Smoked salmon recipes

Smoked salmon pâté

By Juliette Lawrence Wilson

Salmon is smoked by one of two methods: hot-smoking or cold-smoking. Hot-smoking effectively 'cooks' the fish, because it's smoked over heat for six to 12 hours. Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours). This is the style that most people associate with 'smoked salmon'. The actual smoking process varies a great deal, with each smokehouse using its own techniques. Generally, the fresh fish is salted, dried, washed, then air-dried and smoked over wood chippings.

Recipes using smoked salmon

Main course

• Confit salmon and smoked salmon scotch egg with beetroot and horseradish

  By Steve Barringer

• Salmon, herb and courgette roulade

  By Ed Baines

• Lightly smoked salmon risotto with tender herbs served with lemon butter sauce

  By Sandra Tate

• Buckwheat noodles with smoked salmon and dill

  By Michelle Berriedale-Johnson

• Deluxe fish finger sandwich

  By Simon Rimmer

Light meals & snacks

• Smoked salmon and dill tian with warm potato galette and fennel and apple salad

  By The Hairy Bikers

• Smoked salmon and dill butter tea-sandwich

  By Jo' Pratt

• Tea sandwiches

• The fish and shellfish medley

  By Stephen Terry

• Salmon and broccoli tarts

  By Jay Tinker

Brunch

• Smoked salmon omelette

  By Raymond Blanc

• Smoked salmon with scrambled eggs on toast

  By Lesley Joseph

• Scrambled eggs with smoked salmon and brioche

  By Delia Smith

• Chargrilled smoked salmon with herbed scrambled eggs and lemon purée

  By Galton Blackiston

• Chilli cornbread with scrambled eggs and smoked salmon

  By Ainsley Harriott

Starters & nibbles

• Hot smoked salmon, beetroot salad and horseradish crème fraîche

  By Raymond Blanc

• Smoked salmon blini canapés

  By Smiths of Smithfield

• Smoked salmon with Irish soda bread, woodland sorrel and cress

  By Richard Corrigan

• Smoked salmon and roasted garlic cream

  By Nigel Slater

• Smoked salmon pâté with melba toast

  By James Martin

Cakes and baking

• Dinky bagels served with smoked salmon and cream cheese

  By The Hairy Bikers

See all recipes using smoked salmon

Buyer's guide

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling regulations apply (at a fish counter, the information will generally be displayed on a sign next to the fish). The label must show how the fish has been produced: for example 'farmed', 'cultivated' or 'caught'. It must also state the name of the fish and where it was caught - for example, 'north-west Atlantic'. Be aware of the ambiguity of some labels: a label that reads 'Scottish salmon smoked in Scotland' is preferable to either 'Scottish smoked salmon' or 'Smoked Scottish salmon'. Remember, smoked salmon with added flavourings, for example honey and sugar, aren't subject to these labelling requirements.

Storage

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.