Scottish Wild Salmon Company
The Bothy
Montrose ANGUS
DD10 9SG
Hot Smoked Salmon Recipes

Now that you can buy our wonderful Hot Smoked Salmon online, we thought that you might like a few ideas on how to prepare it!

Wild Salmon Starters  

Hot Smoked salmon pate

Hot Smoked Salmon Pate
255g hot smoked salmon
110g cream cheese
2 tbsp double cream
½ lemon, juice only
2 tbsp chopped chives (plus some extra chives to sprinkle over the top)
pinch of sugar
salt and freshly ground pepper


Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives.

Wild Salmon Puff Pastry Roll

1 pack(s) rolled out puff pastry
250 g cream cheese
500 g smoked salmon
some horseradish


1. Spread the cream cheese on the puff pastry and cover with smoked salmon.

2. Now add some horseradish to taste.

3. Roll up tightly and cut into 1 inch rolls.

4. Preheat oven to 180°C and bake at for approximately 30 minutes. Can be served
hot or cold.

Smoked Wild Salmon and chive Pate


200g tub cream cheese or soft cheese (light if you prefer)
1 tbsp horseradish cream
melba toast or mini oatcake biscuits , to serve
200g smoked salmon , finely chopped
4 tbsp chives , finely chopped
1 halved lemon


1. Beat the cream cheese with an electric whisk, then beat in some seasoning, the
chives, horseradish cream and a good squeeze of lemon.

2. Stir in the smoked salmon.

MORE Smoked Wild Salmon Pate

A delicious and easy paté and a great source of protein, vitamins and unsaturated fats. Try this as an alternative to a smoked Wild Salmon starter, or as a filling for sandwiches.

85g/3oz smoked salmon trimmings
85g/3oz smoked trout fillets
255g/9oz cream cheese
150ml/5fl oz double cream
1 tbsp chives
30g/1oz butter
½ tsp cayenne pepper
1 lemon, juice only
freshly ground black pepper



1. Place the salmon, trout and cream cheese and double cream into a blender.

2. Add the butter, cayenne pepper, lemon juice and seasoning.

3. Blend the mixture to a paste. Check the seasoning before removing from the blender. Put the paté in a dish and allow to set in the fridge.

4. Serve with salad leaves and toasted bread.

Smoked Wild salmon and avocado terrines

sunflower oil , for greasing
300g and 150g pack thinly sliced smoked Wild Salmon
100g pack Chevre or other mild goat's cheese , broken into small pieces
3 tbsp snipped chives
3 large ripe avocados , peeled, stoned and finely chopped
3 tbsp lemon juice
sweet chilli sauce , for drizzling
salad leaves and vinaigrette, to serve

1. Lightly oil 8 small ramekins.

2. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.

3. Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning.

4. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture.

5. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.

6. On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film.

7. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette.

8. Drizzle the terrine and plate with sweet chilli sauce.
Serve on their own or with toast.

Sweetcorn Fritters with Smoked Wild Salmon

For the fritters
225g frozen sweetcorn, defrosted
20g pack fresh coriander, chopped
1 large egg
50g plain flour
½ tsp baking powder
1 tbsp crème fraîche
1 tsp vegetable oil
4 salad onions, finely chopped

For the topping
6 tbsp crème fraîche
100g smoked salmon trimmings
2 salad onions, finely shredded (see tip below)

1. Place half the sweetcorn with the coriander in a food processor and blend until roughly chopped.

2. Add the egg, flour, baking powder and crème fraîche, then season.

3. Blend until combined. Pour into a clean bowl and stir in the remaining corn and chopped salad onions.

4. Place a little oil in a heavy-based frying pan over a medium heat.

5. Drop tablespoons of the batter into the pan and cook in batches for 1 minute on each side.

6. Drain on kitchen paper.

7. Place the fritters on a serving platter and top each one with a little crème fraiche and smoked salmon.

8. Garnish with shredded salad onion.

Cook's tips
Place the shredded salad onions in iced water for 30 minutes and
they will curl up beautifully for garnishing.

