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Recipes & Tips
Recipes
Here's a collection of recipes you might enjoy. The links below will take you quickly to whichever recipe you'd like to see:
Orange Scented Salmon Fillet with Cranberry Compote
Pan Fried Salmon with Samphire
Pasta with Smoked Salmon and Green Asparagus in a Watercress Sauce
Maple Salmon with Rocket Pesto
Smoked Salmon and Dill Tartlets
Organic Smoked Salmon Penne
Smoked salmon with pasta and smothered in a creamy fennel, mint and parsley sauce. Delicious!
Recipe Information:
- Serves: 2
- Salmon Portion: Smoked Salmon, Fillit
- Course: Main
- Cooking Method: Boil
- Preparation Time: 30 minutes to 1 hour
Ingredients:
- 1 head of organic fennel
- 15ml spoon Organic Olive Oil
- 250g dried organic penne
- 100ml organic double cream
- 125g pack organic smoked salmon, cut into strips
- 4 x 15ml spoons organic mint, chopped
- 4 x 15ml spoons organic parsley, chopped
- salt and freshly ground black pepper
Method:
Preheat the oven to 200C, 400F, Gas Mark 6. Brush the fennel with olive oil and roast in the the preheated oven for 30 minutes. Cool a little, then chop roughly. Meanwhile, bring a saucepan of water to the boil and cook the pasta until tender, 10 to 12 minutes. Drain and return to the hot pan. Stir the roast, chopped fennel, double cream, smoked salmon, mint and parsley into the pasta. Season to taste and serve immediately with a glass or organic wine.
Maple Salmon with Rocket Pesto
Salmon steaks marinated in a delectable maple syrup, mint and lime marinade. Serve with rocket pesto to make a mouth-watering main meal.
Recipe Information:
- Serves: 4
- Salmon Portion: Fresh Salmon, Steaks
- Course: Main
- Cooking Method: Grill
- Preparation Time: Less then 30 minutes
Ingredients:
- 4 x 175g (6oz) Tartan Quality Mark salmon steaks
- salt and pepper
- 1 tbsp maple syrup or clear honey
- 1 tbsp fresh chopped mint
- juice of 1 lime
For the rocket pesto:
- 1 large handful rocket leaves
- touch of olive oil
- 50g / 2oz Parmesan cheese, grated
- 1 tbsp pine kernels
- 3 cloves garlic
Method:
- In a shallow dish, combine seasoning, syrup or honey, mint and the juice from half the lime. Add the salmon and marinade for 10-15 minutes.
- Pre heat the grill to a high heat. Lift salmon from marinade allowing excess to drip off and grill for approximately 5-8 minutes depending on thickness of salmon. Brush the salmon occasionally with the marinade.
- To make the pesto, put all the ingredients into a food processor and pound into a paste. Serve the salmon with the rocket pesto alongside a chicory and cucumber salad.
Orange Scented Salmon Fillet with Cranberry Compote
A flavoursome dish which brings the best out of salmon with the inspiring compliments of orange and cranberry.
Recipe Information:
- Serves: 8
- Salmon Portion: Fresh Salmon, Fillet
- Course: Main
- Cooking Method: Bake
- Preparation Time: Less than 30 minutes
Ingredients:
- 8 x 125g / 4 oz fillets of Tartan Quality Mark salmon, skin on
- 25g / 1oz butter
- 1 orange, sliced
- 125ml /5 fl oz white wine
- 4 cloves
- 1 star anise
- 1 bay leaf
- salt and cracked black pepper
- zest and juice of 1 orange
- For compote
- 225g /8 oz cranberries
- 50g / 2oz brown sugar
- zest and juice of 2 oranges for the glaze
- zest and juice of 1 orange
Method:
- Pre heat the oven 190C /375F / Gas Mark 5
- Line a shallow dish with buttered foil. Place the salmon portions, skin side down in the dish. Top with orange slices, wine, cloves, star anise, bay leaf and seasoning.
- Cover loosely with foil and bake for 20 minutes. The salmon is cooked when the flesh is opaque.
- While the salmon is cooking, place all the ingredients for the cranberry compote into a saucepan and cook gently for 10 minutes until the cranberries softened and burst to release their flavour.
- When the salmon portions are cooked brush with the orange zest and juice glaze.
- Serve the salmon, topped with the cranberry compote, alongside new potatoes and green vegetables.
Smoked Salmon and Dill Tartlets
Whether used as a starter or as finger food, these delectable tartlets will definitely impress your guests. Serve warm or cold.
Recipe Information:
- Serves: 4
- Salmon Portion: Smoked Salmon
- Course: Starter, Salad, Snack
- Cooking Method: Bake
- Preparation Time: 30 mins to 1 hour
Ingredients:
To makes 12 tartlets -
- 85g (3oz) smoked Scottish Quality Salmon (diced)
- 250g (8oz) plain flour
- 110g (4oz) hard margarine
- Pinch salt
- Enough water to form a dough
- Alternatively use a 375g packet of ready-rolled shortcrust pastry
- 1 tbsp fresh dill (chopped) or 1 tsp dried dill
- 25g (1oz) finely grated Cheddar cheese
- 1 large egg
- 150ml (half pint) milk
Method:
- Preheat the oven to Gas mark 4, 180ºC, 350ºF.
- Prepare the pastry if you are making it yourself. Sieve the flour and salt into a bowl, rub in the fat until it resembles breadcrumbs, add a small amount of water and bring together to form a dough.
- Roll out on a floured board and using a 5cm (2") cutter, cut out 12 rounds.
- Use the pastry rounds to line 12 patty tins.
- Divide the smoked salmon between the pastry cases, top each with a few sprigs of dill.
