Enhancing The National Treasure That Is Hederman's Smoked Salmon. New Recipes. New Dishes.

Enhancing The National Treasure That Is Hederman's Smoked Salmon.

New Recipes. New Dishes.

Hot Smoked Salmon Tart

Frank Hederman’s smoked salmon is a national treasure, certainly more so than those curried chips in the advert that keeps popping up on TV these days.

Smoking fish is a relatively simple process. Put an experienced maestro (he started in 1985) in charge and the results are simply superb. It’s all about time, timing and touch. But you can’t put a timer on it. “You know when it’s done by feel,” says Frank.

And his smoked fish (and other products) are very popular indeed. But sometimes we take it for granted. Shove it on to the brown bread, mix it into the scrambled egg. Great but it can be so much better.

Frank and his wife Caroline have been showing us how for quite a while now, selling prepared dishes (which highlight the fish) at their various outlets. You may have Smoked Salmon Paté, Smoked Mackerel Crush, Smoked Butter, Smoked Chilli Flakes and more!

And now there’s even more help to get the most from this treasure. Friends and collaborators of the Hedermans have been recruited and you can find a tempting gallery of recipes featuring suggestions from Clare McQuillan, Colm O’Gorman, Darren Kennedy and William J. Cooper.

Hot Smoked Salmon, Fennel Seeds and Potato Gratin (right) with Hake

A few days back, we got a gift box from Frank and Caroline of Hot Smoked Salmon, Smoked Paprika, along with a Hot Smoked Salmon, Fennel Seeds and Potato Gratin to try. Aside from the paprika, they didn’t too last long!

We started with the Gratin which you may buy at their various outlets (also via Neighbourfood). It  consists of layers of finely sliced potatoes, cooked with poached and hot smoked organic Irish salmon, smoked chilli flakes and herb cream. 

They bill it as an indulgent main course for one “or you could share and have it as a side with a piece of grilled fish, and a dressed salad”. We took the latter course, added the salad and some hake. The result was a delight, the fish enhanced by the spicy flavours of the gratin. A lovely treat on a wet Saturday evening along with a bottle of Pinot Blanc from the Alsace.

A day or two later, we looked at the gallery of recipes and choose the Smoked Salmon Tart by Clare McQuillan. We didn’t have the sea veg handy but did have some spinach (via NeighbourFood), a few baby leaves of last year’s Kale in the garden and also a few leaves of Wild Garlic from another corner of the garden.

Other than that, the official blog chef followed the recipe and we had a terrific meal with the generous amount of smoked salmon the star. You can see the full recipe here.  

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We’ll be looking at Hederman’s produce in a different way in the period ahead, getting even more out of this treasure on our doorstep!