Recipes with Smoked Salmon: 10 Easy and Elegant Ideas

Why smoked salmon is the perfect ingredient to impress

Smoked salmon is one of those ingredients that elevates any dish without much fuss. At Bacalalo, we have been selecting the best smoked salmon in the world since 1990 from our stand in Barcelona's Mercat del Ninot. We know that good smoked salmon doesn't need much: a clean cut, a well-thought-out accompaniment, and the quality of the product do the rest.

In this article, we present 10 smoked salmon recipes, ranging from the simplest toasts to more elaborate preparations like tartare or rolls. They all share something in common: they are easy to prepare, look spectacular, and make the most of the salmon's flavor.

1. Smoked salmon toasts with cream cheese and capers

The classic toast never fails. It is the most direct and probably the most popular recipe with smoked salmon. The key is to balance the creaminess of the cream cheese with the saltiness of the salmon and the acidic touch of the capers.

Ingredients

• 4 slices of rye or sourdough bread
• 150 g of Norwegian sliced smoked salmon
• 100 g of Philadelphia-style cream cheese
• 1 tablespoon of capers
• Fresh dill
• Juice of half a lemon

Preparation

1. Lightly toast the bread in a dry pan or a toaster.
2. Spread a generous layer of cream cheese on each toast.
3. Arrange the smoked salmon slices, folding them.
4. Add the capers, a few sprigs of dill, and a drizzle of lemon juice.
5. Serve immediately.

This recipe works both as a starter for dinner and for a weekend brunch. For a premium version, use our Scottish smoked salmon, which has a more intense flavor and a silky texture.

2. Nordic salad with smoked salmon and potato

Smoked salmon salads are a classic of Scandinavian cuisine. This version combines the warmth of cooked potato with the freshness of salmon and a mustard and dill dressing that brings it all together.

Ingredients

• 200 g of Norwegian smoked salmon
• 4 medium potatoes, cooked and sliced
• 1 red onion, thinly julienned
• Mixed salad greens
• 2 tablespoons of Dijon mustard
• 3 tablespoons of extra virgin olive oil
• 1 tablespoon of apple cider vinegar
• Fresh chopped dill

Preparation

1. Prepare the dressing by mixing the mustard, oil, vinegar, and dill.
2. Arrange the lettuce on a large platter.
3. Distribute the still-warm potato slices over the salad.
4. Place the smoked salmon slices on top.
5. Add the red onion and dress with the mustard dressing.

This is a hearty salad that works perfectly as a main course. The secret is to serve the potato warm to contrast with the cold salmon.

3. Pasta with smoked salmon, cream, and lemon

Pasta with smoked salmon is one of those dishes that takes 15 minutes to prepare and tastes like it came from a restaurant. The key is not to cook the salmon: it is added at the end to maintain its texture and flavor.

Ingredients

• 300 g of tagliatelle or fettuccine
• 150 g of Scottish smoked salmon cut into strips
• 200 ml of cooking cream
• Zest and juice of 1 lemon
• Freshly ground black pepper
• Fresh chopped chives

Preparation

1. Cook the pasta in plenty of salted water according to package instructions.
2. In a large skillet, heat the cream over medium heat without letting it boil.
3. Add the lemon zest and a squeeze of its juice.
4. Drain the pasta, reserving a little of the cooking water, and add it to the skillet.
5. Mix well, turn off the heat, and add the smoked salmon strips.
6. Serve with black pepper and chives on top.

The trick is to add the salmon off the heat. If you cook it, it dries out and loses its delicate texture. You can also substitute part of the cream with pasta cooking water for a lighter version.

4. Scrambled eggs with smoked salmon, British style

Scrambled eggs with smoked salmon are a classic British brunch. The key is to make creamy, almost set eggs, which melt with the salmon slices.

Ingredients

• 4 large eggs
• 100 g of Norwegian smoked salmon
• 1 tablespoon of butter
• 2 tablespoons of liquid cream
• Fresh chives
• Toasted bread for serving

Preparation

1. Whisk the eggs with the cream and a pinch of pepper (no salt, the salmon is already salty).
2. Melt the butter in a pan over very low heat.
3. Pour in the eggs and stir constantly with a silicone spatula.
4. When the eggs are almost set but still creamy, remove from heat.
5. Serve on toasted bread with the salmon slices and chives.

The most common mistake is to cook the eggs over high heat. Patience: low heat and constant stirring is what achieves that creamy texture that makes all the difference.

5. Smoked salmon tartare with avocado

Tartare is an elegant preparation that requires very little effort. The combination of smoked salmon with ripe avocado creates a perfect balance between rich and fresh.

Ingredients

• 200 g of Alaskan wild smoked salmon cut into small cubes
• 1 ripe avocado, diced
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• Juice of half a lemon
• Toasted sesame seeds
• Chopped chives

Preparation

1. Cut the smoked salmon into approximately 1 cm cubes.
2. Do the same with the avocado and add a few drops of lemon to prevent oxidation.
3. In a bowl, mix the soy sauce, sesame oil, and remaining lemon juice.
4. Combine the salmon with the avocado and the dressing.
5. Assemble using a round mold on the plate.
6. Garnish with toasted sesame seeds and chives.

For an impeccable presentation, use a plating ring and press lightly. Alaskan wild salmon is ideal for this recipe due to its more intense flavor and firm texture.

6. Stuffed smoked salmon rolls

Rolls are the perfect appetizer for gatherings. They can be prepared in advance and accommodate many different fillings.

Classic filling: cream cheese and cucumber

• 8 large slices of Norwegian smoked salmon
• 150 g of cream cheese
• 1 cucumber, peeled and cut into thin sticks
• Fresh dill

Asian filling: wasabi and ginger

• 8 slices of Alaskan wild smoked salmon
• 100 g of cream cheese mixed with 1 teaspoon of wasabi
• Pickled ginger
• Chives

Preparation

1. Spread each salmon slice on plastic wrap.
2. Spread a thin layer of the chosen filling.
3. Place the complements at one end and roll up firmly.
4. Wrap in plastic wrap and refrigerate for at least 30 minutes.
5. Cut each roll into 3-4 portions with a sharp knife.

The rolls keep perfectly in the fridge for 24 hours, so you can prepare them the day before.

7. More quick ideas with smoked salmon

In addition to the detailed recipes, here are four more ideas you can prepare in minutes:

All these preparations work especially well with high-quality salmon such as those you will find in our smoked salmon types guide.

Tips for getting the most out of smoked salmon

After years of working with smoked salmon at Mercat del Ninot, these are the tips we always give our customers:

• Serving temperature: take the salmon out of the fridge 10-15 minutes before consuming. Cold from the fridge, it loses flavor nuances.
• Do not cook it: smoked salmon is already ready to eat. If you incorporate it into hot dishes, always add it at the end and off the heat.
• Storage: once opened, consume within 2-3 days. Wrap it well in plastic wrap to prevent it from drying out.
• Pairing: brut cava or a white wine with good acidity (such as Albariño or Riesling) are the best companions.
• Cutting: if you buy a whole piece, cut thin slices diagonally with a long, flexible knife.

If you want to delve deeper into how to choose the best smoked salmon for each recipe, we recommend our article on how to choose quality smoked salmon.

Discover our complete selection of smoked salmon at bacalalo.com and receive them at your home in 24-48 hours with refrigerated transport.

Frequently asked questions

Conclusion

From Mercat del Ninot in Barcelona, we have been selecting the best seafood products for over 35 years. If this guide has been useful to you, explore our catalog at bacalalo.com and receive the same quality we sell at the market since 1990 at home.

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