Al Fumo Foods http://www.alfumo.com The Native Smokehouse Sun, 19 Nov 2017 06:45:11 +0000 en-US hourly 1 https://wordpress.org/?v=4.8.3 http://www.alfumo.com/375-2/ Sun, 16 Oct 2016 13:07:36 +0000 http://www.alfumo.com/?p=375 A video you will appreciate:
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With Chef Russell fro Lafayette gourmet Dubai using Al Fumo smoked salmon.

A Recipe for impressive entertaining

 

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Fraiche Cafe & Bistro http://www.alfumo.com/fraiche-cafe-bistro/ Thu, 13 Oct 2016 06:50:18 +0000 http://69.195.124.211/~alfumoco/?p=359 Fraiche Cafe & Bistro

Sooo…what’s everyone having for lunch? Today we’re sampling…the smoked salmon on rye with lemon creme fraiche, caper berries and sweet potato chips. We’ll let you know if it makes the cut! YUM!

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Where to find us http://www.alfumo.com/where-to-find-us-2/ Thu, 13 Oct 2016 05:59:56 +0000 http://69.195.124.211/~alfumoco/?p=349 logo-2

The chain supermarkets GEANT is now selling our smoked salmon all over the UAE.

Next to the fish section you will find our nice pouches ready to be picked up and enjoy them at home.

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Where to find us? http://www.alfumo.com/where-to-find-us/ Thu, 13 Oct 2016 05:47:27 +0000 http://69.195.124.211/~alfumoco/?p=340 The chain supermarkets GEANT is now selling our smoked salmon all over the UAE.

Next to the fish section you will find our nice pouches ready to be picked up and enjoy them at home.

al-fumo-logo-thumbnail

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This month best recipe http://www.alfumo.com/eat-special/ Wed, 04 May 2016 14:05:42 +0000 http://www.tawasolsolutions.com/AlFumo/?p=82 Continue reading "This month best recipe"]]> recipes01-580x400
What to do…   Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet.  Drizzle with olive oil.  Sprinkle with rosemary, salt, and pepper.  Roast until cooked and starting to brown around the edges, about 10 minutes.  Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of smoked salmon.  Arrange on a serving platter and serve at room temperature.

Ingredients

  • 1 bunch asparagus, ends trimmed (about 20 spears)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • Pinch sea salt
  • Pinch freshly ground black pepper
  • 4 to 6 ounces thinly sliced Kinvara Smoked Salmon (1 slice per asparagus spear)
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