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Smorgasbord platter of smoked salmon, blinis, dips, stuffed peppers, cucumber pickle, rye bread, lemon wedges and crackers


Heather Taylor

Deputy food editor



Our new Speybay sweetcure smoked salmon is the ultimate seasonal indulgence

From blinis nibbled alongside champagne to gorgeous holiday breakfasts, eating smoked salmon at this time of year is a tradition that brings a touch of luxury. New in store, our Speybay sweetcure smoked salmon means this festive treat now tastes even better: it’s twice-smoked for an intense depth of flavour, cured with muscovado sugar to bring out its natural sweetness, then paired with a savoury dulse seaweed dressing for an umami-rich flavour. Serve in a Scandi-style smorgasbord with abundant accompaniments such as blinis, rye crackers, stuffed peppers, olives, quick-pickled cucumbers, quail’s eggs and our beetroot dip. Or get creative with the easy recipe ideas below.
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“Having a PARTY? Pile our irresistible
sweetcure smoked salmon on a platter
with some tasty sharing snacks”

Scandi-style rye canapés

Serves 4

10 thin slices of M&S bakery German rye bread, sliced into thirds
Olive oil
4 tbsp crème fraîche
Zest of 1 lemon
1 pack Speybay sweetcure salmon
British mix micro salad, to garnish
Pickled cucumber, to serve

Heat oven to 180°C/160°C fan/gas mark 4. Brush the rye bread with a little olive oil. Toast until crispy.

Season the crème fraîche with lemon zest, sea salt and cracked black pepper.

Top each toast with a small dollop of the lemon crème fraîche, a slice of salmon and micro salad. Serve with some pickled cucumber on the side.


Speybay sweetcure salmon frittata

Serves 4-6

12 medium free-range eggs
70g mascarpone
1 pack Speybay sweetcure salmon
Micro herbs, to garnish

Heat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm round baking tray with baking parchment.

In a bowl, whisk the eggs. Season with sea salt and cracked black pepper. Gently stir in the mascarpone. Pour into a lined dish or baking tin. Bake for 30 minutes or until just set.

Once slightly cooled, remove from the tin. Slice into wedges. Gently layer the salmon on top and scatter over a few micro herbs.


Smoked salmon and citrus salad

Serves 4

1 grapefruit
50ml olive oil
A pinch of caster sugar
½ cucumber
1 pack Speybay sweetcure salmon
2 radishes, thinly sliced
Dill sprigs, to serve

Hold the grapefruit over a small bowl and cut it into segments. Any juices will fall into the bowl and you will use this for your dressing.

To make the dressing, whisk the olive oil with the grapefruit juice until emulsified – add a pinch of caster sugar to taste.

Peel the cucumber into ribbons with a peeler. Reserve the core and finely chop it.

To assemble the salad, arrange the salmon, cucumber and grapefruit segments on the plate. Scatter the radish and dill on top with the dressing.

Editor: Heather Taylor / Photographer: Stuart West / Food stylist: Jack Sargeson
Art director: Claire Coulthard / Recipes: Laoise Casey

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