Reader request: Connemara Smoked Salmon with Lime Jam and Cream Cheese on Brown Soda Bread

Ask and you receive, thanks to the generous chefs at Ashford Castle in Ireland. When a reader emailed asking for a recipe I turned to the castle's U.S. PR rep Susan Meyers at Geoffrey Weill Associates in New York.

Faster than you could dance a reel or three she had it and a photo which, sadly, did not download.

So here you are, Pat. I've translated metrics into ounces and tablespoons so taste-test to what you remember.

Ashford Castle's Connemara Smoked Salmon with Lime Jam and Cream Cheese on Brown Soda Bread

3 slices  brown soda bread

2 3/4 TBS  lime jam cream cheese (see recipe below)

3 ounces  organic smoked salmon

3  lime segments 

1 ounce (scant) lime jam (see recipe below)

  

Spread lime jam cream cheese on bread. Layer with luxurious amount of smoked salmon and top with 1 lime segment per slice of bread.

Serve lime jam in side dish for dipping.

Lime Jam

20 portions

2 cups (generous) skinless lime

1 1/2 cup sugar

60  lime segments (10 per lime)

   

Cook skinless lime with sugar - sugar may caramelize slightly in the beginning - gently for about 10 minutes.

     Strain and chill. Store chilled, labeled and dated.

    Reheat when ready to use and add lime segments before serving. Jam keeps in refrigerator for  5 days, lime segments for 3.

 Lime Cream

4 cups (generous)  medium fat cream cheese

1/2 cup lime jam

             Combine and store chilled, labelled and dated. Keeps for 7 days.

 

 

Beer Lovers' Salmon

Juneau, the starting or stopping port for a cruise through Alaska's Inside Passage, is also home of the Alaskan Brewing Co. Their brewmasters have pleased many a tourist from the lower 48 and inspired many a cook with their Alaskan flavored recipes for beer lovers.

During a tour of the facility a number of years ago, I left with some of those recipes as well as an appreciation for Alaskan Amber. However, because Alaskans keep it to themselves, we have to substitute. Make-do with any other well-brewed amber beer, but do put the real thing and the spectacular state that inspired it on your bucket list.

Alaskan Amber Glazed Salmon

1/4 cup amber beer                              4 TBS butter
2 TBS honey                                          2 TBS brown sugar
1TBS lemon juice                                   1 TBS soy sauce
1 tsp ground cumin                               1 tsp lemon pepper
Splash of liquid smoke

2 lbs fresh wild salmon or halibut

Combine all ingredients in a small saucepan. Bring to a boil over medium heat then reduce the heat to low and allow the sauce to reduce slightly. Remove from the heat and cool. May be made in advance and kept refrigerated until ready to use.

Coat fish with glaze and grill over medium heat or broil, basting frequently. Watch closely to prevent burning. Cooking time depends on the type of fish and its thickness.

Remove from heat and serve immediately.

Recipe supplied by Tom West, production assistant

For information on Alaskan Brewing Co. and more beery recipes, go to www.alaskanbeer.com.
For information on Juneau, go to www.traveljuneau.com.
For my feature story on cruising the Inside Passage, go to www.WellsWords.com