Tag Archives: recipes

Smoked salmon starters

Smoked salmon starters are a popular choice at this time of year, particularly with the wedding season underway. But there’s no need to reserve enjoying smoked salmon as a pre-lunch (or dinner) dish for a special occasion. Smoked salmon starters can be enjoyed at any time of year and are ideal for dinner parties, family dining or just as an occasional treat.

Here are a number of smoked salmon starters for you to try:

Smoked salmon with creme fraiche


  • 100g John Ross Jr smoked salmon
  • 200g sour crème or crème fraiche
  • 1 tsp. lemon juice
  • 1 tsp. fresh chives (finely chopped)
  • 1 tsp. fresh tarragon (finely chopped)
  • Ground black pepper
  • Fresh brown or multigrain bread cut into quarters


  1. In a small bowl, whisk the crème fraiche and lemon juice, then set aside and keep chilled.
  2. Place the smoked salmon, thinly sliced, on a platter and sprinkle over some ground black pepper.
  3. Add the chives and tarragon to the crème fraiche mixture and stir.
  4. Serve with the smoked salmon and fresh bread.


Smoked Salmon and Lettuce Boats


  • 1 Cos or Romaine lettuce
  • 1 spring onion
  • 160g John Ross Jr Smoked Salmon
  • ½ an avocado
  • 2 tbsp. cream cheese
  • 1 tbsp. chopped dill
  • 1 tbsp. lemon juice
  • Olive oil
  • Lemon zest for garnish


  1. Pull off the lettuce leaves, wash and leave to dry.
  2. Slice up the spring onion and the avocado into small bite sized pieces and put to one side.
  3. Lay out the lettuce leaves so they form cup or boat like shapes on your chopping board.
  4. Place a small amount of oil in a frying pan, and on a medium heat cook the capers for about a minute until crisp and golden.
  5. In a separate bowl mix the smoked salmon, cream cheese, spring onion, lemon juice and dill.
  6. Divide this mixture among the lettuce leaves, sprinkle with capers and top with the lemon zest for decoration.
  7. Season to taste with salt and pepper.


Smoked Salmon Hors D’oeuvres


  • 1 tbsp. creme fraiche
  • 1 tsp. fresh chives (finely chopped)
  • 4 slices smoked salmon
  • Sprinkling of pepper to taste


  1. Simply mix the creme fraiche, chopped chives and pepper in a bowl.
  2. Divide the mixture into four. Spread each quarter over one slice of smoked salmon.
  3. Roll the smoked salmon tightly and secure with cocktail sticks.
  4. Cut into smaller bite-sized pieces using a sharp knife and serve.

Smoked Salmon salad with lemon dressing

With the weather warming up and the half term holidays approaching, we’re thinking picnics, days out and long restful afternoons in the sunshine.

It’s the perfect opportunity to get out your picnic hamper, pack up the car and head to the countryside for a few hours for some fresh air and relaxation.

Simple salad with John Ross Jr smoked salmon

For your hamper prepare a quick and easy smoked salmon salad, perfect for picnics and a great alternative to preparing endless rounds of sandwiches.

Plus you can adapt this recipe to suit your taste, taking out the spring onions if you prefer and adding in an alternative like cucumber or black olives. For the dressing you can substitute the garlic for wholegrain mustard.

Ingredients (Serves: 4)

For the salad
•    300g smoked salmon
•    300g mixed salad leaves
•    400g cherry tomatoes
•    2 handfuls chopped fresh dill
•    2 spring onions, chopped

For the dressing

•    4 tablespoons extra virgin olive oil
•    Half a garlic clove, crushed
•    2 tablespoons fresh lemon juice
•    Sea salt, to taste


1. For the salad. Line a bowl or plate with salad leaves and place the tomatoes on top followed by the spring onion. Tear the smoked salmon into small pieces and arrange on top. Sprinkle over the dill.

2. For the dressing. Simply whisk the garlic, olive oil, lemon juice and seasoning in a jug until combined.

The way to a mum’s heart…

Well, let’s face it, there are many. But food has to be up there, surely.

