Smoked salmon picnic ideas

Smoked salmon and asparagus tart – perfect for picnics


The last two months of lockdown have been tough. Really tough, in fact. However, a small ray of light has appeared following the UK government’s decision to begin easing lockdown conditions. One of the key changes – and one that is likely to be welcomed given the recent wave of good weather – is that you can now travel to parks, as a family, or with one non-family member (providing social distancing is observed). So, with the sunshine in mind, here are two smoked salmon picnic ideas to help give lockdown picnics a little more magic.

Asparagus and Smoked Salmon Tart

serves 4


150g John Ross smoked salmon

320g ready-rolled all butter puff pastry

180g cream cheese
4 tbsp fresh pesto
sea salt

100g asparagus
Olive oil



Heat the oven to 180°c fan/gas 6, unroll the puff pastry and place on to baking parchment on a baking tray.

Mix together the cream cheese and pesto with the pinch of salt and stir until marbled.

Brush the asparagus with olive oil. Using a knife, score a border of 1.5cm from the edge of the pastry and spread the cream cheese mixture inside the border.

Top the tart with the asparagus and bake on the middle shelf for 20 mins until golden and puffed.  Remove from the oven to cool.

When you’re ready for your picnic, pack the tart and take the pack of smoked salmon with you. Before serving, top the tart with the smoked salmon, slice and enjoy.


Scottish smoked salmon sandwich with capers and cream cheese

This one’s really simple, but really tasty.


Serves 2




100g John Ross Jr smoked salmon

3 tablespoons of cream cheese

½ small red onion – finely chopped

1 tablespoon of capers – drained and finely chopped

2 bagels, halved



Mix the cream cheese, onion and capers in a bowl and then spread on one half of each bagel. Add half the smoked salmon to each bagel, close with the other half and enjoy.


The smoked salmon trio platter


If you’re looking to add variety to a picnic – and can’t get enough of salmon in all its forms – then this recipe, which includes fresh salmon, smoked salmon and hot smoked salmon, is one for you.


Serves 3




100g John Ross fresh salmon – cooked

50g John Ross Kiln Roasted Salmon

50g John Ross Traditional Smoked Salmon

2 eggs

1-2 tablespoons of mayonnaise

Cayenne pepper

3 bread rolls – halved

1.5 tablespoons of cream cheese

½ lemon

¼ cucumber

1 tablespoon Greek yoghurt

1 teaspoon dill – chopped

2 flatbreads (or pitta breads)




Hard boil the eggs and peel after cooling under running cold water. In a bowl, mash the yolk only with mayonnaise, a pinch of cayenne pepper and seasoning.  When mashed, refill the egg whites with the mixture.


Once cooked (and try to do so the night before) flake the fresh salmon onto a platter alongside the prepared eggs and the hot smoked salmon.


Spread the cream cheese onto half of the rolls before adding the smoked salmon. Squeeze lemon juice over the smoked salmon and then add the remaining half of the roll. Cut them in half.


Mix the yoghurt with the chopped dill. Then peel and slice the cucumber and add to the yoghurt. Place the mixture on the centre of the platter and arrange the flatbread around it. You’re now ready to serve.


We also recommend these three smoked salmon recipes, too – the hot smoked salmon picnic loaf in particular.


Enjoy the sun, enjoy the outdoors and, of course, enjoy your Scottish smoked salmon picnic.


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