… then you’ll love these Valentine’s Day smoked salmon recipes. Food is the language of love, after all.

 

But as a ‘starter’ – and before we reveal our top two Scottish smoked salmon recipes for Valentine’s Day – we’d like to share our news that we’ve just launched our smoked salmon for smoked salmon lovers pack in over 300 Waitrose stores around the UK.

 

Building on our recently rebranded Waitrose pack, which now features a striking white and gold foil block pack design with a blue, saltire-inspired* motif, we’ve added a Valentine’s Day label for a limited time only.

 

 

The Valentine’s Day pack hits Waitrose shelves this week and will run until 15 February, so keep an eye on our Facebook page for updates on a Valentine’s Day food competition that we’re planning on launching soon.

 

Right, then – onto the main course.

 

These two delicious smoked salmon recipes are guaranteed to get your partner’s heart racing. What’s more, they’re easy to make smoked salmon dishes, so you can spend less time in the kitchen and more time… well… enjoying Valentine’s Day.

 

Smoked Salmon Sushi Bowl with brown rice and toppings (serves 2)

 

• 2 x cups of brown rice / sushi rice
• 1 x avocado
• 2 x handful soy edamame beans
• 2 x tbsp sushi ginger
• 2 x tsp sesame seeds
• 150g x John Ross smoked salmon

 

Method

 

1. Boil the brown rice according to the packet whilst in another pan boil the edamame beans until cooked.
2. Place the rice in bowl and top with the avocado, edamame beans, ginger and smoked salmon.
3. Layer the smoked salmon on top, sprinkle sesame seeds and serve with soy sauce

 

Smoked Salmon and Fresh Pea Pasta (serves 2)

 

• 250g pasta
• 100ml crème fraiche
• ½ lemon juice and zest
• 100g John Ross smoked salmon
• 100g fresh peas
• ½ handful of spinach
• Salt and pepper

 

1. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet, for the final minute add the fresh peas.

 

2. Once the pasta and peas are cooked, drain and keep some of the cooking water.

Return to the pasta and peas to the pan and add the crème fraiche, peas, lemon juice and zest.

 

3. Toss the pasta until well mixed, put the lid back on to keep the heat in and allow the spinach to wilt. Add the reserved cooking water, 1 tbsp at a time to thin the sauce if it becomes too thick.

 

4. Finally, tear up the salmon and add to the pasta, season with salt and pepper and toss again.

 

*The Flag of Scotland, called The Saltire or Saint Andrew’s Cross, is a blue field with a white saltire. According to tradition, it represents Saint Andrew, who is supposed to have been crucified on a cross of that form (called a crux decussata) at Patras, Greece.