Scottish Smoked Salmon Slices, 100g

£2.95 £2.30

Product Information

Scottish Smoked Salmon Slices, 100g

Fresh Fish From Cornwall - Buy Fresh Fish Online - Fresh Fish Home Delivery

Our delicious smoked scottish salmon is cold smoked, typically at 37 C (98.6 f).

The cold smoking does not cook the fish, resulting in a delicious, delicate, softly smoky flavour.

Scottish smoked salmon is considered a rare delicacy, very popular ingredient in canapes, often combined with cream cheese and lemon juice.

Fresh Foods Cornwall Menu Suggestions...

  • Smoked salmon and goat cheese toasts
  • Prawn and smoked salmon salad
  • Smoked salmon spirals


Serves 4

  • 250g ready-made puff pastry
  • 200g hot-smoked salmon
  • 1 large shallot, finely chopped
  • Half a celery stalk, very finely chopped
  • 2 tbsp horseradish cream
  • 6 tbsp crème fraîche
  • Pinch of cayenne pepper
  • Squeeze of lemon juice
  • Small handful of dill, leaves chopped, plus a few fronds to garnish
  • 4 large slices of smoked salmon to garnish

How to cook:

Begin by making the tartlet cases. Cut the pastry into 4 portions, then roll out each one on a floured surface to about the thickness of a £1 coin. Prick all over with a fork, then use them to line four 10cm tartlet tins with removable bases. Let the pastry protrude a little above the sides of the tin. Use a pair of kitchen scissors to trim away bigger pieces of excess pastry because they are vulnerable to breaking off. Carefully stack the pastry-lined tins, one on top of the other, pushing the tins down to keep the shape of the pastry. Chill for 30 minutes.

Preheat the oven to 200°C/gas mark 6. Put the stacked pastry cases on a baking sheet, then line the uppermost pastry with foil and baking beans. Bake for 25-30 minutes until golden brown. Remove the foil and beans and carefully separate the tartlet tins. Place them on the baking sheet and return to the oven for another 5-10 minutes until golden and cooked through. Remove from the oven and leave the pastries to cool in the tins. Use a sharp knife to trim off the excess pastry level with the rims.

Put the hot-smoked salmon, shallot and celery in a food processor and blend until smooth. Add the horseradish and crème fraîche and pulse for a few more seconds until they become incorporated into the mixture. Season to taste with salt, pepper, cayenne pepper and lemon juice. Fold in the chopped dill. Transfer to a bowl and chill for at least an hour to let the mixture set a little and allow the flavours to come together.

Remove the tartlet cases from the tins and spread with the filling. Drape the smoked salmon slices attractively over the filling and garnish the tarts with a few dill fronds.

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Please continue to browse through our website, as well as a wide range of Fresh Game from Cornwall including fresh venison, we also stock Fresh Fish from Cornwall from the local markets and local fisherman.


Product Code: SMOP6


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