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How can I make the most out of my Smoked Salmon?

How can I make the most out of my Smoked Salmon?

You’ve placed your order for your sliced pack or side of salmon and now the hardest decision – how to serve it.

Really, you need no more than slices of fresh wholemeal bread and butter with fresh lemon and a twist of black pepper. Our smoked salmon is “delicious firm textured, with a balanced saltiness and delicate hint of smoke“. Like all smoked foods, it is best served at room temperature to maximise the balance of flavour from the fish and the tannins from natural smoking over oak.

If you would like a more formal way to serve your smoked salmon, look no further than Smokey Jo’s smoked salmon serving suggestions!

Smoked Salmon Crostini are so quick and easy to make – and they look wonderful!

Smoked Salmon Crostini
Ingredients
 Crostini or Canapé shells if you prefer
Creme fraiche or Mayonnaise
Quails eggs – hard boiled & quartered
Dill sauce
Sliced Smoked Salmon – slivered
Black pepper or Welshman’s Caviar
 
Simply pile up the ingredients onto each Crostini or Canapé shells starting with the creme fraiche or Mayonnaise, which acts a bit like a glue! You can mix the Dill Sauce into the creme fraiche or mayo to save time. Finish with the quail egg and a twist of Black Pepper or a sprinkle of Welshman’s Caviar. Arrange on a large serving platter.

 

These smoked salmon tians are a simple, yet elegant starter or canapé. If you don’t have time to make your own pâté, try a pack of Smokey Jo’s Smoked Salmon Pâté. It’s so tasty that your guests will never know that you didn’t make it! Serves 4.

smoked salmon tian recipe
Ingredients

100g Traditional Smoked Salmon
100g Smoked Salmon Trims
150g cream cheese
1 tbsp crème fraîche
Lemon juice
Black pepper
Chives
Lemon zest

Line 4 ramekin dishes or ring moulds with cling film. Blitz together the salmon trims and the cream cheese, add lemon juice and freshly ground black pepper to taste; add crème fraîche to loosen the mixture if necessary. Pile into the lined containers and place in the fridge to firm up. When ready to serve, turn out onto a plate and decorate with a twisted slice of smoked salmon, some lemon zest, and chives.

 

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