Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Smoked Salmon

Smoked Salmon Salad Recipe

Smoked Salmon Salad Photo : Karen E Photography

Smoked Salmon Salad
Photo : Karen E Photography

Smoked Salmon Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A smoked salmon terrine, in many different forms, is a popular dish on our menu here at Hartford House. As the years go by - and I get more adventurous - the ingredients become more complicated. But now I’m focussing on simplicity and highlighting the delicate smoked salmon. For me, eating an apple on the core is uninteresting - unlike a peach, plum, litchi and mango - but when it comes to using it in a dish it offers a fresh crisp texture. This terrine is the heart of any seafood starter - on its own or as a side dish. Let your creativity loose.

Ingredients:

  • 300gr Smoked Salmon
  • 20gr Salted Butter, melted

Method:

  1. In a terrine mould, 9x4.5cm and 3.5cm in height. Spray and Cook the mould, line it with plastic cling wrap. Cutting the smoked salmon to fit the size of the mould, layer the smoked salmon and the butter, until you reach the top off the mould, wrap the plastic wrap over and cover. Leave in the fridge for at least 2hours to firm up.
  2. Remove the terrine from the plastic and mould, cut as you desire and place on a serving platter.

Ingredients:

  • 1 (155gr) Apple, cut in slices
  • 1 (120gr) Lemon, cut in ½
  • 180gr Cream Cheese

Method:

  1. Place everything onto a serving plate and garnish with fennel and edible flowers.
  2. Drizzle with Extra Virgin Olive Oil and freshly ground black pepper.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Crispy Hot Pizza topped with Smoked Salmon, Cream Cheese, freshly picked Rocket and a drizzle of Olive Oil Recipe

Smoked Salmon Pizza Photo : Jackie Cameron

Smoked Salmon Pizza
Photo : Jackie Cameron

I hope you enjoy some of my latest ideas starting with a crispy, hot pizza topped with room-temperature smoked salmon, creamy cream cheese, freshly-picked, slightly-peppery rocket and a drizzle of lemon olive oil. A perfect light lunch option filled with exciting textures.

Crispy Hot Pizza topped with Smoked Salmon, Cream Cheese, freshly picked Rocket and a drizzle of Olive Oil

Yields : 6 medium-sided oval shaped pizzas

Ingredients :

10 g Instant yeast

5 ml White Sugar

¾ cup lukewarm Water

1 ¾-cup Cake Flour

½ t fine Salt

20 ml Virgin Olive Oil

Method :

1) Add the yeast, sugar to the water amount and allow standing for 10 minutes

2) Make a well in the centre of the flour, salt and slowly cut in the liquid amount; finishing with the olive oil

3) Knead this dough for three minutes on a lightly floured surface

4) Place into an oiled bowl, covered with a damp cloth, and allow rising until double in size

4) Once risen divide into 6 portions of about 100g per piece and roll out thinly into a desired shape

5) Dock, prick with a fork, the pizza base and place into a hot oven, 220˚C, until cooked

6) Serve hot topped with ribbons of smoked salmon, dollops of cream cheese, rocket and a drizzle of olive oil

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Smoked Salmon Rolls Recipe

Smoked Salmon Rolls Photo : Jackie Cameron

Smoked Salmon Rolls
Photo : Jackie Cameron

Smoked Salmon Rolls Recipe

A starter of smoked salmon rolls filled with horseradish crème and topped with micro greens is delectable. Add herbed croutons, cherry tomatoes, red onions and a squeeze of fresh lemon juice and the result is a mouth-watering explosion of textures and flavours. Dreamy!

Ingredients :

Smoked Salmon Pieces

Cucumber

Horseradish Cream

Whipped Cream

Micro-herbs or other Baby Herbs

Croutons

Red Onion

Cherry Tomatoes

Method :

1) For every 2t of Horseradish crème add 4t firmly whipped cream. Place your smoked salmon pieces on a board and cut to about 8cm in length and about 3cm in width. (chef’s note: cover board with plastic before doing this to ensure your board doesn’t smell like fish) Pipe one line of horseradish cream along the width and then roll up. 

2) Cut a cucumber into 8cm pieces. Take a potato peeler and peel the cucumber, making sure you get a bit of the outer green part, on both sides, every time. (Peel until you get to the seeds and then start on the next side and continue until you are left with a rectangular piece of cucumber seeds) Cut these cucumber ribbons in half, lengthways, and wrap around the base of the smoked salmon roll to ensure everything stays together.

3) Garnish with some micro herbs and top with a crouton.

4) Serve with a lemon wedge, cherry tomatoes and red onion slices.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713