Mini smoked Wild Salmon and dill cakes

250g/9oz floury potatoes, such as maris piper, desirée or king edward,
cut into large chunks
2 tbsp cream cheese
200g/7oz smoked salmon
2 tbsp roughly chopped fresh dill
1 lemon, zest only, finely grated
1 tsp horseradish sauce
1 tbsp drained capers, chopped (optional)
salt and freshly ground black pepper
4 heaped tbsp fresh breadcrumbs
olive oil


1. Preheat the oven to 200C/400F/Gas 6.

2. Boil the potatoes in unsalted water for about 20 minutes until tender.

3. There's no need to add salt to the water as the smoked salmon will provide
the required saltiness.

4. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate, and then mash with the cream cheese until smooth.

5. Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest,
horseradish and capers, if using, and season with salt and pepper.

6. Shape into walnut-sized balls and flatten gently.

7. Lightly coat each one with the breadcrumbs and place on an oiled baking sheet.
Either cook straight away or refrigerate until needed.
Wild Salmon For Breakfast  
Wild Salmon and Courgette Omelette
4 large eggs
1 courgette, grated
Handful of chopped fresh chives
Small knob of butter
100g smoked salmon trimmings


1. Beat eggs in a bowl with a little water, mix in courgette and chopped fresh chives and season.

2. Melt a little butter in a small, non-stick frying pan. When hot, add half the egg mixture and cook for 1 minute, stirring until the egg is beginning to set in places. Scatter evenly with half smoked salmon trimmings. Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat.

3. Scatter a few chopped chives over each omelette and serve with a crisp, green salad.

Eggs Benedict with Smoked Wild Salmon

1 l water
4 tbsp white vinegar
4 piece(s) English muffins or Toasties, split
8 slice(s) smoked salmon
8 eggs
some chive, chopped
4 egg yolks
1 tbsp fresh lemon juice
125 g butter, unsalted
pinch(es) salt and cayenne


Sauce Hollandaise
1. Whisk the egg yolks and lemon juice together in a stainless steel bowl until mixture is thickened and doubled in volume.

2. Place the bowl over a saucepan containing barely simmering water. The water should not touch the bottom of the bowl.

3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble!

4. Slowly drizzle in the melted butter and continue to whisk until sauce is thickened and doubled in volume.

5. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Poached eggs
1. Bring a pot of water to a simmer. Make sure to use a pot with a wide opening and slow sides, it is easier to fish the eggs out of the water.

2. Add white vinegar.

3. Crack an egg into a little bowl, cup or a large ladle, then slip the egg into the simmering water. You can herd the little egg white flyaways back together if you like.

4. After about 3 minutes, remove the egg with a slotted spoon. Repeat with the other eggs.

5. Arrange a slice of salmon on a muffin, one egg on top. Season with some salt and pepper.
Spoon hollandaise sauce over the eggs, garnish with chopped chive. Two muffins per serving.

Smoked Wild Salmon and scrambled eggs

30g butter, plus a little extra for spreading
6 large free-range or organic eggs
2 slices sourdough or crusty white bread, griddled or toasted
sea salt and freshly ground black pepper
4 slices of smoked salmon
1 lemon, quartered


1. Melt the butter in a small saucepan over a moderate heat until it’s foaming.

2. Whisk the eggs in a bowl and add to the saucepan.

3. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg.

4. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast.

5. Season the eggs to taste and pour over the toast.

6. Drape the salmon over the eggs and serve it with the lemon wedges.

7. Add plenty of black pepper and serve immediately.

Smoked Wild Salmon hash with poached eggs

For the smoked salmon hash
1 tsp olive oil
150g/6oz canned Jersey new cooked potatoes, drained and sliced
200g/8oz lightly smoked raw salmon, torn
2 tbsp double cream
1 tsp chopped fresh dill
1 tsp horseradish
a dash of Tabasco sauce
a pinch of salt
For the eggs
1 tsp white wine vinegar
2 medium eggs


