recipes

ASIAN SPICED wood smoked salmon KEDEGEREE

Serves 4
300g Brilliant Food Wood Smoked Salmon or Smoked Ocean Trout
45g butter
1 teaspoon oil
1/2 tspn ground coriander
1/2 tspn ground cumin
1/2 tspn tumeric
225g basmati rice
500ml fish stock (preferably) or water

2 Kaffir Lime Leaves

3 hard-boiled eggs, quartered (10 mins from a cold start = hard boiled)

3 tablespoons chopped coriander, plus more for garnish

Finely chopped chilli (optional)

Juice and zest of a lime plus more lime segments to serve

Fish sauce and Kejap Manis (sweet dark soy) to taste optional

Method
Melt the butter and oil in a wide, heavy saucepan, add the onions and spices and cook until fragrant.
Add the rice and stir until well coated 
Pour in the fish stock, lime leaves and stir, cover with the lid and simmer for 15 min, take the pan off the heat and let sit for 5 minutes 
Flake your Brilliant Food Wood Smoked Salmon and add it to the rice with the eggs, coriander, lime juice and a drop of fish sauce. Stir gently to mix 
Serve with the zest of lime, drizzle of kejap manis, extra coriander, and finely chopped chilli

Enjoy!

Ocean Trout Gravlax with Herbed Scrambled Eggs

Serves 4
300g Brilliant Food Ocean Trout Gravlax
12 free range eggs
180ml fresh cream
Sea salt
Freshly cracked pepper
Asparagus optional
Sliced fennel optional/seasonal
Feta cheese
Dill chopped
Your favourite good quality bread

Method
Blanche asparagus until tender, then chill and set aside.
Whisk eggs and cream together. 
In a fry pan sweat fennel or asparagus, then add egg mix stirring slowly cooking until soft.
Add crumbled feta, fresh dill then season with sea salt and pepper. 
Serve immediately on toast topped with layers of Brilliant Food Ocean Trout Gravlax.

Enjoy!

Smoked Kingfish Nicoise Salad

Serves 4
300g Brilliant Food Smoked Kingfish
250g kipfler potatoes peeled
125g baby green beans tailed
140ml extra virgin olive oil
1.5 tbls red wine vinegar
½ tbls Dijon mustard
½ tbls lemon juice
150g watercress
250g grape/cherry vine ripened tomatoes
200g ligurian black olives
4 eggs free range soft poached

Method
Boil potatoes in salted water until soft, blanche beans in boiling water until just tender. 
Cool beans once cooked. 
Drain potatoes cut in half & panfry until golden.
Vinaigrette: place olive oil, mustard, lemon juice, vinegar, pinch of salt and pepper in a jar; seal and shake.
In a bowl toss watercress, halved tomatoes, olives, potatoes & beans with 2/3 vinaigrette.  Then divide evenly onto 4 plates. 
Top with a soft boiled egg; add balance of vinaigrette, and rustic chunks of Brilliant Food Smoked Kingfish.

Smoked Ocean Trout, Wasabi Cream & Pickled Tuscan Onion Canapé 

20 Canapés
400g Brilliant Food Smoked Ocean Trout
200g Brilliant Food Wasabi Cream
200g Brilliant Food Pickled Tuscan Onion
20 shortcrust tartlet pastry cases
Sprig of dill (optional garnish)

Canapé assembly
First give a small blob of Brilliant Food Wasabi Cream in the bottom of the pastry case, top with a nice rustic chunk of Brilliant Food Smoked Ocean Trout & garnish with a small amount of Brilliant Food Pickled Tuscan Red Onion and a dill sprig.

Enjoy!

Ocean Trout Gravlax, sour cream, capers, onion & lemon on rye

Makes 20 Canapés
300g Brilliant Food Ocean Trout Gravlax
1 loaf rye bread
300g sour cream
salted capers rinsed
finely sliced spanish onion
squeeze of lemon
sprig of dill (optional garnish)

Canapé assembly
Slice rye bread and then cut into bite size pieces, then top with a small blob of sour cream, layer Brilliant Food Ocean Trout Gravlax & garnish with Spanish onion, rinsed capers, squeeze of lemon and a dill sprig.

