Mussels & Smoked Salmon Marinière
(Approx 4-6 people)

The simplest way to cook a feast of smoked salmon, seasonal mussels is with a little wine, cream and herbs as in this classic French recipe.


1kg/2lb 3oz fresh mussels
One portion per person of Ugie Salmon Smoked Salmon (Honey Smoked optional)
2 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, chopped
150ml/5fl oz white wine
2 sprigs thyme
150ml/5fl oz double cream
small bunch flat leaf parsley, chopped
crusty bread, to serve

Preparation method
Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the ‘beards’, the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don’t close tightly when you tap them.
Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured.
Place smoked salmon portion on shallots whilst soften to warm through. Keep portion warm whilst completing the recipe.
Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low.
Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check – you will know they are cooked when the shells have opened. Discard any mussels that remain closed.
Strain into a second pan. Keep mussels warm under a pan lid.
To the liquor in the new pan, add the double cream and cook for a further minute.
Place salmon in the centre of a deep bowl. Randomly scatter 10-15 mussels around thesalmon and the pour over the liquor.
Scatter with the chopped parsley and serve with a crisp dry white wine.

Ugie Salmon in saffron mussel sauce (Approx 4-6 people)


15-20 mussels per person, scrubbed, debearded
1/2 cup dry white wine
1/2 teaspoon saffron threads, crushed
3/4 cup (about) whipping cream
1/2 cup canned crushed tomatoes with added puree
1 garlic clove, minced
1 bay leaf
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
One portion of Ugie Salmon fillets
1/2 teaspoon fresh lemon juice

Preparation method

Combine mussels and wine in large saucepan over medium-high heat. Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes. Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open). Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron. Let cooking liquid stand 15 minutes.
Add enough cream to cooking liquid to measure 1 1/3 cups. Transfer to large saucepan. Stir in tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill mussels and sauce separately.)
Warm salmon filet in a little olive oil. Leave covered to keep warm.
Bring sauce in large saucepan to simmer over low heat. Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.

Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.

Ugie Smoked Salmon Chowder (Approx 4-6 people)


1 tablespoon olive oil
3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
2 tablespoons tomato paste
2 cups milk (any fat content)
1 Ugie Smoked Salmon filet per person flaked
1/2 cup heavy cream
2 tablespoons chives, chopped
Garnish: chopped fresh chives


Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sauté them for 2 minutes.
Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
Add the broth and simmer until the potato is tender, about 15 minutes.
Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don’t let it boil, or the milk will separate).
As it simmers, stir in the cream.Remove from heat, garnish with the chives, and serve.

Teriyaki Ugie Salmon (Approx 4-6 people)


2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon rice vinegar
4 teaspoons chopped garlic, divided
1 teaspoon grated ginger
1 teaspoon dark sesame oil
6 Ugie Honey Smoked Salmon fillets
1 pound brussels sprouts, halved if large
1 tablespoon rape seed oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Vegetable oil cooking spray
1/2 pound shiitake mushrooms, thickly sliced


Position rack in middle of oven; heat oven to 450°F.
In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil.
Place Ugie Honey Smoked Salmon filets in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes.
In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon rape seed oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes.
In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Move brussels sprouts to center of pan; top with smoked salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just warmed through, 8 to 10 minutes.
Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.

Creamy Farfalle with Salmon and Peas (Approx 4-6 people)


Vegetable oil cooking spray
1 Ugie Smoked Salmon fillet per person crumbled
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
6 ounces farfalle pasta
1 1/2 cups frozen peas
1 1/2 cups double cream
3 tablespoons all-purpose flour
2 cups of parmesan grated
2 tablespoons chopped fresh dill, divided
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest


Crumble salmon into bite-size pieces.
Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain.
Whisk 1/4 cup double cream and a little flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups cream, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes.
Remove from heat; add parmesan and 1 tbsp dill; whisk until cheese melts.
Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.
An option with this is to also crumble in a software blue cheese.

Prosciutto-Wrapped Salmon and Herbed Bean Ragoût
(Approx 4-6 people)

Ingredients for the Salmon Part

6 Ugie honey smoked salmon fillets
12 very thin slices prosciutto
2 tablespoons extra-virgin olive oil

Ingredients for the Herbed Bean Ragoût

6 ounces French thin green beans, trimmed and halved crosswise
1 tin of mixed beans
2/3 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
2 (3-inch) fresh rosemary sprigs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 medium carrot, cut into 1/8-inch dice
1 medium celery rib, cut into 1/8-inch dice
1 1/2 cups fish stock or low-sodium broth
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chervil (optional)
Garnish: fresh chervil sprigs

Preparation for the Salmon Part

Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving ends of salmon exposed.
Transfer, seam sides down, to an oiled large shallow frying pan. Season with pepper and drizzle each piece with 1/2 teaspoon oil.
Flash fry in middle until prosciutto is just cooked and the salmon is warmed through, 8 to 9 minutes.

Preparation for the Herbed Bean Ragoût

Cook French beans in a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water, then drain.
Cook onion, garlic, bay leaf, rosemary, ,salt, and pepper in oil in a heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
Add beans and stock and simmer, covered, stirring occasionally, 10 minutes. Add French beans and simmer, uncovered, until heated through, 2 to 3 minutes. Add butter, parsley, and chervil (if using) and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.


Smoked Salmon Pate

4oz smoked salmon
4oz slightly salted butter
1oz parsley finely chopped
Pepper to taste
Juice of half a lemon
1 teaspoon chopped onion

Preparation method
Sweat finely chopped onion and smoked salmon in 1oz of the butter until lightly cooked. Place into food processor and blend until smooth, then add chopped parsley, lemon juice, a little pepper (no salt) and the other 3oz of butter and blend until smooth. Put into a dish and refrigerate. Serve with warm toast fingers or biscuits.


Smoked Salmon Creme

4oz smoked salmon
6fl oz whipping cream
salt and pepper

Preparation method
Put smoked salmon into food processor and finely chop down. Add in cream and seasoning. Blend together until cream thickens. This cream can be used for any cold items e.g. pastry horns, pastry cases, bread, smoked salmon rolls or piped onto crackers.


Smoked Salmon Mousse

8oz smoked salmon
half pint whipping cream
1 egg white
1/4oz gelatine
Juice of half a lemon
Salt and pepper to taste

Preparation method
Line a mould with thin slice of smoked salmon. Melt gelatine in the juice of the half lemon. Blend the remainder of the smoked salmon. Whisk the cream until lightly thickened. Whisk the egg white until light and fluffy. Fold gently all ingredients together and fill mould, set in refrigerator. When cold, turn out and slice. An excellent starter for any dinner party served with a small salad.


Smoked Salmon Rolls

200g Long sliced smoked salmon
100g Hot smoked salmon (Break into flakes)
120g thick/strained Greek yoghurt
65g Cream cheese
35g Fresh chives, chopped
1 Cucumber (thinly sliced)

Preparation method
Place the yoghurt, cream cheese, hot smoked salmon flake and chives in a small bowl and mix. Lay the smoked salmon out thin and flat on some grease proof paper. Spread the cream cheese mixture over the smoked salmon. Add a thin layer of cucumber slice on top. You can either roll it like a roulade or fold it into half. Cover the salmon roll in cling film and place in the fridge for as long as is possible. Before serving, remove from the fridge. Remove the cling film and cut into 1cm in slices.