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Recipes on this page: Indian Style Salmon , Baked potatoes with salmon , Salmon Ciabatta , Salmon Couscous , Salmon Nicosia , Salmon Roulade , Salmon Souffles ,Salmon Thai Curry , Salmon and mustard with potato cakes , Smoked Salmon with mustard sauce , Smoked Salmon and feta cakes





A taste of the exotic for all the family.


Serves: 4 Preparation time: 10 minutes.
Cooking time: 18-20 minutes.


2 x 213g can John West Red or Pink Salmon
1 large potato, peeled and cut Into small chunks
100g cauliflower, broken Into small florets
3 tbsp olive or vegetable oil
1 tsp John West Minced Garlic
1 small aubergine, cut into chunks
1 red pepper, deseeded and cut into chunks
1 courgette, sliced
1 tsp cumin seeds
150g/6oz natural yoghurt
1-2 tbsp Balti curry paste
1 tbsp chopped fresh coriander
4 mini/2 large naan breads
To garnish: Coriander sprigs, salt and freshly ground black pepper

Drain the salmon, remove any skin and bones if desired and break with a fork into large pieces.

Cook the potato and cauliflower in lightly salted boiling water until tender.

3: Heat the oil in a large pan and sauté the garlic, aubergine, red pepper and courgette for about 8-10 minutes.

Drain the potato and cauliflower and add to the frying pan with the cumin seeds, yoghurt, curry paste (according to taste) and chopped coriander. Season to taste.

Add the chunks of salmon and cook gently over a very low heat. Warm the naan breads under a moderate grill.

Place the naan breads on four warmed serving plates. Top with the salmon mixture. Garnish with coriander sprigs and serve.





Pile this cool, creamy filing into hot baked potatoes for an easy supper.


Serves: 4 Preparation time: 10 minutes.
Cooking time: 60 minutes.


2 x 213g can John West Red or Pink Salmon
4 large baking potatoes
200g/7oz creme fraiche
5cm/2 inch piece of cucumber, finely chopped handful of dill, chives or parsley
salt and freshly ground black pepper

1: Drain the salmon, remove any skin and bones if desired and break with a fork into large pieces.

Preheat the oven to 200°C/400°F/gas mark 6.

3: Bake the potatoes for about an hour until tender. Alternatively, cook in the microwave on HIGH for about 8-10 minutes.

4: Add the came fraiche cucumber and dill, chives or parsley to the salmon. Season to taste and mix together lightly.

Cut a deep cross into the top of each potato and push open. Pile the salmon mixture into the potatoes. Serve immediately.

As an alternative to créme fraiche try using fresh sour cream or a low-fat soft cheese.



Crusty ciabatta makes a great base for this substantial sandwich.




2 x 213g can John West Red or Pink Salmon
1 part-baked ciabatta loaf
2 tbsp olive oil
2 tbsp sun- dried tomato paste a few mixed lettuce leaves
2 beef tomatoes, sliced
6 basil leaves
2 tbsp mayonnaise
1/2 tsp finely grated lemon rind
1 tsp lemon juice
salt and freshly ground black pepper

1: Drain the salmon, remove any skin and bones if desired and break with a fork into large pieces.

2: Bake the ciabatta loaf according to pack instructions. Cool slightly, then split horizontally.

3: Sprinkle the ciabatta base with olive oil, then spread with sun-dried tomato paste. Top with the lettuce, beef tomatoes and chunks of salmon. Season to taste and scatter the basil leaves on top.

4: Mix the mayonnaise with the lemon rind and juice. Spoon onto the salmon, then sandwich with the ciabatta top and serve.


A fresh, light dish with tasty roasted vegetables and succulent salmon. 2 x 213g can of John West Red or Pink Salmon
450g/1lb couscous
10 large ripe vine tomatoes
1 leek, diagonally sliced
2 courgettes, thickly sliced
1 red and 1 orange pepper, deseeded and cut Into large pieces
2 tbsp extra virgin olive oil
2-3 cloves garlic
30g/1oz butter
Large handful fresh coriander leaves, roughly chopped
2 lemons, cut into wedges
salt and freshly ground black pepper

1: Drain the salmon, remove any skin and bones if desired and break with a fork into large pieces.

2: Preheat the oven to 200°C/425°F/gas mark 7.

3: Put the couscous in a shallow ovenproof dish, pour over just enough water to cover the grains. Cover and put to one side.

4: Boll the kettle and pour over the tomatoes, leave for 20 seconds maximum, drain, plunge into a bowl of cold water, drain, peel and quarter.

5: Put all of the vegetables onto a baking tray, drizzle over the oil, add the whole cloves of garlic to the tray and bake for 45 minutes.

6: Meanwhile, fluff up the couscous with a fork, add the salmon and carefully mix into the couscous Dot the top with butter season to taste. Cover with foil and bake for 20 minutes (alongside the vegetables).

