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Top 10 Smoked Salmon Recipes Salmon Roulade

12 Jan

10 Smoked Salmon Recipes

What can you do with smoked salmon? What does salmon go with? What are the best smoked salmon recipes? 

Our fresh fish and smoked fish products are some of the best available in Scotland. We are particularly renowned for our Campbells & Co range of smoked salmon, which includes speciality smoked salmon that is smoked with whisky, and also a version smoked with beetroot and dill.

Smoked salmon is very popular as a starter in Scotland and across the world, and is often served simply with oatcakes and fresh bread to allow for the flavours of the smoked salmon to take centre stage.
However, smoked salmon also makes an excellent versatile and long-lasting ingredient that can be used in a variety of dishes and cuisines. Below are some of our favourite smoked salmon recipes.

So, whether you have bought a whole salmon side to experiment with, or a smaller portion for a meal or two, or are simply looking for creative ways to use up leftovers you will find a number of easy, tasty, and healthy meals for all occasions.

 

Smoked salmon scrambled eggs

For a really tasty snack that is relatively low in calories and absolutely bursting with flavour and protein, simply add smoked salmon flakes to scrambled eggs. This is delicious on toast and makes an excellent breakfast, especially before a workout.

INGREDIENTS:

  • 6 eggs
  • 50ml milk
  • 1 tbsp of butter
  • 1 handful of chives and/or spring onion, chopped
  • 150g of smoked salmon, flaked
  • Salt and black pepper to taste

Optional: Toast


METHOD:

  1. Melt the butter in a pan.
  2. Add the spring onion if using and cook for a minute.
  3. Crack your eggs into the pan, add milk.
  4. Stir continuously over the heat until scrambled thoroughly and cooked.
  5. Flake in the salmon, stir through.
  6. Add on top of toast and garnish with chives.
  7. Serve immediately.

 

Smoked salmon pasta

For a really easy and rich dinner, simply add smoked salmon to a creamy pasta sauce. Cook some pasta then add a light soft cheese with chives with torn smoked salmon and mix well.

INGREDIENTS:

  • 400g of pasta
  • Handful of chives, chopped
  • 2 garlic cloves, crushed then sliced
  • 150g of cream cheese
  • 200g of smoked salmon, sliced
  • 100g of fresh spinach leaves
  • 1 tbsp of olive oil
  • Salt and black pepper to taste

Optional: Parmesan cheese


METHOD:

  1. Cook your pasta according to the packet instructions in salted water.
  2. In the meantime, warm up your olive oil to a medium heat. Add the garlic and stir for a few minutes until the aromas are released. Lower the heat slightly and add cream cheese with a few tablespoons of the pasta water.
  3. Stir thoroughly until the cream cheese takes on a sauce like consistency and add more pasta water if needed. Add chives and stir through.
  4. When the pasta is cooked, drain and mix thoroughly with the sauce. Mix well with the spinach leaves.
    Portion out your pasta and add the sliced salmon on top. Add Parmesan if using.

 

Smoked salmon paté


A classic paté that makes an excellent starter, simply mix smoked salmon and cream cheese until thoroughly combined, then add lemon juice, pepper, and dill for flavour.

INGREDIENTS:

  • 200g of smoked salmon
  • 200g of cream cheese
  • Lemon juice, to taste
  • Ground black pepper, to taste
  • Handful of dill, finely chopped
  • Salt and black pepper to taste


METHOD:

  1. Tear your salmon into small chunks.
  2. Mix your salmon and cream cheese together.
  3. You can either blend in a food processor or mash together with a fork until you have your desired consistency.
  4. Add the dill and a touch of lemon juice and pepper. Stir thoroughly. Add more lemon juice or pepper if needed.

 

Smoked salmon latkes

Similar to hash browns, simply grate a few baking potatoes than squeeze to remove excess moisture. Mix the potatoes together with flour and egg, then fry in small batches, and serve with smoked salmon on top. Latkes are an excellent brunch dish.

