I have to admit something. I detest smoked salmon, in the traditional sense. The texture. How it feels when I hold it. It’s just not for me. So here I am talking about smoked salmon from Inverawe Smokehouses. Alarms bells ringing yet? Not quite.
Situated in Argyll, on the West Coast of Scotland, Inverawe Smokehouses is a family run business since 1974 who prefer the traditional slow smoking method. This time-honoured method 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 distinctively Inverawe. Committed to reducing its environment impact and sustainable production, the farms are located in areas with strong tidal flows in either the coastal waters off Argyll or the Shetland Isles.
Whilst I may not be a complete lover of the Scottish delicacy, every one around me adores it. Whether it be mixed within scrambled eggs, on sushi or in a salad, my family and boyfriend lap it up. It is a staple in my house during the holiday season and I predict, most throughout the UK!
The strange thing is, while I run as far away from traditional smoked salmon as possible, I adore smoked salmon pâté. My love for it started when my great aunt’s Swiss-Italian husband Joseph used to pop over from Geneva and whipped some up for us all to eat at family gatherings on toast. It was delicious and I’ve yet to taste anything like it since.
I was sent a parcel of Inverawe Classic Smoked Salmon, along with Trout Pâté & a Mini Triple Salmon Terrine– smoked salmon, roast smoked salmon flakes and smoked salmon mousse to sample and from that, create a recipe.