Luscious + Bright

Fresh, organic Irish salmon, sugar, sea salt, and pure scotch whiskey over hickory and applewood smoking. The rich flavor, texture, and color make this Scotch Salmon well-balanced, luscious, and bright. Note that smoked fish has a long shelf life. Sealed smoked fish lasts several weeks in the fridge and frozen smoked fish lasts a few months. This is an add-on menu item only. Must be purchased with oysters or shellfish.

delicacy | delight

delicacy | delight

Pairs Perfectly with:

1. Brunch, Baby
2. Buckets of Champagne
3. Cocktails and Oysters
4. Appetizers

Smoked Salmon Carpaccio  (recipe and photo from the defineddish)

FOR THE DRESSING:

• ¼ cup good extra virgin olive oil
• 1 clove garlic minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon grainy dijon mustard
• 1 small shallot halved lengthwise and thinly sliced into half-moons

FOR THE CRISPY CAPERS:

• 2 tablespoons drained capers
• 1 teaspoon flour 
• 2 tablespoons extra virgin olive oil

For the Dressing:

• In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers.

For the Crispy Capers:

• In a small bowl, toss the drained capers in the cassava flour until evenly coated.
• Heat a small nonstick skillet over medium heat with olive oil. When the skillet is hot, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing halfway through. Transfer the capers to a paper towel-lined plate and let cool.

For the Smoked Salmon:

• Cut the smoked salmon into 2-inch pieces and arrange on a large plate in a single layer.
• Spoon the dressing over the salmon evenly. Next, top with crispy capers. Lastly, finish the dish with fresh dill and cracked pepper. Serve alongside crostini.

Irish Scotch Salmon, Browne Trading