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Crispy Fried Egg with Smoked Salmon

Crispy Fried Egg with Smoked Salmon

For a lovely Boxing Day brunch, you cannot beat a Crispy Fried Egg with Smoked Salmon on a fresh slice of Sourdough bread or dark multi-seeded loaf…

Griddled Asparagus wrapped with Smoked Salmon

Griddled Asparagus wrapped with Smoked Salmon

We'll all be bringing in the bells at home, so let's do it in style. Prepare yourself a midnight feast with our smoked salmon…

Whisky hot smoked Salmon with Mediterranean Vegetables and Pasta

  • Ingredients for 4
  • - Two peppers
  • - Two Courgettes
  • - Onion
  • - Red Chili or infused Chili oil
  • - 300g Linguine
  • - 315g Whisky Hot smoked Salmon
  • - Parmesan Cheese
  • - Coriander
  • - Rocket leaves

Dice the Peppers, Courgettes and Onion. Combine into a large frying pan and soften with a splash of olive oil and Red Chili or Summer Harvest Chili infused rape seed oil

Bring hot water to the boil with a little salt and add 300g of Linguine, simmer for 10 mins and then drain. Mix through the Pasta the Rocket leaves with a little olive oil. Then add the Mediterranean vegetables.

Divide into four plates then flake the Whisky hot smoked Salmon on top along with some Parmesan and Coriander Sensational

Whisky Smoked Salmon Pate

Makes 300g

  • Ingredients
  • - 200g Whisky Smoked Salmon Trimmings
  • - 1 lemon or Lime
  • - 100g Soft Cheese
  • - Salt and Pepper

Zest the lime or Lemon and combine with the salmon trimmings and cheese. Blitz for 30 seconds and then add salt and pepper to taste.


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