Appetizers
Smoked Salmon on Oatcakes
The Quirky Foodster Team
Ingredients
- 12 shop-bought or homemade Scottish oatcakes
- 200g (7 oz) sliced Scottish smoked salmon
- 100g (1/2 cup) full-fat cream cheese
- 1 tbsp fresh chives, finely chopped
- 1/2 lemon, cut into wedges
- Freshly ground black pepper, to taste
Method
- Spread a thin layer of cream cheese over each oatcake.
- Fold or drape a slice of smoked salmon on top of each.
- Scatter over the chopped chives and a good grind of black pepper.
- Arrange on a serving platter with lemon wedges alongside.
- Serve immediately for the best texture and freshness.
Introduction: Scotland's cold, clear rivers and lochs have long produced some of the world's finest salmon, and cold-smoking over oak or beech chips became a way to preserve the catch and deepen its flavour.
Cultural Background: Scotland's cold, clear rivers and lochs have long produced some of the world's finest salmon, and cold-smoking over oak or beech chips became a way to preserve the catch and deepen its flavour. Paired with oatcakes, another Scottish pantry staple, this simple combination has become a classic starter for gatherings, prized for letting the quality of the salmon speak for itself.
Tips: Let the cream cheese soften at room temperature for a few minutes for easier spreading. Choose oak-smoked salmon for a more traditional, robust flavour.
Variations: Add a small caper or a sprig of dill on top for extra brightness. Use crème fraiche instead of cream cheese for a lighter, tangier finish. Not suitable for vegetarians as prepared; there is no widely authentic vegetarian version of this dish.
Storage: Best assembled fresh; store components separately in the fridge for up to 2 days if preparing ahead.
Reheating: Not applicable; this is a cold, no-cook dish.
Nutrition: Calories: 190 kcal, Protein: 10g, Carbs: 14g, Fat: 10g, Fibre: 2g
FAQs:
Q: Can I make my own oatcakes for this?
A: Yes, homemade oatcakes (see the Breads section) work beautifully and can be made a few days in advance.
Q: What smoked salmon is best?
A: Traditionally smoked Scottish salmon, either from the West Coast or the Hebrides, gives the most authentic flavour.
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