Friday, December 2, 2011

You asked, Ashford Answered with Recipe

Ashford Castle, County Mayo, Ireland

Reader Pat from visited Ashford Castle, fell in love with the chef's Connemara Smoked Salmon with Lime Jam and Cream Cheese and seeing another Ashford recipe on Food Afar asked if I could possibly get this one. I contacted Suzanne Meyers at Geoffrey Weill, Ashford's PR firm, and voila! here it is.

The first trick is to find a good substitute for organic salmon smoked in the Connemara Smoke House. Second is to prepare the jam and cream cheese. After that it's a snap.

Ashford Castle Connemara Smoked Salmon, Lime Jam and Cream Cheese
Note: Taste to fine tune flavors; measurements have been translated from metrics.

Lime Jam
20 portions

3 1/3 cups skinless lime
1 1/4 cup sugar
60 lime segments (6 limes)

Cook skinless limes with sugar - sugar may caramelize a bit at the beginning - gently for about 10 minutes.

Strain and chill. Store chilled, labelled and dated. Shelf life: 5 days for chilled jam, 3 days for segments.

Lime Jam Cream Cheese

2 cups (generous) medium fat cream cheese
4 1/2 TBS lime jam

Combine the two ingredients. Store chilled, labeled and dated. Shelf life: chilled 7 days.

To plate:
3 slices brown soda bread
2 scant TBS lime jam cream cheese
3-4 oz. organic smoked salmon
3 lime segments
 lime jam

Spread lime jam cream cheese on bread. Layer each bread slice generously with thinly sliced smoked salmon, topping with one lime segment per slice.

Serve a little lime jam in a side dish.

Try not to ooh and aah with your mouth open.

Thanks, Pat, for bringing this delicious-sounding combination to my attention. If anyone else yearns to recreate flavors from their travels, email the name of the dish and where you had it and I'll see what I can do.

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