I have been eating Smoked Salmon on a regular basis for many years, then, about this time last year I saw an article on salmon farming methods and it put me right off. I am now of the impression that farmed salmon is pretty much the equivalent of battery hens and no longer buy it. To further strengthen my opinion I saw a TV programme where Jean Christophe Novelli showed a farmed salmon next to a wild one, the farmed version had no dorsal fin! The reason for this is the farmed salmon are reared in cages and, as such, are unable to swim like they do in the wild. Because of this they never develop properly. Also, during the growth process framed salmon are fed artificial dye because they don’t eat the natural plankton that gives wild salmon their nice pink colour. All in all pretty unimpressive stuff.

I only ever buy Wild Salmon now, which does have a much deeper flavour but is more expensive. For more information and what your fish should be, and for some excellent products, take a look at http://www.ummera.com/questions.html or just run a Google search on farmed salmon.

Here’s a quick and easy smoked salmon salad I make at home.

Smoked Salmon on Brown Bread with Rocket, Pickled Chili and Tomato Salad.

Ingredients

100g of Wild Smoked Salmon [Marks & Spencer do a nice one or www.ummera.com]
Three slices of buttered Brown Soda Bread [Paul Rankin's Stone Ground Wheaten is good for this]
3 or 4 pickled peppers [I use the Old El Paso pickled Jalapeno peppers you can get in any supermarket]
3 or 4 cherry tomatoes
Juice of half a lemon
Ground black pepper
Handful of Rocket Leaves.
Spoon of coleslaw (optional)

Method

Butter the bread and divide the salmon between the three slices, place a pepper (or any kind of pickle will do) on top and a few drops of lemon and a pinch of ground black pepper. Arrange the rocket and cherry tomatoes around on the plate along with the coleslaw if you have it. Very quick and easy.

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Recipe, smoked salmon