Smoked Salmon with crayfish, pink grapefruit, mixed salad and herb oil dressing by Salar Smokehouse
We are fortunate to be located in one of the most beautiful and unspoilt locations in the world, where community and culture are still prominent. On a daily basis, we are surrounded by fantastic scenery, and an abundance of wildlife, including sea eagles, otters, and wild deer. We opened Salar Smokehouse as a small business in South Uist in about 1997, designing and building our own unique kilns.
Our Flaky Smoked Salmon has won numerous awards since it was first produced on the premises and we aim to continue to build on our past successes. Salar won the New Business Award at the Highlands & Islands Food & Drink Awards in 2017. Our Head Smoker, Donald Maclachlan, won the Young Shining Star award and is now an ambassador for young people within the region’s food and drink industry. At only 19 years old he is an exceptional member of the team and a brilliant ambassador for our business and the industry in general.
For more information visit: www.salarsmokehouse.co.uk
Ingredients:
225g Salar Smoked Salmon
1 x 200g bag of washed mixed leaf salad
2 pink grapefruit
110g peeled crayfish in brine
2 tbsp virgin olive oil
1 lemon, juice and zest of
Black pepper, ground
Fresh tomato flesh, diced
A few chopped chives
A few lemon wedges or buttered brown bread to garnish
Method:
1. First peel and segment the pink grapefruit and put to one side.
2. To make the dressing, zest and juice the lemon and mix in with the olive oil. Pour the dressing over the salad leaves and gently toss.
3. Divide the leaves into four large pasta bowls, sprinkle the chopped tomatoes around the salad then top the salad with the grapefruit segments, crayfish and finally the smoked salmon.
4. Sprinkle the chives over the top and grind some black pepper for seasoning.
5. Serve as it is with lemon wedges or with buttered brown bread.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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