Tag Archives: smoked salmon recipes

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.


  • 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




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.




  • 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




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!



  • 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



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.

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.