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Smoked Food Recipes

 

Smoked Salmon and Poached Eggs

Poached Eggs & Smoked Salmon

A suitable brunch

You really only need a ‘seasoning’ of finely chopped smoked salmon if the product is good enough.

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Chives Champ

Miss Florence Irwin

Champ is the basis for all of our handmade fishcakes, and can be made with a wide variety of vegetables such as nettles, chives, scallion (spring onions), parsley or pea. “I have known of carrot cabbage and even lettuce being made into champ in the same way”, says Miss Irwin in Irish Country Recipes, whose recipe we have borrowed here. Any variety is also delicious freshly made with a scattering of flaked hot smoked salmon or mackerel.

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Smoked Salmon Pilaf (aka a dry Kedgeree)

Simon Hopkinson

Another Country Life recipe by Simon Hopkinson written for Frank’s smoked salmon when you are left with some trimmings. As he advises, always enjoy a plate or two ‘naturally’ before playing about with the fish. You could also enhance the rich smoky flavour by using our smoked butter instead of plain, or adding a few of our smoked chilli flakes.

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Omelette ‘Pancake’ with Smoked Salmon and Crème Fraîche

Simon Hopkinson

An omcake or a panclette perhaps? One of each please, when the recipe is by Simon Hopkinson and the smoked salmon by Frank Hederman, as long as they are snugly rolled. This recipe was written in an article about Frank’s salmon for Country Life magazine December 2014.

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Salsa Verde for Smoked Salmon

Caroline Workman

This one is for Tony who does’t normally like salsa verde, he tells me. I served it to him with a platter of thinly sliced smoked salmon fresh from the smoke house and partially peeled, rather thick diagonal slices of cucumber for which it provided a piquant dressing, and a nice contrast for the salmon.

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Belvelly Smoke House
Belvelly, Great Island
Cobh, Co Cork
P24 AW29, Ireland

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