I developed the idea of the smokehouse as a chef of my own restaurant, Remy's House, in the 1980s. The inspiration was to create an exquisite Mild Smoked Salmon that could be used as an ingredient in innovative dishes for world-class chefs. This was to move beyond the traditional seafood platter.
In the 1990s I worked with Bruno Schmidt (former one star Michelin Executive Chef, Park Hotel Kenmare), Gerhard Slenema (Onder de Linden restaurant, Netherlands, one star Michelin) and Sergio Mei (now Executive Chef of the Four Seasons Hotel Milan) to demonstrate the culinary versatility of Kenmare Select. And since then, we have introduced our award-winning Organic Smoked Salmon with Seaweed and Herb Cured Smoked Salmon.
The 41 dishes below can be used as a source of ideas for professional chefs. Our smoked salmon is best enjoyed in ¾ cm thick ‘sashimi’ slices cut perpendicular to the skin to give the opportunity to taste the full depth of subtle smoke and flavours in each piece of Kenmare Select.
Click for a Print Version of Dish Ideas.
