Avocado Fan with Smoked Salmon & Balsamic Dressing

Ingredients:

  • 3 baby avocados, cut in half, stone removed, peeled and sliced
  • 75g smoked salmon, cut into thin strips
  • 3 x 15ml spoons olive oil
  • 15ml spoon balsamic vinegar
  • ½ x 5ml spoon sugar
  • zest of ½ an orange
  • salt and freshly ground black pepper
  • 6 chives, snipped

Preparation method:

  1. Arrange the slices of half an avocado in a fan and sprinkle with smoked salmon strips. Repeat this for each half of avocado.
  2. Place all the ingredients for the dressing in a jar or small container with a well fitting lid and shake.
  3. Drizzle a little of the dressing over each avocado, sprinkle with chives and serve.

 

Smoked Salmon & Pancake Rolls

Ingredients:

  • 100g/3½oz plain flour
  • pinch salt 1
  • large free-range egg
  • ½ pint milk
  • sunflower oil, for frying.
  • 300g/10½oz crème fraîche
  • salt and freshly ground black pepper
  • large bunch chives, finely chopped
  • 10 – 12 slices of smoked salmon
  • salad leaves, to serve

Preparation method:

  1. For the pancakes, sieve the flour and salt into a bowl. Crack in the egg and gradually whisk in the milk until the mixture forms a smooth batter. Cover and leave to one side to rest for at least an hour.
  2. Heat the oil in a non-stick frying pan. Ladle in just enough batter to thinly cover the bottom of the pan. Cook for 30 seconds, or until light brown, before turning over and cooking the other side. Remove the pancake from the pan and repeat this process with the rest of the batter. Once all of the pancakes are cooked, place to one side and leave to cool.
  3. Spread each pancake with crème fraîche and season with salt and freshly ground black pepper. Sprinkle the chives over the pancakes before topping with a thin layer of smoked salmon. Roll each pancake up into a cylinder. To serve, slice each pancake into four and arrange on a large serving plate. Finish with dressed salad leaves.

 

Creamy Smoked Salmon Pasta

This is a lighter version of pasta carbonara. For people who want the flavour but not the bacon, smoked salmon is the perfect substitute!

Ingredients:

  • 2 tablespoon oil
  • 1 tablespoon butter
  • 1/2 onion, finely chopped
  • 2 cloves garlic
  • 200 ml single cream
  • 60 g grated Pecorino Romano cheese
  • 50 g frozen garden peas, thawed and drained
  • 4 chestnut mushrooms, sliced
  • 100 g smoked salmon, chopped
  • enough penne pasta for 2

Preparation method:

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente and drain.
  2. Melt the butter in a large frying pan over medium heat. Add the oil and saute onion, garlic and mushrooms until tender. Reduce the heat to a simmer and stir in the cream. Gradually stir in cheese until the sauce is smooth. Add the peas and cook over low heat for 4 minutes.
  3. Toss in smoked salmon just before serving and heat through. Serve over pasta.

 

Lemon, Parmesan & Smoked Salmon Linguine

Ingredients:

  • 200g linguine
  • Butter, for frying
  • 2 garlic cloves, crushed
  • 200ml pot half-fat crème fraîche
  • Zest of 1 large lemon
  • 25g fresh Parmesan, grated
  • 75g sliced smoked salmon, cut into strips
  • a few wild rocket leaves, to serve (optional)

Preparation method:

  1. Cook the linguine according to packet instructions.
  2. Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraîche, lemon zest and Parmesan. Cook for 1 minute and remove from the heat. Drain the pasta, reserving a couple of tablespoons and add to the sauce. Toss with the smoked salmon.
  3. divide between 2 bowls and garnish with the rocket to serve, if you like.

