Smoked Wild Salmon and Dill Tartlets
To makes 12 tartlets:
85g (3oz) smoked Scottish Wild Salmon (diced)
250g (8oz) plain flour
110g (4oz) hard margarine
Enough water to form a dough
Alternatively use a 375g packet of ready-rolled shortcrust pastry
1 tbsp fresh dill (chopped) or 1 tsp dried dill
25g (1oz) finely grated Cheddar cheese
1 large egg
150ml (half pint) milk
1. Preheat the oven to Gas mark 4, 180ºC, 350ºF.
2. Prepare the pastry if you are making it yourself. Sieve the flour and salt into a bowl, rub in the fat until it resembles breadcrumbs, add a small amount of water and bring together to form a dough.
3. Roll out on a floured board and using a 5cm (2") cutter, cut out 12 rounds.
4. Use the pastry rounds to line 12 patty tins.
5. Divide the smoked salmon between the pastry cases, top each with a few sprigs of dill.
6. Beat the egg and milk together, season lightly and pour carefully into each case, taking care not to overfill.
7. Top with a little cheese and bake in the oven for 20-25 minutes.
8. Serve warm or cold with salad.
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.
Hot smoked Salmon and beetroot salad
For the salmon and beetroot salad
480g/17oz mixed beetroot such as Candy, Bull's Blood and Golden, washed, leaves reserved (see below)
2 tbsp extra virgin olive oil
2 tsp aged balsamic vinegar
30g/1½oz shallot, peeled, finely sliced
4 pinches sea salt
2 pinches freshly ground black pepper
For the horseradish crème fraîche
100g/3½oz crème fraîche
1 tsp finely grated fresh horseradish
2 tbsp chopped fresh dill
2 pinches sea salt
120g/4½oz hot smoked salmon, such as bradon rost, flesh roughly flaked
2 tbsp chopped fresh dill
1 small handful fresh beetroot leaves, or other baby leaves
For the beetroot salad, bring a large pan of water with a tight fitting lid to the boil, place a steamer insert on top. Add the beetroot, cover the pan and steam for 35-40 minutes, or until tender. (The beetroot is cooked through when a knife inserted into the centre meets no resistance.)
Remove the beetroot and set aside to cool slightly before peeling (you may wish to wear gloves when you peel the beetroot to prevent your hands from staining). Slice the beetroot into bite-sized pieces (about 0.5cm/½in thick), then place into a bowl with the olive oil, balsamic vinegar and shallot. Mix well, then season, to taste, with salt and freshly ground black pepper.
2. For the horseradish crème fraîche, mix all of the horseradish crème fraîche ingredients together, taste, and adjust the seasoning, if required.
To serve, divide the beetroot salad among 4 serving plates, scatter the salmon over the top and sprinkle over a little chopped dill. Arrange some fresh beetroot leaves on the side. Spoon the horseradish crème fraîche into small serving bowls and serve alongside.
Wild Salmon Puff Pastry Roll
1 pack(s) rolled out puff pastry
250 g cream cheese
500 g smoked salmon
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
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.
Line with cling film, then the salmon
(either 1 large or 2 smaller slices), allowing plenty of overhang.
Gently mix together the cheese, chives and avocado with the lemon
juice and plenty of seasoning.
Spoon into the salmon-lined ramekins,
press down, fold over the overlapping salmon, then cling film to seal
in the mixture.
Can be made the night before, but if making on the day
they should be chilled for at least 4 hrs.
On the day, gently lift the terrines out of the ramekins using the cling film,
then remove the film.
Place the terrines on plates with some baby salad leaves
tossed in a little vinaigrette.
Drizzle the terrine and plate with sweet chilli
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.
Add the egg, flour, baking powder
and crème fraîche, then season.
Blend until combined. Pour into a
clean bowl and stir in the remaining corn and chopped salad onions.
Place a little oil in a heavy-based frying pan over a medium heat.
Drop tablespoons of the batter into the pan and cook in batches for
1 minute on each side.
Drain on kitchen paper.
Place the fritters on a serving platter and top each one with a
little crème fraiche and smoked salmon.
