Daly’s Fish & Seafood Christmas Day Starter Ideas
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.