Tag Archives: smoked salmon

Smoked salmon Christmas breakfasts

 

It's Christmas... so here are three smoked salmon Christmas breakfast recipe options.
It’s Christmas… so here are three smoked salmon Christmas breakfast recipe options.

Yes, breakfasts and not breakfast. We’re not advocating you eat more than one breakfast, of course. We just want to provide you with Christmas smoked salmon breakfast recipe options (three in fact) to make sure that the annual Christmas breakfast a) isn’t a damp squib, b) suitably impresses and c) sets the tone for the day ahead.

 

These three options range from the much-loved smoked salmon with scrambled eggs to something a little more adventurous.

In order to buy smoked salmon for Christmas, or if you’re looking to send smoked salmon as a gift, then you need to make sure you placed your online order by 20 December.

 

Option 1: Smoked salmon with scrambled eggs

 

This familiar smoked salmon recipe from Jamie Oliver ticks a number of boxes. It’s easy to make, it looks and tastes fantastic and, let’s face it, readies the stomach for the festive tipple, which, for many, also starts at breakfast!

We’ve based all these recipes on four people, however halving, doubling or even tripling shouldn’t prove too tricky to work out.
Ingredients

 

  • 60g butter (for cooking – use extra for spreading if required)
  • 12 large free range eggs
  • 4 slices of sourdough bread
  • 8 slices of Coln Valley Smoked Salmon (we would advise buying our 454g pack of Classic Smoked salmon
  • 2 lemons (each quartered)
  • Freshly cracked black pepper
  • Sea salt

 

Method

 

Place the bread in a toaster and then whisk the eggs in a bowl. Melt the butter in a small saucepan. When melted add the eggs and stir continuously with a wooden spoon or spatula, making sure that no part of the egg gets stuck in the same place for too long. Take off the heat when the egg is still smooth and runny. Place the toast on plates and share the egg out evenly over the toast before laying two slices of Coln Valley smoked salmon over the eggs. Add lots of black pepper and one lemon wedge before serving.

 

Option 2: Eggs benedict with Coln Valley Smoked Salmon & chives

 

If you’ve accepted that Christmas Day is going to be one, long indulgence, then why not start as you mean to go on. Although it’s slightly more involved than option 1, it will certainly impress your guests.

 

Ingredients

 

  • 4 eggs
  • 8 slices of Coln Valley Smoked Salmon (we would advise buying our 454g pack of Classic Smoked Salmon)
  • 2 muffins (halved)
  • Knob of butter for spreading (if required)
  • Chives, chopped
  • 2 tablespoons of white wine vinegar

 

For the sauce

  • 2 teaspoons of lemon juice
  • 2 teaspoons of white wine vinegar
  • 3 egg yolks
  • 100g butter

 

Method

 

Start with the sauce. Add the lemon juice and vinegar in a small bowl before adding the yolks. Whisk until frothy. Then place the bowl over a pan of gently boiling water and whisk until the mixture begins to thicken up. As it does, add the butter until fully combined and then take off the heat.

 

Poach the eggs by boiling water in a pan, add the vinegar, stir they water until you have a whirlpool then add the eggs one by one. Cook for a few minutes before removing with a slotted spoon.

Toast the muffin halves before adding two slices of smoked salmon on each. Add a poached egg on top, pour a spoonful of sauce over the top of that and then garnish with the chopped chives.

 

Option 3: Avocado on toast with smoked salmon

 

This is a nice, healthy option to offset what’s to come.

The inclusion of rye bread also makes it really filling; it may even tide you over until Christmas lunch!

 

Ingredients

  • 2 avocados
  • 4 tablespoons of natural yoghurt
  • 1 lemon
  • 4 slices of rye bread
  • Cayenne pepper
  • 150g Coln Valley Smoked Salmon (our 200g pack of Classic Smoked Salmon will do nicely – and leave you with some leftover)
  • ½ a cucumber – ribboned

 

For the dressing:

  • 1 x red chilli, seeded and sliced
  • 2 x tablespoon of finely chopped mint
  • 1 x lemon (zested and juiced)
  • 2 x tomatoes (finely diced)
  • 2 x teaspoons of white wine vinegar

 

Method

Mix all dressing ingredients together.

