Recipes and Serving Suggestions for Peat Smoke Roasted Salmon


Hebridean Peat Smoke Roasted Salmon is delicious simply as it is served with nothing more than crusty bread or buttered oatcakes and perhaps a squeeze of lemon or mayonnaise. But it is also much more than this when used in recipes where its depth of flavour will add something special to soups, bakes, quiches, salads and pasta.




Peat Smoke Roasted Salmon and Potato Boulangerie

-A richly flavoured potato and salmon dish for a perfect lunch. serves 4




1.8 kg scrubbed flourly potatoes ( Roosters or King Edwards are excellent) sliced into 50mm thick rounds and par-boiled for 5 minutes in lightly salted water.

450-500g Hebridean Peat Smoke Roasted Salmon roughly broken up into chunks

284ml (large tub) of single cream

Tablespoon Moniack hot horseradish sauce

Tablespoon grain mustard

Good handful of coarsely chopped flat leaf parsley or lovage

50g chopped spring onions

50g softened butter

Coarsely ground black pepper and salt




Butter a shallow, heavy, 12" oven-proof dish with the 50g butter.

Assemble a layer of the par-boiled potato discs on the base of the dish, season with a good twist of the black pepper, a little salt and half the chopped herbs. Distribute half of the smoked salmon then loosely cover with more potato slices. Add the remaining smoked salmon, another good twist of black pepper, the remaining chopped herbs, spring onions and a little salt and finish with a layer of the potatoes to completely cover the fish.


In an appropriately sized bowl or jug mix together the cream, horseradish sauce, mustard and then pour this mixture over the potatoes taking care to glaze as much of the upper surface as possible.Dot the top with small pieces or butter of a drizzle of good olive oil.


Bake in the centre of an oven at 1800C ( 1700C fan-assisted oven or gas mark 7) for 50 minutes. Check after 30 minutes and loosly cover with foil if it is browning too quickly.


Leave to rest for 5 minutes before serving with a simple green salad of peppery leaves like rocket, watercress and mustard.





Clachan Skink

- An absolutely delicious variation on the classic smoked haddock soup from North East Scotland using our own Hebridean Peat Smoke Roasted Salmon. Serves 4



450g Hebridean Peat Smoke Roasted Salmon

1 large onion

75g butter

2 tablespoons of olive oil

Half a bulb of fennel

180g leek using mainly the white, avoid the tougher green at the top of the leek

Splash of dry white wine

dessert spoon grainy mustard

200g waxy potatoes or small salad potatoes like Charlotte or Maris Peer, diced

700ml full cream milk

80ml double cream

2 tablespoons of chopped parsley and chives

Fresh ground black pepper and salt to taste



Finely slice and chop the onion, leek and fennel and sauté in a heavy bottomed pan for 10 minutes with all the butter and olive oil taking care not to allow the onion and leek to colour.

Pour in the white wine and mustard and boil hard for 1 minute, again do not let the mixture colour.

Add all the remaining ingredients apart from the chopped herbs and bring to a low simmer for about 10 minutes, or more if the potatoes are not cooked through. Finally add the chopped herbs and serve accompanied with freshly toasted Macleans Organic Oatcakes or wholemeal toast.




 Cream of Smoked Salmon Soup

- This is a wonderously rich soup that can be served in the traditional way or in small cups accompanied by crisp melba toasts topped with Peat Smoked Salmon.



70g butter

240g washed and finely chopped leek, mainly white

100g finely chopped onion

300g peeled potato ( Maris or Rooster are good varieties), diced

250g flaked Peat Smoke Roasted Salmon, skin off

150g roughly chopped cod fillet, skin off

500ml full cream milk

450ml water or fish stock

50ml Single cream

50g mature Cheddar, finely grated



Melt the butter in a heavy bottomed pan and add the leek and onion. With the lid on the pan gently sweat the vegetables until soft, this may take as long as 25 minutes depending on the size of the leek used. When fully softened add all the remaining ingredients except the cheese and cream.

Bring to a simmer and cook until the potato dice is very soft. Liquidise the soup adding the cream and cheese when fully smooth. The resulting soup will still be rather coarse of texture so it must be passed through a fine mesh to achieve the silky smoothness required. It is best to pass through a mug full at a time forcing the liquid through with the back of a wooden spoon. Discard the solids left behind.

Serve piping hot but not boiled in soup plates or in small cups garnished with chive or parsley.


Peat Smoke Roasted Salmon and Rocket Tart



25g butter

1 small onion, finely chopped

100g cheam cheese

75ml whipping cream

60g rocket, finely chopped, ideally with a knife not a food processor

1 teaspoon horseradish sauce

2 large free-range eggs

225g Peat Smoke Roasted Salmon, skin off

1/8th teaspoon of salt

300g fresh shortcrust pastry sheet




Melt the butter in a small heavy bottomed saucepan, add the chopped onion and with the lid on the pan gently sweat the onion until soft and translucent - do not allow the onion to colour or a bitter tate may result.

While the onion is softening line a buttered 9" metal flan dish with the pastry - pastry bought fresh is so good now it seems churlish to make your own unless you are very good at it or live on the moon. There is no need to bake this blind as the metal flan dish will cook it through very well; a ceramic flan dish will need to be baked blind first or the filling will cook before the pastry.

Once the onion is soft add it to the goblet of a liquidiser that already contains the whipping cream, eggs, salt, cream cheese and horseradish. Blitz until smooth then add the chopped rocket. Break up the smoked salmon into small pieces and evenly distribute over the pastry. To avoid a spill place the flan case on the oven shelf before pouring over the custard and gently slide the ovwn shelf into the oven.

Cook at 180 degrees Centigrade for approximately 30 minutes in the middle of the fan oven until lightly browned - reduce the heat if the pastry is browning prematurely after 15 minutes.

Leave to cool and serve warm.





Salmon and Potato Boulangerie

Clachan Skink

Smoked Salmon Soup

Salmon and Rocket Tart

Salmon and Rocket Tart

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