So, for at least one day of the calendar, let’s forget the popular phrase about how food is the way to a man’s heart and indulge mum with a day of fine food, instead.

Depending on what you have planned for Mothering Sunday, whether you’re making mum breakfast in bed, wining and dining her over lunch or planning to save the best until last with a gourmet family dinner, we’ve tried to cover all bases by providing three special (yet simple to make) dishes.

Of course, all three dishes are salmon based however we’re confident that whichever one you choose, mum will be left feeling spoilt. Just make sure you buy smoked salmon in advance of Sunday.

Breakfast: Eggs Benedict

A richer (and arguably tastier) cousin of the increasingly popular smoked salmon and scrambled eggs – but it’s Mother’s Day and who’s counting the calories?

Ingredients (Serves: 2)

For the Hollandaise Sauce

  • 75g x unsalted butter, cubed
  • 2 x egg yolks
  • 1 x tablespoon of white wine vinegar
  • 1 x tablespoon of lemon juice


1. Make the sauce by mixing the lemon juice and vinegar in a bowl before adding the eggs. Whisk until nice and light before further whisking over a gently boiling pan of water. As the mixture thickens, gradually add the butter cubes, season and take off the heat to cool.

2. Poach the eggs. Before adding the eggs add the vinegar, which will aid the cooking process. Then, take a spoon and swirl around until you have a whirlpool effect before quickly cracking the eggs and adding them into the swirling water. Simmer for 3-4 minutes before gently taking them out with a sieve spoon.

3. Halve and toast the muffin before adding a couple of slices of salmon on each half, on each plate. Add the poached egg to each half before sharing the sauce amongst each plate.

Lunch: A healthy salmon salad

If Eggs Benedict is slightly on the heavy side, then why not try this option.

Ingredients (Serves: 2)

  • 100g couscous (or bulgar wheat)
  • A tablespoon olive oil
  • 2 x portions of John Ross Jr fresh salmon fillets (approx. 150g each)
  • 175g tenderstem broccoli
  • 1 x lemon (juiced)
  • A pack of pomegranate seeds
  • Handful of mixed seeds (inc. sunflower, pumpkin and flax)


Place the couscous or bulgar wheat in a bowl. Pour over enough boiling water to cover. Once absorbed, toss and add the olive oil before mixing. Place the salmon fillets in an oven dish, sprinkle with oil, salt and pepper (to taste) and then place in a pre-heated oven (to around 180 degrees Celsius) for 15 minutes.

Steam (or boil) the broccoli until cooked and then drain off the water.

Once all cooked, create a bed of the chosen grain before laying a fillet on top. Sprinkle the pomegranate seeds and the mixed seeds on top and serve with the broccoli.

Dinner: Hot smoked salmon pasta

Ingredients (Serves: 4)

  • 125ml extra-virgin olive oil
  • 25g breadcrumbs (fresh)
  • 400g of spaghetti
  • 3 garlic cloves
  • 1 tablespoon of dried chilli flakes
  • The zest of 1 lemon
  • 5 tablespoons of capers (drained)
  • 100g of rocket
  • 160g John Ross Jr’s Kiln Roasted Smoked Salmon


Heat a pan before adding a glug of olive oil. When hot turn the heat down to medium before adding the breadcrumbs. Cook until golden and once cooked, place into a bowl to cool.

Cook the pasta to your preferred texture. Chop the garlic and then, using the 125g of oil, add to a pan with the chilli and cook. Then drain the pasta and place into a large bowl. Add the zest and capers to the oil mixture and then pour over the pasta. Toss so that all the pasta is covered with the oil before adding the rocket and salmon. Toss so that it breaks up and then, as the final touch, add the breadcrumbs. It’s now ready to serve.

A Pancake Day with a Savoury Flavour

Shrove Tuesday (or Pancake Day) is almost here.

However before you go cracking your eggs, mixing your batter and planning your sweet fillings in advance of Tuesday 17th February, we wanted to point out that you don’t have to rely solely on the traditional lemon and sugar or chopped banana and honey to mark the occasion.

