Peach smoked Salmon with herb crust
Served with cucumber salad, parmesan chip, peach sauce and raspberry yoghurt sauce.
A delicious, fresh summer recipe for the long sunny South African summers from one of the best chefs in the Free State, Marie Lombard (Owner of De Oude Kraal)
she was featured in the Great South African cookbook, alongside 67 of South Africa’s finest cooks, chefs, bakers, farmers, foragers and local food heroes.
“Food is a passion within me and I become inspired when working with good products.” – Marie Lombard
It nourishes my soul being in the Free State where I have access to wonderful ingredients that arrive in the De Oude Kraal kitchen from different sources.
You have the chance to test your hand at these golden recipes from Marie, at De Oude Kraal, Marie brings the best flavor to Bloemfontein and the Free State.
She specializes in gourmet 5 course dinners with a Free State twist, it is a must for anyone staying over in Bloemfontein or visiting the farm.
Fresh salmon portion with Himalayan pink salt
½ cup Fresh peach juice
½ cup of strong rooibos tea
Herb Crust: Toasted pine nuts, salt, black pepper, fish sauce, lemon juice, pinch of fresh ginger,
Chopped fresh herbs: Basil, Coriander, Parsley
Green peach tree leaves
White Balsamic vinegar
Marinate salmon in rooibos tea and peach juice mixed for 1-2 hours in fridge.
Grate parmesan, place in lines on baking sheet and bake in the oven till crisp. Let cool.
Remove salmon from marinade.
Prepare smoker with peach leaves and lightly smoke salmon for 30 minutes.
Remove from smoker and cover with prepared herb crust.
Bake for 10 minutes and serve immediately.
Raspberry yoghurt sauce
Cucumber herb salad with basil vinaigrette
De Oude Kraal greetings.