INGREDIENTS:

  • 500g of baking potatoes, peeled
  • 250g of smoked salmon, shredded
  • 150g of sour cream
  • 2 tbsp of flour
  • 1 white or brown onion, finely chopped
  • 1 large egg
  • 0.5 tsp baking powder
  • 100mls of vegetable oil
  • Small handful of dill, finely chopped
  • Small handful of chives, finely chopped
  • Salt and black pepper to taste
  • Lemon juice, to taste


METHOD:

  1. Mix the sour cream with the dill and chives. Add salt, pepper, and lemon juice to taste.
    Grate your potatoes. Mix with onion, egg, flour, baking powder and 1 tsp of salt.
  2. In a large pan heat the oil to a medium high heat. Add scoops of the mixture into the pan and flatten to make small pancakes. Cook until golden and crispy on the bottom then flip over. This should be about 5 minutes on one side then a further 2 to 3 minutes after being flipped over. When cooked remove to the side and continue until you have run out of the potato mixture.
  3. While still warm, top your pancakes with the smoked salmon and serve with the cream cheese as an accompaniment.

 

Smoked salmon chowder

A rich and creamy soup broth made from frying bacon with leeks, adding potato, then pouring in milk and cream before finishing with smoked salmon stirred throughout. Perfect for a comforting meal.

INGREDIENTS:

  • 4 rashers of bacon, finely sliced
  • 3 leeks, finely sliced
  • 200 ml double cream
  • 1 ltr of chicken stock
  • 200g of potatoes, cubed
  • 250g of smoked salmon, flaked
  • Handful of sweetcorn
  • 1 bay leaf
  • 1 large knob of butter
  • Handful of chives, chopped finely
  • Salt and pepper to taste


METHOD:

  1. Heat up your butter in a large pot until melted.
  2. Add your leeks, bacon, and bay leaf and fry until the leeks soften and the bacon starts to go crispy. Add more oil or butter if needed.
  3. Add your potatoes and cook for a few minutes.
  4. Add your stock, bring to a boil.
  5. When the potatoes are tender, lower the heat to a simmer and carefully add in the double cream.
  6. Add the sweetcorn and salmon and cook for a minute or two until warmed.
  7. Sprinkle chives on top when serving and add salt and pepper to taste.


Smoked salmon fishcakes

Simply mix smoked salmon with mashed potato, egg, and seasoning then shape for a perfectly light and easy midweek meal that can be made and frozen in advance. These are fantastic with a side salad or any variety of greens such as broccoli, green beans, or asparagus.

INGREDIENTS:

  • 1 kg of potatoes, boiled, drained then roughly mashed
  • 200g of smoked salmon, flaked
  • 5 spring onions, finely sliced
  • 1 egg, beaten
  • 1 tbsp of Dijon mustard
  • 2 tbsp of flour
  • 20 mls of oil, possibly more or less depending on the size of pan
  • Juice from 1 lemon
  • Salt and pepper to taste


METHOD:

  1. Mix the potatoes, salmon, lemon juice, Dijon mustard, spring onion, lemon, and egg together until combined. Season to taste.
  2. Roll the mixture into balls then flatten slightly to make patties. Dust them with flour. These can be put in the fridge or freezer at this point to be used later. If freezing, make sure to defrost thoroughly before cooking.
  3. Heat up a pan and coat in a layer of oil. When this has reached a medium high heat transfer some of the patties into the pan and press again. You want to cook these for about 5 minutes on each side, depending on the heat of your pan. Occasionally nudge to make sure they have not stuck to the bottom of the pan and add more oil if needed.
  4. When golden and crispy on either side, remove from the pan and serve immediately.


Smoked salmon fried rice

A great way to use up leftover rice and leftover smoked salmon, smoked salmon fried rice is a very healthy, easy and tasty dinner. If you do not have leftover rice, simply cook your portion, allow to cool, then place in the fridge for at least an hour though you can leave this in the fridge overnight. This dries out the rice and ensures that your fried rice has the correct texture.

