Recipes– Frank Hederman

Hederman's smoked Irish salmon and fennel salad with sea buckthorn and nasturium capers

Serves 2 | Irish | Lunch or first course

Sea buckthorn is an incredible sour and exotic fruit flavoured berry that grows almost exclusively in sand dunes along the coast of Ireland. If you can get some (and I definitely encourage you to forage for it!) it really makes this a special dish but if not then a mix of half orange and half lemon juice will give an idea of its flavour and also taste delicious. The greens here can be changed around with the season. Right now in September fennel and sorrel is thriving but feel free to use other shredded root vegetables or other crunchy greens as a base and play around with the additions.

Smoked mussels in vinaigrette with cider poached leeks and seaweed soda bread.

Serves 2-4 | Irish/French | Warm starter/ main

This is a personal spin on one of my favourite French classics, Leeks “au Vinaigrette”. The addition of smoky Hederman Mussels give it lots of body and seaweedy soda bread is great to mop up their delicious vinaigrette. The leeks are poached until tender in Longueville House cider, which is then added to the sauce for the dish to give it a slightly boozy hum. This dish benefits from its simplicity and quality of ingredients, adding up to more than the sum of its parts.

Smoked mackerel and potato salad, with a fudgy egg and radishes

Serves 2 | Irish | Lunch, main

This is a really hearty, warming salad. Good for a late lunch or easy meal any day of the week to enjoy with a glass of white wine. The Smoked mackerel give a lovely meatiness to the dish. A simple French style mustard vinaigrette keeps the palate refreshed and compliments the mackerel nicely.

Smoked haddock scotch eggs and spicy smoked sun-dried tomato and nut chutney

Serves 6 | Irish/ Indian | Breakfast/ starter/ snack

This is one of my favourite things to eat at any time of day. It’s a lovely lighter variation of a scotch egg and the smoked haddock works really well with the curry spices and the chutney. This mix can be made up to 3 days in advance and even breaded the day before. If you find you have than you need, they can be frozen for up to a month. Defrost overnight and fry up next day. Also, a good take on these is to omit the egg centre altogether and use them as little croquettes.

Carrot & aniseed soup with hederman smoked butter, miso mushrooms, red rice & hederman’s chilli smoked salmon

Serves

Carrot and aniseed, cooked to a pulp in Hederman’s beechwood smoked butter then a little chicken stock and pureed so it’s like velvet. Red miso and wild mushrooms, and flakes of chilli crusted hot smoked salmon. Now the clocks have changed this feels perfect for the darker evenings. Finishing the soup (when whizzing) with a couple of dice of the smoked beech butter would be delicious…

Hederman's smoked fish sharing platter

Serves 4-6 | Modern European | Sharing Plate

This plate of smoked fish is a brilliant way to show how versatile the products from Hederman’s are. Stunning fish used in simple but different ways for a celebration as part of a table, for good times with friends and family.