In fact, for those trying to kick their sweet cravings (or who just want to try a savoury approach) then look no further as we’ve compiled our top three savoury pancake recipes.

Needless to say, they all feature smoked salmon however we’re confident that once you’ve gone down the savoury route, sweet pancakes simply won’t taste the same again.

Smoked salmon and scrambled egg pancakes

What better way to wake up to pancake day (or any other day for that matter) than with a breakfast that combines the much-loved scrambled eggs and smoked salmon with freshly prepared pancakes?

Ingredients (Serves: 2)

For the pancakes

  • 40g plain flour
  • Pinch of salt
  • 1 large egg
  • 75ml milk
  • A glug of oil (to fry with)

For the smoked salmon and eggs


Mix all the pancake ingredients in a bowl until there are no lumps in the mixture and it’s of an even consistency.

Heat a pan (large enough to cook a typical sized pancake), add the oil and when hot, pour in enough mixture to thinly cover the surface area of the pan. Cook for a couple of minutes before ‘flipping’ after making sure the pancake has separated from the pan. Cook for a further two minutes or until cooked.

Crack the eggs in a bowl and whisk. Once prepared, heat another pan, add a knob of butter and poor in the beaten eggs. Cook to taste.

Once cooked, take the pancakes and line with the scrambled eggs before placing the smoked salmon on top. Then roll before serving.

Pea pancakes with smoked salmon and a little green soup

We came across this recipe on a website called Cannelle Et Vanille and had to share it for it’s originality and for the fantastic images they use to illustrate the dish. For something very different and very tasty this Pancake Day, then this recipe is guaranteed to please.

Smoked salmon and goat’s cheese pancakes

Just like smoked salmon, goat’s cheese has a very distinctive flavour, which is why we think that this recipe works incredibly well.


  • 100g John Ross Jr smoked salmon
  • 1 x beaten egg
  • ¾ cup of milk
  • 1 cup of flour
  • 2 tablespoons of olive oil
  • A pinch of salt
  • 1 x onion (finely chopped)
  • 2 x teaspoons fresh dill (chopped)
  • 100g goats cheese (crumble)

Mix the egg, milk and flour into a bowl and whisk until you’ve created a consistent batter texture. Add one tablespoon of oil and the salt and whisk once more. You now have the batter. Cook your pancakes and then lay to one side.

Then, in a separate pan, heat the chopped onions until soft and then add the dill.

Once this is cooked, take your cooked pancakes and place the desired amount of onion mixture in the middle before adding some of the goat’s cheese and laying a slice of smoked salmon on top. Roll, serve and enjoy.

The essential Burns Night menu

There possibly isn’t anything more Scottish than Burns Night (except maybe John Ross Jr, of course). So, with only a few days to go until this time-honoured celebration is commemorated on the 25th January, we thought we’d show our respect for Scotland’s much-loved figure by providing you with recipes for a three-course celebratory meal.

However before sharing our three favourite Burns Night dishes we’d like to answer the question that we are regularly asked this time of the year, which is ‘What exactly is Burns Night?’

Robert Burns was a poet and lyricist that lived from 25th January 1759 – 21 July 1796. With the title of ‘Scotland’s favourite son’ and often referred to as ‘The Bard’, Robert Burns penned some of Scotland’s most notable poems and is widely regarded as the pioneer of the Romantic Movement. Even in 2009 – 250 years since his passing – the Scottish public chose him as the Greatest Scot.

And as we know, great figures often generate great celebrations and Burns Night is no exception. Whilst each and every Burns Night celebration is different, there are some similarities including the eating of Haggis and the drinking of whisky.

However we’ve gone beyond that and provided you with our own personal favourite feast. So, if you’re hosting a Burns Night party and are in need of menu inspiration, then look no further.

The starter:  Potato wafers with smoked salmon and horseradish cream

Thanks to the BBC for this one, which we couldn’t resist sharing but not before putting our own stamp on it. Perfect as a starter – or as an appetiser for those who are planning a more raucous night – this is simply delicious.


