STARTERS & LIGHT MEALS

SMOKED SALMON NICOISE
SMOKED CHICKEN, MANGO & AVOCADO RECIPE
SMOKED SALMON, MOZZARELLA & ROCKET SALAD
SMOKED TROUT & APPLE SALAD RECIPE
SMOKED DUCK & BEETROOT SALAD RECIPE
WARM SALAD OF SMOKED QUAIL & GRAPES RECIPE
BAKED EGGS WITH HOT-SMOKED SALMON, SPINACH & DILL


CRISPY DUCK AND ORANGE SALAD

Serves 4 as a starter

A delicious salad for a light lunch or simple starter - equally fabulous made with Smoked Goose Breast

1 Smoked Duck Breast (approx 170g)
2 Juicy Oranges
50-100g Walnut Halves
1 Bag of Watercress or Your Favourite Salad Leaves
1 Avocado - sliced
French Dressing - Preferably made with Walnut Oil

Remove the skin from the Smoked Duck Breast and slice the meat Crisp the skin in a hot oven or under the grill and allow to cool, Meanwhile peel, de-pith and section the oranges, reserving any juice. Chop the crispy duck skin into croutons. Arrange the salad onto 4 plates with slices of duck, orange and walnuts. Drizzle over the dressing with the reserved orange juice and finish each with some crispy croutons.


SMOKED SALMON NICOISE
Serves 6 as a light main course

2 Portions (400g) Oak Roasted Salmon - flaked
100g Sliced Smoked Salmon - cut into thin ribbons
450g Green Beans - cooked, sliced & chilled
2 Little Gem Lettuces - washed & separated
1 Handful Watercress - washed
100g Feta Cheese - cubed
3 Hard-boiled Eggs - quartered
12 Cherry Tomatoes
12 Black Olives
Extra Virgin Olive Oil
2 tbls Fresh Basil or Oregano Leaves
Balsamic Vinegar
Freshly Ground Black Pepper & Salt
Lemon Juice

Arrange the beans, lettuce leaves, cheese, watercress and eggs on a platter. Drizzle with olive oil followed by vinegar and plenty of seasoning. Toss lightly. Pile on the fish, tomatoes, olives and herbs with a twist of lemon and black pepper and a little more olive oil if desired. Serve with thick slices of crusty white bread.



SMOKED CHICKEN, MANGO & AVOCADO
Serves 6 as a starter or 4 as a main course

2 Smoked Chicken Breasts (360g) - thinly sliced
1 Fresh Ripe Mango - peeled, stoned & sliced
( Tinned sliced mango is very good if necessary!)
1 Avocado - peeled, stoned & sliced
1 Fresh Lime - cut into wedges
1 Bag or Bunch of Watercress or Rocket Leaves
Olive Oil
White Wine Vinegar
Sugar & Seasoning

Make a vinaigette dressing in a blender using 3 parts olive oil to 1 part vinegar, season to taste with a little sugar, salt and pepper.   Blend a good handful of watercress or rocket leaves into the dressing.  Adjust seasoning and add a squeeze of lime to taste.

I then like to present the ingredients on a large platter and let people help themselves but you can plate up individual portions if you prefer.  Arrange the slices of chicken, mango and avocado on a bed of leaves with the lime wedges. Drizzle over some of the watercress dressing, putting the remainder in a jug to offer separately.   For a main course serve with minted baby new potatoes.
                                   
SMOKED SALMON, MOZZARELLA & ROCKET SALAD
Serves 4 as a starter

220g Sliced Black Mountains Smoked Salmon
1 bag Wild Rocket Leaves
200g Mozzarella - drained and sliced

For the dressing:
2 Spring Onions - trimmed and chopped
1 handful Rocket or Watercress leaves
1 cupful Vinaigrette made with 1:3 vinegar:olive oil
Seasoning

Arrange the rocket leaves, mozzarella and smoked salmon slices on individual plates or a large platter.  To make the dressing whizz the ingredients together in a blender to make a green salsa.  Drizzle the dressing over the salad and finish with a twist of black pepper. 

For a main course toss warm new potatoes in some of the dressing, allow to cool and add to the salad.


