They (kippers) arrived as promised, and they are delicious!
Iain Moffat, Seattle
You can view all the latest news from Dundonnell Smoked Salmon below.
18 December 2018Just a note to say our website is possibly not too friendly to placing orders via mobile phones, this we apologise for. This is an investment we couldn't justify as we are retiring soon. Use a pc or tablet these seem to be the most sussessful routes to order via, alternatively phone us.
30 June 2017
This is a little background to what was on our welcome page as we have removed the article from there to the News page albeit its Old News.
To all Dundonnell customers. Prices have had to be reviewed substantially so please see this web site for our most up to date prices. Due to 40% increase in fresh salmon prices we had to increase our prices. As our diarys are put together in August we had no indication of the increases at that time. So must apologise for the discrepancy between our diarys and the web site. Its the first time we have got this so wildly out.
01 March 2017
Today (March 1st) is Ash Wednesday, which means that Lent has just begun and good Catholics everywhere are preparing themselves for fasting during the Lenten season, which happens today and on every Friday until Holy Thursday.
Of course, it’s not just Catholics who observe Lent and many people, religious or otherwise, give up something they love for the next 40 days, whether it’s smoking, drinking alcohol or eating chocolate. The idea is to sacrifice something during the Lenten season, something that you’re particularly fond of. Remember that it’s not supposed to be an easy 40 days!
Some observant Catholics will make sure they very strictly adhere to certain rules about what food they can and can’t eat during Lent. On Ash Wednesday, Good Friday and all Fridays during Lent, Catholics can eat fish, eggs, milk, fruit and vegetables, but they must steer clear of beef, pork, chicken, deer and lamb. People often fast at this time of year to help them prepare spiritually in the lead-up to Easter, a time when people reflect on Christ’s death and resurrection, although it’s not complete abstinence from food – rather, a special diet where certain foods and meals are restricted.
The good news is that you can eat lots of fish! The practice dates all the way back to Roman times, where people would avoid meat because this was considered a wealthy food and the idea of Lent is to eat as poor people would. Back then, it was possible for anyone (irrespective of money) to head out and catch themselves a fish and it was not considered a luxury item – hence why it’s fine to eat it during Lent.
A lot of people are often put off by the thought of cooking fish but it’s actually really easy and once you start you’ll realise this immediately – and you’ll soon start incorporating salmon trimmings, mackerel, kippers and more on your weekly menus. Perhaps start off with something simple like just putting some smoked salmon in your scrambled eggs (it works really well with dill) and work up from there.
Did you know that it’s also really easy to make your own fish cakes? Again, people think that this is a difficult and time-consuming recipe but it couldn’t be easier to do! Simply chop your potatoes up and boil them for ten minutes or so, then mix them in a bowl with your cooked fish and whatever herbs and spices you want, then form them into patties. Once done, dip your cakes in some whisked egg and then into some flour, and put them on some baking parchment on a baking tray. Leave in the fridge for at least half an hour, then fry until golden brown on both sides.
You can make fish cakes with a wide variety of different fish (basa is a particularly exotic option if you want to try something new)… so why not give it a go this Lent and see what happens?
13 February 2017
If you find yourself getting tired and losing concentration throughout the day then a few dietary and lifestyle changes could be what you need to get back on track.
Speaking to Hello!, nutritionist Amy Morris gave out some top tips for staying focused throughout the day.
Among them was upping your intake of oily fish, with Amy suggesting tucking into some tasty mackerel fillets is one of the best ways to do just that.
She also recommended introducing more nuts and seeds into your diet, because they are a good source of vitamin E. This has been linked to helping prevent cognitive decline as you age, so snacking on the likes of chia pods and unsalted nuts throughout the day is a good way to boost your brain power.
Her other top tips include drinking more water, and swapping your morning coffee for a matcha green tea, which still contains caffeine but also has benefits like helping you stay energised and improving your concentration.
If you’ve never tried mackerel before, there are a host of ways to eat it. While freshly cooked mackerel is delicious, there are also other options like hot smoked mackerel fillets flavoured with the likes of lemon and parsley, or available peppered or just plain so you can enjoy the full smokey flavour.
For something a bit different, you could try the Hairy Bikers’ mackerel kebabs, that involves marinating the mackerel fillets in a marinade made from oregano, lemon zest, red wine vinegar and olive oil, before skewering them with red onion and barbecuing them or cooking them on a griddle pan.
29 January 2017
If you’re looking for new flavours to introduce to your cooking this year, have you considered game birds?
These include meats such as pheasant, partridge, grouse and pigeon, and are deliciously flavoursome meats that make a welcome alternative to the likes of chicken and turkey.
And now is one of the best times to try game birds, as the end of the shooting season is upon us. The grouse season ended in December, but the shooting season for pheasant, red-legged partridge and grey partridge extends until 1 February.
If you’re wondering how best to prepare this kind of meat, we’ve pulled together a few suggested recipes to help inspire you - and introduce you to the world of possibilities that cooking with game birds offers.
Parmesan pheasant breasts with crispy ham
The Field magazine has picked out ten of its favourite pheasant recipes, and among them is parmesan pheasant breasts with crispy ham, which is really easy to prepare.
You begin by scoring the underside of each pheasant breast and seasoning them with pepper, before covering them with chopped sage and parmesan. Once you’ve done that, you layer two slices of prosciutto on each breast, cover them with clingfilm and whack them until they’re around 1cm thick - the recipe recommends using a frying pan for this purpose.
Transfer your flattened pheasant breasts to a non-stick pan on a medium heat, starting ham-side down. You’ll only need to cook them on each side for two to three minutes and you’ve got a delicious addition to a salad, or meat that can be served with fries or other sides of your choosing.
Pot-roasted partridges with red cabbage, garlic and juniper
This next recipe comes courtesy of Delia Smith, and because it’s a pot roast it’s relatively simple.
You begin by heating olive oil in your casserole dish, and browning the partridges - Delia recommends cooking one per person. Once these are brown, remove them from the dish and repeat the process with the cubed pancetta that also features in the dish.
After you’ve cooked the meat, soften the onions in the same dish, then add the garlic and juniper berries to cook down for a few minutes. Stir in the cabbage and allow it all to cook down. Then you add the rest of the ingredients that make up the casserole sauce, mix in the pancetta and put the partridges on top of the cabbage.
Put the lid on the dish, pop it all in the oven for around 40 minutes. Remove the lid and cook for a further 10 minutes to allow the partridges to brown - and then it’s ready to serve. Delia recommends jacket potatoes and cranberry jelly as an accompaniment.
These are just two examples of tasty and different recipes you can whip up with game birds - and you shouldn’t be afraid to experiment with flavours, as the meat is versatile and delicious. It’s a great alternative to more traditional poultry such as chicken and turkey, so why not give it a try?
12 January 2017
If you’re thinking of introducing some new foods to your diet in 2017 you might want to consider kippers. The humble smoked fish is a wonderful breakfast option and well worth a try if you enjoy seafood.
But if you’ve never tasted kippers before you might be wondering what exactly they are, so here’s brief guide to this tasty dish.
Kippers are seasonally fat herrings that are cold smoked. When you buy a kipper, it will have been gutted and is ready to cook and eat, although traditional whole kippers still have their bones. They’re salted to reduce their water content before the smoking process, so they have a very salty flavour.
When they’re made using traditional methods, they’re a pale gold colour.
Cooking kippers is simple and the key is not to overdo it. They need just a few minutes of poaching or grilling to bring the flavours out and heat them through. Overcooking kippers will dry them out and mean they aren’t as succulent.
There are a host of recipe options when it comes to kippers, making them more versatile than you might think as an ingredient.
You can make kipper kedgeree, use them in fishcakes or even put them a fish pie to give it a different twist.
One recipe suggested by Brian Turner on BBC Food is kipper, spinach, bacon and new potato salad. The chef suggests using them like smoked mackerel to bring a new dimension to warm salads. He adds that this is an easy recipe to whip up.View External Site >>>
05 January 2017
It’s that time of year when everyone is thinking about their new year’s resolutions. Penning impossible goals at the front of a new diary in the hope that this will help cement it in your mind, and lead to success.
But we all know it’s not quite that simple. Let’s take a look at what has to be one of the most common resolutions each year - losing weight and eating more healthily.
It gives you a rather broad focus, and this can be the problem for a lot of us, according to one expert.
