Tag Archives: smoked salmon recipe

Smoked salmon soup recipes for winter


Smoked salmon soups are delicious and healthy
Smoked salmon soups are delicious and healthy

It’s cold. It’s wet. It’s January.


These three things in themselves are enough to make you want to shut yourself away until at least February.


Although Coln Valley is very much a believer in the fact that it’s the small things that count, so in that spirit we thought we’d offer you something that deals with all three: smoke salmon soup recipes.


“How’s that, then?”, we hear you ask.


Well, firstly, when it’s cold and wet, people tend to seek solace in soup. Secondly, as it’s January (and after all that Christmas indulgence), people often gravitate towards healthy eating in order to shift some of that Christmas excess. So, here are some tasty soup recipes that allow you to eat healthily – and enjoyably – whilst in a period of semi-hibernation.


Not only that but smoked salmon soup, for many, isn’t a natural choice of soup, so here’s our effort to bring it up to the top of the menu.


  1. Smoked salmon, leek and potato soup


Yes, it’s as simple as adding smoked salmon to an established and much-loved soup. However, the addition of the smoked salmon really does add another dimension to this UK favourite.


Serves 4




125g pack of Coln Valley Smoked Salmon, cut into small pieces

1 x medium knob of butter

1 x large leek, halved and thinly sliced

1 x bay leaf

500g potatoes

500ml stock (either vegetable or chicken)

50ml double cream

1 x handful of chives, chopped




Heat the butter in a pan and add the bay leaf and the sliced leeks before cooking, on a low heat, until soft. Add the potatoes, making sure that they have a good coating of the butter.


Pour the stock and cream over the mixture and simmer until the potatoes are tender. Add the majority of the smoked salmon, saving a little to sprinkle on top, and stir through before serving up in bowls and adding the chives and the remaining salmon on top.



  1. Hot smoked salmon chowder


This possibly isn’t the leanest smoked salmon soup recipe you’ll find, but it’s arguably one of the most delicious.


Serves 5 – 6




2 x 160g packs of Coln Valley’s Kiln Roasted Salmon

3 x large knobs of butter

1 x large onion (chopped)

5 x carrots, peeled and diced

3 x celery stalks, sliced

250ml white wine

6 potatoes, diced

1 x tablespoon of thyme

600ml stock (chicken or vegetable)

500ml milk

1 x tablespoon of flour

300ml cream




Melt the butter over a medium heat before adding the carrots, celery and onion and cook until soft. Then add the wine for 30 seconds before adding the potatoes, thyme and half the stock. Gently boil until the potatoes are tender and then whisk the milk and flour in. Add another cup of broth and simmer for a further 10 minutes.


Add the hot smoked salmon and cream a minute or so before serving. Taste, season and enjoy.


  1. Creamy salmon and cashew nut soup


Serves 4




250g pack of Coln Valley Smoked Salmon

200g cashew nuts (unsalted)

500g sweet potatoes, chopped into small cubes

100g tomato puree

800ml water

3 x cubes of chicken stock

1 x shallot, finely chopped




Blend the cashew nuts and add the water to form a paste.


Add sweet potatoes, tomato puree, chicken stock cubes and cook in a pan for 20 minutes.


Just before serving, add the smoked salmon and stir for a few minutes before serving up in bowls. Garnish with the shallot.

Share your smoked salmon soup recipes with us via our Facebook page or @Coln_Valley on Twitter.

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.