Smoked Mackerel Mousse

smoked-mackerel

Serves: 15

Ingredients

  • 300ml Millac Gold Double or cooking cream
  • 300g Skinned smoked mackerel fillets
  • Juice from 2 medium lemons
  • 75g Lakeland Dairies Unsalted butter
  • 2 tspn Horseradish sauce
  • 2 tspn Dijon mustard
  • 1 level tspn Ground black pepper
  • 1 cucumber

Method

Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.

http://www.pritchitts.com/recipes/smoked-mackerel-mousse

Smoked Mackerel Mousse

smoked-mackerel

Serves: 15

Ingredients

  • 300ml Millac Gold Double or cooking cream
  • 300g Skinned smoked mackerel fillets
  • Juice from 2 medium lemons
  • 75g Lakeland Dairies Unsalted butter
  • 2 tspn Horseradish sauce
  • 2 tspn Dijon mustard
  • 1 level tspn Ground black pepper
  • 1 cucumber

Method

Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.

http://www.pritchitts.com/recipes/smoked-mackerel-mousse

Hot-smoked salmon with horseradish sauce

hot smoked salmon rachel feb 16

 

 Serves 4 as a main course.

The hot-smoked salmon can be served hot or it can also be allowed to cool and used in everything from omelettes to pasta sauces. Once smoked, the fish will keep in the fridge for five to six days.

First, prepare the fish for smoking. Put the pieces of salmon, skin side down, on a plate or tray and sprinkle with two tablespoons of the light brown sugar (keep the remaining one tablespoon for smoking the salmon) and the salt. Allow the fillets to sit somewhere cool in the kitchen for 30 minutes.

When the salmon fillets have been sitting for half an hour, pat them dry with kitchen paper then leave them, uncovered, for another half an hour to dry out slightly. Sprinkle the remaining tablespoon of light brown sugar, the uncooked rice, the tea leaves and the wood shavings in the base of your smoking box, biscuit tin or wok, whichever you’re using, then place a wire rack inside.

Next, make the horseradish sauce. Put the grated horseradish into a bowl with the white wine vinegar, the lemon juice, the Dijon mustard, the salt and the freshly ground black pepper and the sugar. Fold in the softly whipped cream, but do not over-mix the sauce or it will curdle. The sauce will keep in the fridge for five to six days.

Put the salmon pieces, skin-side down, in a single layer on the rack of your smoking box, biscuit tin or wok, whichever you’re using. Turn on the heat to high (this can be done on a gas or electric hob, or on a stove or Aga) and once the wood shavings are smoking, turn the heat to low and cover the smoking box, tin or wok with a tight-fitting lid or one made of tinfoil, and cook for eight minutes. Then, take the smoking box, biscuit tin or wok off the heat and, still covered, allow it to sit for another four minutes. When it is ready, the fish should look cooked in the centre.

Transfer the warm salmon to plates and serve it with the horseradish sauce and hot boiled new potatoes.

http://www.rachelallen.com/post/hot-smoked-salmon-horseradish-sauce

Smoked Organic Seafood Pâté served with Crackers

SmokedSeafoodPate

This pâté is great as a starter or a canapé.  It is also perfect as a quick and easy snack served on hot toast.  It is delicious made with smoked trout, smoked salmon or mackerel.

Prepartion time: 10 minutes

Ingredients

  • 450g smoked organic trout, mackerel or salmon fillets
  • 75g cream cheese
  • 75g crème fraîche
  • 1-2 tablesp. creamed horseradish
  • Dash of Tabasco sauce
  • Juice of ½ a lemon
  • Salt and freshly ground black pepper

To Cook

Remove the skin from the fish and discard any bones, then break up the flesh into a bowl.

Add the cream cheese, crème fraîche, one tablespoon of the horseradish, the Tabasco and lemon juice.

Mix thoroughly until well combined, then taste and add the remaining horseradish, if liked.

Season and transfer to a serving bowl.

Serving Suggestions

Set the bowl of pâté on a platter and add a selection of crackers.