-  Manuka Smoked -

 mussel pate

300g Manuka Smoked Mussels

1 tbs Butter or Margarine

2 Cloves of Garlic

1 Small Onion chopped

250g Cream Cheese softened

Small handful of Parsley (chopped finely)

 

Method

Melt butter in small frypan, add onion and garlic and fry until onion is soft and transparent.

In a food processer add cream cheese, cooked onion and garlic and the smoked mussels.

Blend until smooth.  Transfer to a bowl and mix in parsley. Cover with plastic wrap and chill for at least 1 hr.  Serve with crackers or melba toast.

Best made the day before to allow the flavours to develop.

 

to smoke mussels

Cover mussels with water and 1 tsps salt and add 2 tbsp brown sugar. Allow to stand for half an hour. Thread mussels onto metal skewers and hang in barbeque or smoker.  Smoke with moist Manuka wood chip for 35 – 45 mins on low temp.

 

Tip: Chip of Choice – Manuka Medium wood chip

Soak wood chip in water for 1hr before use.

 

-  Manuka Smoked -

 salmon or trout

 

4 Pieces of Salmon or Trout 200g piece

Brown Sugar (Sifted)

Salt

Moist Manuka wood chip

 

Method

Spray your cooking rack with cooking spray.

Rub fish fillets with a little salt and refrigerate for 30 mins

Sprinkle brown sugar over the top of the Salmon or Trout

Place fish on cooking rack and smoke with

Manuka Wood Chip for approx 30min or until cooked.

Serve with a fresh salad or veges.

 

Tip: Chip of Choice – Manuka Fine wood chip

 Soak Manuka wood chip in water for 30mins before use