  • 200g John Ross Jr’s Traditional Smoked Salmon
  • 6 x potatoes
  • A VERY generous ‘glug’ of vegetable oil (enough to submerse the sliced potatoes)
  • 30 grams of horseradish
  • 50ml of good quality mayonnaise
  • 6 tablespoons of crème fraiche
  • ½ teaspoon of fresh lemon juice
  • Salt (to taste)
  • Watercress
  • Paprika


Slice the potatoes (using a crinkle cut blade, if possible) lengthways and widthways alternatively to get a lattice pattern. Heat the oil and when hot enough, fry the potatoes until golden brown.

In the meantime mix the horseradish, mayonnaise, crème fraiche and lemon in a bowl.

Cut the salmon into enough pieces to match the number of potato slices.

When the potato slices are cool enough, place a slice of smoked salmon on top of each one. Then place a sprig of watercress on top before adding a small spoonful of the horseradish cream on top. When you’ve prepared as many as you need simply dust with a little bit of paprika.

The main course: Haggis with whisky glazed swede pearls

This one is courtesy of www.scotland.org, although we’ve gone down the original haggis route as opposed to the vegetarian option they suggested.


  • 6 x haggis
  • 1 x swede (quartered)
  • 25ml whisky (of your preference)
  • 25g butter
  • 2 x large potatoes (peeled and cut into matchsticks)
  • 200ml double cream
  • 25ml malt whisky
  • 1 x handful of finely chopped chives
  • 25g brown sugar


Boil the swede. Once cooked, and using a melon baller, press into ball shapes.

Add the sugar, whisky and butter in a shallow pan and reduce until a syrup has formed before adding the swede balls to cook for a few minutes until they’re sticky and have developed a golden brown coating.

Boil the wrapped haggis for 15 minutes.

Gently fry the potato matchsticks until golden. Bring the cream, chives and malt whisky to the boil, reducing slightly.

Serve by placing a layer of potatoes on the plate, placing the haggis in the centre (or on top of the potato layer). Add the swede balls around the plate before drizzling the chive and cream sauce on top.

The pudding: Clootie Samosa (who said anything about a January diet?)

This is certainly not a light dessert, but it sure is tasty. The preparation involved is also quite detailed, so we’re going to send you direct to the author of this one. Click here for the recipe.

Thanks again to www.scotland.org for this gem and on behalf of everyone at John Ross Jr, we hope you all enjoy Burns Night 2015!

If you have any Burns Night recipes (or stories) to share, then please do via our Facebook page.

A Twist on a Classic: Leek and Potato Soup

We rediscovered the timeless classic that is leek and potato soup over the festive break, which got us thinking about how this delicious soup would taste with the addition of smoked salmon.

Well, someone from John Ross Jr tried it and verdict is in: it’s very good.

As a result, we’ve listed the recipe here, which we think works wonders as a winter warmer that’s as high in flavour as it is in nutrition.


  • 200g John Ross Jr Traditional Smoked Salmon (chopped)
  • 1kg of potatoes (of your choice)
  • 1 litre of fresh chicken stock
  • Large knob of butter
  • 2 finely sliced leeks
  • 2 bay leaves
  • Small handful of chives
  • Cracked black pepper

Melt the butter and add the bay leaves and the leeks, cooking them over a low heat. Once soft add the potatoes, making sure than they’re all coated in the mixture. Then add the stock and once simmering, add the cream.

Once the potatoes are nice and soft add the smoked salmon. At this stage, taste the soup to determine how much seasoning you require bearing in mind that much of the salt will come from the smoked salmon. Even if it’s salty enough for you make sure you add a pinch of pepper, as this really brings out the flavours.

Serve with a fresh piece of granary bread and enjoy.

Do you have any classic dishes in mind that could be enhanced by the inclusion of smoked salmon?

If so, send your recipe in and we’ll publish it on our blog, and share it on social media. Not only that but we’ll send the person who submits the most innovative recipe (and the recipe that’s the biggest revelation) a 454g pack of our Traditional Smoked Salmon.

