Salar Oak Roasted Flaky Salmon

Price: 
£8.25

Overview

There are numerous accolades for our best-selling smoked salmon, including Product of the Year at the 2009 Scottish Food & Drink Excellence Awards, and a 3* Gold at the Great Taste Awards.  Most importantly, it tastes unbelievably good, and is one of those products which need no accompaniment to improve it.  Simply flake into a salad, or scrambled eggs for an indulgent breakfast.

To make Salar Flaky Smoked Salmon fresh fish are harvested from the sea lochs of South Uist 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, ensuring high standards of fish welfare and husbandry. 

Weight: 200g

Recipe Suggestion:

Try this delicious recipe Pam has been demonstrating at the BBC Good Food Show Winter with Jane Hornby, author of the the fantastic What To Cook & How To Cook It.

Hot Smoked Salmon Kedgeree

A classic British dish with a twist, this easy recipe uses delicious hot smoked salmon instead of the usual smoked haddock. Topped with a fried egg it makes the perfect anytime dish for the holidays.

Serves 4
Ready in 20 minutes

2 tbsp rapeseed oil
1 tbsp butter
1 onion, finely chopped
300g basmati rice, rinsed in cold water till the water runs clear
2 tsp medium curry powder, I used Madras
1 fresh or dried bay leaf
600ml fish or chicken stock (made with a cube is fine)
1 unwaxed lemon, zest finely grated
250g pack salar hot smoked salmon
4 very fresh eggs
handful fresh flat-leaf parsley, roughly chopped
splash of single or double cream, optional

1 Heat 2 tbsp oil and the butter together in a heavy-based frying pan, then add the onion and fry for 1 minute. Add the rice and stir it around till coated in the butter. Stir in the curry powder and bay leaf, let the spices toast for a few seconds, then pour in the stock. Bring to the boil, stir once, then cover and simmer for 10 minutes.

2 When the rice has cooked for 10 minutes, take off the lid. The stock will have absorbed into the rice, and the rice will be tender. If not, re-cover the pan and test again after 2 minutes. Stir in the lemon zest and half of its juice. Flake in the salmon, then return the lid and let everything settle for a few minutes off the heat. Meantime, fry the eggs in a little oil until set to your liking.

3 Fork the parsley through the kedgeree and add the splash of cream, if you like. Scoop into shallow bowls and top each serving with a fried egg. Serve the remaining lemon in wedges for squeezing.

Copyright Jane Hornby
 

Delivery

Temperature Controlled Delivery

Following extensive testing, our packaging has been certified to maintain food at fridge temperature for 48 hours.

England, Wales and Scotland (excl. Scottish Highlands and Islands)

  • Delivery 9am-5pm £7.95
  • Delivery Before Midday: £11.50
  • Delivery Before 10am: £13.95

Scottish Highlands and Islands, Channel Islands (2 working days)

  • Delivery 9am-5pm £16.50.

Isle of Man, Northern Ireland & Republic of Ireland (1-2 working days)

  • Delivery 9am-5pm £19.95

Full delivery and packaging details