Smoked Salmon and Scrambled Eggs

150g Smoked Salmon
4 large eggs
10g butter
Salt and pepper

Chop smoked salmon into small pieces.

Melt the butter in a small/medium saucepan over gentle heat, and then swirl around to coat the pan thoroughly. Beat and season four large eggs in a bowl and beat lightly with a fork. Now add the eggs to the hot butter. Stir the mixture quickly making sure to get into the corner of the pan to prevent the egg sticking.

Add the chopped smoked salmon folding them into the scrambled eggs for a couple of minutes. Now remove the pan from the heat and continue stirring. Taste to check seasoning and add if necessary.

Hot Smoked Salmon and Spring Onion Tart

Recipe by Jason McNelly from the Mount Stuart Visitor Centre's restaurant
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125g butter
275g plain flour
1 ½ eggs

Rub butter into flour and salt until you achieve texture of fine breadcrumbs. Add egg and bring together to form a dough.
Place mixture on work surface and knead until smooth. Wrap in cling film and place in fridge for a good couple of hours.
Take out of fridge and roll to line a 6" flan case, allow to rest again for 30 minutes.

50g hot smoked salmon
3 spring onions (finely sliced)
Grated parmesan (a tablespoon)
Zest ½ lemon
2 eggs and 2 yolks
150ml double cream
Milk (tablespoon)

Whisk eggs, cream and milk together. Now add salmon, onions, zest, cheese and some seasoning.
Place into lined tart case and bake at 150°c for 30-45 minutes or until mixture is set.

Smoked Salmon Roulade

200g soft cheese/cream cheese
227g Smoked Scottish salmon
Black Pepper to taste
35g fresh chopped chives
1 tsp Lemon Juice

Finely chop the watercress. Add the lemon juice and black pepper, whisk then mix into the soft cheese.

Add chopped chives to the mix.

Place slices of smoked salmon on a flat clean surface, cut slices into rectangles. Spread the soft cheese mixture over the rectangles then carefully roll each one into a thin cylinder. Cover and refrigerate for 10 minutes. Take rolls out of the fridge and cut each roll into 5mm slices and garnish with a slice of lemon.

Hot smoked Salmon Salad Nicoise

Recipe by Jason McNelly from the Mount Stuart Visitor Centre's restaurant
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100g hot smoked salmon
3 new potatoes (cooked, peeled and sliced)
4 cherry tomatoes (halved))
25g fine beans (blanched)
1 egg (soft boiled for 6 minutes)
4 Kalamata Olives (stoned, cute into halves)
25g rocket
25g red chard
1 tablespoon classic vinaigrette
Olive oil

Place salmon onto a tray and put into a moderate oven (160c) to warm through for 5-7 minutes.
Heat non stick pan add splash olive oil, heat oil then add potatoes and sauté for 4-5 minutes until potatoes are golden in colour. Add beans and cook for 1 minute then add tomatoes and olives and warm through for 1 minute.

Place this mixture into a bowl and spoon over half of the vinaigrette.

Take salmon out of oven and flake into potato mix and place in centre of a large bowl. Cut egg in half or quarters and place around potato mix place leaves into bowl add remaining dressing and place leaves on top

Smoked Salmon Parcels

120g smoked salmon
225g cold water prawns
Seafood sauce
1 tbsp dill, finely chopped
Black pepper
Sliced lemons

Take four slices of Smoked Scottish Salmon, approx 120g, and lay each slice flat.

Mix 225g of cold water prawns with some seafood sauce. Divide the prawns evenly between the four slices. Fold the salmon strips into parcels.

Garnish with lemon slices and dill sprigs.