Salmon Recipes

Cooking Salmon  

Salmon Spaghetti

Asian Grilled Salmon

Salmon Burgers

Peppered Salmon

Manx Smoked Salmon

Salmon Teriyaki

Smoked Salmon Terrine
Salmon & Ginger Salad
Smoked Salmon Rice
Salmon in Cream
Smoked Salmon Kedgeree
Garlic Herb Salmon
Salmon & Sweet Potato

Seared Salmon

Spicy Salmon Broth

Salmon Tagliatelle

Italian Poached Salmon

Salmon Flan

Grilled Salmon Salsa

Marinated Salmon

Poached Salmon Salad
Salmon Fish Cakes
Grilled Salmon & Salad
Smoked Salmon Pate
Salmon Fuseli
Salmon en Croute
Salmon Tortilla Cones


Manx Smoked Salmon

serves 4       time 30 mins


450g kippers
450g sliced, smoked salmon
500-600ml cream
20g chopped chives
1/4 to 1/2 cucumber, thinly sliced
1/2 tomato, sliced, de-seeded and skinned

Cooking Method

1. Boil the kippers in a pot of salty water
2. Add 4 rings of smoked salmon to a greaseproof tray in foil (slices can go over the edge)
3. Wait for the kippers to finish boiling then refresh them with cold water for 3-5 minutes. Fillet them then skin and place them in a blender.
4. Add cream gradually and blend.
5. Add chives to the mix.
6. Add the mixture to the rings and remove any air pockets by shaking.
7. Fold over the salmon slices and turn over the rings. Cover with clingfilm and refrigerate.
8. Add about 6 slices of the cucumber to the centre of each plate.
9. Remove food from refrigerator, remove from oven tray and put them upside down on top of the cucumber slices
10. Add more strips of cucumber and tomato to the top of the food. Serve!

 trout and salmon fishing