Tag Archives: national baking week

Can you bake smoked salmon?

The answer is ‘yes’, so to celebrate National Baking Week (15 – 21 October), we’re providing you with a selection of delicious baked smoked salmon recipes and offering a few culinary ideas that are guaranteed to impress.


Keep reading to find out more about our National Baking Week giveaway.


Smoked salmon and Parmesan cheese muffin recipe


This baked smoked salmon recipe is simply delicious – and incredibly quick and easy to make.


Serves 6




  • 200g John Ross Jr Traditional Smoked Salmon
  • 200g self raising flour
  • 200ml semi skimmed milk
  • 100g Parmesan cheese
  • 1 x egg
  • 20g crème fraiche
  • A pinch of salt
  • A pinch of black pepper




Preheat your oven to 180°C. As it’s heating, cut the smoked salmon into small squares and grate the cheese. In a bowl, whisk the egg and crème fraiche before slowly combining the flour, salt and pepper. When blended, add the smoked salmon and cheese. When everything has been thoroughly combined, share the mixture into six muffin moulds and bake for 10 – 15 minutes. When ready, take out of the oven, place on a wire rack and leave to cool before eating. We’d recommend that you eat these slightly warm.


Savoury smoked salmon cake


Another baked smoked salmon recipe winner – and a savoury dish that’s perfect for snacks. Cakes don’t have to be all about the sugar, after all.


Serves 12




  • 100g John Ross Jr Traditional Smoked Salmon
  • Handful of finely chopped dill
  • 100g grated mature cheddar
  • 3 x eggs
  • 3 tbsp vegetable oil
  • 100ml milk
  • 5 cups of self raising flour
  • 1 tbsp baking powder
  • Salt and pepper (to taste)




Preheat your oven to 180°C.


Grab a large bowl and whisk the eggs before adding the oil and milk. Whisk until thoroughly combined and then add the flour, baking powder and a pinch of salt and pepper (optional). Whisk until you have a smooth mixture and then add the smoked salmon, cheese and dill. Whisk once more until fully combined.


Take a loaf pan, line it with butter and then pour in the mixture before baking for 40 minutes.


Delicious rye soda bread recipe


This one, which we’ve learned from Jamie Oliver, is less about baking in the smoked salmon and more about creating a delicious bread that can go with any type of smoked salmon topping – and be eaten with as much of it as you like!


It’s also really healthy and filling, too.


Serves 6




  • 250g wholemeal flour
  • 300g of natural yoghurt
  • 100g rye flour
  • 50g porridge oats
  • 1 x tsp bicarbonate of soda
  • 1 x egg




Preheat your oven to 190°C.


Mix both flours, the oats, the bicarbonate of soda and one level teaspoon of salt in a bowl. In a separate bowl, whisk the egg and yoghurt before stirring it into the bowl of flour and oats. Bring the mixture together using your lightly floured hands.


When combined, shape into a ball, place on a floured baking tray and press down so that it becomes a 3cm thick disc. Score a cross into the top and then bake in the centre of the oven for around 40 minutes. When a crust has formed place on a wire rack to cool.


Share your favourite baked recipe – preferably one that features smoked salmon – via Facebook or Instagram by midday on 19 October. The person to share our favourite recipe will win* a 454g pack of John Ross Jr’s Traditional Smoked Salmon.


*The winner will be notified by 5.30pm on Friday. See our Facebook page for T&Cs