted Salmon 1/2 Lemon - juice and zest Chives to garnish   Mix together the crème fraiche and crushed garlic. Cook and drain the pasta, then return it to the pan, adding the crème fraiche mix and cook...

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Smoked Haddock and Celeriac Bake Recipe

Smoked Haddock and Celeriac Bake Recipe
Serves 2 – Add a small salad for a perfect Dinner meal           Ingredients 1 tbsp  Fino Olive Oil 1 Small onion - sliced 1 Rosemary sprig - leaves picked and chopped 2 Smoked Haddock fillets 200ml Milk 1 Dried bay leaf Pinch nutmeg 1 Garlic clove – halved 250g Celeriac or potato – finely sliced 75ml Double cream   Preheat the...

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Smoked Haddock & Cockle Chowder

Smoked Haddock and Cockle Chowder
Serves 4-6  Perfect Lunch or Supper Ingredients   500g Smoked Haddock —skinned and chopped 100g Smoked Streaky Bacon —derinded and chopped 1 small onion—chopped 1 clove garlic—chopped 30g butter 300g potatoes—peeled and cubed Zest of 1 lemon 1 tin of sweetcorn 2 120g tins of  Cockles 500ml milk 500ml double cream...

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Smoked Welsh Dragon Sausage Cassoulet

Smoked Weslh Dragon Sausage Cassoulet Recipe
A fabulously simple winter warmer Feeds 4 - 6 Ingredients 500g  Smoked Welsh Dragon Sausages  - sliced diagonally 150g  Chorizo  – sliced or cut into chunks 4 slices D ry-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...

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Easy Honey Mustard Glazed Ham Recipe

Easy Honey Mustard Glazed Ham Recipe
 Made to order, our carefully cured hams are perfect for any festive feasts and create a wonderfully impressive centrepiece.  It is a great way to feed a crowd and the leftovers are bound to keep giving for days! Our whole and half hams are produced to order and need to be ordered 10 -14 days in advance. Although all cooked hams are pre-glazed, the vac packs can make the glaze a little soft so...

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Smokie Canapés Recipe From Gliffaes Hotel

Some great canapé   ideas from Head Chef, Karl Cheetham at  Gliffaes Country House Hotel     A Classic  Smoked Salmon   Crostini  with fresh dill   soured cream   A  Smoked Duck Toast with Pomegranate and Wasabi Mayo   A Sliver of  Smoked Haddock with fresh lime on a  Chilli & Beetroot cracker from Cradoc's Savoury...

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Smoked Salmon & Laverbread Blinis Recipe

Feeds 6  - 8 as a starter or canapé 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 blinis are absolutely delicious and not at all scary to make or eat. The Carthews are now laverbread converts!       Ingredients   100g Self Raising Flour (or a mixture of Self Raising and...

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Smoked Trout Pate or Dip Recipe Pâté

Serves 6     Ingredients   2  Smoked Trout Fillets approx 160g or  Smoked Salmon Trims approx 100g 1 Tub Cream Cheese 1 Lemon Single Cream – optional Black Pepper & Paprika   Blend together the  Smoked Trout Fillets and the cream cheese. Add lemon juice and freshly ground black pepper to taste. Leave the texture firm for pâté; for a dip loosen the...

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