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Smoked salmon with ricotta and herbs
175g Scottish smoked salmon, sliced
1 small clove garlic
225g (8 oz) ricotta cheese
2 tbsp fresh snipped chives
4 tbsp pine nuts, lightly toasted
Line 4 ramekins or small dishes with the smoked salmon. Crush the garlic with a little salt then mix it with the ricotta and herbs. Season with black pepper.
Spoon the pine nuts into the bottom of the salmon lined ramekins. Fill with the ricotta mixture. Neatly fold the overlapping salmon over the top.
Refrigerate for 1 hour. Tap gently before turning out. Garnish with chives and serve with a wedge of lime.
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