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. Continue reading →