Regular Lavender and Lovage readers will know that I love fish and seafood, and especially when it is from my favourite on-line fishmonger, Delish Fish; it’s been a while since I’ve featured fish as an ingredient, and also John’s fish from Delish Fish too, so, in today’s post “Don’t wait for Fishy Friday! Hot Smoked Salmon”, I’m showcasing some delicious Hot Smoked Salmon that I was sent recently, as well as some recipe ideas of how to enjoy this luxurious, healthy and tasty fish.
As part of a new “blogger programme” with Delish Fish, I was sent the following hot smoked salmon a few days ago:
2 x Limited Edition Mustard Hot Smoked Salmon
2 x Thai Chilli Hot Smoked Salmon
2 x Drambuie and Orange Hot Smoked Salmon
2 x Honey Roast Hot Smoked Salmon
(This previously won Best New Product in the Grampian Food Awards)
2 x Fresh Salmon fillets
Today’s serving and recipe ideas are for the Limited Edition Mustard Hot Smoked Salmon and the Drambuie and Orange Hot Smoked Salmon; so, what is Hot Smoked Salmon? Well, unlike cold smoked salmon, it is hot smoked and therefore cooked once it has been smoked. John at Delish Fish is a bit of a smoking wizard when it comes to hot smoking, and his hot smoked salmon has won awards as well as being one of his top sellers.
Hot Smoked Sarnie of Distinction:
The Limited Edition Mustard Hot Smoked Salmon is made to a secret recipe, and is then hot smoked ready to eat either cold or hot. I decided to serve mine simply as a sandwich, but also as a hot sandwich; so, I baked one of the fillets in the oven for 10 minutes at 180C and then placed it in a white ciabatta roll with salad leaves, cress, pickled cucumber and some fruity chutney – eh voila, a Hot Smoked Sarnie of distinction! I served some crisps and extra salad leaves on the side, and it made a delicious and filling luncheon dish. (One fillet makes two sandwiches)
Simple Hot Smoked Salmon Supper:
The hot smoked salmon with mustard was so tasty, that I didn’t feel it needed any more cooking to serve it, similarly I also served the Drambuie and Orange Hot Smoked Salmon with Buttered Mint and Chive New Potatoes and Garlic Nutmeg Spinach, for the most amazing supper dish. Although you can served the hot smoked salmon cold, as it is already cooked as I mentioned before, it’s easily heated up by baking it in an oven for 10 to 15 minutes, covered is best, to stop it drying out. (Two salmon fillets served three of us with ease)
Other recipes and ideas for serving Hot Smoked Salmon are as follows:
At Delish Fish they really believe in their products, and that shows in the quality. Their family run business is situated in Peterhead in Scotland, with a fish market right on their doorstep. Every morning Robert heads to the market at 6am to buy the fish for all of their customers, which is taken straight back to to the shop where it is processed straight away; for example, the hot smoked salmon is filleted then smoked before being packed it individual labelled packs ready for dispatch. Delish Fish prides themselves on how fresh the fish is, and they’ve even developed a way of packaging the fish to ensure that it gets to you as fresh as possible.
I’ve been using Delish Fish for over four years now, and it’s the only on-line fishmonger I trust! Their new range of Hot Smoked Salmon is amazing and you can choose from all the flavours above, as well as rum infused hot smoked salmon and limited edition flavours depending on the time of year and the season. I’m creating some new serving ideas and recipes with the rest of my hot smoked salmon hamper of the next few weeks, so please do pop back to see what I’ve created! Karen
Disclaimer: Collaborative work with Delish Fish
Tel: 01779 477930
Summer Salmon Recipe:
Dinner Party Salmon Recipe: