At Dalys, we use the finest Smoked Salmon, and together with our unique smoking methods, produce consistent delicate flavours. Salmon is dry cured with salt and smoked over oak and beech-wood. It is then sliced and packed in temperature controlled facilities producing perfect cuts every time.
Side of Salmon
A whole salmon fillet can easily serve a crowd and is delicious hot, at room temperature or even cold. ...
Lemon, Dill and Baked Salmon Recipe
30g (1oz) butter
2 lemons, thinly sliced
1/2 x 30g (1oz) pack fresh dill
1.2kg (2 1/2lb) side of salmon, skin on
4 fresh (or 6 dried) bay leaves
100ml (3 1/2fl oz) white wine
Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
Put a large sheet of tin foil (large enough to enclose the fish) onto a large baking tray and brush with a little softened butter. Put two thirds of the lemon slices in a single layer in the middle of the foil and top with half the dill.
Put the salmon, skin-side down, on top of the lemons, season well, then top with the rest of the lemon slices, bay leaves and dill. Dot the remaining butter over the top of the fish.
Pull the sides of the foil up around the fish and pour the wine around the salmon. Tightly seal the foil into a parcel leaving a gap at the top to allow the fish to steam.
Bake in the oven for 25-30 minutes, or until the fish flakes easily with a fork. Remove from the oven and open the parcel straight away, as otherwise the salmon will continue cooking in the residual heat. Slice and serve.
Baked Whole Fish (Ask your local store for recommendations)
1 whole fresh fish (1.5kg fish serves four)
1 clementine orange
20g fresh rosemary
Cornish sea salt
Preheat the oven to 190C/375F/gas 5.
Slice the orange and lemons into 5mm rounds and cut fresh sprigs of rosemary ready to stuff the fish.
Ensure the sea bass is clean inside and out, pat dry with kitchen paper and make four or five diagonal cuts into one side of the fish down to the bone. Fill the cuts with slices of lemon, orange and sprigs of rosemary. Put the remaining fruit and rosemary into the cavity of the fish.
Gently transfer the fish into a foil bag or onto a sheet of tin foil. Drizzle over some olive oil and rub the skin with salt and pepper.
Place the foil bag or tin foil sheet onto a baking tray and pop into the oven. Bake for 20-25 minutes, or until cooked through. Remove from the oven and allow to sit for 2-3 minutes, then place onto a serving plate, carefully open and enjoy with steamed winter vegetables.
4 tbsp butter
4 tbsp flour
1 cup half-and-half milk and cream
½ cup grated parmesan cheese (or more)
8 ounce fresh Daly's crabmeat
Salt and red pepper flakes, to taste
Melt the butter in a saucepan. Add flour and cook until it looks sandy (do not let it colour). Whisk in the half-and-half milk and cream, and stir until the mixture forms a thick sauce. Add cheese. Let it simmer for a few minutes to blend the flavours and add the crab meat. Cook just until the crab meat is heated through. Serve with traditional brown soda bread.
1 lb Daly's fresh crab meat
1 shallot, minced (you can also use red onion)
1/2 cup mayonnaise
1/2 cup celery, minced
1/2 teaspoon paprika
1/2 teaspoon dill
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
In a large bowl, add all the ingredients together gently, stirring until well coated.
Refrigerate for an hour before serving.
Daly's Smoked Salmon with Horseradish Crème Fraîche & Beetroot
200ml tub crème fraîche
3 tbsp hot horseradish sauce
1 tbsp vodka (optional)
2 tsp white wine vinegar
2 tbsp olive oil
1 tsp honey
250g pack cooked beetroot (not in vinegar), finely diced
8 large slices smoked salmon
24 red chicory leaves
60g baby rocket salad
Few snipped dill sprigs
Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
5-7 rashers streaky bacon
150 g pack raw king prawns
25 g (1oz) butter
1 tbsp. chopped fresh chives
Slice each bacon rasher in half length ways, then in half width ways. Wrap a bacon strip around the middle of each raw prawn.