Get ‘Foodie Fit’ for 2015

So, it’s the beginning of another year, which for many can only mean one thing: the festive period of carefree indulgence is well and truly over and you now think you should focus on shedding those pounds.

We all do it, so all is not lost. However what the majority of us do is cut out ALL ‘good foods’ in a bid to lose that Christmas weight, and who wants to do that in what is possibly the dreariest and coldest month of the year?

Rather than depriving yourself of the things you like, why not just eat more of the things that are better for you?

The good news is that whilst you may have said a temporary fond farewell to cheese and chocolate, you don’t have to say goodbye to good food. And, as a Scottish smoked salmon producer, here’s why smoked salmon should remain firmly on the menu for the New Year.

Smoked salmon: the benefits

  • It’s a great source of protein (there are more than 15 grams in an 85 gram serving)
  • It contains Vitamin D
  • It’s a good source of B-complex vitamins
  • It’s a rich source of omega-3 fatty acids
  • It contains magnesium and selenium
  • The fats found in smoked salmon are those that are good for the heart (monounsaturated fats)
  • It tastes really good.

Smoked salmon: the negatives

  • There aren’t any.

If you’re looking for healthy food inspiration then look no further. This super-food recipe is high in protein, low in carbohydrates and tastes delicious.

Smoked salmon and Quinoa cakes


For the cakes

  • 1.5 cups of water
  • 1 cup of Quinoa
  • 250g John Ross Jr Traditional Smoked Salmon, cut into small pieces
  • 2 large free range or organic eggs
  • 1 egg white (lightly beaten)
  • Large handful of whole-wheat breadcrumbs
  • ½ cup of finely chopped chives
  • ½ cup of fresh dill
  • 1 teaspoon of lemon zest
  • Generous pinch of cracked black pepper
  • Generous glug of extra virgin olive oil

For the crème fraiche dressing

  • 1 cup of crème fraiche
  • 2 teaspoons of lemon zest
  • ½ teaspoon of fresh lemon juice

Lightly boil the Quinoa in the measure of water until it has absorbed it. Once boiled place on a large plate and leave to cool.

Whilst the Quinoa is cooling mix the smoked salmon, chives, eggs, breadcrumbs, dill and zest in a bowl. Add pepper to taste. Combine the mixture with the cooled Quinoa and compress the mixture into cakes to the preferred size. Then, cook the cakes in a frying pan using the olive oil.

Whilst these are cooking you can make the dressing, which simply involves mixing all the ingredients together. Once the cakes are cooked serve on a plate with a large spoonful of the dressing and enjoy this super healthy meal.

For more great recipes ideas take a look through the blog or our serving suggestions page.

The Leftovers

Ever found yourself in the situation where you have leftover smoked salmon in the fridge? Yes, it’s hard to believe but it can happen.

You may have a half-opened pack hiding in the fridge after entertaining over the festive break. Or maybe you didn’t quite need the full side when you were making that delicious smoked salmon roulade for your sister’s 40th birthday party. Maybe you’re simply tiring of eating it on its own with lemon juice and cracked black pepper (now that really is hard to believe) but are lacking the inspiration to do anything else.

Well, if that’s you, then here are two smoked salmon recipes that will allow you to get the most from your smoked salmon and ensure it’s tasted and not wasted.

Smoked Salmon Cakes (serves 4)

This recipe may not be groundbreaking but it certainly is tasty – and the perfect way to make your smoked salmon go that extra distance. The chive and garlic sauce really adds another dimension, too.


For the cakes…

  • Enough potatoes to make approximately 3 cups of mashed potato
  • Your leftover John Ross Jr smoked salmon – ideally between 300-450g (however don’t worry too much as a little goes a long way when using it to cook)
  • 1 egg
  • 1 lemon
  • 1 tablespoon of flour
  • 1 small handful of parsley (chopped)
  • A generous glug of olive oil (to cook the cakes in)
  • Salt and pepper (to taste)

For the sauce…

  • Half a cup of plain Greek yoghurt, such as Total
  • Small handful of chopped chives
  • 1-2 crushed garlic cloves (depending on how much you enjoy garlic)
  • 1 teaspoon of lemon juice
  • Salt and pepper (to taste)


Chop your leftover smoked salmon into small pieces and mix, in a bowl, with the mash potato and the egg. Juice the lemon, keeping one teaspoon back for the sauce, and place this and the zest of the lemon in the bowl with the rest of the ingredients. Then add the parsley and flour. Mix well and add salt and pepper.

