HOT SMOKED SALMON – Serves 2

INGREDIENTS

• 30g (4 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls
• Dash olive oil
• 200g of pre-sliced smoked salmon
• 1 bunch of chives – snipped
• 1 cooked beetroot – sliced wafer-thin
• Freshly ground black pepper

METHOD

• Take two heatproof plates
• Smear a little oil on each
• Lay the smoked salmon on each to cover the surface of the plates
• Pinch up the salmon in places to form little waves
• Place some of the sliced beetroot randomly, like you would on a  pizza
• Twist the pepper on top
• Finely slice the Atlantic Seafood Sweet Onion Shellfish Umami Pearls randomly over the salmonPlace the plate under a hot grill until the butter foams, (about 1 minute, depending on the grill)
• Serve with homemade brown bread and a light salad.

QUICK SEAFOOD SAUCE – Serves 2

INGREDIENTS

• 100ml fresh cream
• 20g of snipped chives
• 30g (4 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls
• A twist of ground black pepper

METHOD

• Heat the cream in a solid pot
• Once simmering, add the Atlantic Seafood Sweet Onion Shellfish Umami Pearls
• Whisk until mixed through
• Add the pepper: done.

CHEFFY MASH – Serves 4

INGREDIENTS

• 8 mid-sized, peeled potatoes
• Irish (Double) Cream
• 30g (2 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls at room temperature. You can also use our Original Dulse butter
• Ground, white pepper

METHOD

• Steam potatoes until cooked [test with a fork. The fork should pierce the potato easily but the potato should not crumble apart]
• Pass the potatoes through a kitchen sieve, using a plastic spatula
• Heat a pot on mid heat [3 on a 0-5 scale]
• Add about 20ml of cream and warm it for a minute
• Add 2 the pieces of Atlantic Seafood Sweet Onion Shellfish Umami Pearls
• Once the Atlantic Seafood Sweet Onion Shellfish Umami Pearls is melted, add the potato
• Don’t have the pot too hot. Lower the temperature to low [2] after a minute
• Add a pinch of white pepper [and salt is you like, but you probably won’t need it]
• Potato is ready when it begins to steam
• It should leave the pot more-or-less clean when ready.

HAKE WITH SERRANO HAM AND A WARM ATLANTIC SEAFOOD SWEET ONION SHELLFISH UMAMI PEARLS SAUCE VERT – Serves 4

INGREDIENTS

• 4 X 125g fillets of hake, skinless
• 8 slices of Serrano ham
• 30g (2 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls
• 25g chopped capers
• 25g chopped shallots
• 25g diced cucumber
• 25g diced scallions
• 25g chopped green olives
• 2 large tablespoons olive oil
• Seasoning: Sea salt, to preference; Black pepper, coarse
• Squeeze of lemon juice

METHOD

• Season fillets
• Wrap each in two slices of Serrano ham
• Warm the Atlantic Seafood Sweet Onion Shellfish Umami Pearls in a pan to a gentle melt
• Add in everything else

Leave aside but keep slightly warm

• Bake fish for 10 mins at 150 degrees
• Serve with the sauce spooned over the top.

RISOTTO OF LANGOUSTINE WITH PEAS FEATURINGATLANTIC SEAFOOD SWEET ONION SHELLFISH UMAMI PEARLS – Serves 10

INGREDIENTS

• 125g Sunflower Oil
• 60g finely chopped onion
• 250g Arborio risotto rice
• 500ml warm water
• 100g picked green baby peas
• 60 X pre-poached, shell-removed Langoustines
• To taste Salt and mill pepper
• 60g grated Parmesan cheese
• 75g (5 pieces) Atlantic Seafood Sweet Onion Shellfish Umami Pearls at room temperature

METHOD

• Warm the oil
• Gently cook the onions
• Sweat the rice without colour
• Stir frequently and add water as required until the rice is almost cooked
• Season and taste
• Add the langoustines to warm through for a few moments
• Add the peas to warm through for 1 minute
• Add the Parmesan and the Atlantic Seafood Sweet Onion Shellfish Umami Pearls
• Stir until melted through
• Serve.