A Great Winter Salmon Salad
200g roast smoked salmon
1 raw beetroot
1 raw carrot
Shredded white cabbage
10 green seedless grapes, halved
10 read seedless grapes, halved
4tbls olive oil
1 tbls fresh lemon juice
Half tsp Dijon mustard
Pinch of sugar
Salt and freshly ground black pepper
• Julienne the carrots and beetroot
• Toss with equal amounts of white cabbage and add the grapes
• Drizzle over 3 tbsp of salmon dressing
Serve on a bed of radicchio lettuce with the roasted salmon flaked over 200g should be enough for two people for main course.
A light lunch for three or a great buffet party eat
About 3 sheets filo pastry
18 baby spinach leaves
350g (12 oz) roasted smoked salmon
6 tablespoons Ricotta cheese
2 tablespoons chopped mint
Parsley or dill
Salt and freshly grounded black pepper
• Pre-heat the oven at 180 c/ 350 f/ gas mark 4
• Cut the sheets into rectangular strips about 2 inches wide and stack them in a pile. Work quickly so they don’t dry out.
• Brush the top sheet with melted butter, lay a pile of 2/3 baby spinach leaves at one end about 2.5 cm/1 inch from the edge, top with 50g/2oz roast smoked salmon, a pinch or herbs and a tablespoon of ricotta.
• Season with salt and pepper, and fold one corner up over it.
• Fold again and again until the whole strip is folded into a triangle.
• Place on a greased baking sheet. Repeat with the remaining filo. Brush the tops lightly with butter and bake for about 25 minutes or until golden.
Serve hot with chilli sauce. Makes 6.
Quite unique and particularly good with the Delicate Roasted flavour of the Salmon.
2 medium carrots
3tbsp olive oil
1tbsp poppy seeds
Finely grated zest of 1 orange
Segments from 1 orange
Chopped Pistachio nuts
Fresh coriander or parsley
• Roughly grate or julienne the carrots into a bowl.
• Heat 3 tbsp olive oil in a small pan and add the 1 tsp poppy seeds.
• Heat for 1 minute until boiling then pour directly over the carrots - it will sizzle!!
• Add the finely grated zest of 1 orange.
• Cut off the skin from the orange, cut out the segments and add to the carrot with any juice.
• Season with salt and pepper
Toss well and serve with inverawe roast Smoked Salmon.
A refreshing salad with exotic mango, complimenting the Roast Salmon beautifully.
2 x 200g Roast Smoked Salmon
Salt and freshly ground pepper
Mild Olive Oil
• Peel and cut the mango, carrot cucumber into thin julienne strips. The proportion should be one of mango to half each of carrot and cucumber.
• Thinly slice half red onion.
• Mix altogether with 2 tbspn juice of lime
• Sprinkle with salt and toss in some mild olive oil.
Serve with Roasted Smoked Salmon or Kiln Smoked trout.
3 tablespoons dry vermouth (or water)#
7g (1/4 oz) powdered gelatin
3 large hard-boiled eggs
250g (8 oz) Smoked Salmon Trimmings
3 tablespoons Greek yoghurt, crème fraiche or Mayonnaise
1 tablespoon anchovy essence (optional)
200ml (7fl oz) white sauce cooled
3 tablespoons chopped fresh parsley, dill or chervil
Freshly squeezed lemon or lime juice, to taste
150 ml (1/4 pint) whipping cream, lightly whipped
• Lightly brush an 850ml (1 ½ pint) mould or six individual moulds and set aside.
• Pour the vermouth or water into a small, heavy saucepan and sprinkle over the gelatine. Set aside for 5-10 minutes to swell.
• Meanwhile, peel and chop the hard-boiled eggs and finely chop the smoked salmon trimmings. Mix the crème fraiche, yoghurt, or mayonnaise, anchovy essence if using, with the white sauce, herbs, eggs and salmon. Season to taste with salt, pepper and lemon or lime juice.
• Put the pan with the gelatine over a gentle heat and heat without boiling until clear and liquefied. Stir this into the salmon mixture, then fold in the lightly whipped cream. Spoon into the mould and level the surface. Chill in the refrigerator for several hours or overnight until set.
Slip a knife around the edge and invert onto a serving plate. Serve with a bunch or peppery watercress or rocket.
What wonderful, little packages of delight. I just love these, so scrummy and they look fantastic. Give them a whirl they are so very easy to do.
