Smoked Salmon Recipe Ideas Scotland salmon smokehouse scotland
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Smoked Salmon Recipe Ideas

Hot and Cold Smoked Salmon

Preparation time less than 30 mins

Cooking time 10 to 30 mins

200g/7oz smoked salmon
2 small brioche
4 tbsp crême frâiche
small bunch dill, chopped
½ lemon, zest and juice
50g/2oz mixed salad leaves
extra virgin olive oil
balsamic vinegar
salt and crushed black pepper
1 small jar salmon roe
1 small jar Avruga "caviar" (optional)

1. Cut the top off the brioche and hollow out the inside, leaving the lid for the garnish.
2. Take half the smoked salmon and fold each piece in half. Sear in a hot pan and set on one side of each serving plate, placing the un-cooked salmon on the other side.
3. Add the lemon and dill to the cême frâiche and stir well.
4. Dress the salad leaves with olive oil, balsamic vinegar and season well. Divide into four and place a quarter inside each brioche. Top with the dill and lemon crême frâiche. Add a spoonful of salmon roe and caviar if you are using these.
5. Serve on a bed of the remaining salad leaves, with the salmon either side. Place the lid against the side of the brioche.

Smoked Salmon Recipe Ideas

(c) Copyright 2004 Uig Lodge Smoked Salmon Scotland

Where is Uig?
location map Uig Lodge  smokehouse
Uig is on the Atlantic coast of Lewis in the Outer Hebrides of Scotland.

Although on the same latitude as Anchorage, Alaska, the Gulf Stream keeps the area relatively mild and frost-free.

The mild climate and unpolluted water favours an abundance of wildife and game on the islands, particularly the wild Smoked Salmon Recipe Ideas for which Uig is famed.

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image © Uig Lodge Smoked Salmon 2002-2006

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