Deliciously Different: Let Salmon be the Star of Your Christmas

Smoked Salmon, Lemon, and Ricotta Tarts

 

A perfect, light starter or buffet dish for Christmas.

 

Ingredients

 

 • MOWI Smoked Salmon – 2 packs
 • Ricotta – 250g
 • Lemon – zest and juice of 1
 • Fresh Basil – 10g, chopped or torn
 • Parmesan – 25g, finely grated
 • Slow-Roasted Tomatoes – 16 halves (or sundried)
 • Breadcrumbs – 1 tbsp
 • Freshly Ground Pepper – To taste

 

Method

 

 1. Mix ricotta, lemon zest/juice, parmesan, basil, and pepper in a bowl.
 2. Halve smoked salmon slices and line a non-stick muffin tray to form cups.
 3. Divide ricotta mix among cups, adding 2 roasted tomatoes on top of each.
 4. Bake at 170°C fan for 12 minutes.
 5. Rest for 3-4 minutes, then carefully remove and serve.

 

Optional: Pair with dressed salad leaves for an elegant Christmas starter. These tarts can also be a great addition to a festive buffet!

Citrus Rubbed Salmon with Spiced Cranberry & Gin Glaze

 

A festive centrepiece perfect for Christmas celebrations.

 

Ingredients

 

• MOWI Raw Salmon Fillets – (2 x 2-pack)
• Orange – Zest and juice of 1, plus 1 for slicing
• Dried Cranberries – 30g
• Gin – 60ml
• Cranberry Juice – 250ml
• Ginger – 10-12g, finely chopped
• Ground Allspice – ½ tsp
• Sugar – 3 tbsp
• Fresh Dill – Small bunch, chopped
• Olive Oil – 1 tbsp
• Salt & Pepper – To season

 

Method
1. In a saucepan, combine gin, cranberry juice, allspice, cranberries, orange juice, sugar, ¾ of the ginger, and orange zest. Season, bring to boil, then simmer until syrupy.
2. Slice an orange and arrange on a lined baking tray. Place salmon on top, brush with olive oil, season, and sprinkle with remaining ginger, zest, and dill.
3. Bake at 200°C (180°C fan) for 20 minutes or until cooked.
4. Drizzle the cranberry glaze over the salmon and serve.

 

This dish blends citrus and spice for a vibrant festive meal!

Salmon en Croûte with Spinach, Dijon, and Lemon

 

A stunning centrepiece for festive occasions, paired with a vibrant pickled beetroot salad.

 

Ingredients

 

Salmon en Croûte

• Fresh MOWI Salmon Fillets – 2 x 2-pack
• Spinach – 200g
• Onion – 1 small, finely chopped
• Garlic – 1 clove, finely chopped
• Crème Fraîche – 150ml
• Flat Leaf Parsley – Small handful, chopped
• Lemon – Zest and juice of 1
• Dijon Mustard – 2 tsp
• Puff Pastry – 320g, ready-rolled
• Egg – 1, beaten
• Olive Oil – 1 tbsp

 

Pickled Beetroot Salad (optional)

• Beetroot – 150g, sliced
• Red Onion – ½, sliced
• White Wine Vinegar – 1 tbsp
• Honey – 1 tsp
• Watercress – 80g

 

Method
1. Wilt spinach, cool, and squeeze dry. Fry onion and garlic until soft.
2. Mix spinach, onion, crème fraîche, parsley, lemon zest/juice, mustard, and seasoning.
3. Spread mixture on puff pastry. Add salmon, mustard, and seal with pastry. Chill for 30 mins.
4. Bake at 200°C (180°C fan) for 35-40 mins.
5. Pickle beetroot and onion with vinegar and honey. Toss with watercress.
6. Serve slices of en croûte with salad and lemon wedges.

 

Elegant and flavourful!​

 

--------------------------------------------------------------------------------------------------------------------------------------------------

 

Paprika Baked Salmon with Roast Potatoes & Butterbean Puree

 

Ingredients

Salmon & Potatoes

• 2 packs (4 fillets) Mowi Organic salmon fillets
• 1 tsp ground paprika
• 2–3 tbsp olive oil
• Salt & freshly ground black pepper (to taste)
• 500g baby new potatoes (sliced 1cm thick)

Butterbean Puree

• 1 can butterbeans (235g drained, reserve 80g liquid)
• 40g olive oil
• Salt & black pepper (to taste)
• Lemon juice (to taste)

Burnt Caper & Lemon Butter

• 80g butter
• 30g capers (chopped)
• 30g pinenuts
• 1 tbsp flat-leaf parsley (chopped)
• Lemon juice (good squeeze)

Method

1. Roast Potatoes & Salmon

1. Toss sliced potatoes with salt, pepper, ½ tsp paprika, and olive oil. Roast on a parchment-lined tray at 200°C fan for 20 minutes.
2. Season salmon with salt, pepper, and paprika. Drizzle with olive oil and place on a lined tray.
3. Stir potatoes, lower oven to 180°C fan, and roast salmon with potatoes for 20 minutes or until cooked.

2. Butterbean Puree

1. Blend all puree ingredients until smooth. For finer texture, pass through a sieve.
2. Cover and refrigerate (can be made a day ahead).
3. Reheat gently in a pan or microwave before serving.

3. Burnt Caper & Lemon Butter

1. Melt butter, add pinenuts, and cook until golden (2–3 minutes).
2. Stir in capers, parsley, black pepper, and lemon juice.

Assembly

1. Spread butterbean puree on plates, making a well.
2. Add roasted potatoes to the well. Top with salmon fillet.
3. Drizzle burnt caper butter over salmon and potatoes. Serve warm

 

For tonnes more festive inspiration for sumptuous salmon canapés, starters and main courses, visit: 

The MOWI Salmon website