You haven’t fully experienced the culinary capabilities of salmon until you have tried Acme’s Nova lox. For those who rarely eat bagels, lox is thinly sliced salmon fillet. There are many creative ways to use this smoked fish, and many of our customers enjoy creating open-faced sandwiches, dips, or gourmet crackers for a sinfully delicious afternoon snack. Salmon is commonly known as the brain food, because of their powerful olfactory memory and the fact that their inherent proteins supplement human brain function and heart health with essential fatty acids. Convinced? Discover the power of salmon and consider trying something new for dinner! Nova lox is traditionally caught from the coastal waters of Nova Scotia. These fillets are fattier, milder in flavor, and can pack a powerful punch in whichever dish you decide to prepare. Make your family’s treats and meals unique and memorable by adding smoked salmon to your refrigerator for on-the-fly inspiration.
Enjoy an impressive pound of Acme lox. Each pound we provide is hand-cut and cured using a blend of ingredients that have been in Acme’s family recipes for generations. From their table to yours, you can enjoy the rich flavor of white and flaky salmon. Show off your fancy culinary skills by mixing together a creamy pâté or an aromatic tartare for dinner and drinks with friends. Looking for new ways to freshen your brunch experience? Look no further! Nova lox enhances the flavor in scrambled egg concoctions or a good old-fashioned omelet. Whichever method you choose, we are confident that Acme lox is one of the finest smoked salmon selections you can find. At Wholey’s, our promise is to provide the freshest seafood products and meats available.
Hot smoked kippered salmon mixed with diced potatoes and pesto terrine
4 medium sized russet potatoes
1 1⁄2 pound Acme kippered salmon (cut into 3 portions, skin and bones removed, each third broken into large pieces)
1⁄2 cup pesto (prepared or homemade)
1 bunch mixed greens
Peel the potatoes and place in a large pot. Cover with cold water and cook until the potatoes are tender.
Drain and allow to cool just enough so you can handle them. Then cut the potatoes into 1/4 thick slices.
Line a terrine mold or bread loaf pan (3 1/2 x 7 x 3) with wax paper. Place one third of the salmon in an even layer on the bottom of the mold and press it into the mold.
Brush the salmon with a layer pesto. Place one third of potatoes on top, trimming the potatoes to fit the mold, Brush with more pesto.
Place a layer of the smoked salmon on top and brush with more pesto. Repeat the process until there are 3 layers, ending with potatoes and pesto.
Cover the top of the terrine with plastic wrap and weigh down. Refrigerate overnight. Cut the terrine into eight slices. Served over mixed greens.