Bella Smoked Gemfish Cakes

Ingredients:

  • 250 g Potato, chopped coarsley
  • 185 g Bella Smoked Gemfish
  • 1 Shallot
  • Salt and cracked black pepper
  • 1 tablespoons Dill leaves chopped
  • 1/4 Cups Cornflake Crumbs

Method:

  1. Cook potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain and return to saucepan to mash.  Mash until smooth, then set aside to cool slightly.
  2. Combine potato, Gemfish, shallot and dill in a bowl. Season with freshly ground salt and pepper.  Divide into six even portions and shape each portion into a patty.
  3. Place cornflake crumbs into a shallow dish.  Coat each patties in crumbs.  Refrigerate for 2o minutes to firm up.
  4. Heat oil in a large non-stick frying pan over medium heat.  Add patties and cook for 3 – 4 minutes or until golden.
  5. Divide fish cakes between serving plates, serve with wedges of lemon and steamed vegetables of your choice.
Bella Smoked Salmon Quiche

Ingredients

  • 11 (9 inch) prepared pie crusts
  • 115 g Bella Smoked Salmon
  • 1 small shallot, diced
  • 1 cup gouda
  • 1 tablespoon flour
  • 1/2 cup parmesan cheese or granda padano, grated
  • 1 cup milk
  • 1 cup cream
  • 4 large eggs
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon of dill
  • 1/4 teaspoon salt & pepper

Method

  1. Preheat oven to 190 degrees
  2. Bake pie crust shell for 10 minutes.
  3. Reduce oven heat to 180 degrees.
  4. In a large bowl, whisk together eggs, milk, cream, nutmeg, salt and pepper.
  5. In a medium bowl mix together, gouda, parmesan, shallots and flour.
  6. Sprinkle the cheese mixture and salmon over the bottom of the warm pie shell.
  7. Pour egg mixture into warm pie shell.
  8. Sprinkle some dill over the top of the quiche.
  9. Bake 40 – 50 minutes on the middle shelf until quiche is lightly browned. You can also check by inserting a knife 1inch from the edge, if it comes out clean it is ready.
  10. The center should be set, but soft like gelatin (it will set up after removing from the oven.
  11. Transfer to a backing rack and cool.
  12. Serve warm or at room temperature with a salad of your choice.
Bella Smoked Salmon Salad

Ingredients

  • 200 – 250g Bella smoked salmon
  • Mixed lettuce of your choice and fresh garden rocket
  • 100g haloumi cheese
  • 1/2 red onion
  • 3 small radishes
  • Handful of mixed herbs (we used mint, parsley)
  • 1 cup of cherry tomatoes red/yellow
  • 3 teaspoon of lemon juice
  • 1/2 teaspoon of sumac
  • 1 Lebanese cucumber
  • 3 cubes of Meredith goats cheese (not necessary – we had left over cubes)

Method

  1. Combine mint, onion, tomato and cucumber, radishes, lettuce mix, rocket, cherry tomotoes in a bowl. Whisk lemon juice, olive oil and sumac in a small bowl.
  2. Heat up a non stick frying pan. Spray with oil.  Add haloumi and cook for 1 minute each side or until golden brown. Remove and cool slightly. Break up into pieces over the lettuce mix.
  3. Flake through Bella smoked salmon.
  4. Drizzle dressing, season with fresh black pepper.
  5. Divide between serving plates.
Bella Smoked Salmon Pasta

Ingredients

  • 200 g Bella Smoked Salmon (broken into pieces)
  • 1/4 cup extra virgin lemon olive oil (you may want less or more depending on your taste)
  • 1 1/2 cups of pasta of your choice
  • 1/2 red onion finely sliced
  • 1 clove garlic (finely crushed/diced)
  • handful of herbs (we used oregano, basil, parsley) finely diced
  • 3-4 cubes of Meredith goats cheese
  • Dill & parmesan to garnish
  • Salt and pepper to taste

Method

  1. Boil the pasta until just cooked, drain and place back into the warm pot.
  2. Fold in the sliced red onions, garlic, lemon olive oil and seasoning.
  3. Combine the salmon pieces and goats cheese through.
  4. Garnish with dill and parmesan.
  5. Salt & pepper to taste.

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