Cracked Black Pepper Salmon

Christmas eating is not just about the main meal itself. There are lots of different excuses for gorging on all manner of foods in all manner of occasions. One of our favourite things about eating during the festive period is having more time to fuss over delicious and not so health-conscious breakfasts.

  1. Scottish salmon, smoked and hand coated with fresh, cracked black pepper. Enjoy served with a lightly pickled cucumber and radish salad. Skip to the end of the images gallery Skip to the beginning of the images gallery.
  2. Cracked pepper and sea salt, two simple ingredients that should never be underestimated. This staple pair perfectly complements our premium tuna for a flavor so mouthwateringly good, you can spork it straight from the pouch, take it hiking, camping, and biking. Or add it to your work lunch, school lunch, late afternoon snack, and workout routine.

Cracked Pepper Honey Smoked Salmon®Floral. Those are words that describe cracked peppercorns, and therefore, this delicious salmon. Includes4 pounds of our delicious Cracked Pepper Honey Smoked Salmon®IngredientsAtlantic Salmon, Water, Salt, Honey, Black Pepper, Bell Pepper, Herbs & Spices, Cit. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown. While fish is cooking, in a small bowl whisk together vinegar and honey. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 2 minutes. Grilled Cedar-Plank Salmon with Brown Sugar & Cracked Pepper; Grilled Cedar-Plank Salmon with Brown Sugar & Cracked Pepper. A unfilled rating star. A unfilled rating star A unfilled rating star. The dark brown sugar and Black pepper seasoning. This seasoning is a game changer! Wegmans needs to bottle It up for sale.

Neither of us is usually a big morning eater. This has a lot more to do with always being in such a hurry than lack of appetite. Time off during Christmas gives us plenty of time to treat ourselves.

Nothing beats the feeling of waking up on a cold morning in late December with nothing to do other than overindulge on lots and lots of tasty food. This of course starts with breakfast. If you are lucky to have a bit of time off over the holidays, take some more time fixing yourself the first meal of the day, it isn’t often you get the chance.

These three recipes are all absolutely delicious but they are also very handy as you can use a lot of your leftovers from Christmas dinner to make them. It isn’t just about the sandwiches post-Christmas.

Kippers with kombu butter and toast

My grandmother used to make smoked kippers, panfried with a little bit of butter most mornings for my granddad. He wouldn’t have anything except butter with his, We, however, love them with a nice bit of sourdough, toasted and spread generously with some salty, smoky kombu butter.

For the Kombu Butter:

  • 125g butter
  • salt and pepper
  • 1 clove of garlic, minced
  • juice of half a lemon
  • 10g of dried kombu (east Asian edible kelp) broken into small pieces


Break the kombu into as small pieces as you can manage. Place in a cup of water for a few moments to soften. Remove from the water and dry on paper towels. Place the butter (softened) in a bowl and mix together with the salt, pepper, lemon juice, garlic, and kombu until well combined.

Chill in the fridge to set.

Serves 1


  • 2 good quality smoked kippers
  • 100g kombu butter
  • 3 tablespoons of parsley, chopped
  • 1 lemon
  • good quality bread of your choice, sourdough works perfectly.
  • Sea salt and pepper


In a large frying pan, heat a tablespoon of olive oil or rapeseed oil over a medium-low heat. Add the kippers, cooking 2 to 5 minutes per side.

Cut the bread into two or three thick slices and toast until golden and crunchy. Smother the slice with the kombu butter and arrange on the plate, placing the kippers on top. Squeeze some lemon juice over the kippers and season with salt, pepper and parsley.

Boxty with Smoked Salmon and Poached Eggs

Currabinny Cooks - December 19th. Boxty with Smoked Salmon and Poached Eggs. Photo: Bríd O'Donovan.

Boxty is a traditional Irish potato pancake made from grated potatoes. Having tried a few different methods, this one is the best I have attempted. The key is to grate the potato as finely as is reasonable and to soak and then towel dry the potato to remove both excess starch and water.

This is similar in a way to a potato ‘farl’, except using grated potato along with egg and milk to help bind the batter. Boxty is usually associated with St Brigid’s day, although it is great on any day, especially over the festive period. This recipe uses something quite traditional in a new way, bringing together the world of traditional Irish fare with something a bit more trendy.


  • 225g floury potatoes, peeled
  • 1 organic egg
  • 60ml milk
  • 2 tablespoons of cream flour
  • Sea salt and freshly-cracked black pepper
  • butter
  • Poached eggs — to serve
  • Smoked salmon — to serve
  • Fresh chives, snipped — to serve


Cracked Black Pepper Salmon Sauce

Grate the potatoes into a large mixing bowl. Pour water over the grated potatoes and leave for about 30 seconds. This is to remove excess starch. Drain and dry between two large tea towels. In a bowl, combine the shredded potatoes, egg, milk and flour, seasoning generously with sea salt and freshly-cracked black pepper. The mixture might be a little on the runny side, but this is normal.

In a medium frying pan, melt the butter over medium-high heat, swirling the pan to coat it evenly.

Pour the potato mixture in and cook until the underside is golden brown (about 8 minutes). Flip, adding a little more butter, cooking until the other side is golden brown.

Once cooked, fold over and then over again until you have a compact little platform on which to mount the rest of the ingredients.

Place a few thin ribbons of smoked salmon on top of your folded boxty and then a poached egg on top of this. Season the egg with salt and pepper and garnish with snipped chives.

Bubble & Squeak fry up

Currabinny Cooks - December 19th. Christmas Bubble and Squeak. Photo: Bríd O'Donovan.

This is a great way to quickly use up any leftover meat and vegetables. Vegetables such carrots, sprouts and even parsnip won’t last as long as the cooked meat, so having an excuse to use them up may be well needed. You could even forgo the meat altogether.


Cracked Black Pepper Salmon Marinade

  • 60g butter
  • 1/2 onion, diced
  • 100g thinly-sliced cabbage
  • 70g chopped cooked meat (ham, bacon, spiced beef, goose etc)
  • 100g leftover vegetables (carrot, peas, Brussels sprouts)
  • 3 medium potatoes, boiled and mashed (340g leftover mashed potato)
  • 50g butter
  • Sea salt and black pepper


Cracked Black Pepper Salmon Recipe

In a frying pan, melt the butter over medium-high heat. Add the onion and cook until soft and translucent. Stir in the cabbage, cooking it down until it becomes wilted and turns slightly golden or brown. Next, add the cooked meat and leftover vegetables. Mix in the mashed potatoes and incorporate everything, seasoning with sea salt and black pepper.


Using a spatula, you can either form the mixture into one tortilla style pancake or else separate the mixture into 4-6 pieces, forming them roughly into potato cakes. Add a little butter to the pan and cook these until golden brown, flipping them over and cooking them the same way on the other side.

Cracked Black Pepper Salmon Patties

Serve along with some good sausages, streaky bacon, and maybe a fried egg or two.

Cracked Black Pepper Salmon Recipe

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