We are famous for our sea salt at Halen Môn, but not many people know that we are rather good at smoking, too. (Not the Lucky Strike kind, but the deeply savoury, foodie, BBQ-edged kind).
We smoke our Pure Sea Salt over aged oak chippings to give it a gorgeous bonfire-twist, but we also smoke water. Yes, you read that right. We started doing it for Heston Blumenthal, and haven’t looked back since. It is an extremely versatile ingredient, perfect in a risotto, a cocktail, a salad dressing or some buttery mashed potato.
Fancy finding out more? Try the delicious recipe below, or book one of our Saltcote tours and find out how our world-famous products are made by our artisan salt harvesters.
Recipe: Crab Canapés with Double Smoked Mayonnaise from Halen Môn
Mayonnaise is a staple in our take-to-work sandwiches, but just a dash of smoked water will lift any roll above the ordinary. The creaminess of the spread carries the smoke so well, with warmth and colour from the paprika, and just a hint of lemon rounding it off nicely.
Either make your own mayonnaise (Delia has a good recipe and we do think it’s worth the effort, but let’s be honest, it’s not something many of us have time for on a regular basis) or buy the best you can afford.
Try this with chunky potato wedges, a retro prawn cocktail, the best egg mayonnaise sandwich ever, a free-range chicken burger, squeaky halloumi wrap or some delicate Welsh lobster. We have experimented with several dishes, but the little crab canapés below seemed to go down best…
Our recipe makes enough for 4 sandwiches, or enough crab canapés for 4 people.
For the mayonnaise:
- 60g mayonnaise (Delia’s recipe is here)
- 1tsp hot smoked paprika plus extra to serve
- 10ml smoked water
- a good squeeze fresh lemon juice
For the crab canapes:
- Several Peter’s Yard medium sourdough crackers, snapped into bite-sized pieces
- 2 medium dressed Anglesey crabs
Add the paprika and smoked water to the mayonnaise and beat well until incorporated. Add the lemon to taste.
For the canapés, take a bite-sized piece of cracker, dollop the mayo on top, followed by a small teaspoon of crab and a dusting of smoked paprika.
Photos and words Jess Lea-Wilson