I’ve been thinking a lot about smoked salmon recently. Mainly because my family is obsessed with it at Christmas, so I’ve been tasting all sorts of it to try and find the best one for the Christmas table.
My (extensive) research resulted in two findings. One was that if you eat smoked salmon for a whole day, you get a very sore stomach…The other, was that my favourite is M&S’s Stout-glazed Irish Organic salmon, new to stores for Christmas.
Produced by family-run company Dunn’s just outside of Dublin, the salmon all come from responsibly-run farms on the west coast of Ireland. The fillets are hand-glazed with a reduction of Irish stout, balsamic and sugar, then cold smoked for 8 hours before being sliced and packed by hand.
With a beautiful treacle tint, and a firm rich flesh, I’ll be serving this salmon on fresh buckwheat blinis as a canapé
or torn into warm salads with croutons, sliced cucumber and romaine lettuce. A perfect antidote to the festive blow-out!