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Hot-Smoked Salmon with Salted Yogurt and Fennel

Hot-Smoked Salmon with Salted Yogurt and Fennel

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This is entrée recipe you want to serve to guests when you have no time to cook and have no desire to turn on the oven. Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it’s probably stocked alongside packages of smoked trout.


  • 1 cup plain whole-milk Greek yogurt
  • 2 Tbsp. fresh lemon juice, divided
  • 3 Tbsp. whole grain mustard
  • 2 Tbsp. coarsely chopped capers
  • 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • Freshly ground black pepper

Recipe Preparation

  • Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.

  • Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.

  • Cut fennel stems away from bulb, then cut fronds away from stems; you’ll use each part, but they’re prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.

  • Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

Reviews SectionThis made a fabulous quick lunch. Will be making it again.AnonymousSan Francisco07/24/20

20+ Best Easy Salmon Recipes

These are the best salmon recipes you can count on for easy, healthy, and utterly delicious meals! From grilled, to baked, smoked, and pan-seared, salmon is truly one versatile and delicious fish. The only struggle is deciding which recipe to make first!

I’m such a fan of salmon for it’s flakey, moist texture, refreshing flavor, and abundant health benefits – gotta love those omega-3’s. It’s honestly the fish I cook most often in my house, so I’m always devising new and creative ways to serve it. That’s why I’ve rounded up the BEST salmon recipes that you can serve for an ultra-satisfying meal, whether it’s breakfast, lunch or dinner.

Hot-Smoked Salmon with Salted Yogurt and Fennel - Recipes

You could use smoked trout or eel I sometimes like celery to add crunch.

400g/14oz waxy potatoes, cut into quarters

1 tsp fresh grated horseradish or horseradish cream

Juice and zest of 1 lemon

A handful of chives, chopped, plus a few extra to decorate

2 red or yellow chicory, sliced

Bring a pan of salted water to the boil and cook the beetroots for 30&ndash45 minutes (depending on size) until you can easily insert a knife. Drain, then leave to cool.

Meanwhile, place the potatoes in a pan of salted water and cook for about 10-15 minutes until tender.

Combine the yogurt, horseradish, half the lemon juice and all the zest and a really good glug of oil in a small bowl. Season well and flake in half the salmon and the chives. Stir well to combine. Drain the potatoes and transfer to the bowl. Mix everything really well with your hands and put to one side to allow the potatoes to absorb the flavours.

Peel the beetroots, then cut them into quarters. Place in a small bowl, season well, then add a little splash of oil and mix well.

In a separate bowl, dress the chicory with a little seasoning, the remaining lemon juice and a splash of oil. Mix well, then transfer to a large plate and spread out.

Top the chicory layer with the potatoes, then dot over the beetroots. Finally, break the remaining salmon into large chunks and scatter over the top of the salad, followed by a few extra chives. Drizzle over a little oil and serve.

Potato Crisps and Croutons

To add a little texture, there’s some thinly sliced red bliss potatoes and baked sourdough bread cubes (pictured above). Both get coated with melted butter and seasoned simply with salt.

Note: You’ll notice that the recipe has 2 steps for the potatoes: simmering in salted water to tenderize then baking until crispy. This is my best recommendation for getting perfectly golden, crispy potatoes. If you just straight bake them, the results won’t be the same.

Pro Tips for Creating this Salad

  • When removing the potatoes from the simmering water, my favorite tool is called a spider – it’s basically a strainer that is ideal for lifting and draining food at the same time.
  • Before you get started, I want you to know why this salad recipe works. You will be seasoning with salt from the beginning of cooking (flavor layering) which enhances every ingredient more than if you just added salt at the end.

Hope this salad revitalizes you midday. Oh, and if you want to store leftovers, it’s never a good idea to combine dainty leaf lettuce with high water content food/dressing. Best practice is to store the components separately and assemble as needed.

Are you looking for more ways to enjoy salmon? You will LOVE this salmon curry simmered in coconut lime sauce or check out this smoked salmon gnocchi that features a cream sauce.

Video – how to make the smoked salmon pasta salad

When making pasta for pasta salad, cook your pasta for 2 minutes longer than the packet suggests as it wants to be softer than if you were serving it hot. This is because when pasta cools the starch in the pasta goes through a process called retrogradation, and this can give cooled pasta the texture of undercooked pasta. So by cooking the pasta for a little longer, it will be a little too soft to serve hot, but when cold it will return to the perfect al dente texture.