Speaking to Indy100 from the Independent, Nicole Gravagna, who has a PhD in neuroscience and is the author of MindSET Your Manners, explained you need to think about what your resolution means to you.
“To make significant changes in your life, you are going to have to get to the bottom of what you really mean when you say you want to get fit,” she asserted.
Gravagna goes on to set out four steps that you need to take to be successful at making significant and lasting change in your life. Firstly, you need to write down or say out loud your resolution.
Secondly, write down or say out loud what changing that aspect of your life means to you. The next step is to think about your relationship to that meaning and then finally to ask yourself whether you are prepared to change that relationship.
If, after arguing and reasoning with yourself, you arrive at a positive yes to that final question, the changes you implement are likely to stick, she says.
So, if changing your diet to make it more healthy will be your new year’s resolution, what can you do to stay on track, aside from the steps suggested above?
A good first step is to decide what is actually healthy for your body - and also to eliminate the foods you dislike. It’s no good deciding to have porridge for breakfast every morning, for instance, if can’t stand the texture. Be realistic about what you can achieve.
There’s no excuse nowadays to not eat well, with the wealth of options for sourcing healthy, sustainable and delicious ingredients for a host of meals. If you eat a lot of meat, for example, you may want to consider replacing one portion a week with seafood instead.
Last month we highlighted the benefits of indulging in Scottish salmon fillets, especially in the winter as the fish is high in protein and tryptophan, which can have a calming, stress-relieving effect.
Meanwhile, BBC Good Food points out that salmon contains high quantities of omega-3 fatty acids, as well as being a good source of potassium, selenium and vitamin B12 - all of which are good for your body.
And another great reason to add salmon to your diet is the wealth of delicious recipes available using the fish. Whether you want to grill it, bake it or turn it into fishcakes, it’s sure to be delicious and goes exceptionally well with green vegetables such as asparagus, beans and peas.View External Site >>>
07 December 2016
We all know that our diets have a significant impact on how we feel, and that a poor diet can lead to a host of health problems, from minor issues like indigestion to more serious conditions like type 2 diabetes.
So it makes sense to think about what we’re fuelling our bodies with - especially now that we’re into the busy Christmas season.
According to dietician Jennifer Low, salmon is just one food we should be eating, as it can help combat stress.
Speaking to the Express she explained that salmon is rich in protein, which means it also contains an amino acid known as tryptophan. The body uses this to help make serotonin in the brain, which helps to keep us calm.
As a quick and tasty meal, she suggests flaking fresh salmon fillets into hot pasta, with peas, and a little low-fat soft cheese, finished off with a sprinkling of lemon juice.
The newspaper also highlighted salmon as a superfood that can have a number of health benefits, including reducing the risk of developing dementia and cardiovascular disease due to the Omega-3 fatty acids it contains.
Meanwhile, Men’s Health magazine has put together a number of recipes designed to boost your body during the winter. Among them are protein-packed mackerel frittatas, which are quick and simple.
The recipe contains just three ingredients - eggs, a smoked mackerel fillet and spinach. According to the magazine, it’s perfect post-workout food as these ingredients will aid growth and repair. And if you make sure you use free range eggs, you’ll also be topping up your vitamin D.View External Site >>>
30 November 2016
People who will be laying out the smoked organic salmon this Christmas are obviously fans of the finer things in life, and don’t want to cut corners.
We all splash out a bit on Christmas foods, many of which we will only eat once a year. But have you ever wondered what the most extravagant Christmas food you money can buy is?
This £125,000 meal was offered by famous chef Ben Spalding, who was willing to cook it in the guests’ home. It is unclear whether or not anyone took him up on the offer, but he did make clear he was planning on donating 80 per cent of his fee to Cancer Research UK and Hospitality Action.
It is however, unclear how much money would be left after paying for the ingredients which include Densuke watermelon - £2,600, Gold Ugandan vanilla plate - £1,500 and 1949 Cheval Blanc - £4,680.
The meal focuses on a Dodine turkey with Wagyu beef fillet and heart. The whole thing is then covered in gold leaf and £5,000 pistachio nuts. All washed down with £37,000 champagne.
VeryFirstTo.com. Christmas hamper
Those with a spare £85,000 lying around can gift their nearest and dearest with ‘one of the best hampers created’ by founder Marcel Knobil. Again, to take a bit of the edge of £1,000 will be donated to charity.
For your hard earned money you can expect to receive, Almas caviar with a price tage of £6,250, Joselito gran reserve ham, Duck foie gras covered in black truffles, and the champagnes served at Princess Diana’s wedding, £7,000 bottle of Moét & Chandon Dom Perignon 1961.
Of course, if you are setting your sights a bit lower this year, you could find out for yourself how the other half eat by trying out the £4 Cartwright & Butley Onion Chutney.
Ruby Reindeer tart
This reindeer themed tart has a sustainably-sourced Sri Lankan ruby, for Rudolph’s infamous nose for a mere £475 each. Also available from Veryfirstto.com these high end tarts may be the world’s most expensive. Created by Georgia Green they comprise a chocolate ganache sweet pastry filled with salted caramel. The ruby sits on top of a macaron.
“I have been asked to bake some unusual tarts in my time – but nothing quite as remarkable as this. Whilst I’m sure the ruby will be remembered, I trust that the wonderful blend of ingredients will also leave a long-lasting impression on the palate,” Georgia said.
The most expensive whiskey in the world
The Macallan “M” sold for $628,205 at a Sotheby’s auction in Hong Kong in 2014, making it the most expensive whiskey in the world.
If you are looking for an unusual present for the man who has everything then whiskeys found in ship wrecks can fetch pretty high prices, so get searching now.
Originally invented for Christmas, this gold leaf flecked stilton by Clawson will set you back £60 for a 100g slice.
View External Site >>>
04 November 2016
Eating seasonally can help you save a lot of money and it’s also great for the environment because you aren’t contributing to shipping from overseas for various produce. But now that it’s November, just what is in season at the moment? Take a look.
Did you know that you can substitute beef for venison in most recipes? This makes it the perfect choice for suppertimes this autumn. The most popular roasting cuts are loin, saddle, leg and fillet, but be careful when you cook it as the meat is very lean so it should take less time to roast.
These are also in season come the autumn and they’re perfect if you fancy a little treat on a Friday night. Either grill, fry or steam them but as with venison meat do take care, as if you cook them for too long both taste and texture will be affected.
You can keep fresh horseradish in a bag in the freezer if you chop it up small enough so if you find some from your local farmer’s market, you don’t have to eat it all at once. Make it into a sauce as the perfect accompaniment to venison or roast beef, but remember that it also goes really well with fish like mackerel and trout.
Another slightly more indulgent idea for your kitchen cupboards but one that certainly shouldn’t be discounted. Never cook your white truffles – simply slice them raw into your dish. If you want to taste-test first, get yourself some truffle oil to drizzle over your salads and pasta dishes.View External Site >>>
26 October 2016
We’re just a few short weeks away from winter truly setting in and as the days get shorter and the nights longer, it’s no surprise that people are increasingly keen to stay at home and bunker down for the colder months.
In fact, new research from Gocompare.com has found that 59 per cent of you think the best way to spend a winter’s evening is to hang out on the sofa with a drink and a snack, while 20 per cent admit that they have a tendency to indulge in a bit of winter comfort eating.
If that sounds like a familiar story, why don’t you steer clear of the biscuit tin and try your hand at cooking up a storm in the kitchen instead? If you’re going to be at home anyway, hiding from the cold, wind and rain, what better time could there possibly be than to bolster your cooking skills and give yourself and your family something delicious to eat that won’t necessarily see you all putting on the pounds. Here are five ways with fresh scallops for some food for thought.
Winter is definitely soup weather and there’s nothing quite like this cream soup that pairs bacon, scallops, corn and potatoes so perfectly together. It also couldn’t be easier to make so if you’re new to cooking with this kind of seafood, make this your first port of call.
Thanksgiving is just around the corner and if you usually celebrate it at home, why not serve this scallop dish up as a tasty starter. What we love most about this recipe is that you can make it ahead of time, so don’t have to stress in the kitchen and can enjoy a glass of wine with the family instead.
