Think pink: Mark Hix's simple smoked salmon recipes are perfect for Christmas Eve

view gallery VIEW GALLERY


I am now officially recognised as a salmon smoker – my Hix salmon is smoked up on the rooftop at Selfridges, believe it or not – so I thought I should devote a column to this luxurious treat. Apart from enjoying simple slices of smoked salmon, there are so many tasty snacks and meals to be made with it, especially if you buy a pack of pre-sliced salmon and realise that it's not quite good enough to eat on its own, or if perhaps you have bought a side which always yields a few bits that aren't serveable as portions, such as the tail and belly. In fact, even the skin, cut into strips and deep-fried, makes a delicious snack.

Pan-fried smoked salmon with potato and horseradish salad

Serves 4

This is a great, delicate little starter and introducing a bit of piquant horseradish to a thick slice of smoked salmon gives it a new dimension. If you are using a whole side of salmon, just cut slices at less of an angle than normal and about cm thick – or ask at a deli counter.

4 slices of smoked salmon about cm thick and weighing about 60-80g each
250-300g small potatoes cooked in their skins and peeled
2-3 spring onions, trimmed and finely chopped
1tbsp freshly grated horseradish
4tbsp cider vinegar
Salt and freshly ground black pepper
2-3tbsp olive oil

Cut the potatoes into cm-thick slices and warm them in a pan with the spring onions, horseradish, vinegar and oil and season to taste.

Heat a dry, preferably non-stick frying pan and cook the salmon for 10 seconds on each side on a high heat. Spoon the potatoes on to warmed serving plates and lay the salmon on top.

Smoked salmon tartare with avocado

Serves 10 as canapés

I've recently starting using both plain and spiced mini papadoms for canapé bases; they're perfect in terms of their size and texture.

20 plain mini papadoms
120g smoked salmon or trimmings of smoked salmon, finely chopped
tbsp crème fraîche
Half a very ripe avocado
Juice of half a lemon
Salt and freshly ground black pepper
Dill, for garnishing

Mash up the avocado and add a little lemon juice and salt and pepper to taste. Mix the salmon with enough crème fraîche to bind it.

To serve, place roughly half a teaspoon of the avocado in the centre of each papadom and then spoon the salmon over the top.

Scatter over the sprigs of dill.

Smoked salmon croquettes

Serves 8-10

This is the perfect recipe for using up leftover smoked salmon trimmings – and once made, you can store these in the fridge for a couple of days.

250-300g large floury potatoes, peeled and quartered
Salt and freshly ground white pepper
120-150g smoked salmon trimmings, finely chopped
2tbsp chopped dill
2 egg yolks
3-4tbsp plain flour
2 eggs, beaten
60-70g fresh white breadcrumbs
Vegetable or corn oil for frying

For the sauce

2tbsp good-quality mayonnaise
1tbsp freshly grated horseradish or strong horseradish sauce

Put the potatoes in a pan, cover with cold water and a teaspoon of salt, bring to the boil and simmer until tender then drain, return to the pan on a low heat for a minute or so to dry them out.

Mash the potato through a potato ricer or as finely as you can with a masher, then leave to cool.

Once the mash has cooled down, mix in the egg yolks, salmon and dill and season to taste.

You can mould the potato mix into a cylinder about the size of a 10p piece or just make odd shapes with a dessertspoon then refrigerate for a couple of hours to firm up.

Have three dishes ready, one with seasoned flour, one with the beaten eggs and the third with the breadcrumbs – and a tray for the finished croquettes. Carefully pass them through the flour, shaking off any excess, then the egg and finally the breadcrumbs. Then store in the fridge until required.

To serve, preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer. Mix the mayonnaise and horseradish together.

Then deep-fry the croquettes a few at a time until they are a nice golden colour, moving them carefully around in the fat as they are cooking with a slotted spoon and then transfer them to a tray lined with kitchen paper.

Serve on a bed of sauce or with the sauce in a dipping pot.

Tagliolini with smoked salmon and fennel

Serves 4

I like to use Cipriani tagliolini for this as it's very delicate and perfect for this dish which takes just minutes to knock up.

4 small servings of tagliolini
100-120g smoked salmon trimmings, chopped
200-250g crème fraîche
1tbsp chopped fennel tops or dill
Salt and freshly ground black pepper

Cook the pasta in boiling salted water, according to the manufacturer's cooking instructions; drain, reserving a little cooking water. Put the crème fraîche in a pan with the fennel, season and bring to the boil; simmer for a minute or until just thick enough to coat the pasta. Toss in the pasta and salmon and adjust the consistency with a little of the cooking water if necessary. Re-season; serve immediately.

