Cold Smoked Salmon
All of the serving suggestions below will work well with the Peat, Whisky Barrel Oak and Beechwood Smoked Salmon unless otherwise stated.
Index of serving suggestions for cold smoked salmon
1.The simplest, and perhaps the best ?
Sometimes less is definately more.
Ingredients, for as many as you can fit around your table.
For every person, arrange as many slices of Hebridean Smoked Salmon as you see fit on their plates, offer your guests some black pepper, lemon juice or the best olive oil you can find, then eat. Take your time, there is no need to hurry.
2.Smoked salmon and scrambled eggs
So simple and so good - the perfect weekend breakfast.
Ingredients, for one serving
Two fresh large free-range eggs, a splash of single or double cream, a knob of butter, good grinding of black pepper, a thick toasted slice of your favourite bread, two slices of Hebridean Peat or Whisky Barrel Smoked Salmon.
Combine in a bowl the eggs, cream, black pepper and good pinch of salt. Beat together until uniform in appearance. Using a heavy based pan on a medium heat, melt the knob of butter until it begins to foam then add the eggs. Leave to cook for 20 seconds or so then move the egg mixure about with a wooden spoon allowing the uncooked egg to begin to set. Repeat this until it has formed thick curds but still some runny egg is present. Heap the scrambled eggs onto the buttered toast and top with two slices of smoked salmon. Enjoy.
3.Smoked salmon, bean, egg, prawn and avocado salad
This is a really delicious salad that can be a starter or a main course with a dressed green salad.
Ingredients, for two people as a main course or four as a starter
Two free-range eggs, boiled for seven minutes and chilled in iced water then peeled and quartered
Regular sized tin of best quality butterbeans, drained, rinsed and placed on kitchen paper
Two small or one large ripe avocado
80g cooked prawns, North Atlantic or warm water prawns are fine
125g Hebridean Smoked Salmon
Handful of washed tasty salad leaves - mustard and rocket are perfect
Good tablespoon, or more, of mayonnaise or mayonnaise and Greek yoghurt
In a good sized bowl combine the butterbeans, eggs, prawns and spooned out avocado pieces. Gently fold in the mayonnaise until just coating the ingredients. Using generously sized soup plates or serving plates, arrange the leaves then spoon on the salad. Arrange the slices of salmon on top and finish with a little drizzle of good olive oil over the entire dish. This is very good with a chunk of warm foccaccia bread.
4.Smoked salmon and avocado with crisp pastry
This deceptively simple sounding starter is a real winner and the combination of soft smoked salmon and avocado with the crisp pastry is very satisfying.
Ingredients, for two
One ripe avocado
125g Hebridean Smoked Salmon
Ready rolled puff pastry sheet
Horseradish sauce or grated shallot
Good quality olive oil
For the pastry - Roll out the raw pastry on a floured surface until it is very thin - this will prevent the puff pastry rising when it is baked but retain it's flakiness. Prick over the pastry and brush with a little olive oil before spreading a little grated shallot over and season with black pepper. Alternatively spread a little horseradish sauce on the rolled pastry. Cut the pastry into whatever shape you fancy- triangles look good - and bake in a moderate oven until lightly browned and crisp.
Peel the skin off the halved avocado and slice it as thinly as possible. Arrange the smoked salmon and avocado on a plate and drizzle with good olive oil, a squeeze of lemon juice and a little sprinkling of good salt like Maldon Salt. Arrange the pastry and serve.
5.Smoked salmon and Japanese style pickled cucumber
This combination of richly flavoured Hebridean Smoked Salmon and the sweet and sharp pickled cucumber is perfect on its own and makes a very easy starter course.
Ingredients, enough for four serving
One medium sized cucumber
100 ml sushi rice vinegar
one tablespoon caster sugar - less if you want a sharper taste
desertspoon chopped dill
Peel the cucumber and slice lengthways - a good sharp vegetable peeler is perfect for this. You should end up with a heap of green peelings but if you prefer you can also slice up the cucumber more conventionally as very thin discs.
In a good sized glass bowl combine the vinegar and sugar and stir until the the sugar is disolved- or just about. Add all the cucumber and gently mix. Leave for 20 minutes and you will find a great deal of water has been drawn out of the cucumber by the vinegar/sugar mix leaving it very soft and glossy. Drain off all the liquid and gently mix in the chopped dill. This is now ready to use but can be stored in the fridge for up to 12 hours.
Serve the cucumber with the smoked salmon simply as it is or if you want any accompaniment go for soft blinis or crustless brown bread.
6.Smoked salmon sushi roll
Raw salmon is very commonly used in Japanese sushi presentations but very rarely is smoked fish, of any kind. The main reason for this is the transference of smoke flavour from the hands of the sushi chef as they work with different raw materials, not ideal if you have a traditional selection of different fish varieties together on a plate.
However, Hebridean Smoked Salmon presented in a sushi roll with avocado, wasabi and a dipping of best soy sauce is a taste sensation worth the effort.
Getting the sushi rice right is very important so please follow this link for really good advice on how to make it. https://www.greatbritishchefs.com/how-to-cook/how-to-make-sushi-rice#
125g Hebridean Smoked Salmon - Peat is ideal for this
Prepared sushi rice - see above
Wasabi paste - a small tube is usually available in supermarkets
Best quality soy sauce - light rather than dark
One ripe avocado
1. Make your sushi rice.
2. Lay out your makisu rolling mat and place a sheet of nori on the mat. Using your fingers, cover two thirds of the sheet with some rice approximately 1 cm high.
