Around Europe in three smoked salmon dishes

Summer’s definitely arrived, which means that the holiday season is upon us. And what does the UK population generally do when the sun shines and school’s out?

Escape to even sunnier climes!

However whilst smoked salmon (Scottish smoked salmon in particular) is heavily associated with the UK it has an international following, too. So, in a bid to get you ready for your holiday and give you an idea of what you can expect to see on the menu overseas, here are a few healthy salmon recipes to whet your appetite before you fly.


Smoked salmon Taramasalata

Taramasalata has to be one of Greece’s most iconic dishes. But have you ever tried it with smoked salmon?

This is a great little dish that will give any local Greek Taramasalata a run for its money.


  • 50g salmon roe
  • 75g Traditional Smoked Salmon
  • 50 crème fraiche
  • The juice of half a lemon
  • Freshly cracked black pepper
  • Warm pitta bread (to serve)


Place all the ingredients except the black pepper (and the bread, of course) into a blender – and blend. Try to use a setting that will enable you to deliver a firm texture as opposed to liquidising the mixture.

Season with the black pepper to taste and place the mixture in a serving bowl.

Place the bread in a toaster and warm through before cutting into thick slices and serving.


Kiln Roasted Salmon and Cognac Caraway Mayonnaise

Here’s an interesting little recipe we came across that blends the best of France (bread and Cognac) with the best of Scotland (smoked salmon!). It’s great for parties, too, and serves around eight people.


  • A side of John Ross Jr’s Plain Kiln Roasted Salmon
  • Two tablespoons Cognac
  • 1 ½ tablespoons fresh dill
  • 4 tablespoons of sour cream
  • ¾ cup of mayonnaise
  • 2 teaspoons of caraway seeds
  • 2 French sticks
  • 1 lemon (for decoration)


Grind the seeds into a fine powder before mixing them, in a large bowl, with the mayo, cream and Cognac.

Place the salmon on a serving platter and cut into pieces that will comfortably sit on the bread. Chop the lemon into small slices (halved) and decorate the platter.

Cut the French stick into portions and toast. Once toasted take a piece of the salmon, place on the bread and add a spoonful of the caraway and Cognac mixture.

Use the dill as a garnish.


Kiln smoked salmon pasta

Smoked salmon and pasta is undoubtedly a winning combination. However for this Italian pasta dish we’ve used our Kiln Roasted Smoked Salmon to give that extra firm and flaky texture. Delicious.


  • 100g John Ross Jr Plain Kiln Baked Salmon (flaked)
  • 1 tablespoon of salted butter
  • 1 tablespoon olive oil
  • 1 finely chopped shallot
  • 100ml white wine (dry is preferable)
  • 50ml double cream
  • 200g pasta (the choice is yours however we prefer tagliatelle – and fresh if possible)


In a pan heat the oil and butter and cook the chopped shallot. When golden season with salt and pepper and add the white wine before taking off the heat.

Cook the pasta. Once cooked add the cream into the wine and shallot mixture and then place the mixture back on a low heat. Once the mixture starts to boil add the pasta and mix.

Garnish with dill or even fresh basil and serve.