Day 11 : Smoked Salmon Eggs Benedict

Ingredients:

  • 6 poached eggs
  • 6 whole wheat English muffins
  • 12 slices of "J Willy Krauch" smoked salmon (or to taste)
  • Hollandaise Sauce (Recipe follows, or use good quality ready-made)

Hollandaise Sauce

  • ½ cup of unsalted butter
  • 1½ tablespoons lemon juice, dry sherry or tarragon vinegar
  • 3 egg yolks
  • 1 tablespoon boiling water
  • 3 more tablespoons room temperature water
  • sea salt to taste
  • a few grains of cayenne pepper
  • garnish each with sprinkle of smoked paprika, or small quantity of finely chopped fresh tarragon (not stems) or cooked, finely chopped bacon, or capers.

Method:

  1. Poach eggs in simmering water to which a little salt and vinegar has been added for approximately 4 minutes.
  2. Remove from water using slotted spoon and immerse in ice water to stop cooking.
  3. Hold for service.
  4. Fork split all English muffins in two. Butter and toast all cut portions.
  5. Place sliced of smoked salmon over bottom six rounds of each toasted muffin.
  6. Re-heat eggs (trim excess cooked egg white) by immersing in simmering hot water for one minute.
  7. Place re-heated egg over smoked salmon on each round.
  8. Drizzle Hollandaise sauce (to taste) over this and garnish(s) if using.
  9. Place top of each muffin on side and serve immediately.

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Day 10 : Smoked Mackerel & Caramelized Onion Dip

Serves: 4-6

Ingredients:

  • 1 tablespoon olive/canola oil
  • 2 red onions, halved and thinly sliced, then cut into quarters
  • 2 cups sour cream
  • ¾ cup "J Willy Krauch", smoked mackerel, flaked
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon smoked paprika
  • sea salt and finely grated black pepper to taste
  • 3 finely chopped chives for garnish
  • good quality kettle chips for garnish and serving

Method:

  1. In a medium skillet over medium heat, combine the oil and onions. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Remove pan from heat and let onions cool to room temperature.
  2. In a medium bowl, stir together the sour cream, flaked ''J Willy Krauch'' smoked mackerel, chives, parsley and smoked paprika; roughly chop, then stir in the cooled onions.
  3. Season to taste with the salt and pepper.
  4. Place in serving bowl.
  5. Garnish with chopped chives and kettle chips.
  6. Cover and refrigerate for at least two hours before serving with kettle chips.

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Day 9 : Smoked Salmon Spirals

Serves: approximately 12

Temperature: Stove top

Ingredients:

  • ¼ cup of reduced-fat ricotta
  • 1 tablespoon chopped fresh dill
  • ¼ cup low fat Greek yogurt
  • 2 slices of Lavash bread, or any large (approx. 6'' x 8") thin unleavened flat bread, trimmed into a rectangular shape
  • one English cucumber, unpeeled but seeds removed, cut into 6 inch strips
  • 4 oz. "J Willy Krauch" smoked salmon (or "J Willy Krauch" smoked mackerel)
  • 1 teaspoon lemon juice
  • ⅛ teaspoon white pepper
  • ¼ teaspoon sea salt
  • ½ teaspoon olive/canola oil for lightly frying rolls

Method:

  1. Whip ricotta together with the yogurt.
  2. Season with the chopped dill, lemon juice, salt and pepper.
  3. Spread this mixture evenly over the flat bread.
  4. Spread smoked fish evenly at the end of each flat bread.
  5. Place two to four cucumber sticks over the smoked fish.
  6. Roll each flat bread as tightly as possible into a spiral.
  7. Heat a non-stick frying pan (skillet) over high heat with olive/canola oil. Cook each roll for 1-2 minutes, turning to brown evenly on all sides.
  8. When browned, set aside to cool, then cut into even-sized spirals.
  9. Arrange spirals on serving platter and serve while still warm.

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Day 8 : Scallop and Smoked Salmon Mousse

Serves: 6

Temperature: Oven 350

Ingredients:

  • ¾ cup of fresh  (or frozen, thawed) scallops
  • 2 eggs
  • ½ cup of ''J Willy Krauch'' smoked salmon, finely chopped
  • pinch each of sea salt and white pepper
  • unsalted butter, for greasing baking dish
  • 1 cup of whipping cream
  • 2 chives, finely chopped as garnish
  • balsamic vinaigrette
  • 2 tablespoons of extra-virgin olive oil
  • 1 tablespoon of fine balsamic vinegar
  • sea salt and freshly ground pepper to taste
  • Parmesan Crisp (optional)
  • ½ cup of grated fresh parmesan cheese

Method:

  1. Rinse scallops and remove small ''hinge'' on side, if still attached. Pat scallops dry with paper towels. Place in food processor with egg, ''J Willy Krauch'' smoked salmon, salt and pepper. Pulse, ingredients until smooth, using a spatula to scrape down sides of the food processor as necessary. Cover mousse with plastic wrap and refrigerate for about 30 minutes.
  2. Meanwhile, butter 6 ramekins (1/3 cup each). Cut parchment paper to fit the bottoms of the ramekins and butter the paper. About 15 minutes before serving time, pre-heat the oven to 350°F.
  3. Blend cream into the scallop mixture, then scoop into the ramekins, Set ramekins in one or two baking pans, and pour in boiling water until about ¾ of the way up the sides of the ramekins. This is called a ''Bain-Marie'' (water bath). Bake for 10 to 15 minutes, until a knife inserted into the middle of the mousse, comes out clean.
  4. In the meantime, prepare balsamic vinaigrette: In a cup, combine oil with balsamic vinegar. Beat in sea salt and white pepper to taste.
  5. Prepare Parmesan Crisps if using. Place grated parmesan in thin pile on parchment paper on baking sheet. Place parchment paper over this and then another baking pan on top. This is to keep crisp from curling. Bake in 350°F for about ten minutes. Remove from oven, let cool and cut into desired shapes for garnish.
  6. Remove pan from oven and remove ramekins from the pan. Loosen mousse from ramekins by sliding a knife around the edges then unmold onto 6 serving plates.
  7. Serve with drizzle of vinaigrette and parmesan crisp garnish (if using).
  8. Top with a few chopped chives.

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Great Flavour from an Old Company

Max Krauch arrives at J. Willy Krauch & Sons Ltd. at 3 a.m. most days. It's still hours before daybreak, but Max wants to get in to work early. Just to check on things.  "I like to take my time to see how everything is going and get ready for the day...

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