Posted on

Neven’s Smoked Salmon & Prawn Linguini

lowressalmon_prawn_linguine_branded_12-266x266

Neven Maguire’s Avonmore Cooking Cream Collection

Ingredients

  • 250g linguini (good quality)
  • 250ml Avonmore Cooking Cream
  • 6 tbsp freshly grated Parmesan, plus extra to garnish
  • 150g sliced smoked salmon, thinly sliced into long strips (good quality)
  • 150g prawns , peeled & cooked
  • 4 tbsp torn fresh basil, plus extra to garnish
  • Sea salt and freshly ground black pepper

Directions

  1. Cook the linguini in a large pan of boiling salted water – the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling – check with the packet instructions, they all vary.
  2. Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.
  3. Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and prawns and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

http://cookwithavonmore.ie/recipe/nevens-smoked-salmon-prawn-linguini/

Posted on

Neven’s Smoked Salmon & Prawn Linguini

lowressalmon_prawn_linguine_branded_12-266x266

Neven Maguire’s Avonmore Cooking Cream Collection

Ingredients

  • 250g linguini (good quality)
  • 250ml Avonmore Cooking Cream
  • 6 tbsp freshly grated Parmesan, plus extra to garnish
  • 150g sliced smoked salmon, thinly sliced into long strips (good quality)
  • 150g prawns , peeled & cooked
  • 4 tbsp torn fresh basil, plus extra to garnish
  • Sea salt and freshly ground black pepper

Directions

  1. Cook the linguini in a large pan of boiling salted water – the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling – check with the packet instructions, they all vary.
  2. Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.
  3. Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and prawns and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

http://cookwithavonmore.ie/recipe/nevens-smoked-salmon-prawn-linguini/

Posted on

Smoked Salmon Mousse – Kevin Dundon

avon-salmon-mousse-10217

Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon

Ingredients

  • 200g/8oz smoked salmon
  • 200g/8 fl oz fish Stock
  • 100g/4oz Avonmore Butter, softened
  • 200g/8 fl oz Avonmore Whipped Cream
  • 2 Gelatine Leaves
  • Salt
  • 1 tbsp pernod
  • 100g smoked salmon

For the Jelly:

  • 700g/1 ½ lb Cucumber to obtain 300ml/10fl oz Cucumber Juice
  • 10g/ ½ oz sugar
  • 1 tsp Gelatine Powder
  • 1 drop green colouring

Directions

1. To prepare the smoked salmon, place on a chopping board and remove the skin, then slice into 2 inch slices, and set aside.

2. Place the gelatine leave in 100mls cold water and allow to dissolve.

3. Pour the fish stock and pernod into a heavy based pan and bring to the boil, add the smoked salmon and reduce the heat allowing to simmer for 5 – 8 minutes to infuse. Using a hand blender blitz until a creamy consistency has been achieved, add the softened butter. Remove the gelatine from the water, and discard the water retaining the softened gelatine leaves.   Add  the gelatine to the smoke salmon  mixture whilst still warm and stir well to combine all the ingredients.    Pass the mixture through a fine sieve and allow to cool slightly.

4. Stir in the whipped cream and season to flavour.

5. Place the smoke salmon mixture into a piping bag and pipe into the small jars or ramekins.

6. Place the cucumber in a blender and remove the pulp onto a clean muslin cloth draped over a bowl.   Squeeze the pulp to extract the juice from the cucumber and pour the juice from the bowl into a small pan and bring to the boil.   Add the remaining ingredients and allow to boil for 2 – 3 minutes, set aside to cool.   When cooled pour a thin layer over the salmon mousse mixture.

