Deep delicate and very good indeed. Don’t believe me, here’s Mike Warner’s excellent blog
http://eastcoastavocet.com/2014/10/03/smoked-salmon-re-styled/
Try something different this Xmas.
From the smoker
Just out of the smoker this morning ….our lovely Kippers!
Brined in Spanish sea salt then slowly Oak smoked for 12 hours over night.
Superb with just a knob of butter for breakfast.
bob@thedeli.biz
chris wightman