Smoked Salmon farfalle by Chef John van Coller

Ingredients: 3 cups of salmon cut in pieces 3 cups of cooked Farfalle pasta 2 cups of cream Zest of 1 lemon 1 Tbsp. dill, chopped 1 tsp. Dijon mustard Handful chopped spinach Handful grated parmesan cheese Pinch of black

Salmon Cartoccio (Salmon in a parcel) By Chef Paul Harding

Ingredients: 180g Norwegian Salmon (1 fillet) 4 capers 50g white onion sliced 5g crushed garlic fine chopped 5g red chilli fine chopped 5 large prawns ½ lemon 50ml white wine Salt and pepper to season Method: Place seasoned salmon on

Salmon Pate – Chef Paul Harding

Ingredients: 500g Norwegian Salmon portions 2 bay leaves 50g white onion 5g crushed garlic 150gm full salted butter ½ lemon 150ml white wine Salt and pepper to season Method: Poach salmon portions in half water and half white wine with

Rye bread with cold smoked salmon

Ingredients: 200g Scansa Trade Cold smoked salmon slices Avocado mash Spring onion and chives goats’ cheese Cured beetroot pieces Wild rocket leaves Lemon juice Pepper and salt Lime and coriander mayo To toast the rye bread slices in the oven:

Scattered sushi rice rolls with seared tuna

Ingredients: Rice paper sheets 1 cup julienned beets 1 cup julienned carrots Cooked sushi rice Japanese/ sushi mayo Three Streams Tuna sashimi Teriyaki sauce Pickled ginger Avocado Wasabi and Soya sauce to serve To prepare the tuna: Heat up your

Scattered sushi Rice paper rolls with seared salmon

Ingredients: Rice paper sheets 1 – 2 cups cooked sushi rice Scansa Trade Salmon sashimi Toasted sesame seeds Pickled ginger 1 cup julienned beets 1 cup julienned carrots Avocado, sliced Japanese/ sushi mayo Wasabi and Soya sauce to serve Toasted

Ciabatta with Hot smoked Peppered Salmon

Ingredients: Toasted ciabattas halves Basil pesto mayonnaise (Mayonnaise and Basil pesto – mix to taste 4 tbsp mayo and 2 tsp pesto) 200g Scansa Trade Hot smoked Peppered Salmon, flaked White cheddar, grated Watercress leaves Avocado Lime and coriander Mayonnaise

Salmon and Trout ‘Wellington’

Ingredients: 1 (400g) packet ready-rolled puff pastry Filling: 1 (85g) tins of mussel meat with vegetable oil ½ tsp. garlic, crushed 1 Tbsp. toasted pine nuts, chopped finely 1 tsp. (10ml) red wine vinegar salt and freshly ground black pepper 200g

Our Products

Scansa trade offers a wide range of premium seafood including Salmon, Hot & Cold Smoked fish, Flavoured products and much more.

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