Enjoy!

Smoked Ocean Trout and Cucumber Salad

Serves 4
400g Brilliant Food Smoked Ocean Trout
2 telegraph cucumbers
(Peeled & seeded)
1tbls sea salt
1 dsp honey

2 tsp Dijon mustard or horseradish
1 bunch chives finely chopped
125ml fresh cream
1tbls lemon juice
1tbls dill chopped
1 bunch watercress (broken into sprigs)
Salt and cracked Pepper to taste

Method
Finely slice cucumbers, sprinkle with sea salt and leave to drain for 30mins.  Remove skin from the Brilliant Food Smoked Ocean Trout and flake the flesh.  Squeeze any liquid from the cucumbers. Combine cucumbers and trout in a large bowl.
Whisk together cream, honey, Dijon or horseradish, dill, chives and lemon juice then add to the above mix, toss to combine.  Divide watercress onto 4 plates top with Brilliant Food Smoked Ocean Trout & cucumber salad.
Garnish with dill and serve.

Enjoy!

Smoked Ocean Trout and Leek Pasta

Serves 4
400g Brilliant Food Smoked Ocean Trout
1 leek white part sliced finely
250ml fresh cream
250ml white wine
Fresh good quality pasta
Chopped dill (garnish)
Pepper cracked

Method
Remove skin from the Brilliant Food Smoked Ocean Trout, flake the flesh and set aside.  Sweat off leek in a fry pan (no colour) add white wine simmer 2 mins, add cream simmer 2 more mins, add cooked pasta.  Toss through the sauce add pepper to taste.  Add flaked Brilliant Food Smoked Ocean Trout at the very last minute garnish with dill and serve.

Enjoy!

Smoked Kingfish Asian Salad

300g Brilliant Food Smoked Kingfish
½ cup finely chopped Chinese cabbage (optional)
¼ cup grated carrot
2 tbls freshly chopped mint leaves
Coriander sprigs and/ or crisp fried shallots (garnish)

Dressing
½ red chilli deseeded and chopped
1 garlic glove finely chopped
½ tbls brown sugar
½ tbls rice vinegar
1 tbls fresh lime or lemon juice
1 tbls fish sauce
1 tbls vegetable oil

Method
Remove skin from the Brilliant Food Smoked Kingfish, flake the flesh and set aside.
Combine all dressing ingredients and let sit for 30 minutes.
Mix salad ingredients except the garnish, and then add the dressing
Arrange on a platter, or this can be made into small canapes
Top with coriander and fried shallot garnish

Enjoy!

Ocean Trout Gravlax with Cheese Soufflé

Serves 6 as an entrée or brunch
100ml ramekins greased with butter
300g Brilliant Food Ocean Trout Gravlax
45g butter
45g plain flour
260ml warm milk
60g goats cheese
1 tbls grated parmesan
2 egg yolks
3 egg whites
375ml fresh cream
1 ½ tbls fresh parsley and dill chopped

Method- preheat oven to 180c
Melt butter in a heavy based saucepan, add flour and cook for 2 minutes.
Gradually add milk stirring continuously. Bring to boil and reduce heat and simmer for 5 minutes.
Mash goats cheese until soft, add herbs, and parmesan then add to the hot sauce, cool for a few minutes. Fold in yolks thoroughly & taste for seasoning. Beat egg whites till creamy & gently fold into the cheese mix. Divide equally amongst the ramekins. Then place ramekins in a hot water bath (the water should be 2/3 high). Bake for 20 min until well puffed and firm to touch. Remove from heat (they will deflate) and store on a plastic covered plate

To serve preheat oven to 180c place soufflés in a buttered oven proof dish, pour over cream & place in oven for 15 min until golden and plump. Serve with cream from the dish, Brilliant Food Gravlax and a dressed salad

