Bleikers The Smokehouse
Posted on January 5, 2016
Posted on December 17, 2015
What about cold Salmon leftovers in salads for Boxing Day?
If you’ve made a poached or simply roasted piece of salmon, it's best to match the fish with some of its natural pairings like avocado and cucumber, lemon and capers, or Thai inspired using fish sauce, lime juice and, brown sugar.
If you’re looking to use cold salmon that’s been previously cooked with distinctively sweet glaze like, say, cardamom and maple, it would be a great substitution for the prosciutto in a grilled peach and apricot salad with feta and kale.
Posted on December 2, 2015
This creamy smoked mackerel pâté, topped with clarified butter, makes a perfect starter before your big Christmas dinner or can be served with bread and salad as a light lunch on other days. Cheap to make, it has a million-dollar taste. If you prefer a coarser pâté, simply mix the onion juice, cheese, horseradish, lemon zest and juice in a bowl until smooth, then add the flaked mackerel and mash with a fork until it reaches a consistency you like. You need 6 to 8 x 125ml ramekin dishes.
300g smoked mackerel fillets, skinned
½ small onion
200g full-fat soft cheese
2 tbsp creamed horseradish sauce
finely grated zest and juice of
½ unwaxed lemon
sea salt flakes
freshly ground black pepper
warm crusty granary bread or melba toast
6–8 small bay leaves
½ tbsp mixed dried peppercorns, miniature capers or pickled green peppercorns
❄ Flake the mackerel into a food processor. Peel the onion and grate it coarsely on to a plate. Take the grated onion in one hand and squeeze it hard over the mackerel to release the juice – this will add flavour to the pâté. Discard the onion flesh.
❄ Add the soft cheese, horseradish sauce, lemon zest and juice to the mackerel and season well with a good pinch of salt and plenty of freshly ground black pepper.
❄ Blitz all the ingredients together until smooth. Check the seasoning and add a little more lemon juice if needed. Spoon the mixture into the ramekins and smooth the tops with the back of a teaspoon.
❄ To make the clarified butter topping, melt the butter in a small pan over a very low heat. Remove from the heat, pour the butter into a jug and spoon off any foam that rises to the surface. Leave to stand for a few minutes to allow the milk solids to sink to the bottom of the jug.
❄ When the butter is looking clear, pour a tablespoon over the pâté in each ramekin. Place a bay leaf and a few peppercorns on top, cover with clingfilm and leave in the fridge to set. Best eaten within 3 days.
❄ To serve, take the ramekins out of the fridge about 20 minutes before eating. Put them on small plates with warm bread or melba toast and serve while the bread remains hot enough to melt the clarified butter. There is no need to serve extra butter at the table.
Article taken from: http://www.dailymail.co.uk/home/you/article-2506037/Hairy-Bikers-Christmas-special-Potted-smoked-mackerel-p-t.html
Posted on November 17, 2015
Posted on November 17, 2015
Posted on November 17, 2015
Posted on October 5, 2015
The Bleiker family have been selling delicious, high-quality smoked salmon since 1993. Now, in their 21st year, their produce can be found in major supermarkets and across Europe - See more at: http://www.livingnorth.com/yorkshire/people-places/family-business-bleikers-smokehouse#sthash.HWr39oH8.dpuf
Posted on August 4, 2015
Celebrating all things Great British Bake Off....
Mary Berry’s Salmon Salsa Verde En Croute
For the salsa verde
3 tbsp flat-leaf parsley
2 tbsp fresh basil leaves
2 tbsp fresh mint leaves
1 garlic clove, halved
3 anchovy fillets
2 tbsp Dijon mustard
1 egg yolk
Freshly ground black pepper
2 x 350g salmon fillets, skinned and bones removed
375 g packet all-butter puff pastry
A little plain flour, to dust
1 egg beaten with 1 tbsp milk
2 large firm but ripe tomatoes
Pinch of salt
2 spring onions, finely chopped
2 tsp caster sugar
2 tbsp white wine vinegar
4 tbsp olive oil
1?2 tsp Dijon mustard
1 tbsp freshly chopped parsley
To make the salsa verde, put the herbs into a processor and whizz until smooth. Add the garlic, anchovies, mustard, egg yolk, and some freshly ground black pepper (but no salt) and whizz again until smooth.
Arrange one fillet on a chopping board and spread the salsa verde over the top in an even layer. Sit the other fillet on top so it looks like a whole fish.
Cut two-thirds of the pastry from the block (freeze the rest for later) and place on a piece of lightly floured baking parchment. Roll it out so it is long enough and wide enough to enclose the fillets completely. Sit the fillets in the centre and brush the pastry with the beaten egg (reserving some for later). Fold the ends of the pastry over the fillet and bring the sides up to meet at the top. Pinch the edges together with your fingers. Chill for a minimum of 30 minutes.
Preheat the oven to 220C / gas mark 7 and put a baking sheet in to get hot. Brush the en croute with beaten egg, then coarsely grate the frozen pastry and scatter on top.
Transfer the en croute (still on the baking parchment) to the hot baking sheet and bake for 25 to 30 minutes or until the pastry is golden and cooked at the top and bottom. Allow to rest at room temperature for about 15 minutes.
Meanwhile, make the dressing. Plunge the tomatoes into boiling salted water for one minute, then remove with a slotted spoon, plunge into cold water, and drain. Remove the skins, then deseed, cut into dice and tip into a bowl. Add the remaining ingredients, season with salt and freshly ground black pepper, and stir to combine.
Carve the en croute into thick slices and serve the dressing alongside in a bowl.
Posted on July 27, 2015
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Posted on July 8, 2015
Looks like a sunshine Salmon!
zest and juice 4 clementine or 2 oranges (about 175ml/6fl oz), plus 2 clementines, unpeeled and cut into thin slices
5 tbsp clear honey
1kg side of salmon, bones removed
For the beetroot crème fraîche sauce
250g pack cooked beetroot (not in vinegar), drained and grated
200g crème fraîche
2 tbsp horseradish cream
small pack chives, snipped
Put the clementine zest and juice, vodka and honey in a pan, season and bring to a simmer. Bubble for 10 mins until reduced by half. Add the clementine slices and simmer for a further 5 mins until the clementines are softened and a little sticky. Remove them from the liquid and transfer to a plate. Bubble the liquid until thickened to a glossy glaze.
Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil or baking parchment and place the salmon in the middle – or on an angle to help it fit if you need to. Using a sharp knife, cut the salmon into 8 fillets, cutting through the flesh but not the skin, as this will hold the whole thing together. Cut the thinner end into slighter wider fillets, so everyone gets a similar portion. Brush the salmon with the glaze, making sure you get in between the gaps, and save a little for brushing on at the end. Lay the candied clementine on top, down the centre, and bake for 20 mins.
While the salmon is cooking, make the beetroot crème fraîche by mixing all the ingredients together in a bowl with plenty of black pepper and a little salt – save a few chives to sprinkle on top. When the salmon is cooked, reheat the remaining glaze, adding a splash of water if it is too thick, and dab it over the top (wash the brush first as it will have come into contact with the raw salmon). Serve the salmon and sauce as part of a buffet, and let everyone dig in.