Experts in Scottish kiln smoked salmon and supplier to the Queen, John Ross Jr have put together three delicious recipes perfect for Christmas with all the family.

Kiln Roasted Smoked Salmon Kedgeree

Serves 4


  • 500ml chicken stock
  • 225g Basmati rice
  • ½ cinnamon stick
  • 1 pinch Saffron
  • 1 tsp turmeric
  • 1 tsp ginger powder
  • 2 cardamom pods
  • 250g flaked kiln smoked salmon
  • A pinch of smoked Salt
  • 4 boiled eggs – chopped
  • 1 tbsp chopped coriander
  • 1 tbsp chopped parsley
  • 75g crème fraiche
  • ½ lemon

To Garnish:

  • Lilliput capers
  • dice cucumber
  • chopped chives
  • coriander cress


  • Soak the rice in water for 20 minutes
  • In a dry pan, toast the whole spices
  • Add the drained rice
  • Add the stock and smoked salt
  • Bring to simmer
  • Cover with tin foil and place in oven at 180ºC
  • Cook for 20 minutes or until the rice has absorbed all the stock
  • To finish the kedgeree fold the chopped egg, flaked smoked salmon, crème fraiche and herbs
  • Adjust the seasoning with salt, pepper and lemon juice
  • Garnish with the cucumber, capers and coriander cress

Smoked Salmon with Traditional Garnish

Serves 4


  • 4 tbsp chopped boiled egg yolk
  • 4 tbsp chopped boiled egg white
  • 4 shallots
  • 100g sugar
  • 100g white wine vinegar
  • 100g water
  • 4 tsp lilliput capers
  • 8 large caper berries
  • 4 tbsp sliced cornichons
  • 8 leaves of parsley
  • 8 sprigs dill
  • ½ smoked salmon


  • Slice the shallots into rings
  • Bring the sugar, water, vinegar to the boil and pour over the sliced shallots, allow to cool
  • Neatly arrange the sliced smoked salmon on a plate
  • Garnish with the chopped egg yolk, chopped white, pickled shallots, caper berries, cornichons, parsley and dill.

Smoked Salmon Tartar, Picked Vegetable Salad, Herb Mayonnaise

Serves 4

Salmon Tartar


  • 300g smoked salmon – diced
  • 50g crème fraiche
  • 50g mayonnaise
  • chopped chives
  • chopped chervil
  • chopped dill
  • ½ lemons zest – finely grated
  • black pepper


  • Mix together all the ingredients
  • Adjust the seasoning with salt, pepper and lemon juice

Herb Mayonnaise

  • 3 egg yolks
  • 5g white wine vinegar
  • 70g rapeseed oil
  • 70g olive oil
  • 2g malden salt
  • 25g soft herb puree
  • 100g picked dill
  • 100g picked parsley
  • 100g picked chervil
  • 20g salt
  • 400g water

To make the mayonnaise:

  • Bring water to the boil
  • Cook the herbs until soft when rubbed between fingers
  • Chill in ice water
  • Squeeze out the excess water
  • Blend to a smooth puree
  • Emulsify the yolks, vinegar, salt and oils
  • Fold in the puree at the end

 Picked Vegetables:

  • 2 shallots
  • 8 baby carrots
  • 4 baby leeks (cut into small batons)
  • 8 breakfast radish (cut in ½ )
  • 8 cauliflower florets
  • 1 cucumber (peeled and sliced)
  • 150g rice wine vinegar
  • 150g water
  • 150g caster sugar
  • 2 cardamom
  • 6g fennel seeds
  • 6g coriander seeds
  • 5g orange peel
  • 10 coriander leaves


  • Toast the spices
  • Add the liquids
  • Bring to the boil add orange peel and coriander
  • Pour over the prepared vegetables
  • Allow to cool

To garnish:

  • sorrel leaves
  • picked dill
  • picked chervil


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