Halve the avocadoes, remove the stones and scoop the flesh into a bowl before adding the lemon juice and yoghurt. Add salt and pepper and then mash up.

Divide the avocado mixture between the four slices of bread, sprinkle some cayenne pepper on top before adding a couple of slices of smoked salmon. Finally, spoon over the dressing and then enjoy.

 

What will you be eating this Christmas? Let us know via our Facebook page.

What do smoked salmon and the Henley Regatta have in common?

Enjoy Henley Regatta from your own home: all you need is champagne and Coln Valley's smoked salmon
Enjoy Henley Regatta from your own home: all you need is champagne and Coln Valley’s smoked salmon

 

 

Two words: Coln Valley.

 

Yes, it’s that time of the year again when the world-renowned Henley Regatta opens its doors over five days for an event that boasts 200 world-class races by some of the finest names in rowing.

 

From Olympians to new crews trying to carve a name in rowing, Henley Regatta is the place to be to mingle with thousands of visitors who attend to enjoy the fun, the beauty and the ambience that Henley Regatta has to offer.

 

However there’s more to Henley Regatta than rowing, namely food and drink, which is what takes us back to Coln Valley.

 

This is the 15th year that we’ve supplied the prestigious event with our smoked salmon products and we’re delighted to be associated with the event.

 

And for this year, visitors will be able to savour our award winning Smoked Scottish Salmon, our Kiln Roasted Salmon and our Classic Gravadlax at various venues throughout the site including the picturesque banks of Fawley Meadows and Temple Island.

 

And what could me more enjoyable than a plate of smoked salmon accompanied by a glass of champagne, in the sun (hopefully), watching world-class rowing amongst the splendour of one of Oxfordshire’s gems.

 

If you can’t make this year’s event then don’t worry; you can still enjoy the experience from the comfort of your own home. All you need is the BBC, a chilled bottle of champagne and, of course, the most important ingredient: smoked salmon.

 

For special offers, updates and news on Coln Valley’s, Like us on Facebook, Follow us Twitter (@Coln_Valley) or catch us on Instagram.

 

The glamorous couple

There have been countless successful pairings over the years. Morecambe and Wise, French and Saunders and Laurel and Hardy to name a few. Even Bonnie and Clyde were good at what they did (despite the fact that what they did was high-level crime).

 

However in our eyes there isn’t a pairing as successful as that of smoked salmon and champagne. Yes, smoked salmon and champagne represents that classic combination of luxury, flavor and elegance.

 

Which is why everyone at Coln Valley was delighted to learn that it’s National Champagne Week from 1st – 7th October 2015. The organisers claim that ‘the sound of a champagne cork popping is one of life’s finest sounds’. And if that’s one of life’s finest sounds then enjoying a glass of champagne with the finest smoked salmon has to be one of life’s finest flavours.

 

Founded by Searcys, National Champagne Week 2015 aims to emphasise the diversity of champagne across some of the UK’s most iconic venues through a week-long celebration of accessible and approachable experiences – from tutored tastings and champagne masterclasses to parties and pop-ups.

 

Tickets to these events are available at www.nationalchampagneweek.co.uk and there will no doubt be a constant ‘pouring’ of updates available via the #champagneweek hashtag.

 

And if you can’t attend then why not create your own event to celebrate champagne week – at home. It goes without saying that champagne is essential and from our perspective, so is smoked salmon. Whilst we wouldn’t want to advise you on what champagne to buy, we can help with your choice when it comes to buying the finest smoked salmon – from Coln Valley’s range of classic smoked salmon to its speciality salmon products.

 

So, to end this piece we’d like to share the thoughts of F. Scott Fitzgerald, who said: “Too much of anything is bad, but too much champagne is just right.”

 

Naturally we agree.

The glamorous couple: smoked salmon and champagne
The glamorous couple: smoked salmon and champagne