7: Add the coriander leaves and roasted vegetables to the couscous, carefully mix together. Spoon into warm bowls and serve with lemon wedges.




2 x 213g can John West Red or Pink Salmon
450g/1lb new potatoes
200g/7oz French beans
2 little gem lettuces
10 anchovies
10 tomatoes, quartered
4 hard boiled eggs, quartered
150g black olives
large handful fresh flat leaf parsley, roughly chopped
For the dressing:
2 cloves garlic, peeled and chopped
1 heaped tbsp Dijon mustard
5 tbsp extra virgin olive oil
2 tbsp red wine vinegar
salt and freshly ground black pepper

I: Drain the salmon, remove any skin and bones if desired and break with a fork into large pieces.

Bring a pan of water to the boil and cook the potatoes until tender, add the beans just before the potatoes are cooked, to blanch.

3: Drain the vegetables and thickly slice the potatoes. Transfer to a bowl.

4: Put all of the dressing ingredients into a jar and shake well. Drizzle over the warm potatoes.

5: Tear the little gems into bite size pieces, wash, drain and add to the bowl.

6: Add the salmon, anchovies, tomatoes, eggs, olives and parsley.

7: Carefully mix everything together. Season well and serve immediately.

The red salmon's beautiful colour and firm texture make it an excellent choice for visual dishes such as this stunning salad

Spinach and Salmon Roulade

100g butter or margarine
100ml flour
500ml milk
salt and pepper to taste
5 eggs, separated
5ml cream of tartar
250g packet frozen spinach

Preheat oven to 200 degrees C. Line a 26x39cm swiss-roll tin with greased waxed paper or baking paper. Melt butter or margarine and stir flour in to form a smooth paste. Add milk and continue stirring until sauce thickens. Remove from heat. Season with salt and peper. Stir in egg-yolks and spinach. Whip egg whites to soft peak stage, add cream of tartar and whip for another 5 seconds. Fold egg white into egg yolk mixture. Pour mixture into tin. Tilt pan to spread mixture until set and almost light brown. Turn roulade our onto a damp cloth. Remove baking paper immediately. Spread any savoury filling over roulade and roll as a swiss-roll. Serve hot on a heated serving plate either as a Starter or a main course of a light lunch.

2 x 220g cans red salmon, drained
4 spring onions, chopped
125ml mayonnaise
12,5 chives, chopped
Combine salmon, spring onions, mayonnaise and chives, mix well. Spread over roulade and roll as a swiss-roll. Serve as a starter, main course or light lunch.




For an extra special touch put a heart shaped cutter or template over the top of scuff and dust with paprika. Serve these immediately.


Serves: 6 Preparation time: 45 minutes.
Cooking time. 15-20 minutes.


2 x 213g can John West Red or Pink Salmon
60g butter
75g flour
400ml pint milk
pinch nutmeg
4 eggs, separated and 1 extra egg white
150g cheddar cheese, chopped
15g fresh chervil, chopped
Paprika, for dusting on the top (optional)
salt and freshly ground black pepper

Drain the salmon, remove any skin and bones if desired and break with a fork into large pieces.

Preheat the oven at 190°C/375°F/Gas Mark 5.

3: Butter small sized ramekins, chill for 10 minutes and then dust with flour.

4: Put the butter, flour, milk and nutmeg in a saucepan whisk over a gentle heat until the mixture thickens into a smooth same. Season well, remove from heat and beat in the egg yolks, one at a time. Add the salmon to the sauce with the cheese and chervil, leave to rest.

Put the egg whites into a clean bowl and whisk until stiff. Add a quarter of the whisked egg white to the same and carefully fold in until thoroughly mixed. Add the rest of the egg white and fold everything together.

6: Fill the prepared ramekins with the souffle mixture. Smooth tops and run your thumb wound the edge of the dish.

7: Set ramekins in a deep roasting dish, pour boiling water around them to three quarters full. Bake for 15-20 minutes (do not open the even door while cooking as soufflés tend to deflate). Tip: Make these souffles in four large ramekins and serve as a main course with a lightly tossed salad.




Fresh lemon grass and coriander add to the aromatic flavours in this dish.


Serves: 4 Preparation time: 10 minutes.
Cooking time: 25-30 minutes.


2 x 213g can John West Red or Pink Salmon
1 tbsp vegetable oil
1 red pepper, deseeded and thinly sliced
1 stick of lemon grass, thinly sliced
4 tsp John West Red Curry Paste
75g/3oz mangetout, sliced diagonally
100g/4oz babycorn, sliced diagonally
250ml/10fl oz hot fish stock
3 tsp Thai fish sauce
2 tsp coconut cream
1 tsp cornflour mixed with 1 tbsp water
25g/1oz fresh coriander, roughly chopped

1: Drain the salmon, remove skin and bone if desired and flake into large pieces.

