Recipes
Smoked Trout Recipes:
Hot-smoked trout and chive scrambled eggs
(By Phil Vickery)
Ingredients:
30g/1oz butte
r3 free-range eggs
2 tbsp double cream
1 hot-smoked trout fillet, flesh flaked with a fork
2 tbsp chopped chives
salt and freshly ground black pepper, to taste
splash brandy
2 slices bread, toasted
Preparation method:
Melt the butter in a small non-stick saucepan. Add the eggs and stir with a wooden spoon until just beginning to set.Stir in the double cream, smoked trout, chives, salt and freshly ground black pepper and brandy.To serve, place two slices of toast onto a serving plate and top with the scrambled eggs. Garnish with chives.
Oriental-spiced trout salad
(By Paul Rankin)
Ingredients:
For the dressing
1 lime, juice and zest only
1 tsp chopped fresh mint
1 tsp chopped fresh coriander
pinch dried chilli flakes
1 tsp soy sauce
1 tbsp vegetable oil
For the salad
1 smoked trout fillet, flaked
1 tomato, deseeded, finely chopped
5 little gem lettuce leaves
salt and freshly ground black pepper
Preparation method:
To make the dressing, place all of the dressing ingredients into a bowl and mix together well.To make the salad, place the flaked trout and tomato into a bowl and mix together.To serve, place the little gem leaves onto a plate, top with the trout mixture and pour over the dressing.
Smoked Trout Nicoise
Ingredients:
Serves: 4
600g baby new potatoes, scrubbed
225g cherry tomatoes, halved
40g stoned black olives
2 large eggs
approx. 270g Hanningfield hot-smoked trout fillets (2 trout), flaked
85g rocket
PARSLEY DRESSING
2 tbsp extra virgin olive oil
1 tbsp lime juice
1 tsp Dijon mustard
1tbsp chopped fresh parsley
Preparation method:
First make the dressing by shaking all the ingredients together in a screw-topped jar. Season to taste. Cook the potatoes in a saucepan of lightly salted, boiling water for about 15 minutes until just tender. Lift out the potatoes with a draining spoon, leave whole if they are small or slice thickly, then toss with the dressing and put aside.
Add the eggs to the pan of water and simmer for 7 minutes. Remove, run under cold water until cool enough to handle, then peel away the shells and cut the eggs into quarters.
Add the eggs, flaked trout and rocket to the potatoes and toss lightly to coat evenly in the dressing. Serve slightly warm or cold.
Smoked Salmon Recipes:
Avocado Fan with Smoked Salmon and Balsamic Dressing
Ingredients:
3 baby avocados, cut in half, stone removed, peeled and sliced
75g smoked salmon, cut into thin strips
3 x 15ml spoons olive oil
15ml spoon balsamic vinegar
½ x 5ml spoon sugar
zest of ½ an orange
salt and freshly ground black pepper
6 chives, snipped
Preparation method:
Arrange the slices of half an avocado in a fan and sprinkle with smoked salmon strips. Repeat this for each half of avocado.Place all the ingredients for the dressing in a jar or small container with a well fitting lid and shake.Drizzle a little of the dressing over each avocado, sprinkle with chives and serve.
Smoked salmon and pancake rolls
Ingredients:
100g/3½oz plain flour
pinch salt 1
large free-range egg
½ pint milk
sunflower oil, for frying.
300g/10½oz crème fraîche
salt and freshly ground black pepper
large bunch chives, finely chopped
10 - 12 slices of smoked salmon
salad leaves, to serve
Preparation method:
For the pancakes, sieve the flour and salt into a bowl. Crack in the egg and gradually whisk in the milk until the mixture forms a smooth batter. Cover and leave to one side to rest for at least an hour.
Heat the oil in a non-stick frying pan. Ladle in just enough batter to thinly cover the bottom of the pan. Cook for 30 seconds, or until light brown, before turning over and cooking the other side. Remove the pancake from the pan and repeat this process with the rest of the batter. Once all of the pancakes are cooked, place to one side and leave to cool.
