iASC Shellfish Umami Pearls Original Dulse Recipes

QUICK CRAB AND POTATO CAKES – Serves 2

INGREDIENTS

  • 30 grams (4 pieces) Atlantic Seafood Original Dulse Shellfish Umami Pearls
  • 200g Mashed potato
  • 40g of picked, dry crab meat
  • 2 egg yolks
  • Salt and pepper

METHOD

  • Mix 200g mashed potato with 30g of Atlantic Seafood Original Dulse Shellfish Umami Pearls
  • Add 40g of picked dry crab meat and two egg yolks and mix
  • Season lightly
  • Form into 6 even size patties
  • Put in the fridge, covered, for a couple of hours

TO COOK

  • Heat a little oil in a non-stick pan
  • Cook till golden brown on both sides
  • Serve.

STUFFED SALMON – Serves 4

INGREDIENTS

  • 100g Fine bread Crumbs (Gluten Free if required)
  • 30g (4 pieces) Atlantic Seafood Original Dulse Shellfish Umami Pearls
  • 20g Fresh parsley, chopped
  • 1 zest of a lemon, finely chopped
  • 4 fillets of Salmon

METHOD

  • Put the crumbs, Atlantic Seafood Original Dulse Shellfish Umami Pearls, parsley and lemon zest into a microwaveable bowl and cover
  • Microwave on medium heat until the butter melts
  • Stir the mix together
  • Cut a pocket into the side of the salmon fillets
  • Stuff the mixture into the fillets
  • Drizzle lightly with your chosen cooking oil: Rapeseed, Olive, etc.
  • Bake for 20 minutes in a fan oven pre-heated to 150 degrees C
  • Serve, using the juices as sauce.

15-MINUTE SMOKED SALMON PASTA – Serves 1

INGREDIENTS

  • 15 grams [1 piece] of Atlantic Seafood Original Dulse Shellfish Umami Pearls [or our Sweet Onion Pearls]
  • Your chosen pasta: Penne – 1 cup; Spaghetti – make a ring with your thumb and forefinger around your chosen spaghetti: that’s enough for one
  • 100 -150 gram of Irish smoked salmon
  • 5 cherry tomatoes
  • Cracked black pepper to your taste
  • A few fresh basil leaves, if you like
  • A few drops of Olive oil
  • A pinch of Sea Salt [Irish Atlantic]

METHOD

  • Boil some water with the Olive oil and salt
  • Add the pasta. Standard pasta will take 7/8 minutes
  • Drain the water
  • Chop the cherry tomatoes into 4/6 pieces each [and the leaves, if you use them]
  • Add the chopped tomatoes [/leaves] to the pasta
  • Add the Atlantic Seafood Original Dulse Shellfish Umami Pearls
  • Maintain a low heat under the pot
  • Stir until the butter is melted and coating the pasta
  • Using a kitchen scissors, “snip” the salmon into the pot
  • Mix
  • Add a pinch of cracked black pepper to your taste
  • Serve on a warmed plate.

DULSE-CRUSTED SALMON OR SEA TROUT WITH FENNEL SALAD – Serves 4

INGREDIENTS

  • 30 grams Atlantic Seafood Original Dulse Shellfish Umami Pearls
  • 1 tblspn tahini
  • 1 tblspn sugar
  • 4 X 200 gram salmon or sea trout fillets
  • Fennel salad
  • 2 small fennel bulbs – shredded finely
  • 1 small cucumber shredded
  • 2 fl oz lime juice
  • 1 tblspn fish sauce
  • 1 tblspn honey
  • 1 small bunch coriander leaves roughly chopped
  • Seasoning to taste

METHOD

  • Warm up a small pot with the Atlantic Seafood Original Dulse Shellfish Umami Pearls, tahini and sugar
  • Stir for a few moments until melted together
  • Mix all ingredients for the salad, allow them to mingle together
  • Brush the wet marinade over the flesh side of the seafood and bake at 150°C for 10 minutes or grill under a hot grill until cooked.
  • Plate salad to centre of the plate
  • Lay fish on top
  • Pour over excess juices from your cooking tray and serve with a wedge of lime.