Heat butter in a large frying pan. Add prawns and cook for 3 - 5min until prawns are bright pink and bacon is cooked.
Season well with freshly ground black pepper and sprinkle over chives.
Serve immediately with cocktail sticks.
Top tip - Get ahead: Complete to end of step 1 up to 4hrs ahead. Keep covered in fridge. Complete recipe to serve
Quick Smoked Salmon Pâté
200g (7 oz) canned cannellini beans, drained
2 tablespoons chopped fresh herbs, such as chervil, dill and parsley
Juice of ½ lemon
200g (7 oz) smoked salmon trimmings
Salt and black pepper
Blend the beans, herbs, lemon juice and salmon in a food processor or with a hand-held mixer until it is really smooth. Add salt and black pepper to taste, then transfer the pâté to a serving dish and chill for 30 minutes-1 hour. Serve it with brown toast, crackers or crudités. The pâté is best eaten very fresh.
To serve: brown toast, crackers or crudités
Smoked Salmon on Baked Potato Skins
4 small baking potatoes
2 tablespoons olive oil
Salt and pepper
65g smoked salmon trimmings
1 tablespoon lemon juice
80g Greek yoghurt
2 tablespoons chopped fresh dill
1 tablespoon capers
Extra dill for garnish
Preheat the oven to 200 C / Gas 6.
Brush the potatoes with some of the olive oil. Sprinkle with salt. Bake in the preheated oven for 1 hour, or until cooked through.
Once cool enough to handle, cut the potatoes in half lengthways. Scoop out the flesh, leaving a bit on the skins. Set the flesh aside for another use (great for soups, pie toppings or fish cakes). Cut the hollowed out halves in half again.
In a frying pan, melt the butter together with the olive oil. Add the salt and pepper. Once melted, brush this mixture on the potato skins. Return to the oven on a baking tray and bake for 12-15 minutes until golden. Let cool slightly before filling.
Sprinkle the salmon with lemon juice. Mix together the yoghurt, capers, dill and salmon. Spoon a dollop of this filling over each potato skin. Garnish with dill fronds and serve.
In a large nonstick skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir 4-6 minutes or until tender.
Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
500 g fillet of white Daly's fresh fish;
500 g potatoes;
200 g pepper;
2 cloves of garlic;
Hake fillets or cod wash under running water. Cut her portions. Marinate the fish with spices (salt, pepper, rosemary). Sprinkle fillets with lemon juice and RUB with crushed garlic. Leave it to marinate for 1 – 2 hours in the refrigerator.
On the deck, smeared with oil, put peeled and cut into slices potatoes. Pour vegetable marinade from the fish and put him cut into thin circles pepper. On top of the vegetables, lay the fish fillet. Bake all for 30 minutes at 180 degrees.
Culinary bloggers suggest to bake fish in foil. Vegetables and fillets are more juicy and fragrant. After baking, try the fish on readiness: a fork should easily pierce the fish. Serve in portions and garnish it with greens and a slice of lemon.
Preheat oven to 400°. In a small bowl, mix the first seven ingredients. Place cod in an ungreased 11x7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.
We all know that eating fresh fish including salmon is good for us, being so rich in omega 3 fatty acids it is one of the top natural resources for this nutrient. Researchers say omega 3's are vital for healthy brain function as well as growth and development and can help prevent cardiovascular disease, certain cancers, mood disorders and inflammatory conditions. Research shows that the best way to get omega-3's is through whole foods rather than supplements.
But many people are still struggling with mastering the cooking techniques that will get a delicious fresh fish fillet straight from one of our five stores to the dinner table.
Maybe you dry out the fish too much, over cook?
Maybe you just can’t seem to get the right flavours to make it more interesting.
So we have put together 2 delicious recipes for you to try out. Let us know how you get on.
