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smoked salmon

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. Continue reading

Smoked Salmon and Quail Egg Canapes

Canapes are often quick and easy to make, and these are certainly a breeze to put together. We are using baguette bread and topping it with mayonnaise (or aioli which is garlic mayonnaise), smoked salmon, red onion, and fresh dill. You can also add some sundried tomatoes if you want, and perhaps capers too. This is good finger food so keep the pieces small and these can be eaten with the hands. The delicate smoked salmon, little quail eggs and aromatic dill weed go together perfectly while the optional sundried tomatoes add a touch of sweetness and the red onion lends a piquant bite to the canapes, making them well-balanced.

Serve these with a glass of wine as soon as your visitors arrive. They will keep everyone happy until the main meal is served. Our recipes makes 12 servings, so count on one per person if you are serving a full meal shortly afterwards or two if you are only offering canapes and drinks. These are best served as soon as they are made but they will keep in the fridge for an hour if you make them ahead. Use toothpicks to secure them if necessary.

We like to use lightly toasted baguette bread (French stick) for the base, although you could consider melba toast triangles or ciabatta if you prefer. The quail eggs can be swapped for sliced boiled hen eggs but those are less impressive because they are larger and more familiar. The rest of the ingredients are especially chosen to showcase the main ingredients. These look elegant and taste delicious. Continue reading

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More