Scottish Smoked Salmon with Lemon Dressing
Scotland is famous for its salmon, both fresh and smoked. This type of fish teams well with lemon juice and cream cheese to make canapes, and it can also be used to make sandwiches, quiches, pasta dishes or salads. The term ‘smoked salmon’ refers to wild or farmed fish, hot or cold smoked, and either filet or steaks. The term ‘lox’ is often used to refer to smoked salmon, although lox is salmon which has been cured in a salt and sugar brine or rub. Choose good quality, cold-smoked Scottish smoked salmon for this recipe, or another type of good quality smoked salmon instead from another region.
The following recipe serves the smoked salmon with a simple lemon, olive oil, sugar and black pepper dressing, along with a few capers. Consider some finely sliced onion and salad leaves on top. If you do not want to use onion, snipped chives would also work here. Else just omit both of these if you prefer. This is a light and healthy starter recipe which would go before any kind of meat-based main course.
Smoked salmon provides a range of vitamins as well as minerals like copper, selenium, calcium, zinc, iron, and phosphorus. Adding smoked salmon to a dish also adds a touch of luxury to the plate. Consider this as a starter for Valentine’s Day or another special occasion. It takes just a few minutes to assemble and there is no cooking required. The acidic lemon and salty capers really showcase the delicate smoked salmon flavour. So if you want to experience the exquisite flavour of true Scottish salmon but a fishing expedition is not on the calendar anytime soon, give this recipe a try instead.
- 4oz (120g) Scottish smoked salmon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon white sugar
- Freshly ground black pepper, to taste
- 1 teaspoon drained capers
- ½ oz (12g) mixed salad leaves (optional)
- ½ finely sliced small onion or some snipped chives (optional)
- 2 lemon wedges, to serve
- Arrange the slices of salmon on each plate.
- Whisk the olive oil, lemon juice, sugar and black pepper together.
- Scatter the capers over the smoked salmon.
- Top with the salad leaves and/or onion or chives, if using.
- Drizzle a little of the dressing over the top.
- Serve immediately with lemon wedges and the remaining dressing on the side.
Port of Lancaster Smokehouse Smoked Scottish Salmon - Unsliced Sides
Enjoy the delicate flavour of Scottish smoked salmon. Here we are dressing the smoked salmon with a lemon and black pepper dressing, and adding capers too. We like to serve this with lemon wedges to add some extra acidic bite to the dish. Scotland is famous for its salmon. Try it fresh, frozen or smoked. You are not going to be disappointed. If you are looking for an easy starter recipe then this recipe is ideal. Doubling or tripling the recipe is simple, and this will take mere minutes to put together, making it suitable for any level of home cook.
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