It’s National Baking Week 2019 (14 – 20 October), which provides the perfect excuse for you to buy Scottish smoked salmon and try three of our favourite baked smoked salmon recipes.
And with the much-loved Great British Bake Off in full flow, could the timing be any better? Also, we should point out that National Baking Week pre-dates the nation’s favourite show by three years, when it was launched in 2007 to encourage people of all abilities to bake at home. Oh, and according to the organisers, baking doesn’t just result in delicious food, but also has other benefits including:
- Stimulation of the senses
- It’s a meditative process
- A great channel for creativity
- Giving people delicious food makes them happy
Now, when it comes to smoked salmon and baking, you might think that the two aren’t comfortable bedfellows. But dig a bit deeper and you’ll find a number of tasty – and often traditional – recipes that will make you view cooked smoked salmon in a different light.
Here are our top three baked salmon recipes for this year.
- Smoked salmon tart with dill and potato
Ingredients
200g pack of John Ross Jr’s Traditional Scottish Smoked Salmon
300g of Shop-bought short crust pastry
2 x medium eggs
3 x tablespoons of chopped dill (plus a little extra for serving
Small pot of single cream
350g sliced new potatoes
Pinch of salt and pepper
The zest of one lime
Method
Heat an oven to 190 degrees and grab a 28cm tart/flan tin. Roll out the pastry wide enough to line the tin, trim the edges and then line with baking paper before adding baking bins to flatten down. Place on a baking sheet before cooking for 8-10 minutes. Remove the beans and paper and then bake for five more minutes.
Boil the sliced potatoes until tender, then drain. Beat together the eggs, cream, dill, salt, pepper and lime zest. When the potatoes have cooled slightly, spread half into the pastry case and, in the gaps, add half the John Ross smoked salmon. Take half the beaten mixture and pour over the top, and then repeat the process.
Bake for 25 minutes until lightly golden and firm to touch. Serve when at room temperature with a sprinkle of dill.
- Smoked salmon and mature cheddar scones
Ingredients
100g John Ross Scottish Smoked Salmon, chopped into tiny pieces
225 self-raising flour
100g of the strongest cheddar you can find – grated
150ml semi-skimmed milk
50g butter (salted)
150g soft cheese
1 x teaspoon baking powder
Method
Heat an oven to 220 degrees. Mix the flour and baking powder together before rubbing in the butter until it looks like breadcrumbs. Stir in 75 per cent of the cheese and then add the milk, stirring until it becomes doughy. Then add the chopped smoked salmon pieces and stir once more.
Flour a surface and spread the dough out until it’s approximately 2cm thick before stamping out rounds of about 5cm in diameter. Make as many as you can (probably about 12) and place on a non-stick baking sheet. Brush with milk, sprinkle on any leftover cheese and bake for 10 minutes.
Place on a rack, leave to cool and enjoy whist warm.
Savoury Scottish smoked salmon and dill cake
Ingredients
100g John Ross Scottish Smoked Salmon
½ cup of dill (finely chopped)
1 ½ cups of flour
½ cup of cheddar (grated)
½ cup of milk
1 x teaspoon of sugar
3 x tablespoons of vegetable oil
1 x tablespoon of baking powder
Salt and pepper to taste
3 x large eggs
Method
Heat oven to 180 degrees. Whisk the eggs in a bowl and then add the oil and milk. When smooth, add the flour, baking powder, sugar, pepper and salt and mix until everything is nicely blended. Then add the Scottish smoked salmon, cheese and dill until combined.
Butter a loaf pan and pour in the mixture. Place in the over and cook for 45 minutes (or until cooked). Tip out onto a wire rack to cool before enjoying slightly warm.
For more smoked salmon ideas, inspiration and special offers visit our Instagram and Facebook pages.
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