Select Product

• Smoked Salmon
• Smoked Roast
• Organics
• Pates
• Smoked Fish
• Smoked Meats
• Cheeses
• Gift Selections
• Gift Vouchers



• Recipes

Cellophane Noodles with smoked salmon & smoked Eel

Ingredients:

For 6-8 as a starter, or 4-6 as a one-dish lunch

7 gm / _ oz dried woodear mushrooms
200 gm / 7 oz cellophane noodles
115 gm / 4 oz smoked salmon, sliced into strips
100 gm / 3 _  oz smoked eel, cut into 1 cm / _ inch pieces
45 gm / 1_ oz shallots, sliced
_ large red onion, thinly sliced
45 gm / 1_ oz spring onions, thinly sliced
handful of celery leaves (the tender inner leaves)

4 tablespoons fish sauce (nam pla)
4 tablespoons lime juice
1 tablespoon sugar
4-6 small red bird’s-eye chillies, finely chopped
115 gm / 4 oz chopped coriander leaves, plus more for garnish
more red and green chillies, seeded and sliced, for garnish

Method:

Soak the woodears in warm water for about 15 minutes. Rinse and slice them into thin strips, then set aside.

Pour boiling water over the noodles and let them stand for 5 minutes. Drain them, and, using scissors, cut them into short lengths (say 3-4 inches).

Mix the shallots, onions, spring onions, celery leaves and woodears. Add the fish sauce, lime juice, sugar and chopped chillies. Everything up to this point can be done well ahead of time and kept in the refrigerator.

In a large bowl, toss the noodles with the other ingredients, including the eel and coriander leaves, so that they are well mixed. Arrange the salad on a large platter and garnish with more coriander leaves, smoked salmon and chili slices. Serve at room temperature.

Thank you very much to Sri Owen from the Oxford Symposium for this wonderful recipe which feature at the Decline & Fall picnic on Friday 7 Sept 2007.