• 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

• 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

(Smoked salmon with caviar on a crisp potato pancake)

• 3 potatoes, peeled and grated
• 1/4 lb. (1 stick) butter, melted
• 1/2 c. sour cream
• 3 shallots, minced
• 5 sprigs fresh dill, chopped
• juice of 1/2 lemon
• Kerryfish Wild smoked Salmon, thinly slices
• 1/2 bunch fresh chives, chopped
• olive oil
• 3 oz. caviar (optional)
  Toss grated potatoes in 1/4 lbs. (1 stick) melted butter.
  Season with salt and freshly ground pepper.
  Heat 2 nonstick pans over high heat until nearly smoking.
  Add 2 teaspoons olive oil to each pan.
  Divide potatoes evenly to each pan and shape them into thick pancakes.
  Cook for 1 to 2 minutes, then reduce heat.
  Saut'e until almost golden brown.
  Use a spatula to check the underside of the pancakes.
  Turn pancakes over and cook other side until golden.
  Remove pancakes from pans and warm in 425 F oven for a few minutes.
  To prepare dill cream:
  In a bowl, mix together shallots, dill, sour cream, and lemon juice.
  Season with salt and pepper.
  Mix well.
  To serve:
  Remove pancakes  from oven.
  Spread dill cream over top.
  Cover with slices of smoked salmon.
  Garnish with caviar and chives.
  Cut into desired portions and serve immediately.

• 1/4 c Heavy cream
• 1/4 c Dairy sour cream
• 3 c Cold water
• 1 Peeled and sliced thin carrot
• 1 Thin sliced small onion
• 1 Bay leaf
• 3 Thin lemon slices
• 1 Fresh red chili pepper
• 1 lb Fresh salmon fillets w/skin
• 4 Shallots fine chopped
• 1 1/2 tb + 1/2 cup (1 stick) unsalted butter at room temperature
• 8 oz Smoked salmon diced
• 2 tb Lemon juice
• 1 1/2 ts Salt
• 1/4 ts White pepper
• 1 tb Fine chopped fresh dill plus a few sprigs for garnish
• 6 tb Clarified butter

Whish together heavy cream and sour cream in small bowl.
Refrigerate.
Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in
skillet large enough to hold the salmon fillets in one layer.
Bring to boiling; continue to boil 10 minutes.
Lower to simmer.
Add salmon, skin side up.
Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes.
Do not overcook.
Remove salmon from poaching liquid; remove and discard skin.
Cool completely.
Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium
heat, stirring, until golden, about 5 minutes.
Transfer to bowl of food processor.
Add salmon, smoked salmon and cream mixture to food processor.
8 Puree until smooth.

With processor running, add remaining 1/2 cup butter, bit by bit, until smooth.
Add lemon juice, salt and pepper.
Fold in dill.
Spoon mixture into 4 cup souffle dish or decorative serving dish.
Smooth top with rubber spatula.
Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet
red pepper strips, if you wish.
Pour clarified butter over top of pate to cover completely.

Refrigerate 4 hours to set pate.

NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over
medium heat. Remove from heat; skim off foam from top. With small
ladle, spoon clear liquid butter into a dish, leaving milky solids behind.
Discard milky solids. Use clear butter

• 8 oz. Fresh salmon filet
• 1 Tbl. Minced fresh shallots
• 1 tsp. Chopped fresh dill
• 1 Tbl. Capers, drained and chopped fine
• 1 Tbl. Virgin olive oil
• 1/2 ea. Juice of lemon
• to taste Salt and freshly ground black pepper
• 4 slices White bread
• 1 Tbl. Olive oil
• 2 oz. Sliced Kerryfish Wild Irish Smoked Salmon - cut into eight 2" x 1/2" strips

Trim the salmon filet of any bones or blemishes and cut into tiny (1/8") cubes).
Chill.
Place the salmon into a small bowl and add the shallots, dill, capers and virgin olive oil.
Mix well to coat the salmon evenly with the oil.
Add the lemon juice and mix well then season to taste with salt and pepper.
Cut the bread into eight 1-1/2" circles and brush lightly with olive oil.
Toast under the broiler until golden brown.
Mound the salmon tartare on top of the toasted bread circles and wrap with the
smoked salmon strips.

• 1 lb Kerryfish Wild Irish Smoked Salmon, thinly sliced
• 3 Torn greens (such as red leaf lettuce, frisee and arugula)
• 2 tb Drained capers
• 1 sm White onion, thinly sliced
• 24 Red cherry tomatoes or pear tomatoes
• 24 Yellow pear tomatoes or cherry tomatoes
• 2 tb 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.

Lemon wedges Unsalted butter

Divide greens among plates.

Top with salmon.

Sprinkle with capers.

Garnish with onions and tomatoes.

Drizzle with oil. Serve with lemon, bread and butter.

• 1 8-ounce bottle clam juice
• 1 cup whipping cream
• 1/4 cup chopped fresh dill or
• 2 teaspoons dried dillweed
• 1 teaspoon fresh lemon juice
• 12 ounces tagliatelle or linguine, freshly cooked
• 4 ounces Kerryfish Wild Irish Smoked Salmon, cut into thin strips
• Lemon wedge

Bring clam juice and cream to boil in heavy large skillet over high heat.

Reduce heat and simmer until mixture thickens enough to coat spoon, whisking occasionally,
about 10 minutes.
Whisk in dill and lemon juice.
Add tagliatelle and toss to coat.
Remove skillet from heat.
Add salmon; toss to combine.
Season to taste with salt and pepper.
Divide pasta among 4 plates. Serve with lemon wedges.