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Scottish Smoked Salmon Recipes from a Smokehouse Smokery in Scotland UK - Uig Lodge

Good quality smoked salmon, like oysters or caviar never really benefits from having things done to it - especially not adding cream/cream cheese etc.  All you need is something to accompany it; in our opinion the ideal accompaniment is wholemeal soda bread (see recipe below).  Trimmings, however, can be used for various recipes and below are two of our favourites.

Wholemeal soda bread

300g wholemeal flour
300g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp caster sugar
1 tsp salt
1 egg
425ml natural yoghurt

  1. Mix all dry ingredients together.
  2. Beat together yoghurt and egg.
  3. Combine 1 and 2 in a mixing bowl and knead together until you have a smooth dough.
  4. Shape the dough into a round and cut a large deep cross on top before transferring to a well oiled  baking tray.
  5. Place in a pre-heated (very important) oven; minimum 190°C for approximately 40 minutes.
  6. When ready, it will sound hollow when you knock on the bottom of the loaf.  Cool off for 15 minutes or so before eating.

N.B. Soda breads do not keep as well as yeast based breads, but they are simpler to prepare and ideal for freezing.

Smoked fish soup

2 smoked haddocks (about 1lb total weight)
1lb smoked salmon trimmings
1 large onion
2 potatoes (decent size)
2 pts milk (or milk and water mixed together)
Chopped parsley or chives

  1. Place the smoked haddock in milk and poach gently (ie. do not boil!) for approximately 5-10 minutes.
  2. Remove fish from pan and keep to one side.
  3. Add potato and onions to pan, roughly chopped, and cook until soft.
  4. Liquidise the potato/onion/milk mixture and return it to pan.
  5. Add the flaked cooked smoked haddock and the smoked salmon trimmings and season with black pepper.  Best not to add salt as smoked fish is normally salty enough.  Then add generous amounts of chopped parsley or chives.

Smoked salmon soufflé

450g smoked salmon trimmings
½ pt milk
1oz butter
4 egg yolks
6 egg whites

  1. Melt butter in pan and add flour to make a roux.
  2. Season with pepper or paprika/cayenne if preferred.
  3. Add yolks beating them in one at a time and then the trimmings.
  4. Whisk the egg whites until stiff (important) and fold them into the mix a little at a time.
  5. Butter a soufflé dish or 4 individual ramekins and spoon in the mixture - make sure mixture fills approximately half of the dish to ensure proper rise.
  6. Place dish or ramekins in hot - gas mark 6/200°C - for approximately 25/30 minutes.  For ramekins reduce cooking time to approximately 12/15 minutes.  Remember - oven must be hot when dishes go in - also place dishes on top shelf of oven for maximum temperature.

“It was simply excellent! It is rare to come across such a splendid smoked salmon with rich flavour and taste”

Yasuhiro, Japan