Recipes

With an estimated 17% of total global food production wasted across households, food service and in retail, minimising our personal contribution to this statistic is an important - and necessary - step we all have a collective responsibility to take, across every meal we prepare and consume. As such, we are delighted to share our favourite smoked salmon leftovers recipe with you!

When you hear the words ‘smoked salmon bagels’, you may immediately have scenes of a snowy New York City pop into your mind. So strong is the connotation between bagels and New York, that whatever the bagel is topped with, from avocado to ham, eggs to salmon, many people immediately associate the humble bagel with NYC.  And while neither bagels nor smoked salmon are derivatives of The Big Apple, the fusion of the two can definitely be attributed to The City that Never Sleeps!

The origins of smoked salmon tartare are thought to trace back to France, where in Paris in the early 1980’s Chef Gilbert LeCoze prepared tartares of salmon and whitefish. Chef LeCoze later brought these recipes with him to New York City when he opened Le Bernardin, taking seafood tartare to the international stage. While in our opinion one never needs an excuse to enjoy a classic - and delectable - smoked salmon tartare, St Valentine’s Day serves an opportune occasion to enjoy this fine and delicate dish. So here is our recipe for the best smoked salmon tartare around - Smokin’ Brothers...

Valentine's Day is a perfect opportunity for enjoying quality time with your beloved, sharing food and drinks and basking in the occasion of the most romantic time of the year - and it is also a perfect excuse to indulge in the finer joys of life, such as smoked salmon canapes!