Scoop up enough of the mixture to form one cake, roll it in flour and then push down on the top so that it’s not longer a ball but a patty. Once you’ve done this with the rest of the mixture you’re now ready to cook them. Simply heat up the olive oil in a large pan and fry until crispy, golden brown.

If you want to make the sauce, too, then mix the lemon juice, chives, garlic and yoghurt together. Again, add salt and pepper to taste before serving alongside your cakes.

Smoked Salmon and Asparagus Frittata

Who doesn’t love a frittata – particularly one with smoked salmon and asparagus in, too?
This makes around 4 servings but feel free to scale up depending on how many you’re cooking for (or how much smoked salmon you have left!).


  • 300-350g of your leftover John Ross Jr smoked salmon (or as much as you have)
  • 2.5 – 3kg of your favourite potato (in 1.5 cm cubes)
  • 6 large free range eggs (beaten lightly)
  • 3 egg whites (also beaten lightly)
  • Half a cup full of chopped red pepper
  • 1 teaspoon of oregano (dried)
  • 1 large onion, chopped
  • 250g asparagus cut into 2cm pieces
  • A generous glug of olive oil
  • A generous pinch of salt and pepper

Boil the potatoes until they become tender. Mix eggs, egg whites and salt and pepper and put aside. Gently fry the onion, pepper and oregano in a large frying pan until they’re nice and soft before adding the asparagus and drained potatoes. Once the vegetables are nicely cooked add the salmon. Once it’s turned pink, which won’t take long at all, pour in the egg mixture. Keep stirring until it has set and then cook for around seven minutes – or until it’s firm enough to move from the pan and lay onto a grill. Grill until a golden brown and then slice, serve and enjoy.

Keep your eye out for more of our cooked smoked salmon recipes and remember, you can never buy too much smoked salmon!

Appetising Alternatives to the Classic Christmas Roast

Although turkey is the traditional Christmas meat of choice, sometimes it’s nice to do an alternative.

This festive season you could try something a bit different; here are a few delicious meal centrepiece suggestions so you can too.

Salmon En-Croute(image: © Eating Out at Home)

Salmon En-Croute: A Recipe

Fresh salmon can make an ideal roast alternative, and we promise this recipe for salmon en-croute will not disappoint.

It is very easy to make, you will need:

  • 1 John Ross Jr. fresh Scottish salmon fillet
  • 750g puff pastry
  • 125g mascarpone cheese
  • 100g watercress
  • 1 egg
  • The zest of two lemons

Start by preheating the oven to 400°F/200°C or gas mark 6. Using a food processor, blend the watercress until smooth and paste-like. Once the desired consistency is achieved, add the mascarpone, lemon zest and a little seasoning to taste.

Gently dry the salmon and cover one side with the watercress mixture. Then lay the fish in the centre of a sheet of pastry (make your own or use store bought – it’s up to you).

Beat the egg in a small bowl and brush it around the salmon using a pastry brush. Lay the second sheet of pastry on top of the salmon, and smooth down onto the egg wash so it sticks and forms a seal. When doing this, make sure there are no air pockets.

Trim off any excess pastry so there is only about an inch border around the salmon and seal by pressing with a fork all the way around. If you like, you can now decorate the top with the left-over pastry – some simple leaf designs work a treat!

Place on a baking paper lined tray and leave in the refrigerator to cool for around half an hour. This will allow for your creation to firm up a bit.

Once this time has passed, remove it from the fridge and brush with any leftover egg. Bake in the oven for 40 minutes or until golden brown and slightly crispy. Slice into portions when you are ready to serve, and plate with festive greens and a glass of great dry white wine.

