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Saturday, 3 December 2016

Recipe - Inverawe Smoked Salmon & Celeriac Remoulade

Inverawe Smoked Oak Smokehouse, Smoked Salmon, Celeriac, remoulade
Inverawe Smokehouse are one of Scotlands smoked food specialists, consistently producing the some of the best smoked salmon that you will taste. For over 40 years, Inverawe Smokehouse has supplied quality smoked fish direct to both the public and restaurant trade from their base in the highland town of Taynuilt. All off the salmon used comes from farms that are committed to sustainable production. Once the have the fish prepared and ready to smoke, Inverawe Smokehouse still use a time honoured traditional slow smoking method which allows the fish to gently take up the gorgeous smoky aroma in its own unhurried time, giving the most delicious full-bodied oak smoked flavour that is distinctive to Inverawe.
Inverawe Smoked Oak Smokehouse, Smoked Salmon, Celeriac, remoulade
I was recently sent some of Inverawe a package including a mini salmon terrine, a deliciously cream smoked salmon pâté as well as a 200g pack of their wonderful smoked salmon. I could quite happily eat smoked salmon alongside a glass of ice cold fizz (to a band playing) but I had been asked to come up with a recipe that could showcase the rich smoky fish.
Smoked salmon is a popular addition to the Christmas table so I decided to create a simple remoulade of smoked salmon and celeriac that will knock the spots off of the common prawn cocktail starter.
Inverawe Smoked Oak Smokehouse, Smoked Salmon, Celeriac, remoulade
Inverawe Smoked Salmon & Celeriac Remoulade
Ingredients (serves 2)
  • 100g Inverawe smoked salmon
  • 100g celeriac, coursly grated
  • 4 tbs soured Cream
  • 1 tbs horseradish sauce
  • 1/2 tsp sugar
  • handful of dill, chopped plus a little for a garnish
  • handful of rocket
  • 6 cherry tomatoes, quartered
Method


  1. Finely chop half of the smoked salmon and set the other half aside for later.
  2. Add the grated celeriac, chopped salmon, dill, horseradish, soured cream and chopped dill into a bowl and stir until the celeriac is coated in the creamy sauce. Cover the bowl and put in the fridge until needed. This can prepared up to 24 hours in advance. Remove from the fridge about 15 minutes before serving.
  3. Divide the rocket and quartered tomatoes into serving bowls, (I used glass ramekins) and top with the smoked salmon and celeriac remoulade mixture. Layer the remaining smoked salmon slices over the top of the remoulade and garnish with a sprig of fresh dill.
Inverawe Smoked Oak Smokehouse, Smoked Salmon, Celeriac, remoulade
Inverawe's smoked salmon has strong smoky flavour thanks to the oak chips used in the smoking process and is balanced by the acidity from the horseradish and soured cream sauce. The subtle celery flavour from the grated celeriac and the anise flavours from the dill are a perfect balance to the rich smoked salmon.
This dish would make a fantastic starter for the Christmas dinner table and with 10% off the price of Inverawe Smoke Salmon until the 15th December, why not stock up? Order online at www.smokedsalmon.co.uk and enter the code FCAB001 at the checkout.
I've eaten a lot of smoked salmon over the years and have to say that Inverawe Smoked Salmon is one of my favourites so far. If you like your smoked salmon to pack a huge hit of smoky flavour then Inverawe Smokehouse have the fish for you.
Keep an eye on news or offers from Inverawe Smokehouse on Facebook and Twitter.

 

Thursday, 1 December 2016

Opihr Oriental Spiced Gin: cocktails to transport you to the ancient spice route this Christmas!

Opihr Oriental Spiced Gin has great cocktails for this Christmas which will transport you away from the cold winter to the warmth of the Oriental Spice Route.
Opihr's Winter in Marrakech
Ophir Spiced Gin, Gin, gin cocktails
  • 50ml Opihr Oriental Spiced Gin (or 2 shots)
  • 25ml Amaretto (or 1 shot)
  • 25ml cranberry juice (or 1 shot) – add more according to taste
  • 10ml lime juice (or 2 teaspoons)
  • Orange peel to garnish.

Chill a martini glass by filling it with ice cubes. Pour Opihr Oriental Spiced Gin, the amaretto, cranberry and lime juice over ice into the shaker.

Shake vigorously for 10 seconds. Pour into the glass. You can leave some ice for extra freshness. Create a 5cm long strip of orange with the orange peeler, twist around a straw and drop into the glass.

Opihr Three King Cocktail

Ophir Spiced Gin, Gin, gin cocktails

A bold elixir of Opihr Oriental Spiced Gin, Dubonnet and Aperol which will revive the weariest of traveller.

  • 40ml Opihr Oriental Spiced Gin
  • 40ml Dubonnet
  • 20ml Aperol

Stir the Opihr Oriental Spiced Gin, Dubonnet and Aperol in a mixing glass with a dash of chilli pepper, double strain into a tumbler over ice. Garnish with orange peel.

Opihr & Tonic

Ophir Spiced Gin, Gin, gin cocktails

An easy drink to make at home is the classic Gin & Tonic but served with an orange wedge studded with cloves.

  • 50ml Opihr Oriental Spiced Gin
  • 200ml Fever Tree Tonic
  • Pour Opihr Oriental Spiced Gin into a highball glass over ice cubes. Add the tonic water and garnish with a wedge of orange studded with cloves.

    Opihr Oriental Spiced gin has a beautiful bottle, which looks very Christmassy, and its hand-picked botanicals epitomise the exotic intensity of the Orient, with spicy cubeb berries from Indonesia, cardamon and black pepper from India and coriander from Morocco.

    Available from: Asda, Tesco, Morrison's, Waitrose, Ocado, Booths and seven regional Harvey Nichols stores nationwide.

    An excellent stocking filler or secret santa present is The Opihr Oriental Spiced Gin Gift Box which is available exclusively this Christmas for £9 at Tesco's.This opulent box contains an Opihr cocktail shaker, orange peeler and 5cl bottle of Opihr Oriental Spiced Gin and features the recipe for “Winter in Marrakech” which can easily be recreated at home.