300g plain white flour
1tbls baking powder
Salt and freshly ground black pepper
250g (8oz) real mayonnaise
1 large egg, beaten
75ml (3floz) sunflower oil or 75g (3oz) melted butter
Too much will make them tough.
200ml (8floz) milk
2 tbls chopped fresh dill or 2 tsp dried dill weed
250g (8oz) smoked salmon trimmings, finely chopped
• Preheat the oven to 200 c/400 f/gas mark6. Line a six-hole large muffin tin or a nine-hole medium muffin tin wide paper muffin cases.
• Sift the flour with the baking powder into a large bowl and season with a little salt and freshly ground black pepper. Make a well in the centre.
• Whisk the mayonnaise, beaten eggs, oil or melted butter and milk together with the dill.
• Carefully stir in the smoked salmon.
• Pour the mixture into the flour and lightly stir with a wooden spoon until just a mixed.
• There should still be a few small pockets of flour. Mixing too much will make them tough.
• Fill muffin cases to just under the rim.
• Bake for about 25 minutes until well risen and a skewer inserted into the centre of a muffin comes out clean.
• Remove from oven and place on wire rack to cool.
For real luxury cut in half and stuff with cream cheese, chives and smoked salmon or trout.
Delicious and warming, great as a pick me up weekend lunch.
200g Sliced Smoked Salmon
2 Whole Cloves of Garlic, peeled and bruised
4tbsp dry White Wine
3 Large Eggs
75g grated Parmesan Cheese
3tbsp chopped parsley
Salt and pepper to taste
• Cut smoked salmon into strips and set aside.
• Cook spaghetti according to the packet instructions (about 8-10 minutes) in plenty of boiling salted water until al dente.
• While the spaghetti is cooking, melt the butter in a medium saucepan and add the cloves of garlic.
• Cook 2 garlic cloves until golden, then lift out and throw away.
• Add the 4 tbsp dry white wine and boil until it has almost disappeared.
• Cook slightly, then beat in 3 large eggs.
• Mix in 75g Parmesan, 3tbsp parsley and salt and pepper to taste
• Drain the spaghetti well and return to the hot pan. Quickly pour the egg mixture and toss well.
• Removed from the heat and the hot pan and pasta should start to cook the eggs, if not, stir over a very gentle heat for a second or two to cook a little more. The Carbonara will b ready when the pasta is coated with a creamy, scrambled egg consistency.
Divide between four warm bowls and pile the smoked salmon on top. One or two shavings of Parmesan finish it or beautifully. Serve immediately.
This is the most moreish of Dips and so easy to make.
125g (4oz) ricotta or cottage cheese
50g (2oz) cream cheese
1 tsp tomato puree
125g (4oz) smoked salmon trimmings, quite coarsely chopped
1 tbls balsamic vinegar
Salt and freshly ground black pepper
1 large red pepper, roasted, skinned and seeded
2 tbls chopped fresh basil
• Put the ricotta or cottage cheese, cream cheese and tomato puree in a food processor and blend until smooth.
• Add the salmon, balsamic vinegar and salt with a little freshly grounded black pepper to taste.
• Blend again until almost smooth, but with a little texture.
• Finely dice the red pepper and stir into the mixture with the chopped basil.
Serve as a dip with bread sticks or celery or it also makes a great sandwich filling.
A gorgeous warming winter dish, real comport food. Perfect for grand entertaining and to be enjoyed by all. Serves 4-6.
Softened butter 450ml
(3/4 pint) mixed double cream and milk
Sea salt and freshly ground black pepper
Freshly grated nutmeg
900g (2lbs) waxy potatoes (desiree are good), peeled and thinly sliced
55g (2oz) freshly grated parmesan (or boursin)
250g smoked salmon
• Set the oven to 160 c/3 25f/gas3
• Do not be tempted to rinse the potatoes – the starch will help thicken the cream.
• Heat the milk and cream until just boiling then season well with salt, pepper and nutmeg – keep hot.
• Layer half the sliced potatoes in a deep, well buttered dish, sprinkling with parmesan (optional).
• Arrange the salmon trimmings over the potatoes in one layer, cover with the remaining potato.
• Pour the cream over the potatoes, giving the dish a tap to settle the liquid.
• Sprinkle any remaining chess over the top.
• Set on a backing sheet and bake for about 1 hour (it may take up to 15 minutes longer depending on the type of potato)
or until the potatoes are tender and the top is a delicious golden brown.
