Are you a lover of smoked salmon? In this blog post, I will be covering the launch of Superior Gold a brand new range of premium smoked salmon which, is now available at your local Woolies and Coles! Plus there will be a recipe at the end, where I have used the Superior Gold’s Garlic Aioli Hot Smoked Salmon! This recipe is gluten free! On the 11th of November, I had the pleasure of attending the launch of Superior Gold’s premium smoked salmon range. The event was held at the gorgeous Flower Temple located in QV. Such a beautiful evening surrounded by sweet smelling flowers, champagne, premium smoked salmon and good company.
What makes Superior Gold’s premium smoked salmon range premium compared to the other smoked salmon products you find at your local supermarket? First off, the main ingredient, the Australian Atlantic Salmon is raised in the pristine waters of Tasmania, and then the experienced Superior Gold Smoke Master, Nathan Smith, oversees the process to ensure that only the finest quality product is used. The process is a slow and measured, using Australia sea salt and Bundaberg raw sugar to preserve the quality, colour and taste of the Australian Atlantic Salmon. Once the Australian Atlantic Salmon is cured, it is then smoked in a delicate manner using Beechwood. The salmon is then rested, and then smoked all over again. This double smoking technique takes a total of 12 hours, which brings out the salmon’s natural flavour and distinctive taste.
Photo of Champagne Dame, Kyla and Smoke Master, Nathan
That evening there was a grazing table that consists of Superior Gold’s premium smoked salmon range; condiments; and a range of artisan bread. We loaded our plates to our heart’s content.
Pictured below is the delicious gravlax (salmon cured in salt, sugar and dill), and a bowl of mustard and dill sauce. While I didn’t get a chance to try it from the grazing table, I did get to sample a whole packet to myself at home. The gravlax tasted fresh, a real depth of flavour from the herbs, Australian sea salt and cracked peppercorns. Drizzling the mustard and dill sauce added a great kick to the gravlax! Let’s just say I’ll be going to the supermarket and buying a couple packets of them.
Pictured below is the Superior Gold Hot Smoked Salmon, Peppercorn with Garlic Aioli. This hot smoked salmon was my favourite. I love how they rubbed the peppercorn and garlic aioli onto the salmon. Not only does it add flavour, but added texture from the peppercorn. More hot smoked salmon…I can’t exactly comment on the taste of this hot smoked salmon – as I didn’t get to try it. I’m assuming it’s similar to the one above, but a side of tomato and chilli chutney to give it a kick. Sliced smoked salmon – absolutely fresh and nice smokey taste. I find that some smoked salmon on the market are slightly salty for my liking, but Superior Gold’s smoked salmon is fresh, delicate in taste and not overly salty at all – very balanced. Some artisan bread.. My selection from the grazing table – yes I took a bit of effort to make it look pretty <3 Other than the grazing table, there were also dishes made from superior gold smoked salmon. The catering was done by Tommy Collins. You can read more about Tommy Collins from my previous post here. My favourite nero crisp made out of squid ink, topped with salmon roe and Superior Gold Smoked Salmon tartare. I like how they’ve incorporated Superior Gold’s salmon into the dish :) A light, refreshing and beautifully presented dish made up of Superior Gold Gravlax, radish, cucumber, celery, horseradish, salmon roe. I loved this healthy bowl of Superior Gold Connoisseur Cut in freekah salad with pomegranate seeds, french lentils, pine nuts, slivered almonds, feta and lettuce. So much texture and very healthy! yum!
It was a great event learning about the smoking process and getting to taste the range! I eat a lot of smoked salmon, so it’s good to know that there’s a premium range out there!
Here’s a dish that you can make using Superior Gold’s hot smoked salmon. It’s easy to make, full of flavour and gluten free! I used Corn Fettuccini but you can use normal fettuccini if you can’t find it!
Hot Smoked Salmon, Asparagus, Corn Fettuccini w/ Garlic & White Wine Sauce
Recipe adapted from Used Real Butter
Disclaimer: Peach was attended the launch as a guest of Superior Gold and Keep Left PR. All opinions and views on views on www.peach-water.com are honest and purely based on my own experiences and how I feel about the product.