Although smoking is an old cooking technique, it is currently trending in culinary circles. Other than the more technical process of cold smoking, hot smoking is quite easy – even for the home cook on a stove-top! Hot smoking is the process during which a product is first cured, then smoked for a while under low temperature to give the smokey flavour & finally cooked at 72 degrees C to ensure shelf-life; although you can do this quickly at home using a weber and moist oak shavings, the Three Streams process takes about 2 to 3 hours.
The Hot Smoked Salmon & Trout from Three Streams Smokehouse in the Franschhoek Valley is offered in a variety of ways: plain, with pepper, mustard seeds and dill or with honey, orange and sumac. Get all the varieties from Woolworths.
It can be served hot or cold and is the a delicious alternative to tuna in a Salade Niçoise (try this recipe!), crumble it on top of fresh pasta or add it to a sandwich with lime mayonnaise and rocket leaves.
Chef Pieter, Cellarmaster Eugene and the Three Streams team agree that the Hot Smoked honey, orange and sumac flavoured Norwegian Salmon makes for the most beautiful combination with our Culinaria Méthode Cap Classique!
To treat your friends and family to this delicious combination over the holidays, is literally a few clicks away!
First click on the recipe for Salade Niçoise to see if you have the ingredients.
Perhaps add some lemon or lime?
Now click on Culinaria Méthode Cap Classique and order a bottle or two…
Click, click, Easter Weekend entertainment sorted!
If you would first like to try the much recommended pairing, visit us this weekend at Leopard’s Leap Family Vineyards for a complimentary tasting of Hot Smoked honey, orange and sumac flavoured Norwegian Salmon and Culinaria Méthode Cap Classique!
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