All posts tagged: salmon

Recipe: Irish Salmon and Crab Fish Cakes

Back in Ireland for a few weeks, to celebrate a friends wedding, my nieces first birthday, and a fairly significant one of my own (quietly for a change), I felt inspired to cook something Irish, something that reminded me of my roots and drew from the surrounding area. I decided on fish cakes. Not something that I would ever eat as a child being the fussiest creature crawling the face of the earth, I discovered them later on, preferring those packed with fish, with crispy exteriors and fresh salads with creamy dressings and sharp capers and cornichons. Maybe some lovely tartare sauce or simply homemade mayonnaise. Irish fish cakes should have potato too though, so I always add a little bit. I haven’t made them in a while, in fact I grew to hate them. It’s the most popular recipe on this blog, but not one of my favourites, and I resented that poor little post from the early days when my photos came from a battered old camera. It’s time to embrace fish cakes …

Recipe: Home Cured Salmon

Continuing with the fishy theme from my last post, this next post is also a recipe from the Tante Marie Seafood Cookery Course that I recently attended. This home cured salmon was swift and gratifying, the prep is super quick, and then it’s just a matter of waiting. The taste and textures tells of an altogether more complex process, but it’s the science behind the curing that does all of the work. It relies as always on high quality ingredients, so source good salmon, the best you can afford. I think that I will be rolling this out for the summer picnic season. It would be perfect, especially with a nice cold glass of prosecco. Let’s hope it’s soon! The clocks have changed and these glimmers of sunshine tease me so. Home Cured Salmon Ingredients: 750g piece middle cut salmon fillet Cure mixture for salmon: 1tbsp coriander seeds 2tbsp juniper berries 1tbsp fennel seeds 1tbsp pink peppercorns 225g sea salt 375g granulated sugar Method: Place the pink peppercorns, coriander, juniper and fennel seeds, in a …

Fish pie for the soul

This month has been one for comfort foods, certainly not one for diets, not that I’ve ever gone beyond thinking that it might be a good idea to cut out x or y (usually x = crisps & y = cheese) and planning how I should successfully do so, usually to fall at the first hurdle, whichever shop crosses my path that sells the finest of either. I am not unhappy about that, I’ve never approached diets or the thought of them too seriously, moderation is best in all things (with the occasional lapse of course). Life is for living, might aswell just get on with it and make the most of it, eh? Especially when food gives such pleasure. Once in school, we made a dish called fish crisp, a baked mackerel dish topped with irish tayto crisps (I kid you not). I was 13 or so, and hated fish at the time. When my mother would grill fish I would leave the house in protest and not return until I had deemed the …