Make Scottish Smoked Salmon a Special Treat this Easter

Eggs and Scottish Smoked Salmon go so well together, and with Easter rapidly approaching, it makes a seasonally appropriate combination.

The classic scrambled egg mixed with diced Scottish Smoked Salmon, along with finely chopped chives or parsley is a tasty and nourishing breakfast treat, or for a more substantial evening Easter meal, kedgeree is a great option and so easy to make. While the rice is on the boil, fry a chopped onion and red pepper until soft, add a teaspoon of curry powder and some fennel seeds (optional), cook for another couple of minutes and add the drained cooked rice.

Then, pour in a tablespoon of sweet chilli sauce, mix, remove from the heat and add the chopped Scottish Smoked Salmon, a generous amount of chopped fresh coriander, mix again and serve. This tastes great with some mango chutney on the side.

Another quick and tasty dish is spinach and Scottish Smoked Salmon egg muffins. For this, you need hollandaise sauce, which you can either make yourself, or for ease, simply use from a jar. Poach eggs for two minutes (one for each muffin half), remove with a slotted spoon. Fry spinach with a knob of butter until wilted, whilst toasting some muffin halves at the same time. Butter the halves of the toasted muffins, top with a slice of smoked salmon, add spinach and then a poached egg, then pour over the hollandaise sauce.