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.