|Smoked halibut is the star.|
Last Friday was filled with excitement and anticipation as I opened the package of smoked halibut, that had been dispatched the day before, from one of our smallest inhabited Hebridean islands. The enticing cream and golden-edged slices presented me with a dilemma, however. How exactly was I going to serve them?
Halibut is one of my favourite fishes to eat, but never before have I encountered it smoked. My first thought was to produce a posh take on kedgeree. Yet upon tasting a corner of a slice, it became obvious that these fish portions were too subtly delicious for that. The flesh was pearly, glistening and sweet – almost with a flavour reminiscent of scallops. It carried a beautiful subtly smoky accent, like a really good whisky. Hardly surprising given that the fish are smoked with chips made from the oak barrels sourced from Islay’s Kilchoman distillery.
|Really tasty fish.|
So what would be the bottom line? The dish was delicious, and that had very little to do with my concoction or preparation. This left me with a dilemma as whether to keep the fantastic Gigha smoked halibut my little secret, or share its brilliance with the rest of you. It was a close call…
This dish will serve four as a light lunch or starter, or two greedy boys/girls as a main (with bread and butter).