Do you like smoked salmon? If you answered no, you are seriously missing out! It is such a tasty, healthy and versatile ingredient that I just can’t get enough of it.
If you’ve been following the blog for a while, you’d probably know how much Yuye and I love brunching. And when we see smoked salmon on any brunch menu, whether it be on toast with avocados, in steak form with some salad or with poached eggs and hollandaise, you know at least one of us will order it.
There’s obviously already a selection of smoked salmon products available in supermarkets, but why would you stop at just any smoked salmon when you can get something more Superior? I present to you the Superior Gold Smoked Salmon range that was recently launched in Coles, Woolworths and IGA supermarkets. I was lucky enough to be invited to the launch event where we sampled their range and learnt about why they are the superior choice.
Superior Gold uses the finest hand-picked Australian Atlantic Salmon grown in the cold regions of Tasmania along with sustainable Australian ingredients in the curing and smoking process. The salmon are all responsibly sourced and farmed in partnership with the WWF so that we can eat assured our oceans won’t run out of these delicious and healthy fish.
The salmon undergo a slow and calculated process of curing and smoking by Superior Gold’s smoke master Nathan Smith. It is first cured using Australian sea salt and Bundaberg raw sugar. This curing process removes moisture from the fish, readying it for the smoking process. After curing, it is smoked using sustainably sourced beechwood and after resting is then double smoked again, giving it a total of 12 hours of smoking time. This double smoking technique is what gives the smoked salmon that wonderful flavour and texture.
Nathan taught us how to fillet salmon – using a very sharp knife and took him only about one minute to do!
Nathan spoke of his backyard smoke box and we got to see him in action. The smokey aroma was so tentalising and the end product (hot smoked salmon) was unbelievably delicious. Of course, what we saw that night was a sped up process of what really happens but it was enough to make me wanting my own smoke box.
Look at the colour on that skin!
Along with sampling the range, we also got to taste them in a few dishes like this Superior Gold Smoked Salmon tartare and nero crisp and the Superior Gold Smoked Salmon with blinis and creme fraiche.
The Superior Gold Gravadlax, radish, cucumber and horseradish was quite refreshing.
And finally this Superior Gold Connoisseur Cut with freekah salad was my favourite as it was a perfect blend of texture and flavour.
Obviously you can get quite creative with smoked salmon so I’ve come up with my own smoked salmon recipe which was equally delicious and hopefully will inspire you to try it in the kitchen!
Superior Gold Smoked Salmon on corn fritters and avocado salsa
Preparation time: 20 minutes
Cooking time: 10 minutes
– 420g corn kernels (1 can), or you can use fresh corn kernels
– 1/2 cup plain flour
– 1 tsp baking powder
– 2 whole eggs, lightly beaten
– 2 tbsp milk
– 1 tbsp finely chopped spring onions (or you can use chives or coriander)
– 1 red onion, finely chopped (I actually left this out because I didn’t have it in the pantry but it will make the fritters tastier)
– 1 tbsp olive oil
– pinch of salt and pepper to taste
– 200g pack Superior Gold Smoked Salmon
– 1 large avocado (or 2 if you like to eat more)
– 1 punnet cherry tomatoes, halved
– juice of 1/2 lemon
– 1 tbsp olive oil (or truffle oil if you have it)
– salt and pepper to taste
– Dill or coriander to garnish
1. Cut the avocado into small pieces and put into a medium bowl along with halved cherry tomatoes. Add lemon juice, olive oil (or truffle oil) and salt and pepper to taste. Mix until combined and set aside.
2. Mix together all the ingredients of the corn fritters into a large bowl. Mix well and make sure there’s no lumps of flour.
3. Heat some olive oil in a medium fry pan on medium to high heat. Test a drop of batter in the oil. Once it begins to bubble on the edges, you can drop the batter into rounds in the pan and flatten them out slightly, but make sure there’s no gaps in the fritters as they can fall apart. The batter will make about 6 fritters or 8 smaller ones.
4. Cook the fritters on each side for roughly 2-3 minutes or until golden brown.
5. Serve 2 fritters per plate with the Superior Gold Smoked Salmon and salsa. Garnish with dill or coriander and a wedge of lemon.
You can added poached eggs and dukkah to the dish to make it extra special or stick to this simple and light recipe for a tasty and healthy meal.
Disclaimer: Ichigo Shortcake attended this event and received samples with thanks to Superior Gold and Keep Left PR. However, all opinions are her own.