A couple of weeks ago I was sent some MacGilvray Scottish Smoked Salmon by The Handpicked Food Store. Seeing as it is so close to Christmas, I think this is the perfect chance for me to show you some smoked salmon recipe ideas using this mighty fine smoked salmon.
I know a little bit about smoked salmon, having worked as a chef for many years in London. I have tried out many, including the legendary Forman & Sons. Having to hand slice it to order while doing my chef training at Claridge’s means I have developed reasonably good tastebuds. After all, if the slices are too thick they are not acceptable to give to the customer.
MacGilvray salmon is certainly far better than any smoked salmon I have bought in a long time. It is silky smooth with not a hint of oiliness. It is the texture of a rich and yet delicate slice of well judged smokiness. Each way I tried it, the salmon simply worked and held it’s own in taste and perfect texture.
Here are a few ideas for you to try out over the next couple of weeks when smoked salmon sales take off and fly.
Sea salt roasted baby new potatoes with sour cream, smoked salmon & tarragon:-
Simply coat the potatoes in plenty of olive oil and sea salt then place on a baking tray and roast in a hot one (2oo degrees) until they are crisp on the outside and cooked within. Cut the potatoes along the middle, push up the white flesh and add lots of sour cream, smoked salmon, chopped tarragon and seasoning.
Tarragon pancakes with smoked salmon & sour cream:-
Make a small amount of pancake batter, enough to make about 30 canape sized pancakes. Put 120g plain flour, 1/2tsp baking powder and a pinch of salt in a bowl. Add in 1 beaten egg and 6tbsp milk and some chopped fresh tarragon. Mix well together and add a little more milk if necessary. The batter should be thick though and hold it’s shape when placed in the frying pan. Fry batches of the pancake mix in a little unflavoured oil for 3 minutes on the first side and 2 minutes on the flip side. Top with sour cream, smoked salmon and chopped tarragon. Chives or dill can be used if you do not like the flavour of tarragon.
Smoked salmon with a Thai inspired avocado & cucumber salad:-
Peel, de-seed and chop into cubes the avocado. Peel, de-seed & chop into the same size chunks about a quarter of a cucumber. Place both in a bowl and add in a chopped red chilli, a splash of Nam Pla fish sauce, chopped fresh coriander, the juice of half a lime and a sprinkle of soft brown sugar. Mix together, add seasoning if you like and serve with some slices of smoked salmon and extra lime for the salmon.
- With thanks to The Handpicked Foodstore for sending me some MacGilvray Smoked Salmon. I was not required to write a post but have done so because I happen to think the salmon is very good. All opinions expressed in this post are my own.