This is one of my favourite things to eat at any time of day. It’s a lovely lighter variation of a scotch egg and the smoked haddock works really well with the curry spices and the chutney. This mix can be made up to 3 days in advance and even breaded the day before. If you find you have than you need, they can be frozen for up to a month. Defrost overnight and fry up next day. Also, a good take on these is to omit the egg centre altogether and use them as little croquettes.
]]>This is one of my favourite things to eat at any time of day. It’s a lovely lighter variation of a scotch egg and the smoked haddock works really well with the curry spices and the chutney. This mix can be made up to 3 days in advance and even breaded the day before. If you find you have than you need, they can be frozen for up to a month. Defrost overnight and fry up next day. Also, a good take on these is to omit the egg centre altogether and use them as little croquettes.
]]>This plate of smoked fish is a brilliant way to show how versatile the products from Hederman’s are. Stunning fish used in simple but different ways for a celebration as part of a table, for good times with friends and family.
With smoked haddock scotch eggs, smoked paprika and salmon mousse, mackerel pate, chilli hot smoked salmon and smoked mussels with pickled mustard grains… there’s also smoked mackerel, cold smoked salmon, hot smoked salmon with fennel jam and carpaccio of smoked haddock. Lots of delicious accompaniments as well here … You could use all of the recipe of just some, and all of these items can be prepared well in advance and kept in the fridge until needed, so it doesn’t have to be done in one go.
Put the fizz in the fridge for this one I reckon.
]]>A whole beautiful smoked mackerel, broken open and paired with pickles, a smooth creamy mackerel patê, rye sourdough crisps, and soft celeriac remoulade. The iodine tang from the sea vegetables gives a lovely contrast in flavour to the rich smoky mackerel. Smoked paprika and bitter leaves give another flavour to this delicious starter.
There are a lot of components here so don’t be put off, they can all be made well ahead of time and brought out on the day you wish to eat the dish.
Best I think when you make the rye crackers to make some extra…it’s all very addictive, and you’ll have some mackerel paté left for later.
]]>This is a different way of using Smoked Haddock… it’s not just for fish pies or fishcakes. Here, it’s sliced through the length very thinly without any cooking and decorated with some simple garnishes which can be prepared well in advance and all compiled at the last minute.
Sweet pumpkin, ginger and the delicious pickled mustard seeds bring bold flavours and textures to the plate. Smoked haddock in this way has a delightfully soft flavour and delicate mouthfeel, if you’ve not tried it before this way then you definitely should.
When it comes to slicing the haddock for the carpaccio, place the fillets on a chopping board, and using a sharp knife, slice across the length of the fish from one end to the other using a gentle cutting motion to create long thin slices. Don’t push and pull, too hard, keep it delicate and let the sharp knife do the work…
TIP Keeping the knife blade clean and rinsed in cold water between slices helps reduce friction, and makes the task easier.
]]>This dish is very much inspired by my brilliant friend Erin Bunting of the Edible Flower who has a recipe using gin and beetroot as a quick marinade for smoked salmon. I have given this a seasonal twist using home made sloe gin and adding some additional spice and sweetness to the marinade. Although the marinade is strong it only penetrates the very outside of the fish and gives it the most incredible colour. This makes for a really special addition to a Christmas day menu as you can prep everything a couple of days before and just slice and serve the bread and fish on the day. I have used some of my own pickled elderberries and blackberries in this recipe but you could use any pickles you like – capers, cornichons or finely sliced pickled onions would be a great alternative. I have used Claire Thompson of The 5’ O Clock Apron’s recipe for left over porridge bread but this would be of course perfect with classic brown bread too.
]]>These are inspired by the classic Vietnamese style rolls full of herbs and fresh bright flavours which balance beautifully with the smoky, salty richness of the salmon. Summer rolls are one of my favourite ways to use really crunchy, fresh seasonal vegetables and the ingredients can be changed up depending on what is available. These ones are inspired by my organic vegetable box which had beautiful yellow courgette and cucumber but use your favourite crunchy vegetables to fill this up – carrots, red cabbage, scallions, asparagus. A nice way to make these for a crowd is to chop all the ingredients in advance and have everyone build their own customised version. Flowers are essential for that final flourish and I like to use any wild flowers I can find. I also think it makes a lovely seasonal addition to this recipe too. If you are collecting flowers make sure you pick some from places that don’t spray herbicides or pesticides and be aware of other pollution. I find it easiest to pick familiar flowers from my own garden – dandelion, daisies, violets all work beautifully.
