Palmdale Mayo – Perfect with our Smoked Salmon
Did you know that if John Keough, Manager of Palmdale Meats, Poultry and Seafood, didn’t get an apprenticeship as a Butcher when he was 17 – he would be a Chef right now? In 1978 he was waiting for offers for both apprenticeships. Lucky for all of us he chose being a Butcher – because his love of food and cooking can still be shared by us all, as well giving us, arguably, the best Butcher in Adelaide!
One of his recipes – such a simple one – is a Mayonnaise that goes especially well with Palmdale’s Smoked Salmon and already a favourite with many of John’s customers. Use it spread on a cracker – or spread it over a whole side of Palmdale Salmon before presenting it to the table. Sprinkle it with a few extra whole or chopped capers for an extra special touch.
Fabulous with many things. Perfect with or for Smoked Salmon
- 1 cup of a good Mayonnaise or Aioli
- ½ – 2 teaspoons of minced horseradish (to taste – this is a spicy product so start of with the minimum and work up to YOUR preference)
- Juice of 1 lime
- 1 tablespoon chopped fresh dill (or to taste)
- 1 teaspoon of chopped capers (or to taste – careful. These are salty.)
- Mix well. That’s it 🙂
Further: if you would like to make the Palmdale Mayo into a Salmon Dip, crumble 100-150g of Palmdale Smoked Salmon into it.
Recipe courtesy of Palmdale Village Meats, Chicken and Seafood
Another way we’re happy to serve!
(08) 8267 5498
North Adelaide Village, 81 O’Connell St, North Adelaide.