INGREDIENTS:

  • 500g of leftover rice
  • 200g of smoked salmon, shredded
  • 5 spring onions, finely sliced
  • 2 eggs, beaten
  • 75 ml of oil
  • 4 tbsp of soy sauce
  • 1 red bell pepper, sliced
  • 1 red onion, finely chopped
  • 3 eggs, beaten
  • 3 cloves of garlic, crushed and chopped
  • 1 inch of grated ginger
  • Handful of frozen peas
  • Generous splash of oil


METHOD:

  1. Heat your oil in a pan and add your ginger and garlic. Fry for a minute until the aromas are released.
    Add the red pepper and red onion. Cook for several minutes until they start to soften but still have a little bit of bite.
  2. Add the eggs and stir for a minute or two until they start to scramble.
  3. Add in the rice and stir until hot.
  4. Add in the frozen peas and stir until defrosted. Add green onion. Add soy sauce.
  5. Take off the heat and serve immediately. 

 

Smoked salmon roulade

Incredibly easy to make and sure to impress any dinner party guests, this canapé looks very sophisticated. Excellent as a starter or snack for any occasion and can be made with only a few ingredients.

INGREDIENTS:

  • 3 to 4 large tortilla wraps
  • 350g of cream cheese
  • 350g of smoked salmon
  • 150g of fresh spinach
  • Handful of chopped dill
  • Lemon juice to taste
  • Pepper to taste


METHOD:

  1. Mix your cream cheese with the dill, lemon juice, and pepper to taste.
  2. Lay out your tortilla wraps and spread the flavoured cream cheese over the tortillas in equal measure.
  3. Add a thin layer of fresh spinach on each tortilla.
  4. Add a layer of smoked salmon on top.
  5. Roll the tortillas separately and carefully, then cover with cling film and place in the fridge for an hour.
  6. Before serving, simply cut diagonally into slices.


Smoked salmon crustless quiche

This crustless quiche is a lighter and healthier alternative to more traditional options. Perfect for a lunch, or serve with new potatoes and a side salad for a delicious midweek meal.

INGREDIENTS:

  • 6 large eggs
  • 200g of smoked salmon
  • 100g of fresh spinach leaves
  • 50g of chopped broccoli
  • 1 onion, finely chopped
  • 150g of crème fraiche
  • A dash of milk
  • 3 garlic cloves, crushed then very finely chopped
  • 1 tbsp of Parmesan cheese
  • 1 tbsp of butter
  • Salt and pepper to taste


METHOD:

  1. Preheat oven to 180C/Gas Mark 4.
  2. In a pan heat up the butter until melted, add the onion, broccoli, and garlic then cook until softened. Add more butter or oil if needed.
  3. Take out an oven-proof dish, layer the onions and broccoli on the bottom.
  4. Whisk together the eggs, crème fraiche and milk until thoroughly combined.
  5. Add the salmon and spinach leaves to the egg mixture, then pour over the onions and broccoli. Sprinkle Parmesan cheese on top.
  6. Bake for 25 minutes, or until the top becomes golden. If you are unsure you can stab the mixture with a fork or skewer, if it comes out clear then the quiche is cooked through.
  7. Allow to sit for ten minutes so that the quiche has a chance to set before slicing and serving.


Smoked salmon potato salad

A fantastically zesty and tasty side salad or light lunch, simply add boiled new potatoes to a mix of yoghurt and mayonnaise flavoured with generous amounts of Dijon mustard and pepper, then stir through smoked salmon flakes and chives with dill. For a creamier potato salad you can add more mayonnaise or yoghurt. Serve on a bed of rocket leaves for a fantastic light lunch or side dish.

INGREDIENTS:

  • 500g of new potatoes
  • 200g of smoked salmon
  • 200g of mayonnaise
  • 100g of yoghurt
  • Handful of chives, finely chopped
  • Handful of dill, finely chopped
  • 1 tbsp of Dijon mustard, to taste
  • Salt and pepper to taste


METHOD:

  1. Bring a pot of salted water to a boil, then add the potatoes.
  2. Boil until they are cooked through but still have a little bit of texture and are not completely soft.
  3. Drain and set aside, leave to cool.
  4. Mix the mayonnaise, yoghurt, Dijon mustard, chives, and dill together. Add pepper to taste.
  5. When the potatoes have cooled, either cube or slice them to your desired size.
  6. Stir thoroughly into the yoghurt and mayonnaise mixture.
  7. Shred your salmon and add to the potato salad, then stir carefully so you do not break up the salmon entirely.
  8. Either place in the fridge to be used later or serve immediately.