Fish Seafood Recipes: Maple syrup glazed hot smoked salmon with beetroot puree.

Maple syrup glazed hot smoked salmon with beetroot puree.

Preparation Time:10 minutes

Cooking Time: 0 minutes


Difficulty Rating:Easy

Buy Ingredients:Hot Smoked Scottish Salmon Maple Syrup Side

  • 4 80g sliced Highland Bay Seafoods maple glazed hot smoked salmon.
  • 4 small beetroot, cooked.
  • 1 teaspoon white balsamic vinegar.
  • 1 tablespoon water.
  • 150g cream cheese.
  • 1 tablespoon fresh mixed herbs, chopped.
  • Ground black pepper.


  1. If hot smoked salmon is frozen defrost using package guidelines ready for cooking.
  2. In a blender blitz the beetroot with the vinegar and water until smooth.
  3. Mix the chopped herbs with the cream cheese, season with ground black pepper.
  4. To serve divide the salmon between 4 plates, spoon the beetroot puree in a small ramekin and a spoonful of the herb cream cheese on the side.
Highland Bay Seafoods is a Member of the Responsible Fishing Scheme Winner of the Great Taste Awards 2011 for Cooked Scottish Lobster Seafish - The Authority on Seafood Scotland Food & Drink Member SALSAMoray Fish Internacional untitled2 a week logoRSPCA Freedom Foods