Top to Tail Tips
Top to Tail Tips
Just like a ham on the table you can dress the whole side and slice away but for some extra magic check out our top to tail tips:
Tail end - the tail of the salmon is the saltier end so we use this for smoked salmon scrambled eggs, omelettes, quiches & pastas. It’s great with most egg based recipes or when you require a hit of intense flavour.
Middle fillet - this is where you let the salmon do the talking. For quick & easy plates simply cut vertically like a loaf of bread about 6mm thick and dress on a board however you like. We do ours with butter fried Panko breadcrumbs and capers, finished with flat leaf parsley, lemon zest, horseradish cream, fennel and chopped gherkin.
Top end - for a special treat use the top end of the salmon as cut fillets, already cured and perfectly seasoned, simply pan fry with a honey and lemon glaze, seasonal greens and a drizzle of toasted sesame oil.
The skin - the skin is all about adding intense depth of flavour to a stock or poaching liquor. Wipe the skin with a piece of dry kitchen roll and add whole into your stock base or make a smoked salmon infused milk and use in soups, chowders and sauces. Whichever way you choose, simmer for 30 minutes and then fish out the skin before the next step.