Smoked Salmon Recipes
At
Kerryfish we like to bring out the best in everything and
the best way to serve our Wild Irish Smoked Salmon is in the
simplest way possible. To enjoy the full flavour of
our Wild Smoked Salmon just arrange the thinly sliced salmon
on a serving plate and serve with brown bread or appreciate
this natural food all on its own. 
A plate of smoked salmon with brown soda bread is a calling
card in Ireland. Here is a modern spin to this classic starter.
Smoked Salmon with Soda Bread.
Kerryfish Wild Irish Smoked Salmon, thinly sliced
Torn
greens (such as red leaf lettuce, frisee or rocket)
Brown
Soda Bread
Lemon
Optional:
2 tb Drained capers
1 sm White onion, thinly sliced
Red cherry tomatoes
Olive oil (preferably extra-virgin)
Divide greens among plates. Top with salmon. Sprinkle with
capers.
Garnish with onions and tomatoes. Drizzle with oil.
Serve with lemon, soda bread and butter. Bon Appetit!
Brown and white soda breads are widely made in Ireland. We
have included a recipe here so you can enjoy it with our Wild
Smoked Salmon if it is not available in your area.
Originally
Soda Breads were cooked in an iron bastible or pot oven beside
the open fire. They are very fast to make and are best eaten
fresh.
Brown Soda Bread 
2 cups Buttermilk
4 cups whole wheat flour (stoneground, if possible)
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix together the dry ingredients in a large bowl Make a well
in the center and add most of the buttermilk. Working from
the center, mix with your hands into a dough, adding more
milk if necessary. The dough should be soft but not too sticky.
Turn out onto a floured board and pat lightly into a round.
Flatten slightly to about 2 inches thick and place on a baking
sheet. Mark with a deep cross and bake in a preheated 450
degrees F oven for 15-20 minutes, ten reduce the heat to 400
degrees F and bake for a further 20-25 minutes or until the
bread is cooked and sounds hollow when tapped. Note: to make
a richer soda bread dough, add 1 oz. fine oatmeal, 1 egg,
and 1 oz. butter to the mixture.
Serve with Kerryfish Irish Wild smoked salmon.
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