Our Recipes
Our Recipe Of The Day
Cream Cheese, Smoked Salmon & Avocado Verrines
Serves: 12
Choosing which appetiser to serve at a dinner party can be tricky. There are so many options, and sometimes, it feels like everything has been done before.
And when you’re hosting a dinner party (or any type of gathering for that matter), the worst thing you could do is serve boring finger foods.
When searching for an appetiser to serve at your next gathering, think about something less expected than basic cheese, crackers, nuts and olives.
You could opt for vegetarian dips (think hot peppers stuffed with cream cheese), tomato tarts with goat cheese or fennel-wrapped breadsticks.
But if you’re looking for something beyond typical fare, look no further than verrines.
These small, elegant mini bowls will make your friends do a double take when they see them on the table. It may seem intimidating to try making these, but they’re actually surprisingly easy (plus made even more straightforward when following our recipes).
Ingredients:
- 2 large avocados
- Lemon juice from one lemon
- Salt and pepper to taste
- 130g of smoked salmon, shredded
- Red onion, finely chopped (optional)
- 250g of cream cheese
- 2 tablespoons (30ml) of fresh parsley, chopped
- 2 tablespoons (30ml) of chives, chopped
- Decorate according to your inspiration: lime slices, dill leaves, fish eggs, melba toast etc.
Method
Beat the cream cheese, parsley and chives together and fill your verrines with a spoon.
Then you have to shred the smoked salmon with a knife and add the red onions. This will be the second layer so spoon it into the 12 small verrines.
Next, you have to use a food processor where you will add the avocados, some lemon juice, salt and pepper, and process it until it is creamy. Again spoon it into the 12 small verrines, as this will be the top layer.
Finally, decorate as you please and keep them refrigerated. Always serve at room temperature, and keep in mind that the avocado blacks quickly in the open air so don’t prepare them too early.
We hope you enjoy this fast and delicious recipe as much as we do…
More Smoked Salmon Recipes:
Irish Organic Connemara Smoked Salmon and Lemon Risotto
Tagliatelle Organic Smoked Salmon and Creamy Vodka Sauce
Is there anything better than a plate of pasta with smoked salmon and vodka sauce? We think not. Try one of our popular recipes for another way to cook our fresh, organic salmon. This creamy pasta dish is simple to make yet delicious.
Honey Roast Smoked Salmon with Crispy Potato Cakes & Asparagus Curls
As seen on RTE Television – Donal Skehan ‘Kitchen Hero –Donal’s Irish Feast’ Donal’s version of Eggs Benedict which is a poached egg served on a crispy potato cake that gets baked in the oven slice of brioche and a warm butter sauce, which is much lighter than Hollandaise. It is also fantastic served with slices of hand-carved cooked ham or crispy bacon.
Smoked Salmon Eggs Benedict Royale
This Eggs Benedict Royale is a seafood twist on the classic Eggs Benedict. It’s made with fresh smoked salmon, poached eggs, and a creamy beaurre blanc sauce.
Chocolate Blinis with Smoked Salmon & Poached Lemon
Easter isn’t just for children so our good friend Gü’s Head Chef, Fred Ponnavoy says, get into Easter for grown-ups with an expert lesson on party canapés to serve at gatherings. Perfect for Easter entertaining, these indulgent treats work well to help create a sensational soiree. Try this recipe with Connemara Smokehouse Organic Smoked Salmon you won’t be disappointed!
Recipe of the day
Cream Cheese, Smoked Salmon & Avocado Verrines
Serves: 12
Choosing which appetiser to serve at a dinner party can be tricky. There are so many options, and sometimes, it feels like everything has been done before.
And when you’re hosting a dinner party (or any type of gathering for that matter), the worst thing you could do is serve boring finger foods.
When searching for an appetiser to serve at your next gathering, think about something less expected than basic cheese, crackers, nuts and olives.
You could opt for vegetarian dips (think hot peppers stuffed with cream cheese), tomato tarts with goat cheese or fennel-wrapped breadsticks.
But if you’re looking for something beyond typical fare, look no further than verrines.
These small, elegant mini bowls will make your friends do a double take when they see them on the table. It may seem intimidating to try making these, but they’re actually surprisingly easy (plus made even more straightforward when following our recipes).
Ingredients:
- 2 large avocados
- Lemon juice from one lemon
- Salt and pepper to taste
- 130g of smoked salmon, shredded
- Red onion, finely chopped (optional)
- 250g of cream cheese
- 2 tablespoons (30ml) of fresh parsley, chopped
- 2 tablespoons (30ml) of chives, chopped
- Decorate according to your inspiration: lime slices, dill leaves, fish eggs, melba toast etc.
Method
Beat the cream cheese, parsley and chives together and fill your verrines with a spoon.
Then you have to shred the smoked salmon with a knife and add the red onions. This will be the second layer so spoon it into the 12 small verrines.
Next, you have to use a food processor where you will add the avocados, some lemon juice, salt and pepper, and process it until it is creamy. Again spoon it into the 12 small verrines, as this will be the top layer.
Finally, decorate as you please and keep them refrigerated. Always serve at room temperature, and keep in mind that the avocado blacks quickly in the open air so don’t prepare them too early.
We hope you enjoy this fast and delicious recipe as much as we do…
More Smoked Salmon Recipes:
Irish Organic Connemara Smoked Salmon and Lemon Risotto