Yes, we know. We’re not even two weeks into the New Year (if it can still even be called ‘New’) however we stumbled upon these fantastic recipes that are delicious and innovative in equal measure and thought it was our duty to share them with you.

 

But firstly, for those confused about the difference between hot smoked salmon and kiln roasted salmon then, quite simply, there isn’t any. We’ve decided to refer to our range as ‘kiln roasted’ as we’re one of only a handful of smokehouses remaining that use brick kilns – so why wouldn’t we make a point of what we feel makes us stand out.

 

On that basis, and now that we’ve cleared it up, we’ll be referring to it as kiln roasted from now on.

 

The first recipe we came across, originally posted on femalefirst.co.uk (and which we’ve tweaked to our own taste), illustrates how kiln roasted salmon is now starting to partner with ingredients typically reserved for dishes found in India and Asia.

 

Kiln Roasted Salmon kedgeree

 

Serves: 2

Difficulty: Easy (it only takes half an hour to prepare)

 

Ingredients

 

• 160g Plain Kiln Roasted Smoked Salmon
• 200g mixed grains (pre-cooked)
• 5 spring onions
• 2 cloves of garlic – finely chopped
• 2 eggs – boiled
• 1 tablespoon sesame oil
• 1 red chilli – finely chopped
• 1 large teaspoon garam masala
• 1 large teaspoon turmeric
• 1 teaspoon soy sauce
• 2 tablespoons fresh coriander – chopped
• Hot red chilli sauce (avoid the sweet varieties)
• 1 lime (quartered)

 

Method

 

Heat the sesame oil before adding the onions, garlic and chilli. Cook until soft and lightly browning before adding the spices. Then, add the kiln roasted salmon and mixed grains, cook for around five minutes before adding the soy and coriander. Cook for another few minutes and, whilst you’re waiting, halve the eggs. Serve up the kedgeree in a large bowl and place the eggs on top. If you have any coriander left, then feel free to garnish the dish, too. Bring to the table, with the limes and chilli sauce on the side, and you’re good to go.

 

For those looking for something a little lighter, then the following dish we came across on BBC’s Good Food is ideal. Again, we’ve made it our own with a few changes but it’s just as tasty (and arguably even healthier with the inclusion of sweet potato instead of new potato).

 

Kiln Smoked Salmon with chilli dressing

 

Serves: 2

Difficulty: Easy – and another half an hour dish

 

The salad

• 160g Plain Kiln Roasted Smoked Salmon
• 125g sweet potato
• 65g salad leaves (mixed for variety)
• 60g raddish (sliced as thinly as possible)
• 50g asparagus
• Handful of mint (fresh, leaves chopped)
• Handful of parsley (fresh, leaves chopped)
• 1 spring onion

 

The dressing

 

• 1 tablespoon of lemon juice
• 2 tablespoons of olive oil
• 1 teaspoon of wholegrain mustard
• Half a red chilli

 

Chop the potato into 2-inch sections and place in a lightly oiled roasting pan. Roast until cooked then take out to cool. Boil the asparagus in a pan until cooked to your preferred texture. Whisk the dressing ingredients and then toss in the potato (being careful to keep the formation of the potato as it will be very soft), salad leaves, herbs and radishes. Add the majority of the dressing, mix the salad through and then evenly spread across a large platter. Take the salmon, break it into chunks and then lay over the top, with the onions, before pouring over the rest of the dressing.

 

Do you like our Kiln Roasted Salmon? If so, you’ll love our new Pulled Salmon with Cajun Spices – coming soon. In the meantime, let us know if you like these two dishes via our Facebook page.