Saturday, August 2, 2008

Smoked salmon on rye bread

Good smoked salmon should have a nice smokey flavour which complements without overpowering the taste of the salmon itself.



In Edinburgh, I get mine from my local fishmonger, Something Fishy, who smoke it themselves in the backroom of their tiny shop. I also got some very good salmon over the internet from Ugie Salmon.



I don't see the point of cooking it or even putting it through scrambled eggs. It only changes the texture and obscures the flavour. Instead, I like to eat it on a slice of light rye bread, with a squeeze of lemon and a little black pepper.


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