When cooking pasta to serve cold you want to really ensure you salt the pasta water. Salting pasta water is always important, but cold dishes need extra seasoning as the chilled temperature can dull the flavors. So add more salt than normal to your pasta water.

Frank Hederman

This plate of smoked fish is a brilliant way to show how versatile the products from Hederman&rsquos are. Stunning fish used in simple but different ways for a celebration as part of a table, for good times with friends and family.

With smoked haddock scotch eggs, smoked paprika and salmon mousse, mackerel pate, chilli hot smoked salmon and smoked mussels with pickled mustard grains&hellip there&rsquos also smoked mackerel, cold smoked salmon, hot smoked salmon with fennel jam and carpaccio of smoked haddock. Lots of delicious accompaniments as well here &hellip You could use all of the recipe of just some, and all of these items can be prepared well in advance and kept in the fridge until needed, so it doesn&rsquot have to be done in one go.

Put the fizz in the fridge for this one I reckon.


Prep Time: 1 hour, 30 mins
Cooking Time: allow 30 mins
Total Time: 120 mins


Smoked fish:
1 Hederman&rsquos Whole smoked mackerel&ndash skin off, opened up and broken into nice neat pieces
1 pack Hederman&rsquos Hot smoked Salmon &ndash in flakes and chunks
1 pack Hederman&rsquos Chilli crusted hot smoked Salmon&ndash flaked
1 pack Hederman&rsquos Cold smoked Salmon&ndash sliced neatly
1 pack Hederman&rsquos Beechwood smoked Mussels in vinaigrette
1 pack Hederman&rsquos Smoked haddock&ndash thinly sliced

&bull 1 cucumber
&bull 300ml rice wine vinegar
&bull 60g caster
&bull 5 g sea salt
&bull 1 thyme
&bull 1/2 tsp fennel seeds

&bull 2 Hederman&rsquos Beechwood smoked mackerel fillets with chillies and chives
&bull 3 tbsp of labneh ( Thick yoghurt, hung in a sieve overnight to remove the whey)
&bull 1 /2 lemon juice
&bull 1/2 tsp horseradish finely grated
&bull Hedermans smoked paprika to taste

&bull A handful of foraged rock samphire
&bull A handful of foraged sea purslane
&bull 1 tbsp cider vinegar
&bull 1 tbsp olive oil
&bull A couple of twists of black pepper

Smoked haddock scotch eggs:

&bull 6 quail eggs
&bull 200g of Hederman&rsquos Smoked Haddock
&bull 100g of potato, peeled, cooked and mashed
&bull 10g of spring onions finely chopped
&bull 5g parsley chopped
&bull 1/2 preserve lemon skin, finely chopped
&bull 5g of grainy mustard
&bull white wine vinegar
&bull vegetable oil for deep frying

Beetroot and apple relish:

&bull 2 beetroots, steamed or simmered in water till softened.
&bull 1 apple
&bull 1 tsp grainy mustard
&bull 1 tbsp of red wine vinegar
&bull 20g of soft brown sugar
&bull 5g of sea salt

&bull 500g fennel
&bull pinch salt
&bull 360g light brown sugar
&bull 75 ml white wine vinegar
&bull grated zest of 1 satsuma

&bull 400g Hederman&rsquos Hot smoked salmon &ndash skinned
&bull 1 Lime &ndash zested and juiced
&bull 100g cream cheese
&bull 150g thick Greek yoghurt
&bull 1 tbsp horseradish
&bull 1 tsp Hedermans smoked paprika

For the Mustard seeds:
&bull 60g of yellow mustard seeds
&bull 150ml of white wine vinegar
&bull 50ml of water
&bull 50g of sugar
&bull 1 bay leaf
&bull 2 star anise
&bull 1 pinch of salt

For the yoghurt and sea aster cream:

&bull 1 small handful of foraged Sea Aster, stems removed, chopped roughly
&bull 1 small cube Hedermans Beechwood smoked butter
&bull 1 grated zest lemon
&bull 1/4 tsp garlic &ndash finely chopped
&bull 4 tablespoons strained Greek yoghurt


Mackerel Paté

&bull Remove the skin and any little bones from the mackerel fillets, place the meat in a bowl and add the other ingredients with horseradish, and paprika to taste. Then combine with a fork, until the mackerel has broken up into fine strands and season with salt and pepper.

