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Smoked Salmon
Wild | Cold Smoked | Oak |
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Salmon |
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Country: |
Ireland |
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Region: |
Atlantic |
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Species: |
Atlantic Salmon |
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Source: |
Wild |
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Smoked Salmon
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By John and Sally McKenna, Bridgestone Irish Food Guide 1996
"Anthony Creswell's Ummera smoked salmon is one of the great West Cork foods. Somehow, they manage to impart a mellifluousness to the fish, so that the taste is ever graceful, subtle, suggestive of smoke rather than strong-armed and, consequently, overpowered by it."
This balance and sympathy may be explained by the fact that Ummera use wild salmon, so the extra muscle and denser texture of the fish tends to prove more accommodating to the smoking process.
But it is also true that Anthony Creswell is particularly expert, particularly gifted at the business of smoking fish, so all Ummera salmon has the graciousness and sophistication of flavour that we associate with the great foods - caviar, foie gras, oysters, truffles. Indeed, like these special foods, Ummera salmon has a narcotic, elemental property which speaks strongly of its own nature, its own habitat from which it emerges to be caught.
It is a mighty food, and it demands the great wines of the world to truly do it justice.
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Smoked Salmon
INCREDIENTS:
| Atlantic Wild Salmon |
| Salt |
| Wood Smoke |
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