London Smoke & Cure: smoked meat

Smoked Produce – London Smoke and Cure Ross says “For those of you that are regular customers you’ll know well what we do – very delicious, small batch products, made locally with the best ingredients possible. This week we’ll have it all – great organic bacons, lovely moreish smoked cheeses, cured meats and all served with the biggest smile.  I thought it might be interesting to do a few write ups focusing on a particular product to give you a bit of an insight into what we do. So I’m starting this week with our salmon pates. The main thing we try to achieve with our pates is something light, fresh and zingy. In competitor tests we’ve found it easy to make something that ends up being claggy… and that just ain’t what we’re about!! So here’s the recipe if you like what we do and fancy trying it at home.          

200g Poached Salmon (You want to try to get the freshest and best available – Veaseys is the best option for miles around) 
100g Cream Cheese 
50g  Sour Creme (this is the secret ingredient, keeping it light and fresh)
A drop or two of hot pepper sauce
A splash of Worcestershire sauce
A squeeze of lemon (till the juice runs down…)
Pepper and salt. 
A handful of dill (finely chopped)
A spring onion (finely chopped)
A tiny bit of horseradish sauce
Mix it all up, enjoy the process, eat it off the spoon or spread it on some bread. Simple food makes for a happy belly! If you like, you can change the poached salmon for a cold or a hot smoked salmon version. It will be a bit deeper in flavour and if you give it to your friends they’ll start telling you to go on Masterchef.   Next week we’ll do a meat product, if you want to find out about something in particular let me know and we’ll do it! [email protected]  Remember, we produce right on your doorstep in the heart of the triangle. We are literally your local smokehouse!
See you tomorrow x “