MM. RICHARDSON

Smoked Recipes

Smoked Rainbow Trout Dip

HSRainbowtrout.jpg (34633 bytes)

Smoked rainbow trout (rough chopped) 1/2 pound.
1/4 cup Mayo.
1/4 cup sour cream
1 tsp. dill weed
1 tbsp. lemon juice
Fresh cracked black pepper
Dash of Worcestershire sauce
Dash of tobasco
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.



Smoked Mackerel Paté

225g (8oz) Ready to eat smoked mackerel fillets, skinned oil6.gif (25135 bytes)
140ml (¼ pint) Natural or Greek yoghourt
2 x 15ml spoons
(2 tablespoons)		 Tomato purée
2 x 15ml spoons
(2 tablespoons)		 Worcestershire sauce
1 x 15ml (1 tablespoon) Fresh chopped parsley
  Black pepper, to taste

Preheat oven to 190ºC/375ºF, Gas Mark 5

1

In a large bowl flake the smoked mackerel with a fork.

2

Add the remaining ingredients and mix well.

3 Serve as a starter with salad or on savoury biscuits as part of a buffet.
Serves 4


 

Smoked Haddock, Bean and Egg Salad

Serves 4-6

Smoked haddock fillet - 450g (1 lb)
Milk and water - a little
Borlotti beans - 1 x 440g (15½ oz) can, drained
Soured cream - 150 ml (¼ pint)
Curry paste - 1-2 tsp
Lemon juice - 3-4 tbsp
Fresh parsley - 3 tbsp, chopped
Black pepper
Eggs - 3, hard boiled and quartered
Mixed salad leaves - to serve
Fresh herbs - to garnish

METHOD

  1. 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.

  2. 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.



Smoked Mackerel Soufflé

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 salmon offcuts.

Milk - 200 ml (7 fl oz)
Onion and carrot slices - a few
Bay leaf - 1
Black peppercorns - 6
Plain flour - 2 tbsp
Butter - 25g (1 oz)
Cooked smoked mackerel - 75g (3 oz), skinned, boned and finely flaked
Eggs - 4, separated + 1 extra egg white

METHOD

  1. Pre-heat oven to 180 °C / 350 °F / Gas 4. Butter a 1.3 litre (2¼ pint soufflé dish.
  2. 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.
  3. 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.
  4. 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 stiff.
  5. 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.
  6. 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 the soufflé.
  7. 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.

Smoked Salmon Mousses

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.

Serves 6

Single cream - 300 ml (½ pint)
Bay leaves - 2
Lemon juice - 1 tbsp
Paprika - large pinch
Smoked salmon pieces - 110g (4 oz)
Milk - 150 ml (¼ pint), approximately
Gelatine - 1 tbsp
Water - 3 tbsp
Cucumber slices - to garnish

METHOD

  1. Place the cream and bay leaves in a pan, gently heat until warm but not boiling. Leave to infuse for a few hours.
  2. 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.
  3. Pour the mixture into a measuring jug and add enough milk to make up the quantity to 600 ml (1 pint). Stir well.
  4. 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.
  5. Pour the mixture into 6 ramekins and chill for at least 2 hours. Serve garnished with the reserved smoked salmon and cucumber slices.

Smoked Salmon Burgers serves 4
SalmonBurger Ingredients:
16 oz. Pouch Wild Alaska Smoked Salmon
1/4 cup uncooked oatmeal
1/2 cup crushed cornflakes
2 tablespoons mayonnaise
1/3 cup chopped onion
1 egg
2 tablespoons lemon juice
1 tablespoon margarine

Directions:
Mix all ingredients except margarine until combined. Shape into 4 burgers. (They will be crumbly)
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.