&bull If you prefer the paté more creamy , add more of the yoghurt to your taste. Much the same with the other ingredients&hellip If you want to add a little more or less then go ahead.

Pickled cucumber

&bull Mix the rice wine vinegar, sugar, salt, fennel seeds and thyme in a saucepan and bring to the boil, ensuring that the sugar dissolves. Leave to cool

&bull Peel and cut the cucumber into thin slices using a Japanese mandolin, lightly salt for 10 minutes in a colander and squeeze to remove the water

&bull Add the cucumber to the cooled pickling liquor and set aside in the fridge

Pickled Mustard Seeds

&bull Place all of the ingredients in a pan and bring to the boil. Stir a couple of times.

&bull Turn down the heat and simmer gently for about 10 minutes

&bull Switch off the heat and allow to cool down to room temperature

&bull Have a taste and adjust with sugar or vinegar to suit your taste

&bull Put aside a few spoonfuls for the garnish and transfer the rest to a jar and store in the fridge for another day.. You can put it on almost anything and it will last for a few weeks in the fridge&hellip

Smoked salmon cream

&bull To make the pâté, put the hot&ndashsmoked salmon into a food processor with the lime juice and blitz for 45 seconds. Scrape down the sides of the bowl and add the cream cheese, yoghurt, horseradish, lime zest, paprika and some salt and pepper. Blitz for 1 minute: you want the pâté to be almost smooth, with a little texture from the salmon, cover and refrigerate till well chilled.

Beetroot relish

&bull Place the beetroot in a deep saucepan and cover with lightly salted water. Bring to the boil, then leave to simmer until cooked (check with a knife to see if the beetroot is soft in the middle)

&bull While the beetroot is cooking, heat the red wine vinegar and sugar in a pan until the sugar dissolves. Pour into a plastic tub along with the grain mustard and salt and store in the fridge until cool

&bull Peel both the apple and cooked beetroot and grate on a box grater. Toss through the pickling liquor and set aside for the flavours to develop.

Pickled sea vegetables

&bull Pick the leaves into little florets from both the sea purslane and the rock samphire and place in a small bowl

&bull Pour over some boiling water, count to ten and then strain and cover with ice cold water

&bull strain again and mix with the oil, vinegar and black pepper

Smoked haddock carpaccio

&bull Place the Smoked haddock fillets on a chopping board, and using a sharp knife, slice across the length of the fish from one end to the other using a gentle cutting motion to create long thin slices. Don&rsquot push and pull, too hard, keep it delicate and let the sharp knife do the work..

Hederman&rsquos Smoked haddock Scotch eggs

&bull Prepare a bowl of ice water and add a few dashes of white wine vinegar. Bring a large pan of water to the boil, lower in the quail&rsquos eggs and cook for exactly 2 minutes and 30 seconds minutes &ndash they should be soft. Remove from the boiling water and place the eggs into ice water. mixed with the vinegar. Once cool, peel immediately

&bull Remove the skin from the smoked haddock and cut into cubes. Pan&ndashfry in a dash of oil for a couple minutes to cook, then flake into a bowl.

&bull Mix all of ingredients (except the eggs) together and weigh into 20g balls. Flatten each ball onto a sheet of cling film to form disc shapes and place the quail&rsquos eggs in the middle of each disc. lift uptake cling film and wrap the mixture around the eggs, making sure that they are sealed into a neat ball with no cracks, then place them in the fridge for an hour as they need to firm up.

&bull Dip each egg in the flour, then the beaten egg and lastly, the panko breadcrumbs.Roll around in the crumbs to make sure they&rsquore well covered.

&bull Heat the oil to about 180c (same as deep frying anything)

&bull Lower the Scotch eggs into the fryer and cook for approximately 2 minutes until golden brown. Drain briefly on kitchen paper and season with a little salt. they&rsquore ready.

