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- Kerryfish
Wild Irish Smoked Salmon
-
Greens such as red leaf lettuce, frisee or rocket
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Drained capers
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White onion, thinly sliced
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Red cherry tomatoes
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Olive oil (preferably extra-virgin)
A
plate of smoked salmon with brown soda bread is a calling card in
Ireland. The greens and olive oil give a modern spin to this classic
starter.
Divide
greens among plates.
Top
with thinly sliced salmon.
Sprinkle
with capers.
Garnish
with onions and tomatoes.
Drizzle
with oil.
Serve with lemon wedges, sode bread and butter.
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6 ounces angel hair pasta
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1/2 cup whipping cream
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1/2 cup milk (do not use low-fat or nonfat)
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1/4 cup chopped fresh dill
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1/4 cup chopped green onions
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1 1/2 tablespoons drained capers
-
1 teaspoon grated lemon peel
-
4 ounces thinly sliced Kerryfish Wild smoked salmon, cut into
thin strips
Cook
pasta in large pot of boiling salted water until just tender but
still
firm to bite. Drain well; return to same pot. Combine cream, milk,
dill,
onions, capers and lemon peel in heavy small saucepan. Bring to
boil
over medium-high heat. Add sauce to pasta; toss to coat. Add Kerryfish
Wild smoked salmon
and toss to combine. Season win salt and pepper and serve.
- 6
ounces angel hair pasta
-
1/2 cup whipping cream
-
1/2 cup milk (do not use low-fat or nonfat)
-
1/4 cup chopped fresh dill
-
1/4 cup chopped green onions
-
1 1/2 tablespoons drained capers
-
1 teaspoon grated lemon peel
-
4 ounces thinly sliced Kerryfish Wild smoked salmon, cut into
thin strips
Spread
cream cheese over one cut side of toasted bagel; top with capers,
salmon, tomatoe and onion. Top with remain half of toasted bagel.
The Real Taste of Wild Irish Smoked Salmon
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