Salar Smokehouse started out as a small business in 1987 on the Island of South Uist – a gem in the Hebridean archipelago, where the Gaelic culture and community are still strong, and the language is widely spoken.
Jane and Eric Twelves were fish farmers who diversified into smoking salmon. Their first smoker was a biscuit tin, which Jane fired up on their cooker top in Lochcarnan, the result, Salar Flaky Smoked Salmon was a novel food product, which was an instant hit with their friends and family. The biscuit tin got bigger until Eric eventually designed and commissioned a stainless-steel kiln that was hand built on the Island.
The design remains a secret known only to a selected few.
Launched at the BBC good food show in 1997, Salar Flaky Smoked Salmon quickly began to win food awards and continues to do so to the present date.
Today we’ve returned to Jane and Eric’s core values, with a back to basics approach. The results are wonderful. The distinctive flavour and texture of our Flaky Smoked Salmon is different to all others, due to that unique kiln!
Salar recently won two Awards at the Highlands and Islands food and drink awards, “Best new Business” and “Young Shining star” award for Donald the head smoker, we were also highly commended at the Great British Food Awards, our Hot smoked products also won three Great Taste Gold awards in 2017.
Why not try our Flaky salmon & beetroot salad? Recipe by my daughter Elena Silcock, Chef, Food blogger & stylist! As follows:
You could make this a starter, or a more filling salad by adding leaves of radicchio or gem lettuce.
100g thick Greek yogurt
1 tsp horseradish
1 tsp mustard
1 tsp honey
2 tbsp Olive oil
1 x 250g pack roasted beets (not in vinegar)
200g Salar flaky smoked salmon
Parsley (or dill) and nigella seeds, to serve
- Start by mixing the Greek yogurt with the horseradish, and half of the lemon juice season with salt and pepper.
- Whisk the mustard, honey, olive oil and remaining lemon juice together. Cut a slight incision into the beetroot pack and tip a couple of tbsp of the bright pink beetroot juice from the packet into the olive oil mixture. Whisk together, taste and season with salt and pepper. Cut the roasted beets into wedges and toss into the bowl.
- Spread the horseradish yogurt onto plates. Use a slotted spoon to top with the beet salad, then add flakes of the salmon to each plate. Top with the parsley or dill and scatter with the nigella seeds. Finish with a spoonful of any remaining dressing the beetroot bowl and a drizzle of olive oil.