Nutrition key to sound health
We’re a firm believer that healthy doesn’t have to mean bland! Jacket potatoes can be a simple but hearty meal idea. Try this recipe with Avonmore low fat cottage cheese (which is high in protein) smoked salmon and chives. http://bit.ly/1NpshMs
Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon
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.
Put both the mashed and grated potatoes in a bowl. Sprinkle over the flour and seasoning and mix until evenly combined. Add the milk, little by little, until you have a dropping consistency.
Heat a little oil in a non-stick frying pan over a medium heat. Add a knob of butter. When the butter begins to foam, spoon a tablespoon of the mixture into the frying pan. Cook for a couple of minutes on each side until golden brown. Depending on the size of the pan you can cook two or three at the same time.
Remove from the pan and keep warm while you finish cooking the pancakes. Serve with sliced smoked salmon and a spoon of soured cream.
Inspired by @SeamusMullen for @goop we made this gorgeous avocado carpaccio with smoked salmon and toasted walnuts. It’s basically just thinly sliced avocado, seasoned with sea salt and a good oil. #avocadolove #healthymeal #paleo #keto #positiveeating #healthylifestyle
Verified
ballymaloecookeryschool and others
rachelallencooksVerified
Kerrygold Ireland @KerrygoldIRL 4 hours ago
A brilliant mid-week supper from @ImenMcDonnell Hot-Smoked Salmon Tacos. Combining smoky chipotle with garden-fresh kale and cabbage verde, these fish tacos pack a rich and flavorful yet balanced punch, not to mention plenty of omega-3s and antioxidants https://kerrygold.com/ie/recipes/farmettes-hot-smoked-salmon-tacos/ …
Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon
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.
We’re a firm believer that healthy doesn’t have to mean bland! Jacket potatoes can be a simple but hearty meal idea. Try this recipe with Avonmore low fat cottage cheese (which is high in protein) smoked salmon and chives. http://bit.ly/1NpshMs
Foodaware 