 

Hot-smoked Trout & Chive Scrambled Eggs

By Phil Vickery

Ingredients:

  • 30g/1oz butter
  • 3 free-range eggs
  • 2 tbsp double cream
  • 1 hot-smoked trout fillet, flesh flaked with a fork
  • 2 tbsp chopped chives
  • salt and freshly ground black pepper, to taste
  • splash brandy
  • 2 slices bread, toasted

Preparation method:

  1. Melt the butter in a small non-stick saucepan.
  2. Add the eggs and stir with a wooden spoon until just beginning to set.
  3. Stir in the double cream, smoked trout, chives, salt and freshly ground black pepper and brandy.
  4. To serve, place two slices of toast onto a serving plate and top with the scrambled eggs.
  5. Garnish with chives.

Oriental-spiced Trout Salad

By Paul Rankin

Ingredients:

For the dressing

  • 1 lime, juice and zest only
  • 1 tsp chopped fresh mint
  • 1 tsp chopped fresh coriander
  • pinch dried chilli flakes
  • 1 tsp soy sauce
  • 1 tbsp vegetable oil

For the salad

  • 1 smoked trout fillet, flaked
  • 1 tomato, deseeded, finely chopped
  • 5 little gem lettuce leaves
  • salt and freshly ground black pepper

Preparation method:

  1. To make the dressing, place all of the dressing ingredients into a bowl and mix together well.
  2. To make the salad, place the flaked trout and tomato into a bowl and mix together.
  3. To serve, place the little gem leaves onto a plate, top with the trout mixture and pour over the dressing.

Smoked Trout Nicoise

Serves: 4

Ingredients:

  • 600g baby new potatoes, scrubbed
  • 225g cherry tomatoes, halved
  • 40g stoned black olives
  • 2 large eggs
  • approx. 270g hot-smoked trout fillets (2 trout), flaked
  • 85g rocket

Parsley Dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1 tsp Dijon mustard
  • 1tbsp chopped fresh parsley

Preparation method:

  1. First make the dressing by shaking all the ingredients together in a screw-topped jar. Season to taste. Cook the potatoes in a saucepan of lightly salted, boiling water for about 15 minutes until just tender. Lift out the potatoes with a draining spoon, leave whole if they are small or slice thickly, then toss with the dressing and put aside.
  2. Add the eggs to the pan of water and simmer for 7 minutes. Remove, run under cold water until cool enough to handle, then peel away the shells and cut the eggs into quarters.
  3. Add the eggs, flaked trout and rocket to the potatoes and toss lightly to coat evenly in the dressing. Serve slightly warm or cold.

Smoked Cauliflower Cheese

This is a twist to a simple dish. Why not serve with grilled gammon and a slice of pineapple.

Serves 2

Ingredients:

  • 1 small head of cauliflower
  • 100 g smoked cheese
  • 1 pack white or cheese sauce
  • 1 tsp. wholegrain mustard
  • a little grated nutmeg
  • Salt & Pepper to taste

Preparation method:

  1. Pre-heat the oven to 200 degree Celsius/ 390 Fahrenheit.
  2. Cut the cauliflower into small florettes and steam or boil in salted water until tender but still with bite (al dente).
  3. Butter an ovenproof dish and arrange cauliflower evenly. Season with salt, pepper and nutmeg. Grate the smoked cheese.
  4. Make up the white or cheese sauce accordingly to instructions and add a hand full of cheese to the sauce.
  5. When the cheese has melted pour the sauce over the cauliflower.
  6. Top with the rest of the grated smoked cheese and bake in the oven for 30 minutes until bubbly and golden.

Ultimate Cheese on Toast

Our smoked Cheddar makes the ultimate Cheese On Toast! Try it – you’ll never go back to ordinary cheese!

Ingredients:

  • Slice of toast, lightly toasted on one side and buttered on the other
  • smoked Cheese, grated
  • a few drops of Worcester Sauce (optional)

Preparation method:

Pile the cheese evenly onto the buttered side, splash as much Worcester sauce as you like onto the toast and place under a pre-heated grill until the cheese is melted and bubbling.

-Enjoy!