Category

Ingredients

• 8 slices smoked salmon.

Potato cakes

• 450g mashed potatoes.
• 50g butter.
• Pinch of salt and pepper.
• 50g flour.
• Lemon wedges.
• Few sprigs of dill.
• Small tub creme fraiche.

Method

Melt the butter and add to the mash potato, mix in well and season with salt and pepper.
Sift the flour into the potato and mix into a dough.

Roll out on a floured surface until approx 1/4 – 1/2 inch thick.
Cut into rounds using a scone cutter.

Cook in a very hot, lightly oiled pan or griddle until brown on both side.
Place one spoonful of creme fraiche on each potato cake, and arrange a generous slice of smoked salmon on top. Garnish with lemon wedges and sprigs of dill or parsley.

Sour cream can be used instead of creme fraiche.

Serves

4

Ingredients

• 450g smoked fish
• 8 large baking potatoes
• 1 onion or scallion – finely chopped
• 4 tablespoons cheddar cheese – grated
• 4 tablespoons mayonnaise
• Salt and pepper
• Bay leaf and lemon slice

Method

Scrub potatoes well and bake in a hot oven for 45 minutes or until cooked.
Place the smoked fish in enough cold water to cover with pepper, bayleaf and lemon. Bring to the boil and simmer for 7 minutes. Remove fish , drain well and flake.
Slit the potatoes and carefully remove the flesh.
Mix the potato flesh, smoked fish, cheese and scallions together, season, bind with mayonnaise.
Fill the fish and potato mixture back into the potato jackets and place under a hot grill until golden brown.
Garnish with chopped parsley.

Serves

4

Ingredients

• 8 slices smoked mackerel.

Potato cakes

• 450g mashed potatoes.
• 50g butter.
• Pinch of salt and pepper.
• 50g flour.
• Lemon wedges.
• Few sprigs of dill.
• Small tub of crème fraiche

Method

Melt the butter and add to the mash potato, mix in well and season with salt and pepper.
Sift the flour into the potato and mix into a dough.
Roll out on a floured surface until approx 1/4 – 1/2 inch thick.
Cut into rounds using a scone cutter.
Cook in a very hot, lightly oiled pan or griddle until brown on both side.
Place one spoonful of crème fraiche on each potato cake, and arrange a generous slice of mackerel on top. Garnish with lemon wedges and sprigs of dill or parsley.

Sour cream can be used instead of crème fraiche.

Serves

4

Ingredients

• 4 fillets smoked or peppered mackerel.
• 1large bag mixed salad leaves.
• 12 cherry tomatoes – cut in half.
• 1 tablespoon wholegrain mustard.
• 1 tablespoon horseradish sauce.
• 4 tablespoons creme fraiche or natural yoghurt.
• Handful of croutons.
• Handful chopped flat leaf parsley.

Method

Remove skin from mackerel and gently flake into bite size pieces.
Mix horseradish and wholegrain mustard with the cr*me fraiche or yoghurt. If it is too thick, thin out with a little water.
Place salad leaves in a large bowl, with the cherry tomatoes.
Place the flaked mackerel on top, with the croutons. Pour over the dressing and sprinkle with chopped parley.

Serves

4

Ingredients

• 450g/1lb smoked fish
• 225g/8ozs cooked long grain rice
• Choose from finely chopped: Roasted red or green peppers, corn, spring onion, peanuts, pineapple chunks, hard boiled egg
• 3 tablespoons mayonnaise
• Chopped parsley
• Salt and freshly milled pepper

Method

Place fish in cold water (parsley stalks, bay leaf and lemon slice added)
Bring to simmer and cook gently for 4-5 minutes. Remove, flake and chill
Combine all the ingredients in a large bowl
Fold in mayonnaise
Sprinkle with lots of chopped parsley and serve

Also suitable for Microwave cooking.

Serves

4

Ingredients

• 600g smoked haddock
• 150mls double cream
• 1 tablespoon Dijon mustard (you can also use wholegrain mustard for a milder taste)
• 1/2 tablespoon honey
• 4 eggs – free range if possible
• 3 large peeled potatoes
• 4 thinly sliced spring onions or small bunch chives
• Salt and pepper.

Method

Make sure all the pin bones are removed from the fish. (A tweezers can help to remove any awkward bones)
Cut fish into four equal sized portions. Place fish into a saucepan and add cold water, until the fish is just covered.
Bring to a simmer over a low heat and poach for about four minutes until cooked. Remove the fish and keep warm.
Boil potatoes until soft, and mash.
Add spring onions / chives to the mash and mix. Season with salt and pepper.
In a small saucepan heat the cream and add in the honey and mustard, whisk gently to combine. Remove from heat.
Poach four eggs.
To serve, place spoonful of mash in centre of plate, gently place fish on top, top with a poached egg and the honey mustard sauce.

Serves

4

NB: also in pollack, smoked fish, haddock, hake, whiting

Ingredients

• 450g fish cut into 2cm cubes. (i.e. haddock, pollock, smoked fish, hake, whiting etc)
• 600ml milk
• 4 rashers of smoked bacon (streaky or back bacon)
• 1 large onion, diced
• 1 small tin sweet corn, drained
• Small knob butter
• 2 large peeled potatoes cut into small cubes
• Handful chopped fresh parsley
• Salt and pepper.

Method

Boil potatoes until soft. Mash one half of the potatoes. Remove potatoes from saucepan and set aside.
Place fish in the same saucepan and add milk, simmer gently for three mins until cooked.
In a frying pan, melt butter and gently fry the onion and bacon.
Add onion, bacon, sweet corn, and potatoes to the milk and fish.
Thin to desired consistency with vegetable stock.
Season, and reheat to serve, finish with sprinkling of fresh parsley.

Serves

4

Ingredients

• 450g smoked fish
• 8 large baking potatoes
• 1 onion or scallion – finely chopped
• 4 tablespoons cheddar cheese – grated
• 4 tablespoons mayonnaise
• Salt and pepper
• Bay leaf and lemon slice

Method

Scrub potatoes well and bake in a hot oven for 45 minutes or until cooked.
Place the smoked fish in enough cold water to cover with pepper, bayleaf and lemon. Bring to the boil and simmer for 7 minutes. Remove fish , drain well and flake.
Slit the potatoes and carefully remove the flesh.
Mix the potato flesh, smoked fish, cheese and scallions together, season, bind with mayonnaise.
Fill the fish and potato mixture back into the potato jackets and place under a hot grill until golden brown.
Garnish with chopped parsley.

Serves

4