Wood Smoked Salmon and Watercress Salad

Serves 4
300g Brilliant Food Wood Smoked Salmon
salted capers rinsed
1 bulb fennel finely sliced
1 bunch watercress (broken into sprigs)
1 lemon rind removed and sliced
140ml extra virgin olive oil
1.5 tbls red wine vinegar
½ tbls Dijon mustard
½ tbls lemon juice

Method
Remove skin from the Brilliant Food Wood Smoked Salmon, flake the flesh into large chucks and set aside.
Vinaigrette: place olive oil, mustard, lemon juice, vinegar, pinch of salt and pepper in a jar; seal and shake.
Place all ingredients in a bowl, dress with vinaigrette gently toss and arrange on serving plates.

Enjoy!

Warm Smoked Ocean Trout with Spiced Couscous

Serves 4
4 x 200g Brilliant Food Smoked Ocean Trout
4 limes cut in half
Couscous
1/4 cup (40g) sultanas
1 cup (200g) instant couscous
1 tsp ground cumin
1 tsp ground coriander
2 tbls olive oil
1 tbls lemon juice
1 lemon rind removed and thinly sliced
2 tbls slivered almonds, lightly toasted
Fresh dill chopped to serve

Method
Bring Brilliant Food Smoked Ocean Trout to room temperature
Preheat BBQ (no BBQ? Just pan fry)
Place cut side of lime down on hot plate and cook until seared
Place couscous in a heatproof bowl with spices, sultanas and salt. Stir in 400ml boiling water until combine. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork. Add other ingredients and lightly toss.
Quickly sear Brilliant Food Smoked Ocean Trout on both sides on hot plate.
Arrange couscous on a plate; place Brilliant Food Smoked Ocean Trout half on couscous. Garnish with fresh dill and lime.

Enjoy!

Wood Smoked Salmon Salad with Roast Beetroot

Serves 4 as an entrée
300g Brilliant Food Wood Smoked Salmon
1 bunch baby beetroot
½ cup red wine vinegar
Cress leaves for garnish
Brilliant Food Wasabi Cream
Drizzle extra virgin olive oil

Method Preheat oven to 175C
Wash beetroot bulbs and peel. Cut into half or quarters depending on the size.
Place into a baking tray with the vinegar, and cover with foil. Bake for 20 minutes.
Remove foil and bake for a further 15 minutes until starting to colour.
Remove from oven and allow to cool.

Bring Brilliant Food Wood Smoked Salmon to room temperature. Remove skin from the Brilliant Food Wood Smoked Salmon, flake the flesh and arrange on serving plates. Top with the roast beetroot, dollops of wasabi cream and garnish with cress sprigs.

Smoked Kingfish Rillettes on Rye

Serves 4 as an entree
400g Brilliant Food Smoked Kingfish Rillettes
Mixed cress leaves
Fresh rye bread
Extra virgin olive Oil

Method
Using a circle cutter cut 4 rounds out of the sliced rye bread
Top bread with a few cress leaves
Lightly grease the inside of the cutter and place on top of the cress leaves.
Fill cutter with ¼ mix of Brilliant Food Smoked Kingfish Rillettes, carefully remove the cutter.
Continue until all 4 rounds are done
Top with more cress leaves and finish with a drizzle of oil.

Make into canapés too by using a smaller cutter

 Smoked blue mackerel with pickled cucumber and wasabi cream

Serves 4 
600g Brilliant Food Smoked Blue Mackerel
200g Brilliant Food Wasabi Cream
Chopped dill (to garnish)

Mesculan Salad Mix

Pepper cracked

Olive oil drizzled

Rye bread sliced and grilled.

*Cucumber ingredients

200ml apple juice

1 cup flat leaf parsley leaves

25ml white wine vinegar

2 Lebanese cucumbers

thinly sliced on a mandolin

1/2 tsp sea salt

250ml water

Method
Blend all cucumber ingredients except cucumber.  The strain through a fine sieve.  Add cucumber and stand at room temp for 3 to 4hrs.

Assemble salad, cucumber, mackerel, herbs, pepper,  olive oil.  Spread on rye wasabi cream and top with salad mix.