Garnish with shredded salad onion.
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
1. Preheat the oven to 200C/400F/Gas 6.
2. Boil the potatoes in unsalted water for about 20 minutes until tender.
There's no need to add salt to the water as the smoked salmon will provide
the required saltiness.
Drain, leave to cool for a couple of minutes, allowing
the steam to evaporate, and then mash with the cream cheese until smooth.
Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest,
horseradish and capers, if using, and season with salt and pepper.
into walnut-sized balls and flatten gently.
Lightly coat each one with the
breadcrumbs and place on an oiled baking sheet.
Either cook straight away or
refrigerate until needed.
|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
some chive, chopped
4 egg yolks
1 tbsp fresh lemon juice
125 g butter, unsalted
pinch(es) salt and cayenne
1. Whisk the egg yolks and lemon juice together in a stainless steel bowl
until mixture is thickened and doubled in volume.
Place the bowl over
a saucepan containing barely simmering water. The water should not touch
the bottom of the bowl.
Continue to whisk rapidly. Be careful not to
let the eggs get too hot or they will scramble!
Slowly drizzle in the
melted butter and continue to whisk until sauce is thickened and doubled
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.
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.
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.
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.
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
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.
Drape the salmon over the eggs
and serve it with the lemon wedges.
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.
Smoked Wild Salmon and Lemon Risotto
1 onion , finely chopped
2 tbsp olive oil
350g risotto rice , such as Arborio
1 garlic clove , finely chopped
1½ l boiling vegetable stock
170g pack smoked salmon , three-quarters chopped
85g mascarpone lite
3 tbsp flat-leaf parsley , chopped
grated lemon zest , plus squeeze of juice
1. Fry the onion in the oil for 5 mins.
2. Add the rice and garlic,
then cook for 2 mins, stirring continuously.
3. Pour in a third
of the stock and set the timer to 20 mins.
4. Simmer, stirring
occasionally, until the stock has been absorbed, then add half
the rest of the stock and carry on cooking, stirring a bit more
frequently, until that has been absorbed.
Pour in the last of the stock, stir, then simmer until cooked
6. Take from the heat and add the chopped salmon,
mascarpone, parsley and lemon zest.
7. Grind in some black pepper,
but don't add salt as the salmon will be salty enough.
for 5 mins to settle, then taste and add a little lemon juice
if you like.
9. Serve topped with reserved salmon (roughly torn)
and some rocket.
Hot smoked salmon and dill spaghetti
150-160g hot smoked salmon
salt, and freshly ground pepper
400 g good quality dried spaghetti
100g frozen petit pois
small bunch of dill
3 heaped tbsp crème fraîche
1. Flake the hot-smoked salmon into mouthful-sized chunks in a bowl.
2. Meanwhile, bring a large pan of generously salted water to the boil.
3. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
4. Remove any tough stalks from the dill, then chop the fronds fairly roughly.
5. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water.
6. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper.
7. Toss everything together lightly and heat through briefly, then serve at once.
Hot-smoked salmon salad with a chilli
500g new potatoes , halved
200g pack asparagus tips
250g bag mixed salad leaves (including young beetroot leaves and watercress)
bunch each parsley and mint, leaves picked and roughly chopped
140g radishes , thinly sliced
8 x hot-smoked salmon steaks, skin removed
4 spring onions , sliced diagonally
3 tbsp lemon juice
125ml olive oil
1 tsp wholegrain mustard
2 red chillies
1. Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool.
2. Whisk together the salad dressing ingredients. then season to taste.
3. In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter.
4. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions.
5. Finish by pouring remaining dressing over the top.
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
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.
into wedges and serve with salad.
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
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 salad with Dijon honey dressing
If fat isn't an issue, use double cream instead of buttermilk.
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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:
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.
Top with the salmon and place a wedge
of lemon on the side.
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
FOR THE SALADjuice 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
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
4. Toss the salad in most of the dressing and pile
5. Drizzle the remaining dressing around the plate and serve.
Smoked Wild Salmon with beetroot & Vodka Creme Fraiche
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.