Ugie Salmon - Scottish smoked salmon - 400 years of tradition
   

Smoked Salmon Recipes:

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 Creme:~

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, pastry cases, bread, smoked salmon rolls or piped onto crackers.

----------------------------------------------


Smoked Salmon Pate:~

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 until lightly 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 biscuits.

----------------------------------------------


Smoked Salmon Mousse:~

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.

The following three recipes are from http://www.salmonrecipes.net

Top of the Range Kedgeree

Recipe Information


SERVES

 

SALMON
PORTION

COURSE

COOKING
METHOD

PREPARATION
TIME

1-3

Smoked Salmon

Main

Boil,Fry

Less than 30 minutes

Ingredients

3 eggs
1 red onion
175 g (6 oz) long grain rice
hot smoked salmon (4 oz per portion)
1 tbsp olive oil
1 tbsp curry paste
4 tbsp low-fat natural yoghurt
2 tbsp fresh, chopped parsley

Method

1. Cook the eggs in a pan of simmering water for 8 minutes until hardboiled.

2. Meanwhile chop the onion and cook the rice as per packet instructions. Drain well.

3. Flake the salmon.

4. Heat the oil in a pan and cook the onion for 5 minutes. Add the paste and cook for 1 minute.

5. Stir in the rice and salmon and heat through thoroughly, stirring occasionally.

6. Stir in the yoghurt.

7. Shell the eggs and cut into quarters.

 

Salmon Fusili

Recipe Information


SERVES

 

SALMON
PORTION

COURSE

COOKING
METHOD

PREPARATION
TIME

1-2

Fresh Salmon

Main

Boil,Pan

Less than 30 minutes

Ingredients

255 g (8 oz) fusili pasta
1 ½ leeks
150 ml (1/4 pint) white wine
100 ml low-fat crème fraîche
100 g (per portion) salmon
small bunch basil leaves
55 g (2 oz)cheddar cheese

Method

1. Cook the pasta in a large pan of boiling water for 6 minutes.

2. Meanwhile, thinly slice the leeks. Add to the pan and continue cooking the pasta for a further 3 minutes until tender. Drain.

3. Bring the wine to the boil rapidly until reduced by half. Stir in the crème fraîche and heat through.

4. Flake the salmon and shred the basil leaves. Stir into sauce and toss in the pasta.

5. Serve on hot plates with the cheese sprinked over.


Garlic And Herb Salmon

Recipe Information


SERVES

 

SALMON
PORTION

COURSE

COOKING
METHOD

PREPARATION
TIME

2-4

Fillet

Main

Bake

30 mins to 1 hour

 

Ingredients

50 g white bread
A few fresh chives, chopped
Zest of 1 lemon
4 salmon fillets
100 g garlic and herb
Cream cheese

 

Method

1. Preheat the oven to 180 ºC, 350 ºF, Gas 4.

2. Place the bread in a food processor and blend into fine breadcrumbs. Stir in the chives and lemon zest.

3. Spread the salmon fillets with a thick layer of cream cheese and place on a lightly oiled baking tray.

4. Top with the flavoured breadcrumbs, lightly pressing them into the cream cheese.

5. Roast in the oven for 15 – 20 minutes or until cooked.

6. Serve the salmon with new potatoes and salad leaves or a bunch of watercress.

[Tip - If the fish is a little damp, pat it dry with kitchen paper so that the cream cheese is easier to spread without sliding off.]







 

 

 

 

 

 



 

 

Online shop | Fish house | Certificate of Origin | Salmon Recipes | Location | Contact | Terms | Links | Home