Fish Seafood Recipes: Hot Smoked Salmon with Roast Corn Salsa

Hot Smoked Salmon with Roast Corn Salsa

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4

Difficulty Rating: Easy

Buy Ingredients: Hot Smoked Scottish Salmon Classic (Side)


  • 4 80g sliced portions Highland Bay Seafoods hot smoked salmon
  • 150g sweetcorn, frozen
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 spring onions, finely sliced
  • 1 tablespoon coriander, chopped
  • 50ml olive oil
  • 20g coriander


  1. If the salmon is frozen defrost in fridge using package guidelines ready for cooking.
  2. In a bowl mix together the peppers, spring onion and chopped coriander.
  3. To make the coriander oil, blitz the coriander with the olive oil for 30 seconds.

Cooking Directions

  1. Pre-heat the oven to 190oC, lay the sweetcorn flat on a roasting try and place in the oven. Give the sweetcorn a mix every 3-4 minutes so that it does not burn in one spot. Continue to do this for 10-15 minutes until the sweetcorn is golden brown.
  2. Once the sweetcorn is roasted allow to cool down, add it to the pepper mix then mix in about 15ml of coriander oil.
  3. To serve divide the sweetcorn salsa between 4 plates, place a portion of sliced salmon on top then drizzle the coriander oil around the salmon.
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