If you want to try something a little different, this Raymond Blanc recipe is definitely one to give a go. Again, perfect as a starter if you’re having a dinner party or just want to spoil your nearest and dearest rotten for some reason. Raymond suggests using a high quality Madras curry powder, which he gets from his local Indian supermarket.
Thanks to the addition of the likes of hazelnut, thyme and nutmeg, this would be a brilliant dish to serve up around Christmas time so perhaps put it on the back burner until December. They only take ten to 12 minutes to bake and you should apparently serve them with cooked pasta. Tasty!
How amazing does this dish sound? It’s certainly going on our to-make list, that’s for sure. If you want something quick and easy to make mid-week but don’t want to skimp on quality, this is the dish for you. Steam your green beans for nine minutes until they’re crisp-tender, then season with some salt and pepper, and you’re done!View External Site >>>
09 October 2016
That is why we’ve found some great seafood dishes for you to try this season that will make you feel autumnal.
- Cullen Skink
One of Scotland’s most famous dishes, this seafood chowder wholeheartedly deserves a place on our list.
Cullen Skink is a delicious smoked haddock stew with potatoes, leeks, garlic and onions served in a creamy white sauce. While relatively simple to make, it is filling, warming and moreish. Top it with chopped parsley and a pinch of grated nutmeg and enjoy with freshly baked crusty bread.
- Beer braised mussels
While most seafood fans are familiar with mussels in a white wine sauce, fewer have tried them in a boozy beer stew. Steaming the mussels in ale is such a simple thing to do, but with the addition of butter, tarragon or parsley and Dijon mustard, the dish comes to life.
Again, this is best served with crusty bread smothered in butter, and a scattering of chilli flakes on the top.
- Creamy seafood pasta bake
Pasta bakes are always a favourite during the colder months, filling you up and keeping you satisfied all evening long. And one delicious way to enjoy your pasta is by cooking scallops, prawns or fresh salmon fillet in a creamy tomato-based sauce, then mixing this together with boiled penne pasta and baking it in the oven.
Sprinkle chilli flakes and some chopped parsley leaves on top to finish the dish, and enjoy a bit hearty helping.View External Site >>>
29 September 2016
In just a few weeks children up and down the country will be dressing up in their scariest outfits and getting ready for Halloween parties and trick or treating. To get into the spirit of the occasion, why not prepare some great Halloween-themed recipes with delicious fish and seafood for your little ones?
Here are some dishes to inspire you.
- Prawn chopped fingers
An alternative to hot dog fingers, this recipe calls for delicious fresh cold-water prawns that have been marinated in garam masala – for extra flavor and colour – and pan-fried until cooked through.
Then simply peel away some of the chargrilled skin at the tip of each prawn and ‘paint’ with a tomato sauce to give the illusion of fingernails.
Your kids will love these and it’s a great way to get them to eat more seafood!
- Devilled Egg Eyeballs
Eggs are great for using as ‘eyeballs’ and you can fill your devilled eggs with delicious fresh wild smoked salmon, very finely chopped up.
Mix with fresh chives, mayonnaise, minced onions, capers and lemon juice and place a small spoonful into the centre of a hard-boiled egg.
To make them look more like eyeballs, cover the salmon with a sliced green olive. Then you can dip a toothpick in red food colouring and drawn lines coming from the olive to the rim of the egg to create a bloodshot look.
- Mackerel Mummies
Kids will love coming home to tasty warm mackerel mummies and they are easy to make too. Simply mash up some flaked smoked mackerel and shape into sausages. Then wrap strips of tortilla around each one with a small space between each line.
Cook your ‘mummy’ by dry frying for 20 seconds on each size to make sure it is hot all the way through, and complete the look by placing two balls of mayonnaise as eyes and fixing a tiny chopped-up piece of chive on top for pupils.
07 September 2016
It is never too early to get your little ones interested in the finer things in life, particularly when it comes to tasty and nutritious food. That’s why we’ve put together some ideas on what delicious fish dishes you can serve at a children’s party that the little guests will love.
Fish and Chips
All kids love fish and chips, but why not make your own fancy version with some fresh whole salmon and sweet potato chips?
You can slice the salmon into little pieces and cover them in a batter. There are many different batters you can make, but we particularly love the BBC Good Food’s one that consists of crushed cornflakes and egg.
Sprinkled cornflour and paprika over the fish slices, dip into a whisked egg mixture and cover them in the cornflakes. Cook them in an oven with some sweet potato chips and serve in newspaper cones – your children’s friends will adore them!
Mackerel and pasta
Don’t be afraid to give your children fish with strong, powerful flavours, as you’ll often find they’ll surprise you with what they like.
Lots of kids love this simple dish of mackerel fillets in a rich tomato sauce. Simply fry some chopped onion and garlic until golden brown, and add some tinned cherry tomatoes with oregano and black olives. Splash some red wine vinegar in the sauce and simmer until it has thickened.
Once the pasta has cooked, add it to the sauce with the smoked mackerel and stir together with fresh basil and seasoning. For an addition that kids love, sprinkle some cheese on top.
01 September 2016
Jellied eels is a traditionally British dish that has been around for hundreds of years and despite people having mixed opinions about the snack, it doesn’t appear to be fading in popularity.
It originated in the 18th Century and is famous for stemming from the East End in London. Fishermen used to catch lots of eels along the River Thames, including in London itself.
Eating eels grew in popularity due to their abundance, making them relatively cheap to buy, and eel, pie and mash cafes popped up all over the capital. Being so inexpensive, they became particularly popular in East London where the poorer workers lived at the time, and are synonymous with the area, much like Cockney rhyming slang and Pearly Kings and Queens.
Eel pies were popular, but what has really stood the test of time is jellied eels – a dish consisting of chopped eels that have been boiled in stock and allowed to cool. During this process, they produce enough gelatin to set in a jelly-like substance.
They are often accompanied with vinegar and white pepper to add a little spice to the quick and cheap side snack.
There might not be as many eel and pie houses around these days as there were 300 years ago, but you can still find some traditional shops in the East End, many of which are family businesses that have lasted over the centuries.
Jellied eels are definitely growing in popularity again, with sales increasing by 35 per cent at Tesco since the supermarket began selling them in stores outside of the capital.
You can find delicious smoked eel at Dundonnel Smoked Salmon, along with fresh Scottish salmon, wild hare meat and other types of fish and game.
17 August 2016
The Rio Olympics have taken over our TVs for the last couple of weeks, leaving millions of people around the world inspired to get fit and start exercising.
However, if you prefer your hobbies to take place in the kitchen but have still been fascinated by the Games and its host location, Brazil, we’ve found some delicious traditional salmon recipes from the South American country for you to try.
One of Brazil’s most famous dishes is moqueca, a creamy seafood stew, and this version replaces prawns with fresh Scottish salmon for a slightly British take on the recipe.
To make this marinade the fish with lime juice, paprika and cumin. Then layer this with sliced peppers, tomatoes and onions in a large oven-proof dish. Keep going until the ingredients are used up, then top with fresh coriander, olive oil and seasoning. Finish by pouring coconut milk over the top and cook for up to an hour.
Serve with rice and more scatterings of fresh coriander for a truly delicious summery dish.
Grilled salmon with a Brazilian rub
Brazil is well-known for its barbecued meats served on long skewers at churrascaria restaurants. However, they also love their grilled fish as well, and this dish brings out some delicate flavours of the salmon with its marinade of lemon juice, orange juice, brown sugar, chilli powder, garlic and butter.
Once the fillets have been rubbed well and left to soak for 20 minutes, bake them in an oven or on a barbecue, making sure not to overcook them.
This is a great new way to serve salmon that you’ll cook time and time again.
Salmon with mango sauce
For a tropical touch to your Brazilian meal, why not cook this recipe of salmon fillets with mango sauce and coconut rice.
Make the sauce using onion, dark brown sugar, mango pulp, lime juice, Greek yoghurt, coriander and ground pepper. Then simply bake a seasoned fillet of salmon until cooked.
Serve with rice that has been cooked in coconut milk and coconut flakes and you’ll be able to enjoy a really refreshing Brazilian dish while watching the 2016 Olympic Games.
04 August 2016
Langoustines are one of the most underrated shellfish, with foodies often preferring to order lobster or scallops instead of its delicious cousin.
However, this would be a mistake, as fresh Scottish langoustines are among the tastiest seafood available, and here are our pick of recipes to really enjoy these succulent prawn-like creatures.