This is a meal in itself, serve with fresh green beans or garden peas.
This is my sister-in-law’s recipe and its brilliant!
340g Smoked Salmon Trimmings
Half Pint Whipped Double Cream
2 Egg Whites stiffly beaten
Juice of 1 Lemon
150g Greek Yoghurt
4tbsp made up Aspic Jelly
• Blend the trimmings, lemon juice and yoghurt to a medium smooth texture- do NOT over blend to a paste.
• Add the aspic jelly and fold in the whipped cream and stiffly beaten egg whites.
• Leave to set in fridge for half a day.
garnish with delicately shaved lemon rind and serve with melba toast.
Smoked Salmon Quiche
This is such an easy recipe and so yummy. It takes no time at all!
100g Sliced Smoked Salmon
6 or 7” bought in pastry cases (see told you it was easy)
1tbs thinly sliced onion
3 beaten eggs with a little milk
5-6 tsp of full fat cream cheese (optional)
• Cut the smoked salmon into strips and lay into the pastry case
• Thinly slice onion and sprinkle on top.
• Season the beaten eggs and milk then pour over the fish and onion.
• Dollop! 5-6 knobs or fully fat cream over the top.
• Finally swirl 2 tbsp of double cream over the lot and season with black pepper.
• Bake in the oven at 185 c for 20-30 minutes till cooked – it should be just firm.
Serve hot or cold with new boiled potatoes. Or go supper healthy and have a large green salad. Don’t forget the glass of dry White to accompany the dish-its a must!
Real posh nosh for picnics
100g cream cheese
1-2tsp sweet chilli sauce (to taste)
4 flour tortilla
200g smoked salmon
• Mix 100g soft cheese and 1-2 tsp of sweet chilli sauce (to taste).
• Lay out the tortilla and spread with a thin layer of cream cheese mix.
• Next lay on a generous layer of smoked salmon and then a good handful of watercress
Add more sweet chilli sauce to get that lovely kick. It really will brighten up the picnic.
I tried this on the family and is was declared an instant success.
100g light soft cheese
Finely chopped spring onion
• Scoop out the flesh of 2 avocados and mix together with 100g light soft cheese.
• Fold in tblsp finely chopped spring onion, squeeze of lemon juice and seasoning to taste.
Serve well chilled with sliced smoked salmon, the lonely creamy flavour of the avocado is so moreish in combination with the Smokey salmon.
A lovely different way to serve smoked salmon
Rind on Goats cheese
French salad dressing
• Grill one to two slices of goat’s cheese (the kind with the rind!) per person until brown and bubbling.
• Arrange a bead of mixed salad leaves on each plate, top with 50g smoked salmon per person and the grilled goats cheese.
• Scatter with a handful of crisp croutons and some walnut halves.
• Drizzle with a French dressing made with 3 tablespoons olive oil, 1 tablespoon walnut oil, 1 tablespoon wine vinegar and a small crushed garlic clove.
Serve with a hot crusty bread and a good white wine.
A really great looking alternative way to serve cold smoked salmon.
3 medium sized potatoes, peeled and grated
Salt and pepper
Soft Cream Cheese
Chopped fresh chives
Juice of 1 lime
Inverawe smoked salmon
• Season grated potatoes
• Divide into portions and squeeze on water as best you can
• Place a tbsp of olive oil into a frying pan and hear
• Drop a portion of the grated potatoes into the hot oil and flatted down with the back of a spoon, cook until crispy and golden brown on both sides.
• Turn out onto kitchen paper and keep warm in oven.
• Mix the soft cheese with lime juice and chives.
Place a good tbsp of cheese mixture on top of the Rosti and top with folds of delicious smoked salmon. Can be served as a starter or a light lunch.
Warm, roasted vegetables are just what’s needed on those long dark winter night. The squeeze of lemon and cumin are the secret here!
200g Roast Smoked Salmon
Bunch of Asparagus
4-5 small/medium Courgette's
Salt and freshly grounded pepper
• Quarter and half courgette's, cut celery into long slices, trim asparagus by discarding any hard ends.
• Put into baking tray, toss in olive oil and season with salt and freshly ground pepper and a liberal amount of cumin seeds.
• Bake in oven 200c for 20-30 minutes until just cooked. All dente, take out and give a liberal squeeze of lemon.
• Meanwhile heat the roast smoked salmon for about five minutes, flake and serve with roasted vegetables.
Serve pilled high on warmed plates. Delicious, healthy and yummy.