There are so many uses for good smoked salmon, I made a salad and some little canapes for a party. I also made something with the gravad lax that I will share in another post. The salmon was truly delicious with a subtle flavour, and the hot smoked salmon flaked easily.
The fresh salmon is filleted and covered in a layer of salt for up to six hours, depending on the size of the fish. This is where the curing process takes place. The salt draws out the moisture, prevents the growth of bacteria and is an integral part of the taste. All excess salt is washed off prior to smoking.
The fillets are then placed in the kiln where they are dried for several hours – they are then ready for smoking. The smoke is produced from a mixture of Oak and Beechwood. This smoke mixture is fanned over the salmon fillets for seven hours. This is what gives Kinvara Organic Smoked Salmon its distinctive flavour.
Finally, the salmon is trimmed, sliced and vacuum packed to seal in moisture and goodness. The process of salting, drying and cold smoking is a centuries old technique. Kinvara Smoked Salmon combines this ancient craft with modern technology to produce a smoked salmon that is second to none.
If you would like to try some Kinvara Smoked Salmon, you can buy it directly from their newly launched website. You can also follow them on Twitter or find them on Facebook.
100g hot smoked salmon, flaked
3-4 fresh chives, snipped finely
½ fresh red chilli finely chopped (optional)
1-2 tablespoons crème fraiche
Large squeeze of fresh lemon juice
Salt and pepper to taste
Little toasts or slices of French bread (see note)
Combine all the ingredients together in a large bowl, it should not be runny - you want a soft dropping consistency.
Spread on little toasts, crispbread or spoon into tiny filo pastry cups.
Note: if you want to make your own toasts; make some French bread or panini bread rolls, slice them thinly and toast or bake them in a low oven until crisp. They stay crisp for a few days in an airtight container when you bake them.
A delicious salmon salad that's easy to put together. Makes a great healthy lunch.
100g smoked salmon, diced
1 x 400g tin of chick peas, drained and rinsed
3 spring onions finely chopped
10 cherry tomatoes halved and quartered
1 fresh red chilli pepper finely chopped (optional)
crushed garlic (optional)
1 tablespoon olive oil
1-2 tablespoons good balsamic vinegar
Salt and freshly ground pepper to taste
Combine all the ingredients in a large bowl and mix thoroughly.
Serve straight away in small glasses for a starter, or in a large serving dish.
Thank you Declan Droney of Kinvara Smoked Salmon for the hamper, and to Niall Fagan at Simply Zesty.
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