Harris Smokehouse Hot Smoked Wild Salmon 140g

Harris Smokehouse Hot Smoked Wild Salmon, 140g. A thick portion of wild sockeye, smoked twice and cooked through.

The smoke

Hot smoked is a different product from the sliced cold smoked salmon, not a variation on it. The fish is brined first, then cold smoked to take on the oak, and only then moved into the hot smoker where it actually cooks. Two passes, two purposes — the cold smoke puts the flavour in, the hot smoke sets the texture.

What comes out is firm and flaky rather than silky, drier than cold smoked salmon and closer to a cooked fillet you can break apart with a fork. It is ready to eat as it is, hot or cold.

The fish

Wild caught sockeye. Three ingredients: salmon, salt, natural wood smoke. No artificial colour and no preservatives. The pack notes it may contain bones.

The smokehouse

Harris Smokehouse is a fourth generation family business at Mount Barker in the Adelaide Hills, smoking fish in a trade the family brought out from Suffolk in England more than fifty years ago.

How to eat it

Flake it over a salad with dill and a squeeze of lemon, stir it through pasta or a potato hash, or fold it into a kedgeree. It also holds its own on a board with bread and pickles. Because it is already cooked, add it to anything hot at the very end.

Keep it refrigerated.

Available at Leichhardt and Crows Nest, or for Sydney delivery.