- Beat the egg and milk together, season lightly and pour carefully into each case, taking care not to overfill.
- Top with a little cheese and bake in the oven for 20-25 minutes.
Pan Fried Salmon with Samphire
Salmon and samphire may sound unusual, but the herb beatifully compliments the king of fish. When served in a creamy sauce this dish will leave little room or anything else, except perhaps amazement.
Recipe Information:
- Serves: 2
- Salmon Portion: Fresh Salmon, Fillet
- Course: Main
- Cooking Method: Fry
- Preparation Time: Less than 30 minutes
Ingredients:
- 15ml spoon olive oil
- 1 clove garlic, crushed
- 25g fresh root ginger, grated
- 1 red onion, finely sliced
- 100g pack shiitake mushrooms, sliced
- 150g pack samphire, thoroughly rinsed
- 4 x 15ml spoons double cream
- 2 x 125g salmon fillets, skin on
- 15g pack fresh herbs for fish, finely chopped
- 15ml spoon olive oil
- juice of half a lemon
Method:
- Heat the olive oil in a large frying pan or wok and add the garlic, cook for 1 minute then add the ginger and onion. Cook over a medium heat until the onion becomes soft.
- Add the shiitake mushrooms and raise the heat, stir fry for 2 -3 minutes then add the samphire and cook for a further 5 minutes. Stir in the double cream and place on a heated serving dish.
- Dip the salmon in fresh herbs.
- Heat the oil in a frying pan over a high heat and add the salmon fillets. Cook for 5-6 minutes on each side, when ready place on top of the samphire. Drizzle the lemon juice over the salmon and serve immediately.
Herb Crusted Fish with Leek and Gruyere Sauce
This fine dish combines salmon with cod or haddock and smothered in a tasty leek and gruyere sauce topped off with crispy breadcrumbs.
Recipe Information:
- Serves: 4
- Salmon Portion: Fresh Salmon, Fillet
- Course: Main
- Cooking Method: Bake, Fry
- Preparation Time: 30 mins to 1 hour
Ingredients:
- 250g salmon fillet, skinned and cubed
- 375g cod or haddock fillet, skinned and cubed
- 2 tubs leek and gruyere fresh pasta sauce
- 4 salad onions, finely sliced
- 15ml spoon olive oil
- 40g fresh white breadcrumbs
- 1-2 cloves garlic, crushed
- 2 freshly chopped 15ml spoons flat leaf parsley
- salt and freshly ground black pepper
Method:
- Preheat the oven to 190°C, 375°F, Gas Mark 5.
- Place the cubed fish into an ovenproof dish, pour over the sauce and sprinkle over the salad onions.
- Heat the oil in a saucepan, add the breadcrumbs and garlic and cook for 1-2 minutes, stirring occasionally. Stir in the parsley and seasoning and sprinkle over the sauce.
- Bake in the preheated oven for approximately 30 mintues, until the fish is cooked and the topping crisp and golden.
Pasta with Smoked Salmon and Green Asparagus in a Watercress Sauce
This light pasta dish combines fresh vegetables with a low-fat cheese sauce to bring out the best flavour from the smoked salmon.
Recipe Information:
- Salmon Portion: Smoked Salmon
- Course: Main, Snack
- Cooking Method: Boil
- Serves: 2
- Preparation Time: Less than 30 minutes
Ingredients:
- 200g. fresh pasta,
- 200g. green asparagus,
- 2-3 spring onions,
- 75g. diced smoked salmon
Sauce:
- 1 tsp. olive oil,
- a finely diced onion,
- 300 ml. vegetable bouillon,
- maizena/flour for thickening,
- 2 tsp. low-fat cream cheese,
- salt,
- white pepper,
- 1 pot of watercress
Method:
Break off the stringy end of the asparagus. Cut the green asparagus and the spring onions in slices of 3-4 cm in length and boil them for a couple of minutes. For the sauce, fry the onion in the oil and add the bouillon. Allow to simmer for a few minutes and thicken with maizena/flour mixed with a little water before adding the cream cheese. Season with salt and pepper. Blend with the watercress. Mix the vegetables and the diced smoked salmon with the sauce and heat through Garnish with watercress. Serve with freshly cooked pasta and bread.
Mediterranean Salmon with Cous Cous
Seasoned and griddled salmon fillets on a bed of cous cous.
Recipe Information:
- Serves: 4
- Salmon Portion: Fresh Salmon, Filliet
- Course: Main
- Cooking Method: Griddle
- Preparation Time: Less than 30 minutes
Ingredients:
- 4 x 150g /5 oz Tartan Quality Mark salmon fillets
- 175g / 6oz cous cous
- 2 medium courgettes, sliced
- 1 large red onion, peeled and sliced
- 125g / 4oz mushrooms, sliced
- 1 large red pepper, sliced
- 2tbsp sunflower oil
- salt and pepper
- handful of fresh chopped chives and basil
- 2 tbsp ready made French dressing
- few sprigs fresh basil for garnishing
Method:
- Prepare cous cous by following instructions on packet.
- Pre-heat the griddle pan until slightly smoking.
- Toss the vegetables in half the oil. Season and griddle for 8 - 10 minutes, turning once. Put the vegetables to one side.
- Brush the salmon with the remaining oil, season and griddle for 6-8 minutes, turning once. The salmon is cooked when the flesh is opaque & flakes easily when tested with a fork. Add the chives and basil and dressing and griddle vegetable to the cous cous and toss well.
- Serve the vegetable cous cous topped with the salmon.
- Garnish with a few basil leaves.
Recipe Links
We'll be adding new recipes to this page periodically. In addition, please enjoy the recipes at the following sites: