30/05/2026
It's always a pleasure to see Marty Johnston from Eastcoast Seafoods out delivering his award winning smoked salmon in person!
What would Roy do:
"We use both the cold-smoked and hot-smoked versions in forage. The sliced cold-smoked in our filled croissant, and we add some of the hot-smoked to our open prawn. It's perfect for that, beautifully flaky.
"What would I take home? The peppered hot-smoked. All you need to go with it is a tub of salad and a homemade wheaten.
"If you have some dill growing, throw it into some mayonnaise and squeeze in the juice of half a lemon, or if you have a grapefruit, chop it into the salad. Both will work perfectly with this salmon.
"Rhubarb is in season, and pickled rhubarb would be great!
"You don't lose anything in the smoker, this hot-smoked salmon is a real powerhouse when it comes to nutrition. It's delicious and really good for you."
Keep it simple this weekend, but take home some cake for dessert too!