    
4.00 avg. rating (78% score) – 6 votes
http://cookwithavonmore.ie/recipe/smoked-salmon-mousse-with-cucumber-jelly-lemon-froth-by-kevin-dundon
Posted on

Scrambled Eggs with Smoked Salmon

scrambled-egg-smoked-salmon-sml

Serves: 12

Ingredients

Eggs

Lakeland Dairies Butter 

Millac Gold, blend of buttermilk, vegetable fat, dairy cream

Smoked salmon

Chives

Black pepper, salt

sourdough bread

Method

Break the eggs and whisk well

Melt the Lakeland Dairies Butter in a pan and add the eggs

Cook eggs until just starting to set

Remove from the heat and stir in the Millac Gold and season well

Place the scrambled egg on the toasted sourdough bread

Lay the smoked salmon over the egg and top with the chives and a little seasoning

http://www.pritchitts.com/recipes/scrambled-eggs-smoked-salmon

Posted on

Smoked Salmon Mousse – Kevin Dundon

avon-salmon-mousse-10217

Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon

Ingredients

  • 200g/8oz smoked salmon
  • 200g/8 fl oz fish Stock
  • 100g/4oz Avonmore Butter, softened
  • 200g/8 fl oz Avonmore Whipped Cream
  • 2 Gelatine Leaves
  • Salt
  • 1 tbsp pernod
  • 100g smoked salmon

For the Jelly:

  • 700g/1 ½ lb Cucumber to obtain 300ml/10fl oz Cucumber Juice
  • 10g/ ½ oz sugar
  • 1 tsp Gelatine Powder
  • 1 drop green colouring

Directions

1. To prepare the smoked salmon, place on a chopping board and remove the skin, then slice into 2 inch slices, and set aside.

2. Place the gelatine leave in 100mls cold water and allow to dissolve.

3. Pour the fish stock and pernod into a heavy based pan and bring to the boil, add the smoked salmon and reduce the heat allowing to simmer for 5 – 8 minutes to infuse. Using a hand blender blitz until a creamy consistency has been achieved, add the softened butter. Remove the gelatine from the water, and discard the water retaining the softened gelatine leaves.   Add  the gelatine to the smoke salmon  mixture whilst still warm and stir well to combine all the ingredients.    Pass the mixture through a fine sieve and allow to cool slightly.

4. Stir in the whipped cream and season to flavour.

5. Place the smoke salmon mixture into a piping bag and pipe into the small jars or ramekins.

6. Place the cucumber in a blender and remove the pulp onto a clean muslin cloth draped over a bowl.   Squeeze the pulp to extract the juice from the cucumber and pour the juice from the bowl into a small pan and bring to the boil.   Add the remaining ingredients and allow to boil for 2 – 3 minutes, set aside to cool.   When cooled pour a thin layer over the salmon mousse mixture.

    
4.00 avg. rating (78% score) – 6 votes
http://cookwithavonmore.ie/recipe/smoked-salmon-mousse-with-cucumber-jelly-lemon-froth-by-kevin-dundon
Posted on

Neven’s Smoked Salmon & Prawn Linguini

lowressalmon_prawn_linguine_branded_12-266x266

Neven Maguire’s Avonmore Cooking Cream Collection

Ingredients

  • 250g linguini (good quality)
  • 250ml Avonmore Cooking Cream
  • 6 tbsp freshly grated Parmesan, plus extra to garnish
  • 150g sliced smoked salmon, thinly sliced into long strips (good quality)
  • 150g prawns , peeled & cooked
  • 4 tbsp torn fresh basil, plus extra to garnish
  • Sea salt and freshly ground black pepper

Directions

  1. Cook the linguini in a large pan of boiling salted water – the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling – check with the packet instructions, they all vary.
  2. Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.
  3. Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and prawns and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

http://cookwithavonmore.ie/recipe/nevens-smoked-salmon-prawn-linguini/

Posted on

Warm Smoked Salmon with Spinach Dressing

Smoked-Salmon-on-Potato-Cakes

Ingredients

  • 8 slices smoked salmon
  • Mixed lettuce leaves, shredded

Dressing

  • 50g (2 oz) fresh spinach leaves
  • 100ml (4 oz) sunflower oil
  • 1½ tablesp. balsamic vinegar
  • ½ tsp. fresh lemon juice
  • Salt and black pepper

To Cook

Make equal-sized mounds of lettuce on four starter plate. Drape two smoked salmon slices over each mound. Blend or liquidise together the spinach, oil, vinegar and lemon juice. Season with salt and black pepper.

Warm each plate of smoked salmon in the hot oven for a minute. Pour dressing over and around the salmon mounds and serve.

Gerry Galvin
Drimcong House Restaurant,
Moycullen, Co. Galway

http://www.bordbia.ie/consumer/recipes/Pages/WarmSmokedSalmonwithSpinachDressing.aspx