Silky, delicate slices of cold-smoked Scottish salmon, cured with salt and slowly smoked over oak chips, served with lemon and capers.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: slate board or chilled platter
Garnishes: dill, capers, lemon wedges
Accompaniments: brown bread, butter, cream cheese
Instructions
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1
Allow smoked salmon to come to room temperature for 10 min before serving.
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2
Arrange slices on a chilled platter, fanning them out in a single layer.
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3
Scatter capers over the salmon.
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4
Garnish with dill sprigs and lemon wedges.
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5
Serve with buttered brown bread and a pepper mill at the table.
Did You Know?
Scotland produces some of the world's finest smoked salmon, with Highland and Island smokehouses using techniques passed down through generations.
Chef's Notes
Equipment Tips
- sharp carving knife
- serving platter
Garnishing
dill, capers, lemon wedges
Accompaniments
brown bread, butter, cream cheese
The Story Behind Scottish Smoked Salmon
Smoking salmon in Scotland dates to medieval times when preservation was essential for survival through long winters. The cold-smoking tradition, using oak and sometimes whisky barrel chips, developed along the River Spey and in Highland fishing communities. Scottish smoked salmon became a luxury export, prized for its silky texture and delicate smoke flavour.
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