So, it’s the beginning of another year, which for many can only mean one thing: the festive period of carefree indulgence is well and truly over and you now think you should focus on shedding those pounds.

We all do it, so all is not lost. However what the majority of us do is cut out ALL ‘good foods’ in a bid to lose that Christmas weight, and who wants to do that in what is possibly the dreariest and coldest month of the year?

Rather than depriving yourself of the things you like, why not just eat more of the things that are better for you?

The good news is that whilst you may have said a temporary fond farewell to cheese and chocolate, you don’t have to say goodbye to good food. And, as a Scottish smoked salmon producer, here’s why smoked salmon should remain firmly on the menu for the New Year.

Smoked salmon: the benefits

• It’s a great source of protein (there are more than 15 grams in an 85 gram serving)
• It contains Vitamin D
• It’s a good source of B-complex vitamins
• It’s a rich source of omega-3 fatty acids
• It contains magnesium and selenium
• The fats found in smoked salmon are those that are good for the heart (monounsaturated fats)
• It tastes really good.

Smoked salmon: the negatives

• There aren’t any.

If you’re looking for healthy food inspiration then look no further. This super-food recipe is high in protein, low in carbohydrates and tastes delicious.

Smoked salmon and Quinoa cakes

Ingredients

For the cakes

• 1.5 cups of water
• 1 cup of Quinoa
• 250g John Ross Jr Traditional Smoked Salmon, cut into small pieces
• 2 large free range or organic eggs
• 1 egg white (lightly beaten)
• Large handful of whole-wheat breadcrumbs
• ½ cup of finely chopped chives
• ½ cup of fresh dill
• 1 teaspoon of lemon zest
• Generous pinch of cracked black pepper
• Generous glug of extra virgin olive oil

For the crème fraiche dressing

• 1 cup of crème fraiche
• 2 teaspoons of lemon zest
• ½ teaspoon of fresh lemon juice

Lightly boil the Quinoa in the measure of water until it has absorbed it. Once boiled place on a large plate and leave to cool.

Whilst the Quinoa is cooling mix the smoked salmon, chives, eggs, breadcrumbs, dill and zest in a bowl. Add pepper to taste. Combine the mixture with the cooled Quinoa and compress the mixture into cakes to the preferred size. Then, cook the cakes in a frying pan using the olive oil.

Whilst these are cooking you can make the dressing, which simply involves mixing all the ingredients together. Once the cakes are cooked serve on a plate with a large spoonful of the dressing and enjoy this super healthy meal.

For more great recipes ideas take a look through the blog or our serving suggestions page.