Daly’s Fish & Seafood Christmas Day Starter Ideas

By : | 0 Comments | On : November 26, 2018 | Category : Uncategorized

Crab Chowder


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.


Crab Salad


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.







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