The following recipes have been specially selected to bring out the flavour of our  smoked salmon so you can enjoy it in different ways with tasty recipes from award winning Chefs.
 

Smoked Salmon Cream:~

• 4oz smoked salmon

• 6fl oz whipping cream

• salt & pepper

Put smoked salmon into food processor and finely chop down. Add in cream and seasoning. Blend together until cream thickens. This cream can be used for any cold items e.g. pastry horns, patry cases, bread, smoked salmon rolls or piped onto crackers.

Smoked Salmon Cream:~

• 4oz smoked salmon

• 4oz slightly salted butter

• 1oz parsley finely chopped

• Pepper to taste

• Juice of half a lemon

• 1 teaspoon chopped onion

Sweat finely chopped onion and smoked salmon in 1oz of the butter unti llightly cooked. Place into food processor and blind until smooth, then add chopped parsley, lemon juice, a little pepper (no salt) and the other 3oz of butter and blend until smooth. Put into a dish and refrigerate. Serve with warm toast fingers or buscuits.

Smoked Salmon Mouse:~

• 8oz smoked salmon

• half pint whipping cream

• 1 egg white

• 1/4oz gelatine

• half lemon

• salt & pepper

Line a mould with thin slice of smoked salmon. Melt gelatine in the juice of the half lemon. Blend the remainder of the smoked salmon. Whisk the cream until lightly thickened. Whisk the egg white until light & fluffy. Fold gently all ingredients together and fill mould, set in refrigerator. When cold, turn out and slice. An excellent starter for any dinner party served with a small salad.