MM. RICHARDSON

Hot Smoked Recipes


Smoked Salmon Tarts


 Ingredients;

Pastry
75g Quinoa Flour
75g Rice Flour
65g Butter, diced
For a dairy free version use Vegetable Shortening (Trex)
35g Hazelnuts, skinned & lightly toasted
¼ Tsp Gluten Free Baking Powder
1 Medium Egg
25ml Cold Water


Filling
65g Cashew Nuts
115ml Water
30g Rapeseed Oil
Zest of 1 Lemon
10ml Lemon Juice
200g Roast/Hot Smoked Salmon, flaked
50g Spring Onions, finely chopped
Sea Salt & Freshly Ground Black Pepper 




Preparation & Method

1
Preheat the oven to 180?/Fan 160?.
2
To make the pastry, place the quinoa and rice flours into a bowl and rub in the butter or Trex,
using your finger tips until the mixture resembles fine breadcrumbs.
Blitz the hazelnuts in a food processor until they are finely ground
(a similar texture to ground almonds) and then add to the bowl along with the baking powder.
Mix togetherthen add the egg & water and using a knife cut it through the flour mixture, bring it together into a ball using your hands.
Divide the pastry into 4 equal pieces and place one in between two sheets of cling film.
Roll out into a circle slightly larger than the tin and peel off the top layer of cling film.
Slide your hand underneath the bottom layer of cling film and carefully flip it over onto the tin.
Press the pastry into the edges of the tin and then peel away the film.
Finish lining the tin and cut away any excess.
Repeat with the rest of the pastry.
Line the pastry cases with baking parchment and baking beans and bake blind for 20 minutes.
Remove the paper and beans and then return to the oven for a further 5 minutes.

3
Whilst the pastry is cooking blend together the cashew nuts, water and half of the lemon zest until it is smooth and creamy.
Next add the oil and lemon juice and blend again then season to taste.

4
When the pastry cases are cooked, divide half the salmon,
spring onions and remaining lemon zest between the 4 cases, then spoon over the cashew cream.
Finally top with the rest of the salmon, spring onions and lemon zest and bake for 20 minutes or until the centres are set.


Eggs en cocotte with hot-smoked salmon,
leeks and peas recipe


INGREDIENTS:
  1. 15g butter
  2. 2 chopped leeks
  3. 1 tbsp fresh thyme leaves
  4. 150g frozen peas
  5. 125ml double cream
  6. zest of 1 lemon



Directions
  1. Preheat the oven to 180°C/fan160°C/gas 4. Butter 4 x 250ml ramekins. Melt the butter, then fry leeks and thyme leaves for 10 minutes. Add the frozen peas, double cream and lemon zest and season.
  2. Divide two-thirds of the mix among the pots and top with flaked hot-smoked salmon. Put in a roasting tin and crack an egg into each pot. Add the rest of the mix. Pour boiling water in the tin to halfway up the ramekins. Bake for 15 minutes.






Potato Cakes With Hot Smoked Salmon



Ingredients Serves 4

350g mashed potato 80g plain flour 1 egg yolk 3 tbsp grated onion Chopped chives Sour cream




Directions
Beat together 350g mashed potato, 80g plain flour, 1 egg yolk and 3 tbsp grated onion.
Season, then roll out on a floured surface to 1.5cm thick and cut into rounds with a 6–8cm cutter.
Heat some vegetable oil over a medium high heat and fry the potato cakes until golden, 4–5 minutes per side.
Mix some chopped chives into sour cream.
Serve the potato cakes with hot smoked salmon and a dollop of chive cream.


Hot Smoked Salmon Tart with Rocket and Crème Fraîche
Serves 4-6
INGREDIENTS:

3 tablespoons freshly grated Parmesan 300g / 10½ oz hot-smoked salmon, flaked 50g / 1¾ oz rocket, roughly chopped 3 large free-range eggs The zest of 1 lemon 200ml / 7 fl oz crème fraîche For the pastry: 200g / 7 oz plain flour, sifted 125g / 4½ oz unsalted butter, diced 1 large free-range egg, beaten This can be made in advance and frozen,
or you can freeze the uncooked pastry case then bake it fresh on the day.





