Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon with Romesco Sauce

recipe by Carmel Bourne, serves 4 - 6

Ingredients for the sauce:
3 large tomatoes
1 sweet red pepper
2 unpeeled cloves of garlic
4 tablespoons extra virgin olive oil
1 slice good white bread, 25g flaked almonds
1 teaspoon smoked paprika
sea salt and black pepper
1 tablespoon red wine vinegar

You will also need:
Salar Flaky Smoked Salmon
Asparagus (optional)

Method:
Coat the tomatoes, sweet red pepper and unpeeled garlic cloves with olive oil and grill, turning occasionally, removing them when their skins are scorched.

Place in a bowl, cover and leave for 10 minutes.

Toast the bread and allow to cool.

Fry the flaked almonds in a hot, dry non-stick pan until just coloured and leave to cool.

When the vegetables are cool, discard the skins and squeeze out the seeds.

Roughly chop the tomatoes, pepper and toast together.

Pound the garlic and the almonds together until fine.

Add the vegetables and toast and blend well by hand or in a food processor.

Add the olive oil, smoked paprika, sea salt and black pepper and the red wine vinegar and mix together well.

Serve with Salar Flaky Smoked Salmon, lots of crusty bread and (if you like) asparagus, steamed or roasted.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Salar Flaky Smoked Salmon with Romesco Sauce

recipe by Carmel Bourne, serves 4 - 6

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