Savor the heritage of Biltmore® at your table. Inspired by America’s Largest Home® and the legendary hospitality of George and Edith Vanderbilt, our collection of seafood helps you elevate an ordinary meal into an extraordinary experience. Complete your meal by pairing the salmon with a bottle of Biltmore® Pinot Grigio.
SCOTTISH SMOKED SALMON
The icy cold depths of the Scottish Lochs with their strong currents and abundant nutrients are the home of the Scottish Atlantic Salmon. It is from these waters that the Biltmore® Scottish Smoked Salmon originates. Cured in Gaelic salts and smoked according to ancient Highland methods we offer you this unique, traditionally flavored and delicately “long sliced” salmon.
Remove the salmon from the refrigerator 15 minutes prior to serving. Serve with bread, bagels or crackers as an appetizer, or try the following recipe from Biltmore® chefs.
SMOKED SALMON OMELET
- 1 / 2 cup sour cream
- 1 Tbsp stone ground mustard
- 1 Tbsp fresh dill (chopped)
- 2 sprigs fresh dill
- 1 / 2 cup chive & onion cream cheese
- 4-6 oz smoked salmon (chopped)
- 4 ea eggs (beaten)
In a small bowl, stir together sour cream, mustard and dill, set aside. In a small bowl stir together the cream cheese and chopped smoked salmon. Spray an 8” non stick pan with cooking spray. Heat pan over medium heat. Add 1 / 2 of the beaten eggs and cover. Cook 2-4 minutes or until egg has set. Spoon 1 / 2 of salmon mixture on to half of omelet (away for handle). Fold over and on to plate.
Repeat with the remaining egg and salmon mixture.
Drizzle the dill cream mixture over the two omelets and garnish with fresh dill sprig.
For more recipe ideas go to www.biltmoregourmet.com
INGREDIENTS: Atlantic Salmon “Salmo Salar” (farmed in Scotland), salt, sugar and smoke.
ORIGIN: Scotland, smoked and cured in The Netherlands.
Seven Seas International USA