3. Add the smoked salmon and avocado in a line on top of the rice in the centre then, if you want the full Japanese experience, dot small amounts of wasabi paste along the length of fish and avocado.
4. Using the rolling mat, start rolling up the ingredients with the bare nori sheet furthest from you. When you get to the bare area you can lightly dampen it with water from your finger and it will seal itself neatly.
5. Cut your roll into 6 - 8 pieces and serve with small bowls of best soy sauce for dipping. Eat with your fingers.
Tips: It is a good idea to keep a bowl of water beside you to dip your fingers in as you build the layer of rice on the nori sheet as this will prevent the rice sticking to your fingers. Also a wet knife will make cutting much neater and easier when you portion the roll.
7.Smoked salmon with horseradish strudel
The crisp filo pastry filled with the mixture of pickled cucumber and horseradish is a really interesting and tasty accompaniment to the rich Hebridean Smoked Salmon. If you find it all a little dry, serve with a little horseradish mixed 50:50 with some Greek yoghurt.
4 sheets thawed frozen filo pastry
Butter oil from 125g butter - clarify the butter by heating in a small saucepan until the oil splits from the whey
Splash of olive or sunflower oil combined with the butter oil
4 pickled gerkins, finely chopped and drained on kitchen paper
3 tablespoon hot horseradish sauce
1 good sized shallot for grating
Few grindings of black pepper
Working on a clean kitchen surface, lay out a sheet of filo pastry and spread as evenly as possible a tablespoon of the horseradish sauce. Sprinkle over a third of the finely chopped gerkin. Overlay another sheet of filo pastry that you have previously brushed with oil. Again, spread another tablespoon of horseradish sauce and the chopped gerkin. Repeat this so you have three layers of pastry and filling. Lastly overlay the last pre-brushed sheet of filo and then carefully roll up from the narrowest end like a swiss roll.
Brush the outside of the roll with the remaining oil and grate over the shallot - this is best achieved using a microplane grater and tapping or flicking the wet grated shallot onto the pastry. Season with the black pepper.
Place the rolled pastry on to a lined heavy based baking sheet and bake in the oven for 20 minutes or more at 180 C until nicely browned. Once cooked leave to rest for an hour before cutting into thickish slices. If you are not using this for a few hours delay the cutting and do not store in a refrigerator where it will lose its crispness.
8.Smoked salmon with creamy horseradish dressing salad
A salad of leaves and Hebridean Smoked Salmon can become something so much more with a dressing full of flavour and the addition of a few selected seeds. Try this as a light lunch or a beautiful starter.
Ingredients, for four people
For the dressing - 6 tablespoon of good rapeseed oil or olive oil, teaspoon of hot horseradish sauce, half teaspoon of grain mustard, 2 tablespoons Greek yoghurt, good pinch of salt.
One handful per person of washed full flavoured salad leaves, like rocket, mustard leaf, watercress and endive
60g per person of Hebridean Smoked Salmon
Two desert spoons of a mix of pine nuts, sunflower and sesame seeds
First toast the seed in a dry pans with a splash of sunflower oil until they start to brown off a little or start to jump about. Decant the toasted seeds into a wide bowl to cool.
Beat all the dressing ingredients together in a bowl with a balloon whisk until fully blended. Taste for seasoning adding more salt to taste.
Put all the salad leaves in a large bowl then pour over the dressing and the cooled seeds. Mix well so all the leaves are coated in the dressing and seed. Divide between four plates and arrange slices of Hebridean Smoked Salmon on the salad before serving immediately. This recipe works extremely well with Peat Smoked Salmon.
For a little extra, serve some thin slices of toasted walnut bread and French butter.
9.Smoked salmon pasta Pronto
This recipe is adapted from a dish served in the "Pronto" chain of convenience restaurants in Tokyo and is really, really simple and good. Give it a go and you might find it becomes a regular fast meal.
Ingredients, for one person - multiply as needed
100g spaghetti (dry weight) or spaghetti verde if you can get it
Scooped out flesh of half a large avocado, or a whole small one
70g prawns - North Atlantic little ones or larger warm water prawns
70g or more Hebridean Smoked Salmon
Tablespoon of good pesto sauce
Best olive oil for drizzling
Boil the spaghetti in an oversized saucepan until cooked to preference - the Pronto restaurant slightly overcooks it and it seems to work. Drain the cooked spaghetti and fold in the pesto sauce, prawns and avocado. Decant into a good sized soup plate or wide bowl then top with the smoked salmon and drizzle over some olive oil. Finish with some twists of black pepper, bow in the direction of Tokyo and dig in.
10.Smoked salmon with fennel and caper sauce
11.Smoked salmon butter
Smoked salmon butter is easy to make and can be stored in the freezer. A knob of the butter melting over grilled fish or freshly cooked spaghetti is delicious and will add a touch of luxury to a water biscuit or oatcake.
250g best unsalted butter, French is very good
50g Hebridean Smoked Salmon, finely chopped
Good sprig of dill and parsley, very finely chopped
Generous twists of fresh ground black pepper
zest of half a lemon (optional)
Leave the butter somewhere warm so it fully softens - avoid using the microwave for this unless you are confident you can control it not turning to molten butter.
Combine all the ingredients in a bowl and mix well - if you look for even distribution of the dill you can be sure everything is mixed.
Spoon the mixture on a sheet of baking paper or greaseproof and shape into a log. Wrap and chill or freeze until you need it then cut off slices for use. Remember to re-wrap it well to avoid freezer-burn and the flavour being tainted.