Tag Archives: Horseradish

Bradley, Seafood, Vegetables

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

Ingredients for Curing

  • 700g side of Salmon
  • 40g Salt
  • 30g Unrefined Molasses Sugar
  • 500ml Hot Water

Directions

  1. Mix together salt and molasses sugar in the hot water. 
  2. Allow to go completely cold and immerse Salmon for 1 hour.
  3. Rinse Salmon then pat completely dry.  Leave it to dry further on a Bradley rack whilst you set up the smoker.
  4. Smoke the Salmon in the centre of your Bradley Smoker at 95°°C (200°F) for about 2 hours, depending on thickness of fish, using Bisquettes of choice.  Test using digital thermometer for 70°C at the thickest part
  5. Remove from smoker and allow to cool, store in the fridge until needed.

Ingredients

  • 150g Fresh Linguine
  • 150g of tender Spring Vegetables, Sugar Snap Peas/Broccoli etc
  • 1 Tbsp of Crème Fraiche
  • 2tsp Creamed Horseradish
  • Black Pepper
  • Fresh Dill

Directions

  • Flake some of the hot smoked salmon, about 200g.  Set aside to come to room temperature.
  • Heat a pan of salted water and add fresh Linguine together with spring vegetables.
  • Cook until pasta is to your liking then drain.
  • Put crème fraiche together with Horseradish cream into the hot pan and return the linguine and vegetables.  Toss together with a generous grinding of black pepper and freshly chopped Dill.
  • Divide between warmed pasta bowls and top with flakes of hot smoked salmon and more dill.
  • Serve immediately.

Recipe Compliments of Bradley Smoker UK

Cobb Cooker Recipes, Seafood, Vegetables

Fish Cakes with Horseradish Mayonnaise on Cobb

Serves 4

Ingredients:

  • 600g Hake/Hoki fillets
  • 300g Potatoes, washed
  • 1 Tbsp Chives, chopped
  • 1 Tbsp Coriander, chopped
  • 1 Tbsp Parsley, chopped
  • Zest of 1 Lemon
  • 1 tsp Lemongrass, finely chopped
  • 1 Tbsp Plain Flour
  • Olive Oil
  • 80g Butter
  • 1 cup Mayonnaise
  • 3/4 cup Horseradish Sauce
  • Squeeze of Lemon juice
  • Salt and Black Pepper

Directions:

  1. For the horseradish mayonnaise, combine the mayonnaise, horseradish and a good squeeze of lemon juice. Season with salt and pepper.
  2. Light a CobbleStone and wait a few minutes until it has turned grey.
  3. Place the Frying Dish onto the Cobb Cooker and close the Dome Cover for at least 5 minutes until the pan is hot.
  4. Cut the potatoes into thin rounds, leaving the skins on.
  5. Add the potatoes to the Frying Dish and just cover with water.
  6. They will take about 30-45 minutes to cook through.
  7. When they are cooked, remove and drain them from the water (making sure all the water is gone as you want quite a dry mash). Mash the potatoes with the butter and season well.
  8. Place the Frying Pan on the Cobb Cooker and let it heat up for at least 5 minutes with the Dome Cover on.
  9. Fry the fish in a little olive oil with the Dome Cover on and then remove and add to the mash mixture.
  10. Wipe the Frying Pan and place back onto the Cobb Cooker.
  11. Add the fresh herbs, lemon zest, flour and a good pinch of salt and black pepper to the mash mixture and combine well.
  12. Shape into fish cakes.
  13. Add a good glug of olive oil to the pan and gently add your fishcakes.
  14. Let them cook for about 10 minutes on each side until they are crisp and golden.
  15. Serve with tangy horseradish mayo and a fresh green salad or enjoy with your favourite side dishes.

Recipe compliments of Cobb Global