Category Archives: Foodie news

Smoked salmon cupcakes (because cupcakes don’t need to be full of sugar)

Coln Valley's selection of smoked and cured fish products
A selection of Coln Valley products perfect for making smoked salmon cupcakes

After reading this headline you’re probably thinking about that famous garlic bread sketch by Peter Kay.


It is true that cupcakes aren’t the first thing that most people would think about after hearing the words ‘smoked salmon’, and vice versa. In fact, most people would think buttercream, chocolate and basically anything sweet!


However, with National Cupcake Week on the horizon (18 – 24 September), we thought that providing a selection of smoked salmon recipes with a twist would be a nice way to celebrate the national event.


Here are three recipes that we think are worthy of this unusual union – and that taste particularly delicious.


Smoked salmon and dill cupcake


Serves 24




For the cakes…


200g pack of Coln Valley’s Traditional Smoked Salmon

500g self-raising flour

1 x teaspoon of Paprika

12 x tablespoons sunflower oil

300ml natural yoghurt

250ml milk

2 x eggs

1 x tablespoon of dried dill


For the topping…


100g pack of Coln Valley’s Traditional Smoked Salmon

300g of cream cheese

Lemon zest on 1 x lemon

Dill sprigs




Heat an oven to 180°C and line two cupcake trays with 24 cupcake cases.


Mix the paprika and flour in a large mixing bowl before beating together the eggs, milk, yoghurt and oil in a separate bowl. When mixed nicely, beat thoroughly into the flour and paprika mixture.


Divide the mixture between the cases and bake until firm and golden. Take out to cool.


Finish the cakes by blending the cream cheese, remaining smoked salmon and lemon zest. Dress the cake – either using a piping bag or a spoon depending on your presentation style – with the mixture and finish with a tiny sprig on each cake.


Gravadlax cupcakes


Serves 24


We love this recipe, and as Coln Valley has become well known for its interesting gravadlax flavours you can take your pick as to which you prefer to use.




200g Coln Valley Gravadlax (choose from our selection) – cut into 3cm pieces

80g self-raising flour

80g almond flour

1 x teaspoon of baking powder

1 x large pinch of sea salt

80ml olive oil

80ml almond milk

250g crème fraîche

3 tablespoons of freshly chopped dill

4 x teaspoons of horseradish cream

Extra dill for garnish




Heat the oven to 175°C and line two cupcake trays with 24 cupcake cases.


Mix the flour (both types), baking powder and salt in a mixing bowl.


Take another bowl and add and mix the oil, eggs and milk. Once thoroughly mixed, add the flour mixture and mix well.


Share the mixture among the 24 cupcake cases and bake until firm and golden. Take out when ready and cool.


Mix the crème fraîche and horseradish cream and either using a piping bag or a spoon depending on your presentation style to decorate the cake. Use the remaining garnish to decorate.


Coln Valley is giving away a 454g pack of its Traditional Smoked Salmon to the person who has an unusual smoked salmon cupcake recipe to share on our Facebook page. Recipes need to be with us by the end of National Cupcake Week to qualify.




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.


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