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Help & Sales Hotline 01667 451051

 
 

THE SALAR SMOKEHOUSE

MORE INFORMATION AND RECIPES

 

 

Salar Smokehouse opened as a small business in South Uist in about 1987, with the original owner designing and building his own unique kilns.

We are fortunate to be located in one of the most beautiful and unspoilt locations in the world where community and culture are still prominent, On a daily basis we are surrounded by fantastic scenery, an abundance of wild life, including sea eagles, otters, and wild deer.

Our award winning Flaky Smoked Salmon has won numerous awards since it was first produced on the premises and we aim to continue to build on past successes.

In 2008 the smokehouse was purchased by Loch Duart Ltd, producers of Scottish farmed salmon, who continued to produce the finest smoked salmon products and adding new products to the range available.

In 2015 the opportunity arose for the company to be purchased by Iain MacRury who will continue the legacy with a back to basics approach and the relaunching the famous Salar brand.

Today Salar employs a team of 6 dedicated and highly skilled local people all year round and also employs seasonal staff during peak times throughout the year. The high standard and quality of our original Flaky product enjoyed worldwide is a testament to the dedication and skills of our team who are all multi skilled and take pride in producing only the finest quality smoked salmon to offer the ultimate customer experience.

Our team is also dedicated to new product development to offer a further range of exciting new unique recipes to our customers.



   




 

RECIPE :- SALAR OAK ROASTED FLAKY SALMON PATE


Ingredients:
120g Salar Oak Roasted Flaky Salmon
90g unsalted butter
Small bunch of fresh dill or parsley
(finely chopped)
Black pepper and salt
Tabasco sauce
1 lemon
Method:
Soften the butter slightly then process the salmon with the butter, add lemon juice to taste and 4 drops of Tabasco sauce with a few twists of the pepper mill.
When smooth, stir in the chopped dill or parsley. Season with salt if necessary.
Enjoy!



 

RECIPE :- ROASTED FLAKY SALMON, ROAST FENNEL & GRUYERE TART


Ingredients
Shortcrust pastry
1 large fennel bulb – sliced
200g Salar Roasted Flaky
salmon
8 eggs
Salt & pepper
150g gruyere – grated
50ml cream
Method
Preheat oven to 180C
Place fennel on a baking tray, drizzle with olive oil and roast for 30-40 minutes. On a floured surface, roll out the pastry and place in an 8 inch round cake tin. Prick the base with a fork and bake until golden, about 40 minutes.
Whisk eggs, salt & pepper, cream and half the cheese.
Place salmon and fennel in the pastry case, pour over the egg mixture. Top off with the rest of the cheese and bake the tart for 40-50 minutes until golden and the egg has set.



RECIPE :- OAK ROASTED FLAKY SALMON STUFFED TOMATOES


Ingredients:
200g Salar Oak Roasted Flaky
Smoked Salmon broken into flakes
4 large or 6 small beef tomatoes
1 large avocado
zest of 1 lime
3 tablespoons fresh lime juice
200g ricotta cheese
1 tablespoon hot horse radish sauce
salt and freshly ground pepper to taste
paprika
Method:
Skin the tomatoes by placing them in a bowl and covering them with boiling water, leave for 1 minute, then drain and cover with cold water.
As soon as they are cool enough to handle remove the skins. Slice the tops off (keep these for garnish) and cut a thin slice off the base so that the tomatoes will stand up on the plate.
Remove the core and most of the seeds carefully.
Grate the zest of lime finely and squeeze the lime to get the juice.
Peel and mash the avocado, add the lime zest, juice, horse radish sauce and ricotta cheese.
Mix all together well and season to taste.
Add the salmon broken into flakes and combine well with the cheese / avocado mixture.
Stuff each tomato shell so that the filling is piled above the top. Sprinkle with paprika and garnish with a piece of tomato cut from the tops.
Serve in the centre of the plate, sitting on and surrounded by green salad. Garnish with thinly sliced cucumber.



 

RECIPE :- SALAR OAK ROASTED FLAKY SUNDAY MORNING SALMON FISHCAKES


Serves 6
Ingredients
450g Salar Oak Roasted Flaky
Smoked Salmon
2 tablespoons snipped chives
2 level teaspoons chopped fresh parsley
65g butter (softened)
275g mashed potatoes
Salt and ground black pepper
2 level tablespoons plain flour
2 beaten eggs
125g breadcrumbs
Oil for frying
Method
On Saturday:
Mix together the salmon, chives, parsley, 50g butter and the mashed potatoes. Adjust the seasoning and shape the mixture into 12 fat cakes 1.5" across. Dip them into the flour, the beaten egg and then the breadcrumbs. Leave in the fridge until Sunday morning. Set the breakfast tray.
On Sunday morning:
As you make the coffee, melt the remaining butter and brush it all over the fishcakes. Cook at 240C (475F or gas 9) for 20 to 25 minutes or until golden brown. Alternatively, shallow fry in oil.
Serve with mayonnaise and enjoy.



RECIPE :- SALMON AND EGG CAESAR SALAD


Ingredients
150g Salar Oak Roasted Flaky Salmon
2 eggs
2 Little Gem Lettuces
2 tsp capers
3-4 tbsp Caesar dressing (recipe below)
50g readymade croutons
Method:
Put the eggs in a small pan with enough water to cover, then bring to the boil. Boil for 6
mins exactly, drain, cool under running cold water, then peel.
Separate the leaves from the lettuces and divide between two bowls. Scatter the Flaky
Smoked Salmon flakes over the lettuce, add the capers and croutons. Quarter the eggs,
add them to the salad, then drizzle over the Caesar dressing and serve at once.
Enjoy!
To make your own Caesar dressing, put 2 tbsp olive oil, 1 small crushed garlic clove, a few
shakes Worcestershire sauce, 1 tsp mayonnaise and 1 tbsp white wine vinegar in a small
bowl. Season to taste, then whisk everything together until thick and creamy.



 

 
 
PLEASE NOTE :- Much of the above information was supplied to us by the Smokehouse concerned

 

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