If searing, pat fillets dry to get an even sear and crisp skin. Use a non-stick or a well-seasoned cast iron skillet to prevent sticking. If grilling, make sure the grill is clean, well-oiled and heated.
“Using skin-on salmon is important here, as we rely on the fat underneath the skin as the cooking medium (as opposed to adding extra oil),” says “Cook’s Illustrated.” “If using wild salmon, cook it until it registers 120 degrees. If you don't want to serve the fish with the skin, we recommend peeling it off the fish after it is cooked.”
To ensure uniform cooking, buy a 1-1/2 to 2-pound centre-cut salmon fillet and cut it into four pieces for this recipe.
Serve with lemon wedges or Mango-Mint Salsa (recipe follows).
Freshly ground pepper
4 x 8-ounce, skin-on salmon fillets
Dissolve 1/2 cup salt in 2 quarts water in large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine and pat dry with paper towels.
Sprinkle bottom of 12-inch non-stick skillet evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fillets, skin side down, in skillet and sprinkle tops of fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat skillet over medium-high heat and cook fillets, without moving them, until fat begins to render, skin begins to brown and bottom 1/4 inch of fillets turns opaque, 6 to 8 minutes.
Using tongs, flip fillets and continue to cook, without moving them, until centers are still translucent when checked with tip of paring knife and the temperature registers 125 degrees -- 120 for wild-caught salmon -- about 6 to 8 minutes longer.
Transfer fillets, skin side down, to serving platter and let rest for 5 minutes before serving with lemon wedges.
Adjust the heat level of this salsa by reserving and adding the jalapeño seeds.
Makes about 1 cup
1 mango, peeled, pitted, and cut into 1/4-inch pieces
1 shallot, minced
3 tablespoons lime juice (2 limes)
2 tablespoons chopped fresh mint
1 jalapeño pepper, stemmed, seeded, and minced
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon salt
Combine all ingredients in bowl.
Spoon atop fish when serving.
“The first step in successfully grilling fish fillets is to properly prepare your grill's cooking grate, but this takes a little time and diligence,” says “Cook’s Illustrated.” “By repeatedly cleaning and oiling the grate each time you grill, you transform the grate into an almost nonstick cooking surface. For extra protection against sticking, we oiled both sides of the salmon.”
The recipe calls for grilling fillets flesh side down first to sear the flesh while the cooking grate is hottest.
Use a spatula to gently roll the fillets onto their skin side rather than trying to flip them. This cuts the risk of breaking fillets.
Grilled Salmon Fillets
1 (2- to 2-1/4-pound) center-cut, skin-on salmon fillet, about 1-1/2 inches thick
1 teaspoon kosher salt
1/2 teaspoon pepper
Cut salmon crosswise into 4 equal fillets. Dry fillets thoroughly with paper towels and refrigerate while preparing grill.
Combine salt and pepper in bowl; set aside.
For charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Use grill brush to scrape cooking grate clean. Fold rag into compact wad. Holding rag with tongs, dip in oil, then wipe grate. Dip rag in oil again and wipe grate for second time. Cover grill and heat to 500 degrees, about 5 minutes longer. Uncover and wipe grate twice more with oiled rag.
Using pastry brush, brush flesh and skin sides of fillets with thin coat of oil. Sprinkle flesh side all over with salt mixture.
Place fillets on grill, flesh side down, perpendicular to grate bars, about 3 inches apart on all sides.
Cover grill (reduce heat to medium if using gas) and cook, without moving fillets, until flesh side is well marked and releases easily from grill, 4 to 5 minutes.
Using fish spatula, gently push each fillet to roll it over onto skin side. (If fillets don't lift cleanly off grill, cover and continue to cook 1 minute longer, at which point they should release.)
Continue to cook, covered, until centers of fillets are opaque and register 120 degrees, 4 to 5 minutes longer. Using tongs to stabilize fillets, slide spatula under fillets and transfer to platter. (If skin sticks to grill, slide spatula between fillet and skin and lift fillet away from skin.)