Grilled with lemon and butter
If you really want to savour the flavour and texture of langoustines, the best way to do this is to simply grill them on a barbecue, serve with melted butter and a squeeze plenty of lemon juice on top.
Lemon is seafood’s perfect companion and helps to bring out the delicate marine flavour.
What’s more, this dish is really easy to do and you can serve on a big platter with crusty bread and invite everyone to help themselves. We guarantee your guests will love it.
This traditional recipe sees langoustines in a deliciously rich tomato and white wine sauce, flavoured with fish stock and whisky.
It is given a velvety texture with the addition of fresh cream and egg yolks, and is served with rice like a Scottish version of the Spanish paella. Except, of course, the langoustine shells really steal the show in this dish, giving it an intense taste that stands out against the other rich flavours.
Langoustine curried stew
For a stew with a bit more heat and spice, why not try a langoustine curry? You might think the spices would overpower the subtle flavour of the shellfish, but by using the whole langoustine – including the heads – you will intensify the seafood aroma of this dish.
What’s more, you can add other fish or seafood, such as Scottish salmon trimmings or mussels for this tomato-based Eastern-inspired meal.
29 July 2016
You might traditionally think of game meat as being something rich and delicious to enjoy during the colder, winter months. However, if you love wild hare, venison meat or game birds, there are plenty of dishes you can still tuck into when the weather is warmer.
Here are just a few ideas for you to try:
Salads are never as popular as they are during the summer months, and go from being a side accompaniment to a refreshing meal in itself. One way to really make a salad stand out is to add your favourite game to it.
For instance, you could pan fry a venison fillet, slice it up and serve it with plenty of crunchy lettuce leaves.
Or, you could opt for a pheasant salad with walnuts and pomegranate seeds for an extra fresh taste.
As game is quite rich, add some sharp citrus fruit to cut through the flavour, keep dressings light, and accompany with simple leaves like watercress.
For a slightly more filling meal, you could swap lettuce for bulgar wheat and fresh beans, such as Gennaro Contaldo’s Tuscan rabbit salad.
Of course, the other way to ensure you get your fix of game during the summer months is to look for delicious hearty meat to put on your barbecue. Instead of traditional beef burgers and pork sausages, you could find different alternatives.
For instance, have you tried goat, bison, ostrich or venison burgers? You could also look for wild boar or venison sausages, or simply opt for delicious steaks or fillets, including pheasant, wild boar and wood pigeon. You could even make your own tasty kebabs, such as rabbit or venison ones.
What takes your fancy this summer season?
25 July 2016
We're enjoying something of a heatwave here in the UK at the moment (more than five days of hot weather in a row - fabulous!), so no doubt you're all breaking out the barbecues and thoroughly enjoying the sunshine. If so, why don't you mix it all up a little bit and make some kind of smoked fish dip to serve alongside your pork belly, sausages and hot dogs this summer?
A lot of people are uneasy about cooking with fish, believing that it's quite difficult to get right but actually that couldn't be further from the truth. If you want an easy fish recipe to get going with, however, a smoked fish dip using smoked trout, salmon, mackrel or other fish of your choosing is a really brilliant place to start.
For an easy recipe to get started with, simply shred your smoked fish so you know there are no bones in there, then whip up some mayonnaise, cream cheese and sour cream in a food processor. Add in some spring onions and give it another whizz in the processor, season with salt and pepper, and then stir in your smoked fish. Serve with some chopped red onion, lemon wedges, tortilla chips or some tabasco sauce - depending on what your personal preferences are! It might actually be worth leaving the salt seasoning to the end as your smoked fish might be quite salty itself, and you don't want to over-season it.
Don't be fooled, however, into thinking that you'll have any fish dip left over! It would be a good idea to make more than you think you need because it's going to be a seriously popular BBQ option. People will be clamouring for your recipe so take some time to perfect it before you invite people round.
21 July 2016
Knowing what foods to avoid during pregnancy can be difficult, especially as the guidance seems to change year in, year out. So if this is not your first baby, you might think you know what you should not be eating, but the guidelines could have changed since you had your last child.
That’s why we’ve put together a list of fish and seafood expectant mothers can eat during their pregnancy.
While you might have initially thought smoked fish, including Scottish smoked salmon and smoked trout, would be something to avoid for nine months, it is in fact approved by the NHS as safe to eat.
Therefore, you can tuck into a delicious smoked salmon and scrambled eggs for breakfast or enjoy a starter of gravlax if you wish!
Similarly, despite sushi consisting of raw fish, it is still fine to eat it as long as you check that the fish, if it is wild, has been frozen first.
Wild fish contains parasitic worms that are unsafe for pregnant ladies that are killed once frozen; however, if you eating farmed fish, they do not contain these worms so they do not have to be frozen before eating.
If you are worried, you can always enjoy other types of sushi, such as those with cooked seafood or fish, or ones containing vegetables or egg instead.
A few years ago the advice was to avoid shellfish, but these days it is deemed safe to eat seafood if it is cooked first. Therefore, you can enjoy your prawns, scallops, clams, mussels, crab or lobster to your heart’s content if they are pre-cooked and cold, or cooked and eaten hot.
It is advisable not to eat them raw as they may contain bacteria that could make you ill.
Most types of fish
Most cooked fish is perfectly safe to eat during pregnancy, and indeed it provides good nutrients to keep you and your baby healthy.
However, the three fish you should avoid for their high levels of mercury are shark, swordfish and marlin. You should also limit the amount of oily fish to two portions a week.
27 June 2016
Here at Dundonnell Smoked Salmon we've now got a gravadlax and smoked salmon gift pack on offer (three packs of each with dill sauce included for £26.90 plus delivery)... but lots of people have come out and asked us just what gravadlax is and what you're supposed to do with it. Here are the answers!
So - gravadlax is a form of buried salmon seen in Scandinavia. Back in the day, fish was put into holes in the ground and then covered with salt to preserve it so it could keep people going over the winter. These days, you'll be pleased to hear that you don't have to head outside to dig up your garden to make it. You just have to add a rub (usually salt, sugar and dill) to your salmon and leave it in the fridge for a few days before brushing the rub off and then slicing it up. (Although, of course, you can buy it from us here at Dundonnell if you don't have the time for all the faff.)
Now that you've got your gravadlax all sorted, you can think of how you want to serve it up. It goes incredibly well with Dijon creme fraiche and some pickled cucumbers. Alternatively, you can serve it with a sauce of cream, vinegar, mustard and dill plus a grind of black pepper. Mix in some sliced cucumber and serve it alongside your gravadlax for a really tasty appetiser.
As for drinks, white wines work well but if you're feeling flush and really want to spoil your guests, why not pop open a bottle of chilled champagne instead? We'd love to hear how you'd serve up your gravadlax so get in touch to let us know how you prepare it and what you drink with it.
24 June 2016
Do you have a favourite wine to pair with a fresh whole salmon? There are many crisp, refreshing white wines that go down a treat with our top quality Scottish salmon, but how about something new and blue?
And no, we don’t mean a particularly purple-y red wine, we mean actual blue. Gik, a new wine produced by a Spanish company from the vineyards of Madrid has the look of anti-freeze about it, but seemingly has the light, sweetness of a Riesling.
The firm behind it say they have no ‘wine tradition’ according to The Telegraph, meaning they have not felt bound by the so-called rules of wine production in their final product.
Their website states: “Try to forget everything you know about wine. Try to unlearn the hundreds of protected wine designations of origin, the complex and demanding service standards and everything that sommelier said at a tasting course to which you were invited.”
That’s all well and good, but the biggest attraction for many of the drink may also be the biggest hurdle for some to overcome – the colour. However, it’s created with natural elements, including a pigment from red grape skin and indigo dye – no nasty colourants here.
According to The Telegraph, the wine is heading to the UK soon – and with food websites saying it makes the perfect accompaniment for smoked salmon and other fish dishes, we may just have to seek out a bottle to give it a try. Who knows it could just be our new favourite tipple!
23 June 2016
If you’re a bit of a salmon connoisseur, you’ll know that the very best fresh salmon fillets are from Scotland, as is the best smoked salmon. With consumers looking for providence when it comes to sourcing the very best ingredients, it’s no wonder that being able to label a piece of salmon as Scottish is so attractive.
