Irish Smoked Salmon Recipes Suggestions

How best to enjoy Clarke's Irish Smoked Salmon - Try one of these original mouth watering recipes!

  • Clarke's Traditional Oak Smoked salmon with peach - Pleat slices of smoked salmon on a serving dish. Serve with a sauce made by adding diced peach or nectarine to cream with a little lime juice added. Garnish with chives. 

  • Clarke's Traditional Oak Smoked Salmon and scrambled egg - Add slivers of smoked salmon to a fluffy lightly scrambled eggs. 

  • Clarke's Traditional Oak Smoked Salmon Baskets - Combine strips of smoked salmon with small florets of blanched broccoli, mushrooms and hazelnuts. Throw in a dressing of natural yoghurt, olive oil and lemon juice. If liked , serve in individual filo pastry baskets. 

  • Clarke's Traditional Oak Smoked Salmon with Pizza - Add strips of smoked salmon to your favourite pizza topping. 

  • Clarke's Spiced Smoked Salmon Parcels - Add chopped chives to cream cheese. Form into squares and chill before wrapping in a slice of spiced smoked salmon. Serve with chive bow.

  • Warm Clarke's Traditional Oak Smoked Salmon - Gently warm fresh cream add chopped chives and a little whole grained mustard. Gently warm smoked salmon sand serve with cream sauce.

  • Clarke's Traditional Oak Smoked Salmon with Potato - Drizzle olive oil over cubed freshly cooked hot potatoes. Scatter strips of smoked salmon, capers and chopped flat leafed parsley over potatoes.

  • Clarke's Traditional Oak Smoked Salmon with Pasta - Add ribbons of smoked salmon to cream, wine and mushroom sauce. Serve with tagliatelle Verdi or pasta of choice.

  • Clarke's Traditional Oak Smoked Salmon Pinwheels - Add chopped dill to cream cheese. Spread thinly on slices of smoked salmon. Trim edges and roll up. Chill. Cut into slices before serving.

  • Clarke's Traditional Oak Smoked Salmon a la Nordique - Add 1 spoon of horseradish sauce to 3 spoons of whipped fresh cream. Arrange slices of smoked salmon on serving dish. Accompany with horseradish cream and garnish with julienne of cucumber sprinkled with dill.

Bon Appetit

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