Flowers are tricky in autumn time, but there should be clover, nasturtium, maybe some dandelion, mahonia, bush vetch, and possibly calendula, if you live in Ireland!
]]>We were in Portugal Lisbon a few years ago and I fell in love with their seafood. In Lisbon I ate Portuguese Cod Fritters for the first time and was hooked. I kept meaning to have a go at recreating them at home and then one evening we just fancied something quick and easy for supper. This time I had some of Hederman’s gorgeous Hot Smoked Irish Salmon to hand…
I was delighted I did; these really are delicious. A lovely starter, or a perfect supper if served with a leafy salad. They are also quite simple to make. I had them with a simple dip made from non–fat Greek yoghurt and sweet chilli sauce, but they would be great with a garlic and chilli aioli if you want to jazz them up a little more.
]]>This is a blow–out Christmas version of the original recipe contributed by Colm O’Gorman for a berry roulade. We loved the idea of smoked nuts in a dessert like his, and thought it would also work brilliantly with a mix of exotic and sticky dried fruit such as dates and apricot. It does!
I adore a good roulade. Crisp on the outside, sweet and creamy on the inside and full of seasonal fruit. A classic and hard to improve on, until you add some smoked pecans and almonds! They elevate this classic dessert and make it something really special. I’ve made roulades with hazelnuts before, but as soon as I got my hands on these gorgeous smoked nuts from Frank Hederman, I immediately thought of using them in a roulade. The combination of the smoke and the almost sweet and yet savoury flavour of the nuts just works brilliantly in this recipe.
I am surprised by how many people are daunted at the thoughts of making a roulade. Honestly, it is not as complicated as you might think. Give it a go, I promise you will not regret it.
Pre heat oven to 150–160C
]]>This is without doubt my favourite cake. I got the idea for it almost immediately upon getting my first whiff of Hedermans Smoked Chilli Flakes. They are just the most fantastic ingredient. The smoke is just perfect; deep and aromatic, perfectly complementing the sweet and spicy chilli flakes. I knew the combination of orange, almond and these beautiful flakes would be a winner.
Nigella Lawson has a fantastic chocolate orange cake recipe where she first boils whole oranges and then pulps them before using that as the base for her cake batter. I have used that same technique here, and this cake, like hers, is also flourless. To make it light and fluffy I make a light meringue mixture which I fold into the other ingredients to finish off my batter. This means that, despite the moistness of the orange pulp, the sponge does retain a lot of air and is surprisingly soft and light.
This cake is best eaten two or even three days after the sponges are baked. The flavours really develop by then and combine to give a beautiful complex taste where no one flavour dominates. I usually make the sponges one day and then finish the cake later the following day. It is ready to eat once finished, though I find the flavours are usually at their best on the third day. I hope you love this as much as I do.
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I adore a good roulade. Crisp on the outside, sweet and creamy on the inside and full of fresh berries. Delicious, and hard to improve on, until you add some smoked pecans and almonds! They elevate this classic dessert and make it something really special.
I’ve made roulades with hazelnuts before, but as soon as I got my hands on these gorgeous smoked nuts from Frank Hederman, I immediately thought of using them in a roulade. The combination of the smoke and the almost sweet and yet savoury flavour of the nuts just works brilliantly in this recipe.
I am surprised by how many people are daunted at the thoughts of making a roulade. Honestly, it is not as complicated as you might think. Give it a go, I promise you will not regret it.
]]>Frank’s Beech Smoked Salmon is without a doubt the best smoked salmon I have ever tasted. An ingredient as special as this needs to be treated with respect. In truth, it needs a dish built around it, something to complement it as opposed to something that seeks to change it too much. This dish is my dream brunch. A mini stack of gorgeous traditional Irish potato cakes topped with a perfectly poached egg, lots of rich creamy hollandaise and crowned with Frank’s incredible smoked salmon. Food does not get much better than this.
I love these potato cakes. I always make the mashed potatoes fresh for these, it is worth it as you end up with smooth, buttery, delicious potato cakes. My other top tip here is to bake the potatoes for your mash rather than boil them. This way your mash will be fluffy and light, with a lovely smooth texture.
The only slightly complicated part of this dish is the hollandaise, but do not be daunted. Just follow the recipe step–by–step and you will be fine.
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