Show your love this Valentine’s Day with our exclusive gift from the West of Ireland.

• 100g of Organic Kinvara Smoked Salmon

• A bar of Blakes Organic Extra Dark Chocolate

• Six Galway Bay Oysters

or

• Twelve Galway Bay Oysters

Each for Just €35.00/£29.75 (approx.) including delivery direct to your door in the UK or Ireland. Available for Delivery on Thursday 9th February or Tuesday 14th February ONLY.

Click Here to order NOW!!

You organise the Champagne and we will do the rest !!

Oysters – Ostrea edulis, the gourmet’s favourite, also known as the European Flat Oyster, is the oyster which is native to our Irish shores. Best eaten raw, served on the deep shell to hold their succulent juices. Fresh Lemon juice or Tabasco sauce can be used as accompaniments. In Ireland oysters are often served with traditional brown bread and washed down with a glass of Guinness. Please Note: Oysters must be consumed within 7 Days of Shipping.

Click Here to order NOW!!

Kinvara Organic Smoked Salmon Frittata is a simple dish to prepare and can be served for lunch or as a light supper.  This frittata is delicious on its own or great with salad and potatoes.  Enjoy!

Ingredients

Kinvara Organic Smoked Salmon Cream Cheese Frittata

6 large eggs

2 tablespoons milk

1 tablespoon chopped fresh dill

1 teaspoon salt

Freshly ground black pepper, to taste

2 tablespoons chopped chives

56g cream cheese, softened

56g  Kinvara Organic Smoked Salmon, chopped

2 teaspoons extra-virgin olive oil

Directions

Position a rack in the centre of the oven and preheat to 375 degrees F/190 degrees C/Gas Mark 5

Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and Kinvara Organic Smoked Salmon into the egg mixture.

Heat the oil in a medium non-stick pan over medium-low heat. Pour the egg mixture into the pan, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the pan to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.

Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.   Serves 4-6 people.

Bagels and Kinvara Organic Smoked Salmon are ideal partners for a weekend breakfast or brunch, with cream cheese it is the perfect bagel combination.   Enjoy!

Ingredients

Kinvara Organic Smoked Salmon and Mini Breakfast Bagels

10 fresh bagels (not presliced)

400g cream cheese

A large handful fresh chives

1 lemon, juiced

Freshly ground black pepper

400g Kinvara Organic Smoked Salmon

Extra-virgin olive oil

Directions

Put the bagels on a cutting board and vertically slice into little rounds, across the diameter. Mix the cream cheese with some finely chopped chives, the lemon juice and black pepper. Taste and adjust the seasoning and lemon.

To assemble, spread each piece of bagel with the cream cheese, place a twist of Kinvara Organic Smoked Salmon on top, sprinkle with some freshly cut chives, and finally add a drizzle of the best extra virgin olive oil you can afford.

For a great way to introduce a dinner party, why not begin with our Kinvara Organic Smoked Salmon with Cucumber and Lemon Dressing – a great starter recipe with a delicious dressing.   Enjoy!

Ingredients

Kinvara Organic Smoked Salmon with Cucumber and Lemon dressing

100g Kinvara Organic Smoked Salmon trimmings

1/2 egg white

Pinch of cayenne pepper

3 x 1.5g gelatine leaves

25ml brandy

284ml carton double cream

Juice of 1/2 lemon

8 long slices of Kinvara Organic Smoked Salmon

Peeled cucumber strips, lemon and olive oil dressing and fresh dill, to serve

Instructions

Put the Kinvara Organic Smoked Salmon trimmings into a food processor and whizz for 1 minute. Add the egg white, cayenne pepper and some salt and whizz for a few seconds more. Chill the mixture for 10 minutes in the processor bowl.

Meanwhile, soak the gelatine leaves in cold water for 4 minutes. Warm the brandy in a small pan. Lift the gelatine out of the water; add to the brandy and leave to dissolve. Keep warm.

Return the processor bowl to the machine and, with the motor running, slowly add the cream, then the brandy. Transfer to a bowl and gradually beat in the lemon juice. Season and chill for up to 1 hour, until softly set and holding its shape.

Put 1 slice of Kinvara Organic Smoked Salmon on a piece of cling film. Spoon some of the mousse along 1 short edge, carefully roll up and wrap in the cling film. Repeat with the remaining Kinvara Organic Smoked Salmon. Chill for 1 hour to firm up.

To serve, unwrap the salmon rolls and put onto plates. Pile some cucumber strips alongside. Drizzle with a lemon and olive oil dressing and garnish with dill.

Pizza is a popular dish for most of us. Kinvara Organic Smoked Salmon brings a distinct flavour to any pizza and adding sour cream, onions, cucumber and capers makes it extra special.  Enjoy!

Ingredients

Kinvara Organic Smoked Salmon Pizza with Cucumber

1 (12-inch) prepared thin crust pizza shell

120g sour cream

1/2 lemon, juiced

2 tablespoons fresh dill leaves, chopped or snipped

150g Kinvara Organic Smoked Salmon, thinly sliced

Toppings:

1/4 cucumber, thinly sliced

1/4 red onion, finely chopped

3 tablespoons capers, drained

Directions

Preheat oven to 400 degrees F/ 200 degrees C/Gas Mark 6

Heat pizza crust for 5 minutes on perforated pizza pan or on oven rack.

While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.

Remove pizza shell from oven and let stand until cool to the touch.

On cool crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced Kinvara Organic Smoked Salmon, working all the way to the edges.

Top pizza with sliced cucumber, red onion, and capers.

To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across.

Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.

Today’s recipe is ideal as a starter or a light main meal. The various layers of tomatoes, Kinvara Organic Smoked Salmon and crab meat will delight all taste buds.   Enjoy!

Ingredients

Kinvara Organic Smoked Irish Salmon Millefeuille

454g Kinvara Organic Smoked Salmon fillet

225g Pomodoro confit tomatoes, recipe follows

225g crab meat

2 tablespoons Worcestershire sauce

1 tablespoon olive oil

1 celery stalk, shredded

Directions

Begin by slicing the Kinvara Organic Smoked Salmon fillet into 4 equal sections. Slice each section in half to make 2 thin layers.  Using a square 2 by 2-inch cutter, place a piece of Kinvara Organic Smoked Salmon at the bottom. Add a layer of tomato confit, a layer of crab meat, and top with another layer of Kinvara Organic Smoked Salmon. Repeat this process with all of the Kinvara Organic Smoked Salmon, to make 4 millefeuille. Combine the Worcestershire sauce and the olive oil and mix. Place the salmon squares in the centre of each plate, top with shredded celery, and drizzle the Worcestershire sauce mixture around the plate.

Pomodoro Tomato confit:

225g Pomodoro tomatoes

200g sugar

Preheat oven to 95 degrees C/200 degrees F. Slice the tomatoes in half and place them pulp-side up on a baking sheet. Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours.

Now that Christmas is over, many long for simple suppers that are healthy and nourishing.  With courgettes, carrots, garlic, herbs and Kinvara Organic Smoked Salmon, today’s chowder is a healthy and satisfying supper, yet easy to prepare.   Enjoy!

Ingredients

Kinvara Organic Smoked Salmon Vegetable Chowder

1 tbsp butter

115g  chopped onion

1 clove garlic, minced

1/4 tsp thyme

1/4 tsp basil

284 ml can condensed chicken broth

225g peeled, diced potatoes

115g  corn niblets,

115g  diced courgettes

115g  diced carrots

500ml milk

225g Kinvara Organic Smoked Salmon, cut into strips

115g grated Cheddar cheese

Instructions

In a heavy saucepan, sauté onions in butter until transparent adding in garlic and herbs.  Add broth and all vegetables.  Simmer, uncovered, until vegetables are cooked.

Add milk and Kinvara Organic Smoked Salmon strips. Simmer, but do not boil. Season to taste.  Divide into 4 bowls, sprinkle with cheese.

Smoked salmon can be enjoyed all year round but is especially popular at Christmas time.  This week, our Kinvara Smoked Salmon is simply served with rye bread and an apple horseradish cream, a great way to impress your guests over the festive season.

Enjoy your Christmas from everyone at Kinvara Organic Smoked Salmon!

Ingredients

Kinvara Organic Smoked Salmon with Apple Horseradish Cream and Rye Bread

350g Kinvara Organic Smoked Salmon

55g grated red apple

55g low-fat plain yogurt

55g light mayonnaise

1 teaspoon Dijon mustard

1 tablespoon prepared horseradish

1 loaf dark rye bread, sliced into wedges

Lemon wedges

Capers

Directions

In a medium bowl, whisk together apple, yogurt, mayonnaise, mustard, and horseradish.  Arrange Kinvara Organic Smoked Salmon on a serving platter.  Arrange the rye bread slices alongside and garnish with lemon wedges and capers.

Hot nourishing soup is always welcoming on these chilly days.  Potato soup is particularly satisfying and when served with Kinvara Organic Smoked Salmon relish you have the perfect soup.   Enjoy!

Ingredients

Potato Soup with Kinvara Organic Smoked Salmon Relish

55g unsalted butter

565g brown onions, thinly sliced

225g celery, chopped

Salt

Cayenne pepper

Freshly ground black pepper

1 bay leaf

3 tablespoons chopped garlic

2 litres chicken stock

900g baking potatoes, peeled and diced

30g double cream

Smoked Salmon Relish

225g Kinvara Organic Smoked Salmon, julienne

56g red onions

2 tablespoons chopped chives

Drizzle extra-virgin olive oil

Directions

Melt the butter in a large stock pot over medium-high heat.

Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.

Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup.  In a small mixing bowl, combine the Kinvara Organic Smoked Salmon, red onions and chives. Drizzle the relish with enough olive oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.

Pasta and Tomato Sauce take on an enhanced flavour when combined with Kinvara Organic Smoked Salmon.  Easy to prepare and a welcome comfort meal for the colder winter evenings.  Enjoy!

Ingredients

Kinvara Organic Smoked Salmon and Pasta Rosa

40g butter

1 medium onion, minced

57g flour

237ml hot milk

225g can chunky tomato sauce

225g soft cream cheese

340g Kinvara Organic Smoked Salmon, sliced into 1-inch long strips

454g penne pasta

Salt and freshly ground black pepper

56g fresh chives, chopped

Directions

For the sauce, melt butter in a saucepan which will be large enough to accommodate the cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender.   Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.

Bring a pot of water to boil for the pasta. Boil the pasta until al dente and drain. Add the cooked pasta and strips of Kinvara Organic Smoked Salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives.