Discerning chefs and restaurateurs have discovered the quality of our smoked fish and our products are used by, among others: Derry Clarke at L'Ecrivain Restaurant in Dublin, Micheal Quin at Waterford Castle, The Winding Stair Restaurant in Dublin, Avoca Food Hall, Richard Corrigan, and Darina Allen in cookery courses at Ballymalloe.
Friends and neighbours as well as chefs come up with recipes using our smoked fish so we thought we would include some of them for you here:
Woodcock Smokery Hot-Smoked Mackerel Recipes
Hot-smoked products are ready-cooked for your convenience but are also suited for further processing at home:
Smoked Mackerel Pâté
Smoked Mackerel Fillet, skinned and deboned Crème Fraiche or natural yoghurt Pepper Capers (optional)
Mash the fish with a fork, or process in a food processor. Add crème fraiche/ yoghurt, freshly ground pepper, and mix well. Stir through capers to taste. Serve with crackers and salad.
Fillets can also be heated through briefly under a hot grill or in the oven for a few minutes. Do not overcook, as this will dry out the oils.
Woodcock Smokery Hot-Smoked Tuna Recipes
Tuna is cooked and ready to eat. It can be crumbled over a pizza; over a green salad with olives as in ‘Salad Nicoise’; stirred through cooked pasta with crème fraiche, capers and sliced spring onion; mixed through a butter-bean salad with a good vinaigrette and fresh herbs (parsley, dill, or sorrel); mashed with yoghurt or crème fraiche to make a pâté, and capers can be added to taste.
Woodcock Smokery Tuna Paysanne
Hot-smoked tuna Silverskin pickled onions (sliced) Gherkins (sliced) Green and Black olives (sliced) Sun-dried tomatoes (sliced) Pepper, ground freshly Olive oil to moisten Fresh parsley, chopped
Gently mix all except the oil in a bowl, taste, and add oil to keep the mixture moist. Eat with green salad, crusty bread, or crackers. Keeps in the fridge for 2 to 3 days.
Woodcock Smokery Smoked Haddock Recipes
Cullen Skink - A Traditional Scottish Soup
Smoked Haddock, boned and skinned, cut in pieces Onion, chopped finely Potato, peeled and chopped in small chunks Milk Olive oil or vegetable oil Pepper Parsley or dill, finely chopped (to serve)
Sauté the onion in the oil until transparent- (do not burn: sauté gently, with the lid on the pan.
Add the chopped potato, stir gently through onion/oil mixture, and then add the milk (enough to cover the rest of the ingredients in the pan). Bring up to the boil, and then simmer for 10 minutes. Add the pieces of haddock. Stir in carefully. Simmer for a further 10 minutes, stirring frequently. Season with pepper to taste, add the chopped herb, and serve with crusty breads.
Alternative ideas: kedgeree smoked haddock and leek quiche; smoked haddock poached in milk; or slice the flesh finely, arrange on a shallow dish, squeeze on the juice of a lime or lemon, plus a dribble of good olive oil and a sprinkling of finely chopped spring onion and a scratch of pepper. Let this marinate for 2 hours, and then serve with green salad and crusty breads.
Woodcock Smokery Kippers Recipes and Suggestions
Our celebrated kippers (Guild of Irish Food Writers Award 2001) need only brief cooking. This is important to retain the oils in the fish. Grill, fry, oven-bake, or ‘jug’ in hot water for 3 to 5 minutes.
Alternatively, they can be used to create a ‘kipper salad’:
Skinned and boned kipper fillets, cut in small pieces Lemon juice Olive oil Pepper
Put pieces of fish in a dish, drizzle lemon juice over them, add a drizzle of olive oil, a scratch of freshly-ground pepper, and let it sit for at least 2 hours, stirring occasionally.
Melt butter and oil together - the oil is to prevent the butter from burning - in a pan, and add the chopped spring onion. Sauté lightly and gently until the onion is translucent but not browned.
Transfer to an oven-proof dish, spread across the bottom of same, and place the kipper fillet on top. Season with freshly-ground black pepper. Cover with single cream, and bake in a warm oven for 5 minutes, or until the cream has coagulated to the preferred consistency. Serve with mashed buttery potatoes.