1. In a small sauté pan, heat the olive oil.

2. Sauté the potatoes and salmon for 1-2 minutes.

3. In a medium bowl, mix together the remaining ingredients for the salmon hash.

4. Add the salmon and potatoes and gently crush with a masher or a fork.

5. To poach the eggs, half-fill a medium saucepan with water. Add the vinegar and bring to simmering point.

6. Crack an egg into a dish, then tip it into the pan, holding the dish as close to the water as possible.

7. With a spoon draw the egg white towards the yolk.

8. Poach for two minutes.

9. Remove the egg with a slotted spoon and repeat steps 6-8 with the remaining egg.

10. Serve a poached egg on a portion of smoked salmon hash.
Wild Salmon for Lunch and Dinner  

HOT Smoked Wild Salmon Chowder

100g/3½oz chopped streaky bacon
1 tbsp vegetable oil
1 finely chopped onion
2 finely sliced celery stalks
1 potato, peeled, diced
2 finely sliced leeks
1 tbsp fresh thyme leaves
1 fresh bay leaf
1 litre fish stock
150ml double cream
250g flaked hot smoked salmon, skin removed
salt and freshly ground black pepper

To serve
Chopped tomato
1 tbsp chopped fresh parsley


1. Heat a frying pan until hot then fry the bacon until crisp and golden-brown.

2. Remove the bacon from the pan and set aside. Keep warm.

3. Heat the vegetable oil in the same frying pan and fry the onion and celery until softened.

4. Add the potato, leeks, thyme and bay leaf and stir until well combined

5. Cook for a further 1-2 minutes, then add the stock.

6. Bring the mixture to the boil, then simmer until the potatoes are tender.

7. Just before serving, stir in the cream and smoked salmon and season, to taste, with salt and freshly ground black pepper.

8. Ladle the soup into bowls and garnish with the crispy bacon, tomatoes and parsley.

Smoked Wild Salmon and broccoli frittata

100g broccoli, trimmed
1tsp olive oil
3 large eggs
Salt and freshly ground black pepper
25g smoked salmon trimmings, chopped
1tbsp chopped fresh dill (or 1tsp freeze dried)



1. Cook the broccoli in boiling water for 3 mins or until just tender.

2. Drain in a colander and rinse in cold water until cold and drain again.

3. Heat the oil in a medium non-stick frying pan.

4. Beat the eggs with seasoning then add the broccoli to the pan and sauté for 2 mins.

5. Pour over the eggs and cook for 3-4 mins or until the base has set.

6. Scatter the salmon and dill over the frittata and cook under a hot grill for 2 mins or until the top has set.

7. Cut into wedges and serve with salad.

Smoked Wild Salmon salad with Dijon honey dressing

If fat isn't an issue, use double cream instead of buttermilk.
Send us your tips>
1/2 cucumber, cut into ribbons
1 bunch spring onions, shredded
1 small yellow pepper, thinly sliced
200g smoked salmon, cut into strips
1 lemon, cut into wedges
For the low fat dressing:
100ml buttermilk
1tbsp Dijion mustard
1tbsp clear honey
2tbsp flat-leaf parsley



1. Combine the dressing ingredients, season well and set aside in the fridge until needed.
Divide the cucumber, watercress, spring onion and pepper among four plates.

2. Top with the salmon and place a wedge of lemon on the side.

3. Serve drizzled with the dressing

Smoked Wild Salmon with prawns, horseradish cream and lime viniagrette


1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked prawns , peeled but tails left on

juice 1 lime , finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad



1. Mix the crème fraîche with the horseradish and a little salt and pepper.

2. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil.

3. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream.

4. Toss the salad in most of the dressing and pile on top.

5. Drizzle the remaining dressing around the plate and serve.

Smoked Wild Salmon with beetroot & Vodka Creme Fraiche
Serve with a shot of vodka for full effect

200ml tub crème fraîche
3 tsp vodka
2 tsp hot horseradish sauce
6 slices smoked salmon
250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
salmon caviar (optional)
few small, torn dill sprigs



1. Beat the crème fraîche with the vodka and a little seasoning until it holds its shape,
then stir in the horseradish. Chill in the fridge.

2. Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche.
3. Top with the salmon caviar, if using, then scatter with the dill.

4. Grind over some black pepper and serve.

Highland Pasta with Smoked Wild Salmon

4 oz (110 g) pasta
8 oz (225 g) smoked salmon
1 oz (25 g) butter
1 medium onion, finely chopped
1 clove garlic, crushed with 1 teaspoon salt
4 oz (110 g) chestnut mushrooms, thinly sliced
1 level teaspoon mild curry powder
1 level tablespoon plain flour
5 fl oz (150 ml) white wine
2 level tablespoons crème fraîche




1. Begin by melting the butter in a solid-based frying pan, then add the onion and sauté over a low heat until soft. This will take about 7 minutes.

2. Now add the crushed garlic and mushrooms and continue to cook for a further 2-3 minutes.
3. Next mix the curry powder and flour together and stir these into the butter to soak up all the juices.

4. Then add the wine gradually, stirring briskly after each addition and, when all the wine is added, cook for a further 3 minutes before finally adding the crème fraîche.
The sauce is now ready and can be made up to this stage in advance, but lay a piece of clingfilm over the surface if you're not using it immediately.

5.When you're ready to cook the pasta place a large saucepan with plenty of lightly salted water on to boil and cook the pasta for 10 minutes or until it is cooked to your liking, but still retains some bite.

6. Meanwhile, tear little pieces of smoked salmon lengthways into strips, then reheat the sauce and add the salmon at the very last minute, just before serving.

7. Now drain the pasta, return it to the pan, then quickly stir in the sauce and smoked salmon and serve at once in deep heated bowls.

Smoked Wild Salmon and Cream Cheese Tart

375 g puff pastry, ready-made
150 g young leaf spinach
200 g light cream cheese
100 g smoked salmon, cut into strips
fresh ground pepper, to taste
mixed salad, to serve
4 lemon wedges, to serve


1. Preheat oven to Gas Mark 6, 200°C, 400°F.

2. Roll out the pastry to s rectangle sufficient to allow 2
rounds of 6 inches or 15cm diameter - use a saucer or small
side plate as a template. Place the rounds on a baking sheet
and prick the surface all over with a fork. Bake for 8
minutes until risen and golden.

3. Put the spinach in a colander, pour a kettle of boiling water
over the leaves and immediately refresh under running cold water.
Squeeze out excess water.

4. Place the cream cheese in a bowl and add the salmon. Add the
spinach and mix together. Season with freshly ground black
pepper and mix well.

5. Divide the filling evenly between the two bases, spreading
the mixture close to the edges. Return to the oven for 5-7 minutes,
until the topping is piping hot. Serve immediately with a mixed salad
and a couple of lemon wedges per serving

Wild Salmon Soufflé

20 g butter
2 tbsp flour
250 ml milk
some salt and pepper, to taste
120 g Parmesan cheese, grated
2 egg yolks
3 egg whites
150 g smoked salmon
5 tbsp whipping cream


1. Melt butter in a pan and add flour. Whisk it until it is all sticking
together. Make sure not to burn. Add the seasoning.

2. Whisk in the milk and bring to a simmer, whisking constantly. Simmer
slowly for about 3 to 5 minutes. The mixture will become very thick.

3. Stir it off the bottom to prevent burning. Once it becomes very thick
and pasty and appears to have stopped thickening, whisk in the cheese.
Turn off the heat and set aside.
Puree the salmon with the cream and add to the cheese base. Whisk the
egg whites with a pinch of salt. Whisk the egg yolks together well,
and then whisk them into the cheese base. Using a flexible rubber
spatula, scoop out about a third of the whipped whites and carefully
fold them into the cheese base. Repeat with the remaining whites.

4. Scoop the mixture into the soufflé dish or dishes, about two-thirds
full, and bake at 180° for approximately 30 minutes depending on what
dish you are using. Watch the soufflé carefully. It is done when the
top is a nice golden brown.

Please note that the Soufflé dish should have straight sides for the
Soufflé to rise nicely.