Spread each pancake with crème fraîche and season with salt and freshly ground black pepper. Sprinkle the chives over the pancakes before topping with a thin layer of smoked salmon. Roll each pancake up into a cylinder. To serve, slice each pancake into four and arrange on a large serving plate. Finish with dressed salad leaves.
Creamy Smoked salmon Pasta
This is a lighter version of pasta carbonara. For people who want the flavour but not the bacon, smoked salmon is the perfect substitute!
Ingredients:
2 tablespoon oil
1 tablespoon butter
1/2 onion, finely chopped
2 cloves garlic
200 ml single cream
60 g grated Pecorino Romano cheese
50 g frozen garden peas, thawed and drained
4 chestnut mushrooms, sliced
100 g smoked salmon, chopped
enough penne pasta for 2
Preparation method:
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente and drain.
Melt the butter in a large frying pan over medium heat. Add the oil and saute onion, garlic and mushrooms until tender. Reduce the heat to a simmer and stir in the cream. Gradually stir in cheese until the sauce is smooth. Add the peas and cook over low heat for 4 minutes.
Toss in smoked salmon just before serving and heat through. Serve over pasta.
Lemon, Parmesan and smoked salmon linguine
Ingredients:
200g linguine
Butter, for frying
2 garlic cloves, crushed
200ml pot half-fat crème fraîche
Zest of 1 large lemon
25g fresh Parmesan, grated
75g sliced smoked salmon, cut into strips
a few wild rocket leaves, to serve (optional)
Preparation method:
Cook the linguine according to packet instructions.
Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraîche, lemon zest and Parmesan. Cook for 1 minute and remove from the heat. Drain the pasta, reserving a couple of tablespoons and add to the sauce. Toss with the smoked salmon. Divide between 2 bowls and garnish with the rocket to serve, if you like.
Smoked Cheese Recipes:
Smoked Cauliflower Cheese
This is a twist to a simple dish. We like to serve it with grilled gammon and a slice of pineapple.
Serves 2
Ingredients:
1 small head of cauliflower
100 g smoked cheese
1 pack white or cheese sauce
1 tsp. wholegrain mustard
a little grated nutmeg
Salt & Pepper to taste
Preparation method:
Pre-heat the oven to 200 degree Celsius/ 390 Fahrenheit. Cut the cauliflower into small florettes and steam or boil in salted water until tender but still with bite (al dente). Butter an ovenproof dish and arrange cauliflower evenly. Season with salt, pepper and nutmeg. Grate the smoked cheese. Make up the white or cheese sauce accordingly to instructions and add a hand full of cheese to the sauce.When the cheese has melted pour the sauce over the cauliflower. Top with the rest of the grated smoked cheese and bake in the oven for 30 minutes until bubbly and golden.
Smoked Macaroni Cheese
This is Colin's dish. It adds a completely different dimension to Macaroni cheese!
Serves 2
Ingredients:
3 hand full Macaroni
100 g smoked cheese, grated
2 tsp. wholegrain mustard
1 pack of cheese sauce
a hand full of Cherry tomatoes, halved
black pepper to taste
Preparation method:
Pre-heat the oven to 200 degree Celsius/ 390 Fahrenheit. Cook the Macaroni until still al-dente in salted water. Butter an ovenproof dish and add the Macaroni. Tuck the Cherry Tomatoes among the pasta. Make the cheese sauce according to instructions and add a handful of cheese together with the wholegrain mustard. Let the cheese melt in to the sauce and pour over the Macaroni. Finish with a few twists of pepper and the rest of the smoked cheese. Bake for 30 minutes until bubbly and golden.
Ultimate Cheese on Toast
Our smoked Cheddar makes the ultimate Cheese On Toast! Try it - you'll never get back to ordinary cheese!
Ingredients:
Slice of toast, lightly toasted on one side and buttered on the other
smoked Cheese, grated
a few drops of Worchester Sauce (optional)
Preparation method:
Pile the cheese evenly onto the buttered side, splash as much Worchester sauce as you like onto the toast and place under a pre-heated grill.
-Enjoy!