Smoked Salmon Canapés are a versatile crowd-pleaser that’s both easy to prepare and made with readily available ingredients from most supermarkets. The combination of the salty, delicate smoked salmon and the rich, creamy crème fraîche creates a flavor pairing that’s simply irresistible. Plus, the elegant presentation strikes the perfect balance between simple and sophisticated. This recipe provides approximately four bites per person, but you can easily adjust the quantities to cater to a larger gathering. Perfect for parties, gatherings, or a special treat! Ingredients 200g crème fraîche 1.5 tsp horseradish sauce (adjust to taste, see notes) 6 slices wholemeal or granary bread (from an 800g loaf) 75g salted butter (softened) 150g smoked salmon slices To serve: Fresh dill (chopped) Freshly ground black pepper Methods 1. In a small bowl, combine the crème fraîche and horseradish sauce, then set it aside. 2. Spread the softened butter evenly over the bread slices and remove the crusts. Cut each slice into quarters to create bite-sized squares. 3. Slice the smoked salmon into small strips and place a piece on top of each buttered square. 4. Just before serving, spoon a small dollop of the crème fraîche mixture over the salmon. Garnish with fresh

Start your morning with a touch of indulgence by pairing rich, creamy scrambled eggs with delicate, smoky salmon. This classic breakfast dish is quick to prepare yet feels luxurious, making it perfect for a weekend treat or a special occasion. Serve it with warm toast or fresh sourdough, and finish with a sprinkle of fresh chives or dill for a burst of color and flavor. Packed with protein and omega-3s, it’s a delicious way to start the day on a high note! Ingredients 4 slices smoked salmon 6 large Butler’s organic eggs 30g butter (plus extra for spreading) 2 slices sourdough or crusty white bread (griddled or toasted) Sea salt and freshly ground black pepper 1 lemon (quartered) Methods 1. Toast the bread until golden and crisp. 2. Heat the butter in a small saucepan over medium heat until it begins to foam. 3. While the butter melts, whisk the eggs in a bowl. Pour the eggs into the saucepan and stir continuously with a flexible spatula, making sure to scrape the edges and corners. Cook gently until soft curds form, and the mixture remains creamy and slightly runny. 4. Turn off the heat just before the eggs are fully

If you’ve got leftover smoked salmon trimmings, use them up in this creamy, indulgent pasta dish. Smoked Salmon Carbonara is a delicious twist on the classic Italian pasta dish, combining the rich, smoky flavor of salmon with the creamy, comforting texture of a traditional carbonara sauce. Perfect for a quick yet indulgent meal, this recipe brings together the best of both worlds—luxurious smoked salmon and a velvety, egg-based sauce. Simple, satisfying, and full of flavor, it’s a dish that’s sure to impress. Ingredients 200g quick-cook spaghetti 1 tsp butter 1 garlic clove, crushed 150ml double cream 2 Butler’s organic eggs, beaten 3 tbsp freshly grated Parmesan 120g smoked salmon trimmings ½ small bunch of chives, snipped Methods 1. Cook the spaghetti according to the package instructions. While the pasta cooks, melt the butter in a small pan, then add the garlic and sauté gently for 1 minute. Remove from the heat. 2. In a bowl, lightly beat the cream, eggs, softened garlic, and half of the Parmesan. Stir in the smoked salmon trimmings. 3. Drain the pasta, then return it to the pan. Add the salmon mixture and chives, tossing everything together so that the heat from the pasta lightly