'PRODUCT OF THE YEAR' AWARD AT THE 2009 SCOTTISH FOOD & DRINK EXCELLENCE AWARDS
3* GOLD GREAT TASTE AWARD WINNER!
In 2007 Salar Smokehouse won the prestigious Glenfiddich Spirit of Scotland Award for Food.
Served at the gala dinner at the opening of the Scottish Parliament Salar Smokehouse is one of Rick Stein's 'Food Heroes'
To make Salar Flaky Smoked Salmon fresh fish are harvested regularly then prepared and smoked at a very high temperature over seasoned oak thereby producing a brown smoky layer but with the flesh still salmon pink and succulent.
The salmon used are grown off the North-West coast of Scotland to a density of less than 2% and are RSPCA Freedom Foods approved which ensures high standards of fish welfare and husbandry. 0.2-0.3kg
Try this delicious recipe it is easy and utterly delicious!
RECIPE OF THE MONTH! Salar Flaky Smoked Salmon Dauphinoise
Recipe inspired by Nigel Slater
Ingredients
Flaky Smoked Salmon broken into pieces
1 kg waxy potatoes
Butter
Double cream 2 cartons
Method
Turn on the oven to 160º C. Butter a shallow baking dish well.
Step 1 Peel the potatoes - if you wish or leave the skin on it’s up to
you - and slice them to no more than the thickness of a £1 coin.
Step 2. Arrange the potato slices and the pieces of Flaky Smoked
Salmon in the baking dish.
Step 3. Pour the cream all over the potatoes and Flaky Smoked Salmon
until they are covered.
Step 4. Bake for an hour or probably longer until there is a lovely golden
brown crust on top of the cream.
Step 5. Serve with a watercress salad or steamed leeks or broccoli.