Smoked Fish Recipes

Serves 4-6 · Prep 15 mins

Ingredients

• Smoked Salmon
• Eggs (scrambled)
• Sourdough bread
• Small bunch chives (finely chopped)
• Black pepper

Method

Take Smoked Salmon out of the fridge 10 minutes prior to use. Make scrambled eggs. Toast bread and butter if desired. Top each slice of warm toast with scrambled eggs, smoked salmon, chives, and pepper.

Serves 4 · Prep 10 mins

Ingredients

• Smoked Salmon
• 4 Croissants
• Sour cream
• Black pepper

Method

Take Smoked Salmon out of the fridge 10 minutes prior to use. Halve croissants. Spread sour cream on each croissant, top with smoked salmon and pepper.

Serves 4-6 · Prep 5 mins

Ingredients

• Smoked Salmon Sliced (200g)
• Cottage cheese
• Crackers

Method

Take Smoked Salmon out of the fridge 10 minutes prior to use. Spread sour cream on each cracker, and top with smoked salmon.

Serves 4-6 · Prep 5 mins

Ingredients

• Smoked Salmon Sliced (200g)
• Avocado
• Sour cream
• Crackers

Method

Take Smoked Salmon out of the fridge 10 minutes prior to use. Scoop out the avocado. Spread sour cream on each cracker, top with avocado and smoked salmon.

Serves 4-6 · Prep 5 mins

Ingredients

• Smoked Salmon Sliced (200g)
• 1/4 Cucumber
• Sour cream
• Crackers

Method

Take Smoked Salmon out of the fridge 10 minutes prior to use. Slice cucumber into thin slices. Spread sour cream on each cracker, top with slice of cucumber and smoked salmon.

Serves 4-6 · Prep 5 mins

Ingredients

• 1 Hot Smoked Salmon Fillet (300g)
• Sour cream
• Small bunch chives and/or black pepper
• Oatcakes and crackers

Method

Take Hot Smoked Salmon out of the fridge 10 minutes prior to use. Use knife and fork to gently pull the meat into small chunks. Chop chives into small pieces. Spread sour cream on each oatcake and cracker, and top with hot smoked salmon, and sprinkle of chives and/or black pepper.

Serves 4 · Prep 25 mins

Ingredients

• 1 Hot Smoked Mackerel Whole (350g)
• 350g baby potatoes
• 4 eggs (boiled, peel and sliced)
• 100g Soured cream
• 1 tsp horseradish cream
• 1 lemon (juiced)
• 1 bag spinach leaves (or 1 bag watercress)

Method

Cook baby potatoes in boiling water for 15-20 minutes or until tender; when cooked, drain potatoes, and set aside to cool. Boil eggs in simmering water for 7 minutes; when cooked, drain hot water, cool eggs under cold running water, and set aside; when cool peel shells and cut eggs into wedges. Mix soured cream with horseradish cream and juice of lemon in a bowl, then season with black pepper. Take Hot Smoked Mackerel out of the fridge, and use knife and fork to gently pull the meat away from any bones. On a large serving dish, place spinach leaves, warm potatoes and egg wedges, top with soured cream mix and hot smoked mackerel.

Serves 2-4 · Prep 5 mins

Ingredients

• Hot Smoked Eel (400g)
• Sourdough Bread

Method

Take Hot Smoked Eel out of the fridge 10 minutes prior to use. Use knife and fork and gently pull the meat away from any bones. Cut Sourdough bread into slices and butter if desired. Top each slice of bread with hot smoked eel.

Serves 2-4 · Prep 5 mins

Ingredients

• Hot Smoked Eel (400g)
• White or brown bread

Method

Take Hot Smoked Eel out of the fridge 10 minutes prior to use. Use knife and fork and gently pull the meat away from any bones. Toast bread, cut into bite sized pieces and butter if desired. Top each slice of warm toast with hot smoked eel.

Serves 2-4 · Prep 5 mins

Ingredients

• Hot Smoked Eel (400g)
• Oatcakes

Method

Take Hot Smoked Eel out of the fridge 10 minutes prior to use. Use knife and fork and gently pull the meat away from any bones. Top each oatcake with hot smoked eel.

Serves 2-4 · Prep 10 mins

Ingredients

• 1 Hot Smoked Mackerel Whole (400g)
• 1-2 Avocados
• Oatcakes

Method

Take Hot Smoked Mackerel out of the fridge 10 minutes prior to use. Use knife and fork to gently pull the meat away from any bones. Scoop out the avocado. Top each oatcake with avocado and hot smoked mackerel.

Serves 2 · Prep 10 mins

Ingredients

• 2 Smoked Kipper Whole (280g)
• White or brown bread
• Butter
• Lemon

Method

Boil the kettle. Pour the hot water into a large and deep sided baking tray to about half full. Put the smoked kipper into the tray of hot water, and immediately place a chopping board (or similar) on top of the kipper. The chopping board should keep the kipper flat and submerged in the hot water for five minutes until warmed through. Toast bread and butter if desired. When cooked, remove the kipper from the tray and drain. Place toast on a plate, top with kipper. Serve with lemon wedges, butter and black pepper. A cup of tea compliments the flavour of the smoked kipper.

Serves 2 · Prep 15 mins

Ingredients

• 2 Smoked Kipper Whole (280g)
• Butter
• Lemon

Method

Preheat grill and baking tray (with melted butter). To fillet the smoked kipper, remove the head and tails with scissors. Place the filleted kipper in the tray. Grill for one minute (skin side upwards), then turn the kipper over and brush melted butter on flesh. Grill for five minutes (flesh side upwards) until the butter is sizzling. Serve smoked kipper immediately with a lemon wedges, and a side of toast.

Serves 2 · Prep 20 mins

Ingredients

• 2 Smoked Kipper Whole (280g)
• 2 eggs (poached)
• Sour dough bread
• Butter
• Lemon

Method

Preheat grill. To fillet the smoked kipper, remove the head and tails with scissors, then separate the meat from the bones. Place the filleted kipper in the tray. Grill for about five minutes. Poach an egg. Toast bread and butter if desired. Place toast on a plate, top with filleted kipper and poached egg. Serve with lemon wedges, butter and black pepper. A cup of tea compliments the flavour of the smoked kipper.