This is a delicious and impressive pescetarian alternative recipe to the classic Christmas roast.

Chestnut Loaf(image:© The Kitchn)

Chestnut Loaf

A chestnut loaf is a popular vegetarian and vegan alternative to the classic Christmas roast, and it smells delightful – just like horse chestnuts roasting on an open fire!

You may not be serving turkey, but you can keep the cranberry sauce. It goes just as well with chestnut loaf, and adds an extra dimension of fruity flavour. Check out our post on noel nibbles, for a tantalising twist on the classic cranberry sauce recipe.

Beef Fillet with Prosciutto(image: © Archie MacDonald52 under CC BY-SA 3.0)

Beef Fillet with Prosciutto

Beef is a family favourite on Sundays, so why not serve it for Christmas too?

Our fresh Scottish beef fillets are tender, with a melt in the mouth quality thanks to the fact that they are aged to perfection. Beef fillets are considered one of the best cuts of meat, and therefore are ideal for an indulgent Christmas.

You can make the beef extra special by wrapping it with wafer thin prosciutto ham for an added subtle flavour, or maybe some mushrooms for an earthy element. Either way, remember we eat with our eyes, so dress the plate to look fabulous.

If you are looking for more festive food, check out our John Ross Jr Christmas product section. We’re sure you’ll find a great starter to accompany one of these mains.

Celebrate Christmas Brunch With Class

Looking to start Christmas Day the right way? Put the porridge and toast away for the day, the festive season is all about indulgences, and these brunch recipes are just that. Whether eggs benedict, cinnamon swirl scones or French toast, these dishes will make your Christmas morning spent with family extra special.

Here are a few ideas to inspire your Christmas brunch menu:

Smoked salmon Tortillas

Smoked salmon Tortillas(image: © BBC Good Food)

This may technically be more of an omelette than a tortilla, but it doesn’t make it any less delicious. Energise yourself with this protein-packed breakfast on Christmas morning, and don’t forget to share it with your friends and family too.

Mascarpone complements the smoky flavour of the salmon perfectly, and the peas add a little colour pop to this delightful dish.


Kedgeree(image: © Endurance Sports Nutritionist)

Kedgeree is another flavourful brunch recipe that unites smoked salmon and eggs. Rice may not be your immediate choice for breakfast, but when teamed with the warm flavour of the spices and the smokiness of the salmon, we’re sure you’ll be convinced.

Serve with sliced hard boiled eggs, smoked salmon and a sprig of coriander for that extra touch. Enjoy with the subtle taste of a fruit tea for a light, but satisfying brunch before your lunchtime feast.

Eggs benedict

Eggs benedict(image: © Paul Goyette under CC BY-SA 2.0)

Eggs Benedict, a classic creamy breakfast from across the pond in America, will really spoil your taste buds this Christmas. Serve warm English muffins with bacon (or our hot smoked salmon) and poached eggs, drizzled in this thick hollandaise sauce, for a comforting brunch treat.

A homemade hollandaise sauce is easier to make than you may first think, and it will taste much better than a store bought alternative. Give it a try!

Cinnamon Swirl Scones

Cinnamon Swirl Scones(image: © CBC)

There is something about cinnamon that just reminds us of Christmas. And these scones are just like a cinnamon bun, but much quicker to make.

With the flaky and buttery characteristics of a scone and cinnamon’s spicy flavour, these breakfast pastries are a Christmas treat made even better with a strong cup of quality coffee and a side of fresh berries.

French Toast

French Toast(image: © WomansDay)

If you have a sweet tooth, then this French toast may make the perfect brunch treat for you. Even the smell is mesmerising; just imagine it drifting around your home on an early winter morning. And with a light sprinkling of icing sugar on top, it almost looks like snow!

Top with a spoonful of maple candied peaches, a drizzle of syrup and a good dollop of thick cream for a decadent Christmas brunch meal with style.

Do you have a mouth-watering idea for a Christmas Day brunch? We’d love to hear it, especially if it uses one of our traditional Scottish fine foods. Send us your pictures on Facebook!