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Noodles with traditional smoked salmon and dill

Here’s a recipe that takes the flavours of John Ross Jr’s traditional Scottish smoked salmon and dill and blends them in a pan-Asian noodle dish to create a more contemporary salmon menu. It’s simple, quick to make and perfectly exemplifies the versatility of traditional smoked salmon in a wide variety of dishes.

Great for an impromptu get together or dinner party, this dish is made even more convenient by the fact that most of the ingredients used can often be found at hand in the kitchen, just add a little taste of luxury with Grade A Scottish smoked salmon. We love using our traditional smoked offering in this fresh and flavourful dish.

Preparation Time: 30 minutes

Serves: 8

Ingredients

  • 1 x 454g pack of John Ross Jr’s Traditional Smoked Salmon 
  • 2 x large glasses of white wine (dry if possible)
  • 200g finely sliced button mushrooms
  • 2 x large glugs of olive oil
  • 2 x heaped tablespoons of chopped fresh dill
  • A bunch of chopped fresh dill
  • 600ml of cream
  • The juice of two lemons
  • 700g of buckwheat noodles

Preparation method

  • Using a large pan, fry the mushrooms for 5 minutes without letting them colour
  • Add the wine, increase the temperature and let it reduce
  • Add the cream, herbs and the smoked salmon – gently heat but do not boil
  • Season, adding the lemon juice, and then take off the heat
  • Cook the noodles to taste, drain, place in a serving bowl and mix in the smoked salmon sauce before serving up
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