Last week, a delightful package arrived at our flat courtesy of Kinvara Smoked Salmon, the award-winning family run business who specialise in organic salmon situated in Galway Bay.
I was gifted with the Salmon Multi Buy (35 euro) which includes a 300g pack of Smoked Salmon, a 100g pack of Salmon Gravad Lax and a 100g pack of Roast Smoked Salmon. Just in time for Christmas!
Although I am going to save my large pack of Smoked Salmon for my family’s traditional Christmas breakfast of bagels, cream cheese and smoked salmon – well, it’s been a tradition since last year anyway – I couldn’t wait another three weeks to try this delicious fish, for heaven’s sake. So last Friday, once I’d finished my half day at work, I set upon the (not very tricky) task of making something delicious out of the Gravad Lax.
In the end, I went for this gorgeous Jamie Oliver recipe for Potato Cakes with Smoked Salmon and Boiled Egg. I topped it off with some leftover salsa verde I had made for a beef goulash the night before. It worked deliciously well.
Although, once again, the consistency of my potato cakes just weren’t quite right. Although I had made them the night before and left them in the fridge over night, they still didn’t stick together upon frying. They tasted lovely but they were more like very soft fried mash cakes. I must get on to Daily Spud for that masterclass asap!
The salmon itself was delicious, the Gravalax having a coating of dill around the edge which was very happy to say hello to the egg and potato cakes. I’m looking forward to the other two meals I’ll be getting out of my Kinvara Smoked Salmon!
Ooh and we paired our brunch with a glass of sweet Riesling, which made us feel rather cosy as we gazed upon this scene:
Categories: Lunch
December 8, 2010 at 2:58 pm
I’ve already informed the ma that I will be making this again for Stephen’s Day brunch. So tasty!
I wonder if the potato variety might have something to do with the consistency? I used Roosters for mine and they were pretty floury – Desiree (which Jamie O recommends) are a little more solid I think? Perhaps worth investigating further – which will involve eating quite a few more of them… nom.
December 9, 2010 at 5:46 pm
I think you may be right about the potato variety. But also I think there’s a lot to be said for using left over potatoes for the cakes, instead of boiling them especially, as then they’ll have time to dry out. That’s what my friend Alan said anyway.
I’m always happy to do investigative eating – all in the name of blogging, you understand.
December 8, 2010 at 7:58 pm
How yummy is that gravad lax? We devoured it at the Christmas cookalong. Made smoked salmon and spring onion quiche with the smoked, still have the roast going
December 9, 2010 at 5:53 pm
Really yum! Your Christmas cook-along looked fab, can’t wait to have a few Chrimbo meals
December 11, 2010 at 10:36 am
This sounds yum. I actually tried to convince my boyfriend that we’d have something like this for dinner one evening last week and he wrinkled his nose and said it didn’t sound very nice. I’ve since shown him your post and he’s changed his mind. Score!
December 13, 2010 at 7:12 pm
Oh score! Nice one! It is really yum. The potato cakes can be a bit of a palava – I haven’t mastered the art of making them at all so it usually takes me a good while to cook them and they’re usually not the right consistency. But all these flavours work so SO well together, it’d a shame not to give it a try!
December 19, 2010 at 3:17 pm
Wow, yum! Our Chrimbo breakfast consists of gravad lax with quails eggs and celery salt. I can’t bloody wait!
December 24, 2010 at 5:33 pm
Yummmmmmmmy!