🏴󠁧󠁢󠁳󠁣󠁴󠁿 Scottish Cuisine

Scottish Smoked Salmon

Cold Smoked Salmon

Prep Time 10 min
Servings 4
Difficulty Easy
Calories 194 kcal

Silky, delicate slices of cold-smoked Scottish salmon, cured with salt and slowly smoked over oak chips, served with lemon and capers.

Ingredients

Instructions

  1. 1 Allow smoked salmon to come to room temperature for 10 min before serving.
  2. 2 Arrange slices on a chilled platter, fanning them out in a single layer.
  3. 3 Scatter capers over the salmon.
  4. 4 Garnish with dill sprigs and lemon wedges.
  5. 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.