&bull Finely slice the fennel and place into a saucepan with a pinch of salt, sugar and vinegar

&bull Bring to a boil and simmer softly for 15 to 20 minutes until the mix is sticky and looks &lsquojammy&rsquo

&bull Grate in the zest and add any fronds from the fennel, stir and put into a clean sterilised jar.

For the yoghurt and sea aster cream

&bull Melt the butter in a pan and add the garlic for a minute or so

&bull Add the Sea Aster and and lemon zest and wilt briefly, then cool down on a piece of kitchen paper

&bull When fully cool mix in the strained yogurt , season with salt and pepper and chill in the fridge for a while to firm it up.

For the assembly

&bull Lay all your ingredients out in front of you, so you have everything to hand to build the dish, small dishes or pots are useful.

&bull Using a large plate or serving platter, place a spoon of each of the Mackerel and the Smoked salmon pate where you think they should go, adding pieces, slices and flakes of the different smoked fish as you go. TIP: Use a spoon dipped in a cup of boiled water when you scoop up the fish patés.

&bull When you place the smoked mussels, add a spoon full of the pickled mustard seeds on top and a some of the pickled sea vegetables

&bull Cut a scotch egg in half to show off its delicious centre, place a spoon full of the sea aster yoghurt and sit the scotch egg on top

&bull Add some fennel jam to the hot smoked salmon flakes

&bull Place a spoonful of the beetroot relish in a space of its own

&bull Top a chunk of the smoked mackerel with some smoked paprika and pickled mustard seeds

&bull There are no rules when you&rsquore putting things on the plate, just make a picture that looks nice. Be neat and creative.

&bull You&rsquoll probably have some of the accompaniments left over, so you could put them into little bowls on the table so you can pass them around, likewise the Scotch eggs.

Hot smoked salmon rillettes

There is no polite way of describing how I react around smoked salmon. I like the word gourmand but feel glutton is more apt. I adore the stuff and love it served any way – on sandwiches, in pasta, wolfed straight from the packet…

So what a joyful day it was when I received an email from the lovely peeps at Huon Reserve, asking me to participate in the Huon blogging challenge.

Off I toddled to their website to order a selection of their uber-delicious products, then thinking cap was tipped to a jaunty angle to create a dish that could be eaten all year round.

May I present my smoked salmon and trout rillettes, a fancy spread that is friends with all types of crackers and breads.

Even Misses 6 & 8 who despise smoked salmon (say whaaat?) were eating this stuff straight from the jar.

I could see this being served on Melba toasts as a starter at a fancy pants dinner party, or served with plain crackers on a picnic. I spread on it toast and served with a poached egg for breakfast the other day and that combination was amazing!

It is simply that good. Being all boast-y, I should add that the yogurt used in this recipe was made from scratch by Miss6 and the Hungry Dad. Surely I deserve extra points for that?

Huon produce their fish in Tasmania, an island fabled for its immaculate waters. And when you consider it, clean waters is fairly important for healthy and delicious fish.

This dish needs hot smoked salmon and trout to work – not cold sliced salmon or raw fish.

300g hot smoked trout or hot smoked salmon fillet – this is nothing at all like cold smoked salmon, which wouldn’t work in this recipe. I used a combination of Huon Reserve Selection honey cured hot smoked salmon, blackened spice hot smoked salmon and hot smoked ocean trout.

50g butter at room temperature

4 heaped tablespoons Greek yogurt – you want something tart and full of flavour so please avoid using low fat versions

1 lemon – zested and juiced

freshly crackled black pepper, to taste

Let’s get to it:

Place butter in bowl of food processeor and blend until soft.

Add in the flaked salmon/ trout fillets, ensuring it is bone-free and blend.

Then add the yogurt, pepper, lemon zest and juice, and herbs and wizz until combined.

Place in a sterlised glass jar with lid and place in fridge until ready to use.

Whole Fat Yogurt and Other Dairy Is Healthy, So Why Are We Still Eating Low-Fat?

A few months ago, when I peeked into my parents’ refrigerator, I was a bit surprised to find what I thought was a health-food anachronism: low-fat yogurt. There was not one but two different kinds, as my mother prefers Greek and my father plain. I thought everyone had heard that the whole low-fat thing was bunk and whole fat was the way to go. But the ups and downs of health news can be confusing my busy parents, who both have graduate degrees, read widely, and cook copiously, didn’t know. And they’re not alone.