SMOKED TROUT & APPLE SALAD
Serves 4

2 Smoked Trout Fillets (160g) - flaked
1 Apple - cored & sliced
4 handfuls White Cabbage - shredded
2 Celery Sticks - sliced
1 Red Pepper - sliced into strips
1 tbl Sultananas
12 Walnuts - halves or broken
1 tbl Fresh Chives - chopped
1 tbl Extra Virgin Olive Oil
Fresh Lemon Juice
1 tbl Creme Fraiche
1 tbl Horseradish Sauce

This salad is lovely on a large platter or plated individually.  Toss the cabbage shreds, celery, apple and red pepper in the olive oil and add lemon juice and seasoning to taste; then arrange on a plate and add the flaked trout. Make the dressing by mixing the creme fraiche and horseradish together and drizzle over the salad.  Finish with the sultanas, walnuts, chives and a twist of freshly ground pepper.  Serve any remaining dressing separately.
                                                

SMOKED DUCK & BEETROOT SALAD
Serves 4

1 Smoked Duck Breast (170g) - thinly sliced
4 handfuls Wild Rocket Leaves
2 Little Gem Lettuces
8 Shallots
12 Baby Beetroot or 4 large
1 clove Garlic - chopped
1 tsp Ground Cumin
1 tbl Olive Oil
1 tbl Balsamic Vinegar
Lemon Juice
Bay leaf
Soured Cream

Toss the beetroot, shallots and garlic with 1 tbl olive oil, balsamic vinegar and cumin.  Season and oven roast in foil until tender.  Lightly dress the salad leaves with olive oil, lemon juice & seasoning.  Arrange on a platter with the cooled roasted vegetables and slices of smoked duck.  Serve with soured cream on the side.

WARM SALAD OF SMOKED QUAIL & GRAPES
Serves 4

2 Smoked Quail (170g) - sliced or halved
4 handfuls White Cabbage - shredded
4 handfuls Red Cabbage - shredded
1/2 tsp Ground Coriander
20 Grapes - red & white - halved
1 handful Almonds - roasted
Garden Herbs - chives or parsley
Ground Nut Oil
1 tbl Balsamic Vinegar
1 tbl Red Pepper & Chilli Jelly


Stir fry the cabbage until tender in a little ground nut oil with the coriander and seasoning, then add the quail tossing until heated through.  Remove to a warm plate leaving the juices in the pan.  Add a little more oil to the juices along with the jelly, heat gently until the jelly has melted.  Remove from the heat and add the vinegar.  Sprinkle the grapes, warm roasted  almonds and chopped herbs over the warm salad and finish with a drizzle of the warm dressing.  Serve immediately.

BAKED EGGS WITH HOT-SMOKED SALMON, SPINACH & DILL
Serves 8 as a starter or light lunch - or as part of a buffet

As produced for Stella, The Sunday Telegraph:
" A Boxing Day buffet with the Baileys,"  December 2008

"This year I'll be making the baked eggs recipe using hot-smoked salmon from Black Mountains Smokery who supplies our cafe." 
Sally Bailey, Baileys House & Garden


1kg (2lb 4oz) spinach, washed and destalked

60g (2oz) butter

450ml (16fl oz) double cream

800g (1lb 12oz) hot-smoked salmon fillets, broken
into chunks

8 medium eggs

2 tbsp chopped dill





Cook the spinach in a covered saucepan over a low heat in the water that is left on the leaves after washing. It will wilt after about five minutes. Remove and drain. When it is cool enough to handle, squeeze out all the water and chop roughly. Season and sauté gently in half the butter. Set aside.

Mix a little of the cream with the spinach and divide between eight small gratin dishes. Put the salmon on top and drizzle over most of the rest of the cream, keeping some back to pour over the eggs. Make a little well in the centre of each dish and drop an egg in. Drizzle with cream, and top with a knob of butter, dill, salt and pepper. Put in an oven preheated to 180C/
350F/gas mark 4 and cook for seven to eight minutes, until the white is just set and the yolk runny. Serve at once.


Other Oak Roasted (Hot-Smoked) Salmon recipe ideas:
SMOKED SALMON NICOISE
SMOKED SALMON PASTA
OAK ROASTED SALMON FRITTATA
PITTA BREAD STUFFED WITH OAK ROASTED SALMON


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