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Thursday, 15 July 2010

Salad and Canapes - with Kinvara Smoked Salmon

Smoked salmon and chick pea salad 9342
Smoked salmon and chick pea salad

I was recently the happy recipient of a large hamper of Kinvara Smoked Salmon. It came beautifully packed, in its own cool bag, complete with ice packs to keep it fresh. The pack included 300g of organic smoked salmon, 100g of roast smoked organic salmon, 100g of organic gravad lax, 100g of organic smoked salmon and a jar of luxurious smoked salmon paté.

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.

Kinvara Organic Salmon Hamper 7067 R
Kinvara salmon is organic

Kinvara is a family business, based in Kinvara, Galway Bay on the west coast of Ireland. The salmon is organic and reared in the wild, clear waters of the Atlantic Ocean, 6 kilometres off the coast of Co Mayo. The high water movements generate strong water currents against which the salmon are compelled to swim. Such strong exercise results in fish with a firm flesh and a lower than average fat content.
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.

Kinvara organic roast salmon 9225 R
Kinvara hot smoked organic salmon

kinvara salmon toasts 9245 R

Salmon Toasts

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.

little toasts 9235 R
Toasted, baked sliced paninis

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Smoked Salmon & Chick Pea Salad
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.

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Ingredients for my smoked salmon and chick pea salad

Thank you Declan Droney of Kinvara Smoked Salmon for the hamper, and to Niall Fagan at Simply Zesty.

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.


Mary Bergfeld said...

I love the way you have used the smoked salmon. I love to use it with pasta. I am new to your blog, so I've taken a bit of time to browse through your earlier entries. I'm so glad I did. I really love the food you feature and the recipes you share. I'll be back often to see what else you've been cooking. I hope you are having a wonderful day. Blessings...Mary

Sarah, Maison Cupcake said...

Those little toasts look fabulous, I would gobble them all up at a party!

chow and chatter said...

oh I adore smoked salmon and you did the company proud with your creations

Deeba PAB said...

You make everything look so beautiful Nic. I use your panini recipe often, and these canapes & salad are winners. Beautifully done! WOW!! I's fight Sarah for them; Uufff, OK, I'll share them with her!

grace said...

both the salad and the toasts look really lovely, nic! you've done the salmon proud. :)

Valerie Harrison (bellini) said...

Smoked salmon is a staple around here Nic. Love your suggestions.

Cynthia said...

So light, so summery, so beautiful.

Susan from Food Blogga said...

I really don't like regular salmon, but smoked salmon is delicious. I love this recipe, Nic!

Nic said...

Mary - thank you and it's lovely to see you here!

Sarah - and easy to make ahead too!

Chow and Chatter - thanks!

Deeba - Lol!!

Grace - thank you!

Valli - I'm very jealous now.

Cynthia - thanks so much!

Jeanne @ CookSister! said...

Would never have thought to east smoked salmon with chickpeas, but the way yo uput it, it seems to make perfect sense! The Kinvara stuff is lovely, isn't it - felt very spoilt!