Seth Rollins cashes in his Money in the Bank contract to win the WWE World Heavyweight Championship
WWERollins win the WWE World Heavyweight title in one of the greatest WrestleMania's ever seen
Arts and Entertainment
Louis Theroux: By Reason of Insanity takes him behind the bars again
tvBy Reason of Insanity, TV review
Arts and Entertainment
Cassetteboy's latest video is called Emperor's New Clothes rap
videoThe political parody genius duo strike again with new video
Arts and Entertainment
tvPoldark, TV review
Life and Style
ebookNow available in paperback
ebookPart of The Independent’s new eBook series The Great Composers
  • Get to the point
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
Independent Dating

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    SFL Group: Video Project Manager

    £24,000 pa, plus benefits: SFL Group: Looking for a hard-working and self-moti...

    Recruitment Genius: Hotel Reservations Assistant - French Speaking

    £16000 - £17000 per annum: Recruitment Genius: This rapidly expanding travel c...

    Recruitment Genius: Duty Manager - World-Famous London Museum

    £24000 - £28000 per annum: Recruitment Genius: Do you have a strong record of ...

    Recruitment Genius: Personal Assistant

    £24000 - £28000 per annum: Recruitment Genius: You will have demonstrable unde...

    Day In a Page

    No postcode? No vote

    Floating voters

    How living on a houseboat meant I didn't officially 'exist'
    Louis Theroux's affable Englishman routine begins to wear thin

    By Reason of Insanity

    Louis Theroux's affable Englishman routine begins to wear thin
    Power dressing is back – but no shoulderpads!

    Power dressing is back

    But banish all thoughts of Eighties shoulderpads
    Spanish stone-age cave paintings 'under threat' after being re-opened to the public

    Spanish stone-age cave paintings in Altamira 'under threat'

    Caves were re-opened to the public
    'I was the bookies’ favourite to be first to leave the Cabinet'

    Vince Cable interview

    'I was the bookies’ favourite to be first to leave the Cabinet'
    Election 2015: How many of the Government's coalition agreement promises have been kept?

    Promises, promises

    But how many coalition agreement pledges have been kept?
    The Gaza fisherman who built his own reef - and was shot dead there by an Israeli gunboat

    The death of a Gaza fisherman

    He built his own reef, and was fatally shot there by an Israeli gunboat
    Saudi Arabia's airstrikes in Yemen are fuelling the Gulf's fire

    Saudi airstrikes are fuelling the Gulf's fire

    Arab intervention in Yemen risks entrenching Sunni-Shia divide and handing a victory to Isis, says Patrick Cockburn
    Zayn Malik's departure from One Direction shows the perils of fame in the age of social media

    The only direction Zayn could go

    We wince at the anguish of One Direction's fans, but Malik's departure shows the perils of fame in the age of social media
    Young Magician of the Year 2015: Meet the schoolgirl from Newcastle who has her heart set on being the competition's first female winner

    Spells like teen spirit

    A 16-year-old from Newcastle has set her heart on being the first female to win Young Magician of the Year. Jonathan Owen meets her
    Jonathan Anderson: If fashion is a cycle, this young man knows just how to ride it

    If fashion is a cycle, this young man knows just how to ride it

    British designer Jonathan Anderson is putting his stamp on venerable house Loewe
    Number plates scheme could provide a licence to offend in the land of the free

    Licence to offend in the land of the free

    Cash-strapped states have hit on a way of making money out of drivers that may be in collision with the First Amendment, says Rupert Cornwell
    From farm to fork: Meet the Cornish fishermen, vegetable-growers and butchers causing a stir in London's top restaurants

    From farm to fork in Cornwall

    One man is bringing together Cornwall's most accomplished growers, fishermen and butchers with London's best chefs to put the finest, freshest produce on the plates of some of the country’s best restaurants
    Robert Parker interview: The world's top wine critic on tasting 10,000 bottles a year, absurd drinking notes and New World wannabes

    Robert Parker interview

    The world's top wine critic on tasting 10,000 bottles a year, absurd drinking notes and New World wannabes
    Don't believe the stereotype - or should you?

    Don't believe the stereotype - or should you?

    We exaggerate regional traits and turn them into jokes - and those on the receiving end are in on it too, says DJ Taylor