Smoked Kipper Kedgeree Recipe
- Knob of butter
- 1 tbsp olive oil
- 350g pack ready-cooked pilau rice
- 1 tbsp creamy horseradish sauce
- 30g frozen peas
- 2-3 spring onions
- 2 smoked kippers
- 2 large free-range eggs
- Handful fresh flatleaf parsley leaves
- Lemon wedges
- Melt a knob of butter and 1 tbsp olive oil in a large frying pan,
add 350g pack ready-cooked pilau rice and cook for 2 minutes.
Stir through 1 tbsp creamy horseradish sauce, 30g frozen peas and 2-3 spring onions, sliced.
- Cook for 2 minutes to warm through.
Microwave 2 smoked kippers according to pack instructions, then skin and thickly flake,
removing any large bones, and fold through the rice.
- Meanwhile, bring a small pan of water to the boil and cook 2 large free-range eggs for 7 minutes,
then peel, cut into quarters and stir through the rice.
- Top with a small handful fresh flatleaf parsley leaves, roughly chopped,
and garnish with some lemon wedges to squeeze over.
Smoked Rainbow Trout Dip
Smoked rainbow trout (rough chopped) 1/2
||1/4 cup sour cream|
||1 tsp. dill weed|
||1 tbsp. lemon juice|
||Fresh cracked black pepper|
||Dash of Worcestershire sauce|
||1/2 teaspoon cayenne|
||1 tsp. onion powder|
||1 tsp. garlic powder|
Mix well and chill. Serve on
pumpernickel toast points, Garnish with lemon capers.
||Ready to eat smoked mackerel fillets, skinned
|140ml (¼ pint)
||Natural or Greek yoghourt|
|2 x 15ml spoons
|2 x 15ml spoons
|1 x 15ml (1 tablespoon)
||Fresh chopped parsley|
||Black pepper, to taste|
Preheat oven to 190ºC/375ºF, Gas Mark
In a large
bowl flake the smoked mackerel with a fork.
remaining ingredients and mix well.
||Serve as a starter with salad or on savoury biscuits as part of a
Smoked Haddock, Bean and Egg
Serves 4 - 6
Smoked haddock fillet - 450g
Milk and water - a little
Borlotti beans - 1 x 440g (15½ oz) can,
Soured cream - 150 ml (¼ pint)
Curry paste - 1-2 tsp
juice - 3-4 tbsp
Fresh parsley - 3 tbsp, chopped
Eggs - 3,
hard boiled and quartered
Mixed salad leaves - to serve
Fresh herbs - to
Put the fish in a saucepan
and add just enough milk and water to cover. Bring to the boil, then lower the
heat, cover and poach gently for about 5 minutes, or until tender. Drain, discarding the skin, and divide
the fish into large chunks. Add
the drained beans.
Combine the soured cream,
curry paste, lemon juice and parsley in a bowl. Season with pepper. Lightly fold into the haddock
mixture. Arrange on a bed of
salad leaves, with the hard boiled egg quarters. Garnish with herbs.
Although the soufflé was originally a French speciality it made an impact
on English cooking in the mid-19th century when cheese soufflé became a
spectacular and popular party piece. Smoked fish makes a good soufflé base and
you can replace the mackerel with trout or other smoked fish - even smoked
Milk - 200 ml (7 fl oz)
Onion and carrot slices - a few
Bay leaf -
Black peppercorns - 6
Plain flour - 2 tbsp
Butter - 25g (1
Cooked smoked mackerel - 75g (3 oz), skinned, boned and finely
Eggs - 4, separated + 1 extra egg white
Pre-heat oven to 180 °C / 350 °F / Gas 4. Butter a 1.3 litre (2¼ pint
Put the milk in a saucepan with the onion and carrot slices, bay leaf and
peppercorns. Slowly bring to the boil, remove from the heat, cover and leave
to infuse for 30 minutes. strain and reserve the milk.
Put the flour, butter and reserved milk in a saucepan and heat, whisking
continuously, until the sauce thickens, boils and is smooth. Simmer or 1-2
minutes. Leave to cool slightly.
Beat the yolks into the cooled sauce, 1 at a time. Sprinkle the fish over
the sauce. Stir in the fish until evenly blended. Whisk the egg whites until
Mix one large spoonful of egg white into the sauce to lighten its texture.
Gently pour the sauce over the remaining egg whites and cut and fold the
ingredients together. Do not over-mix; fold lightly, using a metal spoon or
plastic spatula, until the egg whites are just incorporated.
Pour the soufflé mixture into the prepared dish. The mixture should come
about three-quarters of the way up the side of the dish. Smooth the surface of
Place the soufflé on a baking sheet and bake for about 30 minutes. It
should be golden brown on top, well risen and just firm to the touch with a
hint of softness in the centre.
Scottish salmon is regarded by many to have the best flavour of any.
Scotland has always been famous for its traditional smoke-houses. They give
flavour to the fish by smoking over woodchips and do not add any artificial
additives. You don't need to buy whole slices of smoked salmon for this recipe,
offcuts and odd pieces can be used which are much cheaper.
Single cream - 300 ml (½ pint)
Bay leaves - 2
Lemon juice - 1
Paprika - large pinch
Smoked salmon pieces - 110g (4 oz)
150 ml (¼ pint), approximately
Gelatine - 1 tbsp
Water - 3
Cucumber slices - to garnish
- Place the cream and bay leaves in a pan, gently heat until warm but not
boiling. Leave to infuse for a few hours.
- Discard the bayleaves. Pour the cream into a blender or food processor.
Add the lemon juice, paprika and most of the salmon pieces, reserve 6 small
pieces for garnish. Blend everything together.
- Pour the mixture into a measuring jug and add enough milk to make up the
quantity to 600 ml (1 pint). Stir well.
- Sprinkle the gelatine over the water and leave to soak for a few
minutes. Heat until dissolved. Allow to cool for a minute before whisking
into the salmon mixture.
- Pour the mixture into 6 ramekins and chill for at least 2 hours. Serve
garnished with the reserved smoked salmon and cucumber slices.
Burgers serves 4|
16 oz. Pouch Wild Alaska Smoked
1/4 cup uncooked oatmeal
1/2 cup crushed
2 tablespoons mayonnaise
1/3 cup chopped onion
2 tablespoons lemon juice
1 tablespoon margarine
Mix all ingredients except
margarine until combined. Shape into 4 burgers. (They will be
Coat the bottom of a nonstick skillet with margarine.
Preheat a burner to medium-high. Cook salmon patties for 7 to 8
minutes, until they have a brown crust. Carefully flip the burgers.
Reduce heat to medium and cook for another 5 to 6 minutes until that
side has a brown crust.
Serve on a bun with a little catsup or
your favorite sauce.