Devilled Smoked Salmon

I am so addicted to smoked salmon that I find it hard to serve any other starter at my dinner table. Choosing smoked salmon is both a joy and a quandary especially since I moved to Scotland where there are a variety of smokings. My beloved fishmonger, Mr Clarke of Fisher Row, Musselburgh, smokes wild fish to his own cure. My friend Johnnie Noble from Loch Fyne now produces Bradan Orach, which has a longer, more traditional smoke than his ordinary London smoke, which was introduced by the Russian Jews who came over in the 1890s. London Smoke is oilier and more delicate than the traditional Scottish smoke. It is, in fact, what we think of as smoked salmon. Most of the Scottish smokeries have their own, individual product. As long as you avoid non-Scots or Pacific smoked salmon, and most supermarkets’ own brand, it is a great adventure. I usually serve more than one type and end up with left overs which I treat thus:

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  • 450 g/1 lb smoked salmon
  • 8 slices of wholegrain toast, decrusted
  • 55 g/2 oz soft butter
  • salt and freshly ground pepper
  • 115 g/4 oz curry butter (soft butter mixed with curry powder and cayenne pepper to taste)


Butter the toast on one side, and sprinkle with salt and pepper. Cover with thin slices of smoked salmon and spread with curry butter. Place in a preheated oven at 200°C/400°F/Gas 6 to heat for about 5 minutes.