Smoked salmon is the ubiquitous Jewish dish par excellence. Over the years it has gone from being an expensive sign of luxury to a common staple ingredient for snacks and appetisers. This has had a definite detrimental effect on the quality of some smoked salmon out there. Too many times have we experienced oily, smelly, rubbery versions that have put us off the stuff for a period of time. But our faith and taste buds were restored thanks to a few higher quality producers who still care about what they do. Loch Duart is a Sutherland-based company at the very tip of Britain’s mainland that claims a sustainable and environmentally responsible approach to salmon-rearing. This means that their fish are as close as it can get to being wild. The results are superb. This oak roasted flaky version has a sophisticated aroma and texture that satisfies both palate and nose. The flavour is not over-powering and the flakiness is not due to the fish being too dry. Just beautifully tasty. An artisanal masterpiece.
Tips: on its own or with some avocado. No need for lemon or condiments. Just enjoy.
Make: Loch Duart