However, according to Under Current News, certain producers are calling for tighter regulation on who can and cannot use the terms. The article questions whether Scottish salmon should have a protected geographical indication (or PGI) status – the likes of which you can see the effects of on Cornish pasties, Champagne and camembert cheese. Only certain areas that produce the food product can use the name.
Some claims of Scottish salmon in the past have been completely unfounded – with intensively farmed Norwegian fish being sold as 'Scots' salmon, according to a story from 2014 in the Scotsman. Others just stretch the truth, labelling salmon that uses Scottish fish, but isn’t smoked in the country of origin. France is now one of Europe’s biggest producers of smoked salmon, much of which is labelled as Scottish despite being smoked in France.
And how about how the supermarkets' approach to their food providence? Marks and Spencer’s infamously label up their smoked salmon under Lochmuir. Of course, no such place, let alone salmon farm exists. It is produced by farms across Scotland, but it goes to show that if you’re after providence, you need to go to a trustworthy source. Read about our where our salmon is from here!
27 May 2016
If weather forecasts are to be believed, the UK is in for a blazing hot bank holiday weekend, with highs of 30 degrees C expected in some areas of the country.
That means houses all over the country will be dusting off their barbecues and thinking of different recipes to astound their friends and families with.
Here are some of our favourite grilled fish recipes that never fail to impress.
We’ve all heard of chicken tikka, but cook salmon tikka on your barbecue and your guests will definitely be asking for more.
You need to make a marinade with yoghurt, olive oil, turmeric, mild chilli powder and cumin seeds. After rubbing your fresh salmon fillets with grated root ginger and crushed garlic cloves, coat them in the sauce and leave it to soak in.
Simply grill on the barbecue for a few minutes each side, until each fillet is cooked. Serve with mint Greek yoghurt and a warm flatbread.
Prawn kebabs are a favourite on the barbecue, so you can guarantee your loved ones will happily tuck into these roasted chilli prawns.
All you need to do is dry-free chillies and garlic until blackened before removing the seeds and taking off loose skin. Blend them with garlic, tomato puree, chilli flakes, red wine vinegar, paprika, olive oil, water and salt.
Once you have deveined the prawns, toss them in the sauce and place on skewers. Then simply barbecue on a grill for five minutes on each side.
Serve this Brazilian-inspired recipe with the rest of the sauce and some spicy rice for an alternative barbecue dish this weekend.
Tilapia With Pineapple Salsa
For a sweet and savoury dish, try grilling fillets of tilapia with oil and lime juice drizzled on top.
Then make a pineapple salsa with fresh pineapple, onions, green pepper, lime juice, fresh coriander, cayenne pepper and salt.
Once the fish is cooked, serve with the salsa for a filling and refreshing meal.
25 May 2016
We’ve heard tell that there’s a scorching summer on the horizon, with record temperatures now expected, which means you’re all going to be breaking out the barbecues at least once a week. If that sounds like you, why don’t you think about sticking some fresh salmon fillets on the grill instead of the ubiquitous burgers and sausages? Here are a few tips to help you barbecue your fish.
You might be tempted to use your favourite marinade on your fish like you would your pork belly and steak, but we’d advise not doing so as if you soak your fillets you run the risk of them falling apart when you whack them on the grill. Just drizzle over some olive oil or a bit of balsamic vinegar if you really can’t go without marinating.
Chop it up
If you’ve got a lovely piece of fillet, make sure you divide it up into smaller portions to help you cook it. It’ll be easier to handle when it’s on the grill and you’ll find it simpler to cook it evenly. Remember that the tail end won’t need to be cooked for as long.
Why don’t you invest in a wood grilling plank if you want to cook your fish to perfection? You can get these in different types of wood for different flavours, but make sure you soak it in water for a few hours first or it’ll catch fire. It’d be wise to keep a squirty bottle of water handy just in case a few flames do catch the wood.
29 April 2016
Despite it being May, the weather would have us believe otherwise, with snow and frost experienced around the UK this bank holiday weekend.
Therefore, it doesn’t quite feel like time for us to swap our comfort meals for something lighter and more summery, which is why you might be interested in some of these delicious game recipes for a hearty dinner.
There is something about rabbit that makes it go incredibly well with pasta, whether you want to team it with a tomato-based sauce or a creamy one.
This Jamie Oliver recipe for rabbit ragu is extremely delicious and sees the game meat combined with pancetta, celery, leek, carrot, onion and garlic.
Adding rosemary, sage, sauce, chilli and white wine will create a delectable, warming sauce, while finishing it with mascarpone cheese, butter, lemon and Parmesan just before serving will really add comfort value to this dish.
Roast Pheasant With Ricotta And Parma Ham
Pheasant is one of the most popular game birds to eat, as it is both lean and tasty. This Sara Buenfeld meal makes a scrumptious alternative to a Sunday roast, and involves first mixing ricotta cheese with chopped up Parma ham with thyme and Parmesan.
Then simply squeeze the stuffing between the skin and the breast of the bird, before covering with the remaining ham and some extra-dry vermouth, and roasting for an hour. Delicious!
Wild Boar Burgers
Of course, if the weather does pick up, you can always head outdoors for teatime. In this case, you can still enjoy rich game with wild boar burgers.
This has been popular in burger restaurants for some years, but they are easy to prepare yourself as well.
Simply bake or barbecue the burgers for four minutes on each side, until they are cooked through. Serve with blue cheese on top and place in a brioche bun for a decadent treat!
27 April 2016
Kedgerees are hugely popular brunch dishes with a twist. Instead of croissants from the continent, or a traditionally British fry up to start your day with, this smoked fish and rice meal stems from England’s connections with India.
While Brits introduced ingredients to the meal such as hard-boiled eggs and fish, you will recognise the pulses and spices from South Asia.
It was brought to England during the 19th Century when India was a British colony and many rich and exotic flavours travelled back home. Some 130 years later, it is still extremely popular and can be found on many brunch menus up and down the country.
So, how do you recreate the delicious hearty meal to set you up for the day?
First, boil the eggs, rice and cook the fish (typically smoked haddock, but feel free to experiment with smoked mackerel or salmon) separately.
For perfect curried rice, fry some onion with Indian spices such as cardamom, turmeric, cinnamon, bay leaves, curry powder and ginger. Pour in the rice and add chicken or fish stock to enhance the flavours.
Cover with a lid and cook until the water has evaporated. Once it is ready, flake the fish into the rice, as well as chopped hard-boiled egg.
To finish the dish, squeeze some lemon juice over the top, as this is the perfect accompaniment to all fish dishes. Bring out the spices with a scattering of fresh chopped coriander and serve with some natural yoghurt.
Of course, while this dish was traditionally eaten at breakfast, it is just as delicious for lunch or dinner, so why not give it a go?
19 April 2016
If you love cooking, why don't you try making your own sushi? It's a lot of fun and something the whole family can enjoy doing together - and perhaps even better, there are lots of health benefits of eating sushi which is a massive bonus. Here are some of the benefits you and your
Using smoked salmon trimmings and other oily fish when you make sushi means you're looking after your heart as well as your tummies. It's an easy way to increase your intake of omega-3 fatty acids, which can help to prevent clogged arteries and health problems like strokes, heart attacks and atherosclerosis.
Include ingredients like ginger and wasabi are great for helping to prevent healthy cells from mutating into cancer cells. Check what sort of fish you use as well, since many different varieties are rich in selenium which has been found to boast excellent anti-cancer properties.
Soy sauce is included in sushi a lot so make sure you have it in your store cupboard. While it is high in sodium so perhaps not appropriate for people with high blood pressure, it also has lots of protein and iron in it, so can do a lot to aid your digestion and help protect your colon.
If you're trying to slim down, eating lots of protein-rich fish is advisable. It can help boost your metabolism significantly, while also helping your body function more efficiently.
04 April 2016
Despite having thoroughly enjoyed having a four-day weekend over Easter, most of the country cannot wait until our next bank holiday at the end of May.
And when the long, relaxing weekend comes, here are some great ideas for a lazy brunch in bed for those who love a salmon breakfast.
This recipe is simple, yet delicious and nutritious. Eggs Royale consists of perfectly poached eggs sitting on a bed of flavoursome wild smoked salmon on an open English muffin.
The secret to making this recipe really scrumptious is the hollandaise sauce, which you can make yourself by whisking egg yolks with lemon juice, white wine vinegar and butter over a pan of simmering water. Once it has thickened, it is time to take it off the heat before it splits.
Drizzle the hollandaise sauce on top of the eggs, salmon and muffin, and garnish with chopped chives. Delicious!
While kedgeree is traditionally made with smoked haddock, you can always swap this for salmon for an alternative flavour.
The Indian rice dish consists of spring onions, garlic, boiled eggs, fish, and a whole host of eastern spices and herbs, including ginger, curry powder, coriander and chilli. This hearty meal will leave you satisfied till dinnertime!
Eggs and salmon are a match made in heaven, and they are also packed full of protein, so you can start your bank holiday with an enjoyable, guilt-free breakfast.
This recipe is easy to do, simply involving mashing avocado, scrambling eggs and assembling them together on a slice of wholegrain toast with some smoked salmon draped on top.
The heat of the eggs will begin to cook the salmon slightly, but it will still have the intense flavour of fresh smoked salmon. Season with salt, pepper and chopped chives, and enjoy.
24 March 2016
If you've got faith that the weather this Easter weekend will be lovely and warm, why don't you organise a fun Easter picnic instead of staying cooped up indoors slaving over a hot oven to make the traditional roast dinner.
There's nothing more fun than a picnic with friends and family, especially if there are little people around as you can organise a hilarious Easter egg hunt to keep them busy (and to tire them out). But what to put in the picnic basket?
Going full Enid Blyton is always advisable and we firmly believe that no picnic is complete without lashings of ginger beer. If you want your picnic to be a bit more of a raucous affair, you could always bring a little hipflask of vodka so you can whip up some Moscow Mules if anyone fancies spicing things up a bit.
As for food, keep it classy with some smoked organic salmon blinis, complete with creme fraiche, dill or sour cream. A few pork pies are also a must, as are cucumber and coronation chicken sandwiches (with the crusts cut off, of course). Other treats to bring along include chicken drumsticks, asparagus and prosciutto bundles, scotch eggs, and hummus and carrot sticks.
You can't forget about pudding either - shortbread is always a winner, as is anything chocolatey, so why not bake a beautiful Easter-inspired cake complete with Mini Eggs on the top.
Do you have any Easter picnic recipes you’d like to share? Let us know what you’ll be dining on this Easter.
16 March 2016
Spring may not be far away, but the winter weather is still bringing a chill to most people. That's why now may be the perfect time to prepare yourself a batch of Thai salmon noodle soup to keep you warm on these cold February nights!
This quick and easy treat shouldn't take longer than 10-15 minutes to prepare and serve, so it's an excellent option if you're in a rush or simply don't fancy spending hours in the kitchen.
This is just one of our delicious recipes. For more information on some of the tasty meals you can create using our salmon products, continue reading our blog.
10 March 2016
Who doesn’t like a trip down memory lane from time to time? We might not necessarily have enjoyed the haute cuisine we’re so used to these days in years gone by but it’s still worth trying out a few retro recipes from time to time. Here are some of our favourites for fresh whole salmon.
Molded salmon mousse
What an easy way to feed a big group of people! The idea of salmon mousse may not impress you much but once you’ve made it and it’s in pride of place on your dinner table, you’re sure to change your mind. Find a vintage jumping salmon mold on eBay.
Baked stuffed salmon
Even if you’re not that proficient at cooking salmon, you’re sure to be able to make this particular vintage recipe. All you need is lemon juice, carrots, onion, celery, rice and lemon slices. Oh, and a whole salmon as well. Find the recipe here.
Smoked salmon devilled eggs
Another simple retro recipe to give a go. You need eggs, sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, pepper and salmon roe. Can’t think of a starter for your retro dinner party? This one is your go-to option.
Simple roast salmon
Even Jamie Oliver looks back to days gone by for inspiration sometimes. Find his recipe for simple roast salmon with summer leaves and Marie Rose dressing here. As he describes it: “Super simple and just a little retro, this roast salmon with prawns is a summer crowdpleaser”. Now we just have to wait till summer!
08 March 2016
While the majority of the UK knows the delight that can be found in fresh salmon fillets, less people are likely familiar with the delicacy that is salmon roe. And while you may have come across it used commonly in Japanese sushi dishes and as garnishes for the final flourish to a plate of fine dining, you may be even less familiar with it as a beauty product.
However, a brand new skincare range has been launched which uses the supposed beautification properties of salmon roe to keep you looking younger for longer. While it may sound like a silly fad, this is one that’s actually backed up by scientific research, with a study in the journal of Drugs in Dermatology finding the fish egg has an enzyme that eats through dead skin cells, keeping skin looking younger for longer, reports the Observer.
The salmon roe brand, Restørsea, was created by Patti Pao, who discovered the qualities of the egg enzyme while at a salmon hatchery in Norway. She noticed that the worker’s hands looked significantly younger than their faces belied, having had them regularly in the water picking out unhatched eggs and shell fragments, as well as herding the newly hatched salmon into a new area where they could develop.
This first hand evidence was enough to convince her to look into the enzyme, and as a result, she created this cream. If only eating organic smoked salmon had the same effect, we’d have the key to the fountain of youth here at Dundonnell!
24 February 2016
If you've got a love interest in mind and are wondering how best to woo them, you might want to stock up on some wild Highland deer and work out a few key recipes.
New research from Hello Fresh, reported by the Daily Mail, has revealed that one in five Americans find cooking abilities to be the biggest turn on for them where relationships are concerned - so perhaps bear this in mind the next time you ask someone out on a date!
It was also found that three out of ten survey respondents believe that whipping up a delicious meal in the kitchen can be better and more satisfying than sex, with one in four admitting that they've used their kitchen skills to help them seduce someone.
"These results confirm what many adults already knew... that cooking is sexy. And what better way to prove that than by preparing a delicious, wholesome home-cooked meal for or with your significant other," Seth Goldman, HelloFresh US's chief executive officer, said.
So now you're armed with all that information, why don't you head online to see if there are any recipes you can find that would be a good choice for a lovely romantic dinner.
We mentioned Highland deer before and if you really do want to woo someone properly, cooking something special would be a great idea. Here are a few venison recipes you might want to give a go the next time you have someone coming over for supper. Let us know which ones you like the most!
06 January 2016
Just because the Christmas frenzy has died down doesn’t mean you have to stop eating delicious food – and luckily in January there is plenty of amazing produce that is still in season, so the party doesn’t have to stop here. Read on to find out what’s good to eat at this time of year.
Similar to scampi, langoustines are always an absolutely wonderful addition to any dinner table. This year, why don’t you try barbecuing them with some aioli for a different take on the indulgent treat. Follow this Jamie Oliver recipe for immediate culinary success.
It’s all about seafood at this time of year so if you don’t fancy langoustines, what about filling your table with scallops instead. Consider pairing them with bacon, watercress, ginger, lemongrass or chilli for a wonderful supper this month.
If you’re really not into your seafood, then don’t despair. You won’t go hungry by any means. Why not shop around for some delicious wild hare instead? Hare has an especially strong and gamey flavour so pair it with autumnal fare such as chestnut puree, parsnips, blackberry jam and thyme. Delicious!
Always opt for wild or free-range venison over farmed as the quality will be that much higher – and you really can tell the difference. Cook it in much the same way that you would beef, but marinade before you do to help compensate for the lower fat content. You would usually serve venison with a sauce – and do your best to avoid overcooking.
30 December 2015So the big day has been and gone this year, but do you still need some inspiration for the smoked organic salmon you’ve got left over? Or might you just be looking for some ideas for the next big dinner party you’ve got planned to use your favourite ingredient, but on a budget? Well look no further, as we’ve hunted down some of the best in an easy to peruse list to get your creative cooking juices flowing.
07 December 2015Christmas Day dinner is, for most people, the most anticipated meal of the year, with hosts ordering their turkey, game or meat weeks in advance and planning their menu meticulously.
04 December 2015If you've decided to have smoked trout as a Christmas treat this year, you should learn how to debone a fish so you can wow your friends and family with your culinary skills.
27 November 2015For many people, Christmas dinner is one of the main highlights of the festive season. Nothing quite beats sitting around the table with friends and family to indulge in your favourite foods - plus Brussels sprouts, of course.
25 November 2015Whole kippers are absolutely delicious, a very traditional smoked fish that was very popular back in Edwardian times. If you’re keen to start eating more fish in the coming year, this would be a great place to start – so here are a couple of ideas of what to serve with this type of fish.
Poached eggsA stunning accompaniment to kippers is a poached egg or two. The flavours really complement each other, so whip up a supper of kippers, poached eggs and spicy rice (add in coriander, cumin, cardamom, chilli or saffron) for an amazingly wholesome supper or brunch.
CucumberThe sweetness of cucumber goes perfectly with the smoky flavour of the fish. What about making kipper pate and serving it up on some cucumber slices instead of toasted bread? Or you could whip up a cucumber salad and throw in some kippers for a tasty and very healthy lunch.
CustardYou may well balk at this idea but kippers and custard is a tried and tested dinner time option. Don’t worry, though, it’s a savoury custard – so not the kind you’d expect in your sherry trifle.
SpinachIf you’re after something tasty for brunch, why not make kipper Florentine? Spinach works wonderfully with this type of fish and you can try it with your poached eggs again for a scrumptious way to start the day.
10 November 2015Eggs Royale is a variation on the delicious breakfast favourite Eggs Benedict. However, instead of using the best cuts of ham, you swap in smoked salmon trimmings.
Making Eggs Royale from scratch can take time, but if you buy ready-made Hollandaise sauce, you can reduce the preparation process to mere minutes!
100g shop-bought Hollandaise sauce 1 muffinButter for spreadingPinch of salt2 eggs 2 teaspoons of white wine vinegar75-90g of smoked salmon trimmings Chives (optional)
Serves 2 - ingredients can be doubled for a family of four.
Total cooking and preparation time is approximately 15 minutes.
Step 1: Fill a saucepan with water and bring to the boil, adding the vinegar and salt.
Step 2: Lower the heat slightly, swirl the water to create a whirlpool and then crack the eggs into the pan. Each one should take about four minutes to poach. Remove the eggs with a slotted spoon and drain on kitchen towel.
Step 3: While the last egg is cooking, split and toast the muffin. Butter the muffin sides and place the smoked salmon trimmings on top.
Step 4: Spoon the egg on top of the salmon-covered muffins and pour the Hollandaise sauce over. Adjust the volume of sauce according to taste.
Step 5: Cut the chives and sprinkle over the Eggs Royale prior to serving.
If you liked this quick and easy Eggs Royale recipe, make sure to visit the Dundonnell Smoked Salmon blog regularly, as we often have delicious dishes you can try out at home!View External Site >>>
03 November 2015Autumn is a wonderful time for home cooks as there is so much delicious produce that comes into season at this time of year. If you're wondering what to start cooking up this November, here are a few ideas.
Birds like pheasant are all in season right now so stock up on the likes of partridge, pigeon and more. Your kitchen will smell delicious and the family will wish it was November all year round! When preparing, remember that pheasant legs can be quite touch, so braise these slowly in stews. And make sure the breast is well basted as there is little fat to be found on a pheasant.
Sea foodYou should also fill your fridge with sea bass and scallops at this time of year, both of which are now in season. You can either grill, fry or steam scallops (but only cook them for a short amount of time) and with sea bass make sure that the scales and spines are removed before cooking.
VenisonYou can substitute venison for beef in the majority of recipes. If you're roasting, look out for haunch, fillet, loin or saddle, but remember that the meat is very lean so quick roasting would be preferable. Braise or stew the shin, neck and shoulder as these are tougher.
VegetablesShop for kale, parsnips, Jerusalem artichokes, horseradish, Brussels sprouts and cabbage if you want to keep your greens seasonal as well.
29 October 2015When you have got the best wild smoked salmon the UK has to offer, you need to make sure you have the best bagels to serve it on.
There is nothing better than an old-fashioned smoked salmon and cream cheese bagel, but you have to make sure you have a proper, chewy, New York style bagel to do it justice.
The secret to a good bagel is that it has been properly prepared by being boiled and baked, adding to the closer chewier crumb.
Here are some of the best bagel shops in London:
This famous bagel bakery has been serving the East End for over a century, and its recent discovery by local hipsters has really put it on the map.
Making and selling its bagels 24 hours a day, the permanently steamed up shop has a queue outside it at all hours of the day. However, its real success is that is it such a byword for quality delis across London advertise that they sell Beigel Bake bagels in their windows.
The Happening Bagel Bakery, Finsbury Park
Not too far away is famous Jewish bakery, the fabulously named Happening Bagel Bakery. Also selling Eastern European favourites such as strudel and challah, people come here to pick up bagels by the dozen.
With many different varieties and a traditional sourdough recipe these bagels are well worth the trip if you live nearby. Just make sure you don’t eat them all on the way home!
23 October 2015If your new year's resolution is to be healthier in 2016, you might want to make sure you have smoked organic salmon on the shopping list week by week. Fish and salmon in particular is widely considered to be one of the healthiest foods to be found - read on to find out just why it's so very good for you.
Because of the high level of omega-3 fats in salmon, it's especially good for cardiovascular health. It can help to reduce inflammation, while also preventing problems like strokes, heart attacks, high blood pressure and arrhythmia, so perhaps consider eating it at least once a week. If you're feeling particularly virtuous, between two or three times a week would be perfect.
It's also thought that the omega-3 fats can help improve brain function and even make you happier. It's thought that by eating salmon, you can reduce your risk of developing depression as well, so if you believe you're prone to anxiety and other such mental health conditions, perhaps try eating more fish.
Salmon is also a wonderful source of vitamin D, a deficiency of which has been associated with increased risk of type-1 diabetes, arthritis and cancer.
Furthermore, if you're having trouble sleeping and are worried you're becoming an insomniac you might try increasing your intake of smoked salmon as it contains lots of tryptophan, a natural sedative. Look out for some delicious salmon recipes to try and eat more of this particular fish - you may well be surprised by the results.View External Site >>>
08 October 2015Avocado is one food that never really goes out of style. Why, you ask? Probably because it goes with so much other food - and is also delicious to eat by itself. If you're after the perfect Sunday brunch recipe, then look no further... all you need is to make this avocado smash with smoked organic salmon. Perfection!
50g feta cheese
2 slices of smoked salmon
2 slices of toast
2tsps white vinegar
salt and pepper
Step 1. Fill a pan with water about halfway up, then add your white vinegar and salt, then bring to the boil.
Step 2. De-flesh your avocado and place in a bowl with some salt and pepper, and some lemon juice, then smash with the back of a fork and add in your feta.
Step 3. Spoon this onto your toast and put some smoked salmon on the top.
Step 4. Once your water is boiling, you're ready to poach your eggs. Swirl the water into a vortex, then slide the egg in. Boil for two or so minutes, then remove using a slotted spoon. Place on top of your smoked salmon, then season to taste.
For a wonderful breakfast recipe that you'll be making week in, week out, you have to give this avocado smash a go. And come back to the Dundonnell Smoked Salmon blog again as we post delicious recipes all the time - you'll certainly eat well with us, that's for sure.View External Site >>>
06 October 2015Eating locally and opting for seasonal food has many benefits, from supporting your local economy to reducing the amount of energy required to both grow and transport produce. So what’s in season in October and what can you look forward to putting on the dinner table this month? Here’s our guide to what to eat now.
28 September 2015With the weather getting colder as the days go by, it’s time to start thinking about all that delicious winter food you can start cooking up to keep your family fed and warm on chilly nights.
1 wild hare, cut into portions
1 onion, sliced1 carrot, sliced
A handful of fresh thyme
1 bay leaf
3 crushed garlic cloves
2tbsp vegetable oil1tbsp butter
1-2tbsp plain flour
3tbsp chopped parsley
600ml red wine
Salt & pepper Step 3.Heat your oil and butter together over a medium heat in a casserole dish and brown your hare all over. Season to taste and stir in your veg and herbs, cooking for two minutes. Then dust with some flour and stir. Add the marinade, stir and bring to a simmer. Cover with tin foil and a lid, then bake in the oven at 140 degrees C for between two and two and a half hours.
1 wild hare, cut into portions
1 onion, sliced1 carrot, sliced
A handful of fresh thyme
1 bay leaf
3 crushed garlic cloves
2tbsp vegetable oil1tbsp butter
1-2tbsp plain flour
3tbsp chopped parsley
600ml red wine
Salt & pepper
Step 3.Heat your oil and butter together over a medium heat in a casserole dish and brown your hare all over. Season to taste and stir in your veg and herbs, cooking for two minutes. Then dust with some flour and stir. Add the marinade, stir and bring to a simmer. Cover with tin foil and a lid, then bake in the oven at 140 degrees C for between two and two and a half hours.
16 September 2015If you’re a seafood fan, you’re sure to want to whip up a dish or two containing fresh langoustines – a white shellfish similar to the lobster but about the size of a big prawn – from time to time. But if you’ve never come across these delicacies before, where do you even begin? Here’s our guide to cooking them to perfection every time.
You need to be careful when cooking langoustines as they’re quite delicate and if not handled properly, you can easily ruin the meat. Always try and use fresh, live langoustines if possible and simply bring a big pot of water – heavily salted – to the boil. Only cook a couple at a time as they do better when there aren’t lots of them in the pot.
They should be done in about three minutes but you can check by looking at the meat beneath the tail. It should have gone from pale pink to white. Once done, leave them on a tray to cook as quickly as possible – but never dunk them in cold water to get the job done.
To eat them, all you do is pull the tail from the head and claws. Just dip it in a bit of mayonnaise and munch away. Don’t forget the head or claws – you can get the meat out by using lobster picks and crackers, although if you don’t have these in your kitchen drawer at home, a simple teaspoon and nutcrackers will more than suffice.
08 September 2015If you love your game birds and can think of nothing better than sitting down with a group of your closest friends to enjoy a delicious meal of pheasant, partridge or pigeon, then it might be time to consider going out on a shoot to see if you can catch and kill your own supper yourself.
04 September 2015If you’ve got yourself a fresh whole salmon and want to try and smoke it yourself at home, the good news is that this is entirely possible and a lovely way to really make the most of your piece of fish.
What you’ll need to do first of all is buy a smoker. They’re not prohibitively expensive and can be found online, and what’s even better is that they can be used for all manner of dishes, from fish and bacon to ham and poultry.
Your next step is to experiment with cures and the time it takes to smoke the salmon. Look through your cupboards to see what you have in, but garlic, salt, brown sugar, ginger, white pepper and a bay leaf – all mixed together – works perfectly.
To cure your fish, sprinkle a layer of your mixture in the bottom of a glass baking dish and place your fish skin side up on top. Cover with cling film and leave in the fridge for between ten and 12 hours. You’ll see how the oils in the fish turn the dry cure to liquid and eventually form a syrup.
Once your time is up, take the fish out, wash it and cold smoke according to the smoker’s instructions. Alternatively, you can hot smoke it using your smoker by lighting the fire boxes near the end of the ten hours so the fish cooks.
If you and your family are serious foodies this could be a lot of fun to try. And what better Christmas present could there be than a smoker?View External Site >>>
04 September 2015Smoked salmon trimmings can be absolutely delicious if paired with the right kind of seasoning, but those new to cooking fish can often come unstuck because they aren’t sure what goes with what. There’s no need to be unadventurous in the kitchen – here are some herbs and spices that go really well with salmon.
SpicesBecause salmon is so tasty on its own, you can keep it simple with a little bit of salt and pepper, and you’ll still end up with an amazing dish that you’ll want to make again and again. But spices can really take your fish dish to another level, so consider using spices like chili powder, cumin or cayenne pepper to add some depth of flavour.
Alternatively, if you’re not that into spicy food, rifle through the cupboards to find something like cloves or cinnamon, which will also make for a delicious meal.
HerbsAs you leaf through recipe books, you’ll see that fresh herbs often make an appearance when it comes to cooking wild salmon. Fresh dill always works wonders, as does basil, parsley, thyme and oregano. We’d always advocate the use of fresh herbs where possible when cooking with salmon as you need to really bring the flavours out and dried herbs simply don’t cut the mustard.
We’d love to hear your cookery hints and tips for making tasty salmon dishes. Why not get in touch with us to share your favourite recipes? We’re always on the lookout for interesting new ideas to try in the kitchen.View External Site >>>
18 August 2015Stocking your fridge with smoked organic salmon is all very well and good if you’re planning a dinner party but you need to go all out to impress your guests – and what you offer them to drink can make or break the evening. Here’s our guide to what to drink with smoked salmon.
VodkaIf your friends aren’t especially into their wines, why not do something a little different and serve your smoked salmon with some good quality chilled Russian vodka. Beluga may seem a little pricy but it’s definitely worth splashing out on.
Dry sherryThis is a great option for your guests and goes beautifully with the strong taste of smoked fish. Serve it chilled and don’t open it until you’re ready to drink it. We’d recommend investing in a bottle of manzanilla.
PilsnerIf you and your friends are beer connoisseurs, then a Czech or German Pilsner will really help complement the tanginess of the smoked salmon. Nothing like washing it all down with a pint!
Dry winesA dry wine like a Riesling or Chenin Blanc is the perfect accompaniment for smoked fish as it really helps to soften out the different flavours by balancing out the salt content. A Riesling would be a great choice if you’ve got fish on the menu. Why not round up a few of these tipples and do a taste-testing session before your dinner party so you can pick your favourite one? Sounds like a great way to get the party started to us!View External Site >>>
06 August 2015You’ve got your delicious package of wild smoked salmon in the fridge and you’ve invited all your friends over to impress them with your culinary skills, but what to make with what you’ve got in stock? Here are three ways to serve up smoked salmon – breakfast, lunch and supper.
BREAKFASTSmoked salmon and scrambled eggs is absolutely delicious and is sure to impress anyone coming over for brekkie or even brunch. Add in a bit of lemon to give it some zing and serve it with hot buttered toast and a sprinkling of cracked black pepper. Could there be any better way to start the day than this?
LUNCHWhat about serving your friends some delicious smoked salmon kedgeree? This takes no time to prepare and can be made in about half an hour so perfect if you’re pushed for time but still want something tasty to eat. Fry up some onions, ginger, garlic, cumin and fennel seeds and some cardamom pods, then throw in some curry powder, coriander stalks and tomato puree. Pour in some double cream and a litre of stock and reduce it by half by simmering gently. While this is all going on, boil your rice, stir it into the sauce and mix in a pack of sliced smoked salmon, then serve with a poached egg on top.
SUPPERFor a quick mid-week meal that will still impress anyone coming over for tea, whip up a smoked salmon frittata. Mix up some eggs, cream, smoked salmon, dill, goat’s cheese, scallions and salt and pepper in a bowl, fry some onions for five minutes then pour the mixture over the top. When the edges start to set, bake it all in the oven until the middle is set as well. Leave to cool, then serve in wedges with some crusty French bread.View External Site >>>
31 May 2013
As some of you know we do attend three local Community Markets at Cromarty, Culbokie and North Kessock. Here we offer, along with our Smoked Salmon and Gravadlax, Daniels Sweet Herring, Anchovies, Fresh fish, Hot Smoked Mackerels and some Venison products. Recently we had Plaice fillets all vacuum packed and were surprised to be asked how to cook it, simply we said in butter or cooking oil under the grill. Also this Spring we have had on offer Venison Osso Bucco, this has been very popular and we will add it to our mail order list soon. See Recipe!
11 April 2013Today we sent on the first stage of its journey a shipment of 20 sides of Smoked Salmon to the British High Commission in Nigeria, we will post as news its arrival when we hear. Keeping fingers & toes crossed.
11 March 2013We shipped by DHL on Monday 11th March a 1kg side of salmon to an address in New Delhi and it was delivered to the recipient by 9.30 am on Wdenesday13th March. We had a happy customer and we were delighted with the service.
01 September 2009
Good afternoon, well we are home after a super holiday to the island on Brac (pronounced Brach , like catch) off the coast of Croatia near Split. 36C when we arrived and it didnt get a lot cooler, Great to relax see the boats go sailing by, enjoy fresh fish, still cheep, 2 courses, half a litre, of wine coffee, fresh bass or bream ans still change out of £35. I call that good value. more news to follow.
25 June 2019 ~ View Current News
25 August 2008A quick thank you to every one who came along and visited our stand in the food hall at the Black Isle Show . We are contacting the winners of 5 whole sides of our smoked salmon as we will be sending them out shortly. Our experience was very positive and look forward to next year.
|Terms & Conditions | Sitemap © Dundonnell Smoked Salmon 2019 Design: Plexus Media Ltd.|