Pescatarians, especially those who enjoy shellfish, can compose a wonderful celebratory feast for Christmas. Smoked salmon, scallops, crab, and if you are pushing the boat out then lobster too, are all sufficiently luxurious to make an impact as a starter, or a main course seafood platter on December 25th.
Salmon en croute, made with organic Irish salmon, is a popular choice. Google will take you to recipes for this classic dish by kitchen luminaries including Jamie Oliver, Mary Berry, Delia Smith and Gordon Ramsay.
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Oliver has an interesting version in which the salmon sits on lemony, garlicky spinach on top of the pastry. A mixture of red pesto and eggs is poured over the top once the base has had a chance to cook a bit and avoid a soggy bottom. Mary Berry also does a version with red pesto and eggs, so that combination must be a thing. Delia Smith has a more traditional version, using a quick flaky pastry.
Salmon is a Christmas favourite, so here are a few more recipes from the Irish Times archive using this versatile fish, along with very simple turbot, seabass and lobster recipes that will make your Christmas dinner go swimmingly, without a turkey on the table.
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Recipe: Smoked salmon terrines with avocado and crab
Recipe: Hazelnut and citrus salmon
Recipe: Graham Neville’s baked turbot with peas and Pernod
