SALMON ENCHANTED EVENING

Salmon in it’s many guises as became more, and, more popular, I suspect since the farmed variety made it easy affordable. In addition, cookery writers such as Delia Smith gave us easy to prepare recipes. (I enjoy her recipe for salmon in filo pastry featured in her Summer Cooking book).

Cooking a whole salmon became popular in the 1980s – In 1998 I remember preparing a meal for a 12 shortly after I had retired – of watercress soup, salmon with home made mayo (that took an age to emulsify!) and individual summer puddings. All very “Delia”! A great evening spent with some very good friends – and extra special guest, Simon, who was working in London at that time.

Often salmon can be, to our taste, a little oily and strong in flavour. When we find wild salmon on offer we take advantage of it’s less oily taste. Over the last couple of years we have discovered Hot Smoked Salmon on the BBQ. This is Sheila’s favourite way with salmon, and, we have introduced it to friends, and, visitors with great success.

At first glance smoking might seem a a bit daunting, but, once you are over that initial apprehension, you will find it a doddle! Enjoyed sat outside, on a hot summers day, with a group of friends, some gorgeous new potoes, running in butter, a hearty salad, or maybe a roast beetroot salad, cheese, crusty bread with fruit – and of course accompained by copious amounts of wine: What’s not to like?

Hot smoked Salmon recipe

A great summers lunch can be made with smoked salmon and new potatoes – this is from Jamie at Home book. A simple recipe that tastes as though a lot of effort has gone into the preparation

A memory I have though is of the very best, wild smoked salmon I purchased from Selfridges Food Hall in London. Just sufficient to make a small round of sandwiches for Sheila and I. This just proved to me that the very best ingredients can be worth the extra money! I have yet to have smoked salmon as good as that.