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This recipe for Loch Fyne Citrus and Black Pepper Smoked Salmon with Courgette Ribbons comes from the Loch Fyne Oysters Shop.

Loch Fyne started with one inspirational idea - to grow oysters in the clear, fertile waters of Loch Fyne - and has developed into a cluster of businesses whose success is built on an honest approach to superb quality food.

All Loch Fyne businesses abide by the guiding environmental principles established by John Noble and Andy Lane at the outset. The companies work together to ensure that only the very best produce - farmed and fished to the highest quality and environmental standards - reaches the kitchens and plates of their customers.

Loch Fyne Citrus and Black Pepper Smoked Salmon with Courgette RibbonsIngredients

400g Loch Fyne Citrus and Black Pepper smoked salmon
300g courgette cut into ribbons
40ml vinaigrette
30g fine capers
80g baby salad leaves
20g watercress leaves
2 soft boiled eggs
1 lemon cut into wedges
30ml extra virgin cold pressed rapeseed oil
Sea salt and freshly milled pepper


  • Boil the eggs for 4 minutes, cool in cold water, peel and reserve.
  • Remove the Citrus and Black Pepper smoked salmon from packet, cut into strips and reserve.
  • Bring a pan of salted water to the boil.
  • Blanch the courgette ribbons for 1 minute.
  • Drain and cool in iced water, pat dry and mix gently with the vinaigrette, reserve.

To serve:

  • Take 4 plates and arrange some smoked salmon ribbons on the base mixed in with the courgette.
  • Dress the baby salad leaves and watercress in some of the rapeseed oil, season.
  • Place another layer of smoked salmon and courgette on top, add more salad building up the layers.
  • Cut the eggs in half and place to the back of the plate, drizzle with the rapeseed oil and capers.
  • Garnish with a lemon wedge.

Serves 4


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