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