2: Heat the oil, fry the pepper and lemon grass for 5 minutes.

3: Add curry paste and fry for a further two minutes, stirring.

4: Add the vegetables, stir well, then add the stock, fish sauce and coconut cream. Stir well, simmer for 5 minutes.

5: Add the cornflour mixture and bring to the boil. Reduce to a simmer, add the salmon and coriander, stirring carefully to keep the fish in large chunks.

6: Cover and simmer for 2 minutes to heat the fish through. Serve with Thai rice and garnish with fresh coriander



Glossy, deep orange salmon trout with a rich smoked flavour makes an excellent, easily managed starter for stylish entertaining. All you need to add are some simple accompaniments such as a sauce and salad to create a glamorous dish.

Our recipe for a piquant, creamy mustard dill sauce has the added advantage of being able to be made in advance. The salad is a delectable combination of fresh beans, mangetout, rocket and toasted pine nuts. To add a hot, crisp note try the chive and potato cakes.

When you have sampled fairly thickly sliced smoked salmon, you will appreciate the change in taste and texture from the more familiar fine slices.

Wet a few paper towels with cold water, lightly squeeze and place over the blanched and refreshed vegetables. This immediately dampens the heat and sets the colour.

Other salad vegetable options: fine green asparagus, sprigs of broccoli blanched and refreshed in cold water or steamed peas.

Although the leafy salad will be served with the salmon and a rich sauce, it is still necessary to dress it very simply and lightly with olive oil, a dash of white wine vinegar and sea salt.

An alternative to hot potato cakes, is a lightly cooked and chilled mushroom salad. Combine miniature mushrooms, white sliced mushrooms and one exotic style mushroom and toss together with a dash of lemon juice, mustard, olive oil, seasoned with a little dried French tarragon, sea salt and freshly ground pepper. Simmer for a minute then cool.


2 large potatoes, peeled and grated coarsely, 1 large egg, ½ onion grated, 2 tbsp finely chopped chives, sea salt and freshly ground pepper. Mix well with a fork or wooden spoon. Shape mixture into thin rounds, squeezing out surplus liquid. Gently shallow fry in vegetable oil, heated until hot but not smoking, until golden. Drain on paper towels. Reheat if necessary just before serving. Makes about 8.



1 fillet smoked salmon trout (approx. 3x2 cm slices per person)


1 tbsp extra-virgin olive oil

chopping board

200 g fine green beans

cook's knife

100 g mangetout

2 mixing bowls

½ red onion, finely sliced

frying pan

3 tbsp toasted pine nuts

fish slice/lifter

12–16 sprigs rocket

paper towels

3 tbsp olive oil

balloon whisk

1 tbsp wine vinegar


sea salt and freshly milled black pepper to taste



2/3 cup Dijon mustard

¼ cup sugar

¼ cup white wine vinegar

sea salt and freshly milled pepper

¼ cup sour cream

2/3 cup olive oil or vegetable oil

2/3 cup chopped fresh dill

(Serves 4)


Prepare Mustard Dill Sauce: Mix together all ingredients except oil and dill, add oil slowly then chill for ½ hour.

Place salmon fillet skin side down on a wooden board, using a sharp cook’s knife, cut salmon into approximately two centimetre thick slices and brush with olive oil.

Blanch and refresh beans. Steam mangetout for 1-2 minutes.

Toss pine nuts in a well-heated oiled pan for 2-3 minutes and cool.

Assemble salad ingredients together with rocket leaves in a bowl, toss with olive oil, vinegar, sea salt and pepper.

To serve, arrange three slices of salmon on each plate with a bouquet of salad on the side and either one or two hot potato cakes at the last minute. Spoon a little sauce around the salmon and serve remainder of sauce in a sauceboat.


370 g smoked salmon
2 tbsp finely chopped chives
15 ml olive oil
Mustard Sauce: 
2 tbsp Dijon mustard
1 tbsp brandy
250 ml thick natural yoghurt
1 egg white, stiffly whisked

Arrange salmon on a serving platter. Sprinkle with chives, drizzle with olive oil. 

 Mustard Sauce: Add mustard and brandy to yoghurt. Fold in egg whites.

Just before serving drizzle with  mustard sauce and serve with Watercress Salad.




750g tub feta cheese, drained and cut in half

250g smoked salmon, in slices

2 eggs, beaten

200ml breadcrumbs

sunflower oil, enough to shallow fry

small jar redcurrant jelly



1.      Wrap the salmon slices around the feta halves.

2.      Pour the eggs into a saucer and dip the salmon-feta halves into the egg.

3.      Coat well with the breadcrumbs.

4.      Repeat steps 2 and 3.

5.      Heat the oil and fry the rounds on both sides until golden brown.

6.      Best served immediately with a swirl of redcurrant jelly.


Serves 6