Directions

  • To make the pastry.
    place the flour and butter in a food processor with a pinch of salt.
    Process briefly then, with the machine running, add the egg.
    Finally, bring the dough together with your hands, cover with clingfilm and chill for half an hour or so.
    Roll out to fit a 25cm/10 in tart tin, prick all over and chill well again - preferably overnight.
    Preheat the oven to 190°C / 375°F / Gas 5.
    Fill the pastry-lined tart tin with foil and baking beans and bake blind for 15 minutes.
    Remove the foil and cook for a further 5-10 minutes until just cooked.
    Remove from the oven and sprinkle the Parmesan over the base while it is still hot, and then leave to cool.
    Scatter the salmon over the base and then top with the rocket, pressing down a little.
    Stir the eggs, lemon zest and crème fraîche together,
    seasoning with salt and pepper, and then pour slowly over the salmon and rocket.
    Bake for 30-40 minutes until set and tinged with golden brown.
    Serve warm or cold with salad.


  • 
    Hot Smoked Salmon and King Prawn Pie
    This pie is also delicious topped with puff pastry or mashed potato
    Serves 4
    Ready in 35 minutes
    INGREDIENTS:

    50gSalted butter
    25g plain flour
    150ml milk
    150ml Crème Fraîche
    2tbsp chopped fresh parsley
    200g Golden Roast Smoked Scottish Salmon, skin removed
    240g Cooked Peeled Jumbo King Prawns
    4 sheets filo pastry




    Directions

    Preheat the oven to 190C/170C Fan/Gas 5.
    1
    Melt 25g butter in a heavy-based saucepan, add the flour and stir over the heat for 30 seconds.
    Remove the pan from the heat and gradually whisk in the milk.
    2
    Return the pan to the heat and, stirring continuously, slowly bring to the boil. Whisk in the crème fraîche.
    3
    Add the parsley and season with salt and pepper.
    4
    Break the salmon into large flakes and carefully add to the sauce with the prawns.
    Transfer to an ovenproof dish.
    5
    Melt the remaining butter.
    Brush each sheet of filo pastry with the butter and loosely scrunch up on the top of the fish.
    Bake for 20-25 minutes until the top is lightly browned and the filling hot.
    6
    Tip: Keep the filo pastry covered with a damp tea towel as you prepare each sheet or it will dry out.


    
    Hot smoked salmon potato salad with asparagus and horseradish dressing.
    A fantastic twist on a regular potato salad recipe, this dish includes crunchy asparagus and enriching smoked salmon.
    The potato salad is given a kick by the inclusion of piquant horseradish.
    Serve this as a great accompaniment to any variety of quiche or savoury tart, or as a light summer lunch

    INGREDIENTS:

    (serves 4)

      Potato salad
      680g of new potatoes
      160g of asparagus
      60g of spring onions, finely sliced
      160g of hot-smoked flaked salmon, shredded
      50g of creamed horseradish
      50g of crème fraîche
      salt to season
      pepper to season


    Directions
    1.
    Cut the new potatoes in half and steam or boil for 15-20 minutes.
    Cool under cold running water and drain.
    Set aside
    2.
    Steam the asparagus spears until tender, roughly for 3-4 minutes.
    Drain and set aside
    3.
    In a large bowl, mix the spring onions, crème fraiche, creamed horseradish and season
    4.
    Add the potatoes, asparagus and smoked salmon to the salad bowl and mix.
    Serve



    
    Spaghetti with hot-smoked salmon, rocket & capers .
    A fantastic twist on a regular potato salad recipe, this dish includes crunchy asparagus and enriching smoked salmon.
    The potato salad is given a kick by the inclusion of piquant horseradish.
    Serve this as a great accompaniment to any variety of quiche or savoury tart, or as a light summer lunch

    INGREDIENTS:

    (serves 4)

      125ml extra-virgin olive oil 25g fresh white breadcrumbs 500g spaghetti 2 garlic cloves 2 tiny dried bird's eye chillies , finely crumbled, or a quarter tsp crushed chillies finely grated zest 1 lemon 4 tbsp capers in brine, drained 85g rocket leaves 200g hot-smoked salmon , flaked sliced tomatoes , to serve


    Directions
    1.
    Heat 2 tbsp of the oil in a small frying pan until hot.
    Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often.
    Tip into a small bowl. (You can prepare these several hours ahead.)
    2.
    Cook the pasta in plenty of gently boiling well-salted water until al dente.
    Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies.
    Warm gently over a low heat so they flavour the oil - but don't let the garlic fry.

    Drain the pasta and tip it into a warmed very large serving bowl.
    Quickly add the lemon zest and capers to the oil, then pour over the pasta.
    Toss well, add the rocket and salmon and toss again - take care not to break up the salmon too much.
    Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.