Serving suggestions
Hot smoked salmon – with a horseradish twist
Who would have thought that kiln roasted salmon would work with horseradish sauce? Well, take it from us, it does. And here’s one of our favourite simple and tasty smoked salmon recipes to prove it.
Serves: 4
Ingredients
- 480g John Ross Jr’s Kiln Roasted Salmon (either buy 3 x 160g packs or 1 x whole smoked salmon side and have 420g left for other dishes)
- 350g-400g waxy potatoes such as Pink Fir Apple or Charlotte
- Horseradish sauce (approximately 2 x tablespoons)
- Good quality mayonnaise (approximately 4 x tablespoons)
- A bunch of finely sliced spring onion
- Salt and pepper (to taste)
- 1 x lemon chopped into four
Preparation method
Boil the potatoes, then peel whilst warm. Break up the potatoes using a fork – but do not mash. Mix the onion, mayonnaise and horseradish and season to taste.
Slice your scrumptious salmon into equal parts, serve alongside the horseradish mash with a juicy segment of lemon.
Serve hot or cold.
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