Smokehouse artisan Richard Harris has re-opened a smokehouse (aptly named Harris) after selling his former business Springs some time back. Now a family business, perhaps sons Adam and Sam had something to do with this decision.
“Harris Smokehouse is now four generations old, my grandfather, Richard Pinney, established the Butley Orford Oysterage in Orford Village in Suffolk UK in the late fifties and business continues to prosper with inshore fishing boats, their own seafood restaurant, oyster beds and a traditional smokehouse.
My father started a similar business in 1964 south of London in Sussex called Springs, which still runs with my two brothers in charge. After 22 years with them I came to SA and the rest you know!!!” Richard Harris updated me.
One time smoked salmon competitor, Richard Harris and I judged together at the most recent 2012 RAS Fine Food Show. Knowing the quality he delivered from his previous South Australian smokehouse, I was keen to try his latest products. I’ve created this simple recipe using the Harris smoked mackerel fillets, but you could substitute other hot smoked fish to taste.
When posting the dish real time last night on social networking sites, twitter and facebook, I named it my Smoked Supper Kedgeree. Although, kedgeree was the original inspiration, it wasn’t long before I updated this name with the comment “taties not rice, mackerel not kippers, + no curry … not REALLY kedgeree then eh?” Perhaps I’d better call my recipe Smoked Mackerel Potato Salad. And here it is:
Smoked Mackerel Potato Salad
2 fillets smoked mackeral (I used Harris smokehouse)
3 – 4 potatoes
1 free range egg
Skin and slice potatoes. Place in medium saucepan in cold salted water. Bring to a simmer, and cook until just tender. Drain.
In the meantime, cook the egg in another saucepan of salted water, until just under hard boiled. Crack the shell slightly and refresh under a cold running tap. Peel the shell from the egg. Cut into a medium dice (slice one direction aross the egg, then the other).
Break the smoked mackeral (or other hot smoked fish fillets) into rough pieces. I keep the skin for nutrition and flavour, but feel welcome to remove in plating if you so desire.
Compose your plate, with potato slices on the base, then fall the smoked mackeral into the centre, and top with the hard boiled egg dice. Drizzle with just a little good quality EVO (extra virgin olive oil) and season with sea salt flakes if required.
1. Add a base of seasonal leaves such as daikon sprouts – or lightly toss the leaves through the potato slices.
2. Drizzle with pesto or a flavoured oil instead of EVO
3. Add baby capers and/or sprinkle with freshly roasted (and lightly chopped) nuts
The new product list is deliciously extensive with cold smoked ready-to-serve retail packs of smoked salmon, smoked ocean trout and smoked kingfish. There’s also Salmon Gralax, Hot Smoked Rainbow Trout, Hot Smoked Ocean Trout, Hot Smoked Salmon portions, Smoked Sardine fillets, Hot Smoked Kingfish with lemon and wasabi, Smoked Eel fillet, Hot Smoked Barramundi w black pepper, Smoked English Kippers, Smoked English Haddock, Smoked English Cod and Smoked (Fish or Salmon) pates. The products are now available in Sydney in any good food retailer.
37 Main Road, Hahndorf SA Australia
+61 8 8388 7000