Salmon Tartare


Ready Time : 30 min


  • Salmon
  • 1 Lemon Juice
  • 1 Finely diced Shallot
  • 1 dash Tabasco
  • 1 dash Worchester
  • 20g Chopped Coriander
  • 20g Chopped Chives
  • Garnish
  • 100ml Avonmore Sour Cream
  • 10g Salmon eggs
  • 1ea Cucumber
  • 100ml Soy Sauce


Tartare METHOD:
Skin and remove any bones from the salmon. Cut the salmon fillet into very fine dice.
In a bowl, place the salmon and all the remaining ingredients. Turn all the ingredients together and season well. At this point taste the tar tar and add lemon juice or Tabasco to taste.

To Serve the Tar Tar, Fill a ring mould in the centre of the plate. Top the ring with a layer of sour cream and remove the ring. You can cut the cucumber into long strips or use a small scoop to create tiny balls of cucumber. Allow the cucumber so sit in the soy for just a few minutes before straining and arranging on the plate along side the tar tar. Arrange the salmon eggs between the cucumber and garnish with a little fresh pea shoots or fresh herbs.

Prawn Omelette with Peas


 You could serve this omelette at any time of the day – brunch, lunch or dinner.  A delicious meal in minutes

Serves Makes two omelettes

Cooking time: 10 minutes


  • 140g locally caught, uncooked, Dublin Bay prawns, (approx. 12)
  • A little olive oil
  • Knob of butter
  • A little salt and freshly ground black pepper
  • 6 large eggs
  • 1 tablesp. cold water
  • 2 tablesp. chives, chopped
  • 50g peas, defrosted

To Serve:

  • Lightly-dressed rocket salad
  • Crusty bread

To Cook

Heat a non-stick frying pan, with a base is about 20cm in diameter. Add a little oil and a little butter. Once the butter is foaming, add in the prawns. Season and then sauté gently for 2-3 minutes. Remove to a plate and keep warm.

Break the eggs into a bowl and add the water, chives and a little salt and black pepper and lightly beat. Add a little more oil and then a little butter to the pan, swirling it around so that the base and sides get coated.

While the butter is still foaming, pour in half the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets.

When the eggs have almost set, scatter over half the pea and prawns. Cook for another minute or two then tilt the pan away from you slightly and use a palette knife to fold over the omelette.  Slide on to a warmed plate. Repeat to make the second omelette.

Serve at once with the rocket salad and some crusty bread.

Nutritional Analysis per Serving

Protein: 47g 

Carbohydrates: 47g 

Fat: 27g 

Iron: 5.1mg 

Energy: 633kcal

Tuna-stuffed Peppers

dgold tuna stuffed peppers 1616

These healthy super-filling super-tasty peppers make the perfect quick dinner for one, but also work brilliantly if you’re feeding a crowd.


  • 1 Red Bell Pepper
  • 160g of Tuna
  • 1 tbsp of Dijon Mustard
  • 1/2 tbsp of Mayonnaise (Optional)


Pre-heat oven to 190°C/375°F. Grease a baking pan and set aside.

Slice the top off a red pepper, removing stem and seeds then rinse and pat dry.

Drain and flake a tin of tuna and mix with 1 tbsp of Dijon mustard.

If you find a tablspoon of Dijon Mustard is a little strong we suggest on mixing the tuna with 1/2 tbsp of Dijon mustard and 1/2 tbsp mayonnaise instead.

Add the mixture to the pepper and bake it on the pan until soft, about 25 minutes.

– See more at:

Crispy Whiting with Dill Mayonnaise


 Of course this recipe could also be made into goujons (long pieces about the size of your finger), which are always a winner with children. Then simply cook for 1-2 minutes on each side.

Serves 4


  • 4 x175g skinless and boneless whiting fillets
  • 2 eggs
  • salt and pepper
  • 200g fresh white breadcrumbs
  • 25g plain flour
  • 1 tablesp. olive oil
  • 25g butter
  • 4 tablesp. Mayonnaise
  • 1 teasp. chopped fresh dill

To Cook

Heat a large frying pan. Season the flour on a plate. Lightly beat the eggs in a shallow dish with a pinch of salt and put the breadcrumbs in a separate shallow dish. Lightly dust the whiting fillets in the seasoned flour and then dip in the beaten egg, shaking off any excess. Coat in the breadcrumbs.

Add the olive oil and butter to the frying pan and cook the coated whiting fillets for 2-3 minutes on each side until crisp and golden brown. The exact time will depend on the thickness of the fillets.

Meanwhile, mix the mayonnaise with the dill and season to taste. Arrange the crispy whiting on warmed plates with the dill mayonnaise and some garden peas to serve.

Serving Suggestions

Garden peas


Small dipping bowls of soured cream or crème fraiche topped with a little sweet chilli sauce or even a simple tomato salsa would also be an excellent accompaniment for the crispy whiting.Other fish you could use: Hake or haddock fillets