Recipes
Smoked Haddock and Leek Flan
Ingredients:
-
1 Pint Milk
-
50g Plain Flour
-
50g Butter
- 350g Smoked Haddock
-
450g Leeks
Method:
- Preheat oven at 200°C, 400°F, Gas 6
- Line a 25cm flan tin or dish with shortcrust pastry and bake blind for 10 mins
- Put Milk, Plain Flour, Butter in a saucepan and bring to a gentle simmer, whisking continuously as it thickens
- Simmer for 1-2mins until smooth and creamy and season
- Fold in Flaked Smoked Haddock and Leeks.
- Pour the mixture in to the flan case and bake for 20mins.
Smoked Salmon Pasta
Ingredients:
-
Pasta of Choice
- 6 Chopped Spring Onions
- 142ml Double Cream
- 125g Smoked Salmon trimmings
- 2tbsp Chopped Parsley
- Zest
Method:
- Boil a large pan of salted water. Add the pasta and simmer for 12mins until soft.
- Put Chopped Spring Onions, Double Cream and the zest of half a lemon into a pan. Season and heat gently. When almost to the boil add Smoked Salmon trimmings and Chopped Parsley. Remove from the heat
- Mix the pasta into the sauce and serve
The Ultimate Feast – Herring, Potatoes and Oatmeal
Ingredients:
- New Potatoes
- Olive Oil
- Handful Oatmeal
- 500g tub Luxury Sweet Cured Herring
- Crème Fraiche or Greek Natural Yoghurt
- Optional – Grated Carrot and Garden Peas
Method:
- Boil some new potatoes till tender and drain (Duke of York’s fit the bill), toss with a little olive oil and a handful of medium oatmeal.
- Take a tub of Luxury Sweet Cured Herring and serve with the new potatoes and oatmeal and a generous dollop of Crème Fraiche or Greek Natural Yogurt. I love to add some grated carrot and garden peas with this dish. A Feast indeed!
