I was asked whether I wanted to try the new range of Tassal salmon and cook up some recipe ideas. I love salmon, so was really excited to try the Tassal Salmon Rashers. Tassal Salmon Rashers are a thicker cut smoked salmon that you can eat for breakfast in a variety of ways. The salmon is smoked in Beechwood from Tasmanian grown Atlantic Salmon. You can eat the rashers as is, with just the smoking, or cooked quickly. As you know, salmon is a great source of Omega-3 and protein so definitely worth eating more of it.
When I opened the packet of Tassal Salmon Rashers, I got the smell of the smoking and could see how beautifully coloured the salmon was. I decided to try the salmon rashers in two ways, smoked as is and also cooking it.
For my first dish, I had to eat the Tassal Salmon Rashers with my favourite soft boiled eggs. I toasted some bread, put on the salmon and put on my soft boiled egg. Some cooked tomatoes and a few wedges of salmon finished off the dish. It was so easy to prepare this dish and took only a few minutes. It was absolutely delicious. The salmon has a great texture with the thicker cut, with a good bite. The smoking is perfect and I like the peppercorns rubbed on it. Smoked salmon goes perfectly with eggs so this is a great dish.
The second dish I made was to cook the Tassal Salmon Rashers quickly in a pan, only about 2 minutes so that it stays moist. Then I added some quickly boiled fresh asparagus and sprinkled over some feta and there is a fast and delicious breakfast. When cooked, the Tassal Salmon Rashers takes on a very different flavour. The smokiness is still there and almost more intense. Both ways of eating the salmon rashers are delicious and I'd definitely recommend you try them. So easy to use and so tasty.
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