Nutrition key to sound health
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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
Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.
http://www.bordbia.ie/consumer/recipes/eggs/pages/smokedsalmonfrittata.aspx
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ballymaloecookeryschool and others
rachelallencooksVerified
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.
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.