Later that week, I visited Whole Foods, looking to swap out their low-fat tubs for the good stuff, but when I stooped down to scan the bottom row of the refrigerated case, I found slim pickings. While there were all sorts of brands and flavors of low-fat yogurt, there were only a few measly tubs of the whole fat. At coffeeshops, too, I noticed plenty of patrons ordering their cappuccinos and lattes with low-fat. As it turns out, the low-fat mantra was no anachronism, even though the science on dairy has pretty much turned it on its head.

Just recently, a study in the American Journal of Clinical Nutrition, found that there is no link between higher fat dairy intake and mortality—and, in fact, higher whole-fat dairy intake may guard against strokes. But beyond that, other studies have established that whole-fat dairy is actually better for you than its skimpier brethren. A study found that it lowered the risk of being overweight or obese by 8 percent. That may be because the fat keeps you satisfied for longer or it may be that the milk fats contain some magical substances that help us burn calories more quickly. Another study of 3,333 (!) adults for Circulation found that the full-fat dairy eaters had a 46 percent lower risk of getting diabetes. And on top of that, one of the strongest links between diet and acne is skim milk, which may increase blood sugar levels and therefore trigger hormones, according to the American Academy of Dermatology. In short, low-fat dairy may increase the risk of diabetes, weight gain, strokes, and acne.

So, what led us to this state of confusion?

Dr. Marcia Otto, assistant professor at The University of Texas Health Science Center at Houston and one of the researchers on the American Journal of Clinical Nutrition study, told me that a few studies in the 1970s found a positive correlation between intake of saturated fat (the type of fat in dairy products) and heart disease: a hypothesis. But later, better designed studies found that saturated fat increased both good and bad cholesterol. Because it raises bad cholesterol, the perception set in that it was bad for cholesterol. But what matters with cholesterol is the ratio, not the individual cholesterol numbers, and when both were raised, the net effect is zero. In other words, when it comes to fatty dairy and your HDL/LDL levels, it’s all good.

“Dairy has important benefits to health,” says Dr. Otto. “Nutrients like calcium, potassium, and vitamins A, B-12, and D.” And fat helps you better absorb those nutrients.

Ioannis Grammenos, Heliot Steak House

Nothing is more evocative of summer than bruschetta – it is one of the best snacks for gatherings as it is easy to make and full of fresh flavours. The best way to make the ultimate bruschetta is to toast your bread and then – while it is still hot – rub it quickly with garlic. Use the best tomatoes you can find and make sure you give them enough time to sit chopped in salt and extra virgin olive oil before you assemble the bruschetta.

To make them more interesting and summery, add fresh basil leaves, black kalamata olives, a crumble of feta cheese or some grilled halloumi. You could even add a couple of thin slices of meat or steak from a Sunday roast and spoon over the roasting juices from the tray to add extra flavour.

When shopping, choose tomatoes without bruises, blemishes or wrinkles. They should feel heavy for their size. Always check the stem too – it should be fresh and green and smell earthy-sweet and fresh. Don’t wash your tomatoes until it is time to use them and keep them at room temperature (not in the fridge) and out of direct sunlight.

Olive oil is like wine – there are many ways to produce it, and as such, there are many varieties. The worst enemies for olive oil are heat, light and air. Look for a dark bottle that protects it from the light and, if you have the opportunity to taste the olive oil before you buy, it should taste and smell like fresh olives – green, grassy and peppery. Store your olive oil in your cupboard to protect it from the light and always make sure it is well sealed.

Recipe Summary

  • 11 ounces multi-colored fusilli pasta
  • 1 small carrot, grated
  • 1 small onion, chopped
  • ½ cup diced cucumber
  • ½ cup diced celery
  • 8 ounces smoked salmon, cut into 3/4 inch pieces
  • ⅓ cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper (Optional)

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the fusilli return to a boil. Cook the pasta uncovered, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well and rinse with cold water. Transfer cooled pasta to a large bowl.

Toss the carrot, onion, cucumber, celery, and salmon with the pasta mix well.

Combine the mayonnaise, lemon juice, salt, pepper, and cayenne pepper in a small bowl mix well. Pour sauce over pasta mixture. Mix well to coat evenly.