This month our recipe comes from Stephen Terry at The Hardwick, Abergavenny.
Stephen has long been a great fan of our produce. Black Mountains Smoked Salmon featured in Stephen's winning BBC Great British Menu 2008.
Here is what he has to say about us:
"I have tasted a lot of smoked salmons in my time, but for me the Black Mountains Smokery Smoked Salmon is spot-on with the right balance of flavour between smokiness and fishiness and it's unctuous texture is unsurpassed."
SEASONAL SMOKED SALMON
WITH ASPARAGUS, BROAD BEANS
AND A PERFECTLY POACHED EGG
This is a wonderful way to serve smoked salmon at this time of year - a truly seasonal serving suggestion with fresh young asparagus and tender broadbeans.
Here are Stephen's Terry's Top Tips:
How to Poach the Perfect Egg:
Make sure your egg is fresh and preferably local and free range.
Bring a deep saucepan with a good depth of water in to a rolling boil and add 3/4 drops of vinegar per litre of water used. (The rolling boil and deep water both help keep the egg together and give it a good shape)
Cook egg for 2 1/2 - 3 minutes.
Best way to slice smoked slamon:
Use a sharp and long knife (Carving knife).
Use the whole length of the blade to make the slice with a slow sawing motion.
You can slice it at whatever thickness you prefer but Stephen likes to cut his thinly.
How to Cook Asparagus:
Cut off the woody base of the stalk and then lightly peel the bottom third of the stalk to ensure tenderness.
Boil in salted water for 2 - 3 minutes.