Cold-smoked trout in sour cream

Ingredients

85 g smoked trout
130 mL sour cream
250 mL whipping cream
15 mL white port wine
5 mL Dijon mustard
5 mL horseradish
Fresh dill
Tabasco sauce
Grated rind from 2 lemons

Whip cream. Add sour cream, grated lemon rind, mustard, horseradish, Tabasco sauce, and port wine. Mix gently. Arrange trout slices on plate, garnish with fresh dill; serve with sour cream sauce.

Dried smoked deer and raspberry salad with mushroom kebabs

Kebab ingredients

500 mg mushrooms (any type – oyster, portobello, button)
30 mL balsamic vinegar
25 mL olive oil
10 mL Dijon mustard
Pinch of garlic powder

Dressing

100 mL olive oil
200 mL raspberry vinegar
6-7 raspberries
56 g smoked red deer
Mixed fresh herbs
Salt and pepper to taste

Put mushrooms on skewers.
Combine balsamic vinegar, Dijon mustard, olive oil and garlic powder; pour over kebabs and marinate in the refrigerator for 2 hours. Mix olive oil, raspberry vinegar, salt and pepper. Broil kebabs for 10 minutes, turning frequently. Arrange on plates, sprinkle with smoked deer and raspberries, add dressing

Goat cheese gratin with dried smoked lamb

Ingredients

56 g dried smoked lamb
2 slices crusty bread
4 slices of goat cheese
A few spinach leaves
Mixed greens
Olive oil
Balsamic vinegar
Freshly ground pepper

Prepare dressing with olive oil, balsamic vinegar and pepper.
Cut small rounds of bread from bread slices and toast lightly.
Place spinach leaves on bread rounds; season with pepper and sprinkle with dressing.
Cover with slices of dried smoked lamb.
Add goat cheese and broil lightly until the cheese melts.
Arrange on a plate and surround with mixed greens.

Hot-smoked salmon Mediterranean style

Ingredients

85 g hot-smoked salmon (150 g for main course)
1 potato waffle
4 tablespoons Mediterranean mix

POTATO WAFFLE

20 g Yukon Gold potato
1 egg
200 mL 35% cream
Salt, pepper

In a bowl, mix egg, cream, salt, and pepper. Set aside.
Peel and grate potato; remove excess moisture with paper towel.
Add to liquid and mix thoroughly. Spread evenly on a preheated waffle iron and cook 4 minutes. Keep warm.

MEDITERRANEAN MIX

1/2 of each: celery, onion, red, yellow, orange, and green bell peppers
4 tbsp capers
1 tsp chopped garlic
1 tsp fresh tarragon, chopped
Juice from half a lemon, olive oil, salt and pepper.

Dice peppers, celery and onion; toss with lemon, olive oil, and seasonings; refrigerate until use.

Place the waffle in a plate, arrange smoked salmon on top and heat lightly. Garnish with cold or warm Mediterranean mix (to taste).

Salmon rillettes

Ingredients

400 g fresh salmon
200 g cold-smoked salmon
150 g butter
2 egg yolks
Salt and pepper to taste
50 g salmon roe

Poach fresh salmon and crumble with a fork. Finely shred cold-smoked salmon and mix with poached salmon.

Add egg yolks and softened butter.

Season to taste.

Gently fold in salmon roe.

Pack in a mould and refrigerate for 24 hours.

For a quicker recipe, replace poached salmon and fresh pepper with peppered hot-smoked salmon.

Smoked dried duck potato pancakes

Ingredients

56 g smoked dried duck cutlet
25 mL 35% cream (2 tablespoons)
1 large potato
10 mL flour (2 teaspoons)
1 egg, beaten
5 mL minced chives (1 teaspoon)

Grate potato; add egg, cream, and chives.
Add flour and mix.
Salt and pepper to taste.
Shape in 6 small pancakes
Sear on both sides.
Keep warm.
Before serving, arrange a few slices of dried duck cutlet on each pancake
May be served with glazed onions or port jelly.

Smoked salmon roll

Ingredients

85 g smoked salmon
60 g cream cheese (1/4 cup)
2 lettuce leaves
2 lemon quarters
1 tsp lemon juice
1 tsp chopped dill
1 tsp minced chives
1 tsp capers
Fresh ground pepper

Mix cheese and lemon juice.
Add capers, dill, chives and pepper.
Place overlapping smoked salmon slices on a sheet of plastic film and spread with cream cheese mix.
Roll and chill for 40 minutes.
Cut in 1-cm slices
Arrange on lettuce leaves and garnish with lemon quarters.

Smoked scallops with raspberry sauce

Ingredients

300 mL raspberry vinegar
300 mL 35% cream
4 shallots
40 g butter
50 mL raspberries

Sauté shallots lightly, deglaze with raspberry vinegar.
Reduce sauce. Add cream and raspberries; thicken with butter.
Serve with warm smoked scallops.