I have to admit something. I detest smoked salmon, in the traditional sense. The texture. How it feels when I hold it. It’s just not for me. So here I am talking about smoked salmon from Inverawe Smokehouses. Alarms bells ringing yet? Not quite. 

Situated in Argyll, on the West Coast of Scotland, Inverawe Smokehouses is a family run business since 1974 who prefer the traditional slow smoking method. This time-honoured method allows the fish to gently take up the gorgeous smoky aroma in its own unhurried time, giving the most delicious full-bodied oak-smoked flavour that is distinctively Inverawe. Committed to reducing its environment impact and sustainable production, the farms are located in areas with strong tidal flows in either the coastal waters off Argyll or the Shetland Isles.

Whilst I may not be a complete lover of the Scottish delicacy, every one around me adores it. Whether it be mixed within scrambled eggs, on sushi or in a salad, my family and boyfriend lap it up. It is a staple in my house during the holiday season and I predict, most throughout the UK!

The strange thing is, while I run as far away from traditional smoked salmon as possible, I adore smoked salmon pâté. My love for it started when my great aunt’s Swiss-Italian husband Joseph used to pop over from Geneva and whipped some up for us all to eat at family gatherings on toast. It was delicious and I’ve yet to taste anything like it since.

I was sent a parcel of Inverawe Classic Smoked Salmon, along with Trout Pâté & a Mini Triple Salmon Terrine– smoked salmon, roast smoked salmon flakes and smoked salmon mousse to sample and from that, create a recipe.

I also have to admit that one afternoon shortly after receiving said parcel, my mom and aunt devoured the terrine for lunch before I was able to take any photographs of the product. Cue stock photograph from Inverawe right here instead….. pesky family!

Inverawe Smokehouses Triple Salmon Terrine

One thing they were able to do right was tell me that they loved the terrine. They just naturally assumed the terrine was a mousse wrapped in salmon so when the flakes were introduced, they had a welcome surprise. Full of flavour and demolished in 0.3 seconds. Thumbs up from them!

The Classic Smoked Salmon comes in long, thin slices and happily for me, no grease in sight. A flavourful piece of fish, it has a strong oak-smoke taste which lingers in the palate. Delectable. Or so I’m told. With the Classic Smoked Salmon, I knew I wanted to create something that everyone in the family could enjoy, even myself. Yes. The salmon heathen.

So what does a person who detests smoked salmon do? She creates Lemon & Dill Smoked Salmon Crostini for her family. The season of good will and all that.

Lemon and Dill Inverawe Smoked Salmon Crostini- Lemon and Dill Crostini

I created a Smoked Salmon mousse that I would use as a dip to smother on some rather flakey oak cakes for myself and also use the mousse as the base ingredient for the crostini that my family would enjoy, before eyeing up my dip.

Lemon and Dill Inverawe Smoked Salmon Mousse

End result, I loved it! The mousse was simple, full of flavour, creamy, smokey and had a hint of sharpness from the lemon juice. A crowd pleaser all around and something so simple, it can be whipped up within 10 minutes and then left to chill in the refrigerator before serving.

Lemon & Dill Inverawe Smoked Salmon Mousse Crostini
Total Time
10 min
Total Time
10 min
  1. Crosta & Mollica Crostini with Oregano
  2. 300g Inverawe Classic Smoked Salmon
  3. 100g Philadelphia Cream Cheese
  4. 100g Crème Fraîche
  5. 1 tbsp Fresh Lemon Juice
  6. 2 tbsp Freshly chopped Dill
  7. Salt and Pepper
For the mousse
  1. Set aside 100g of the Smoked Salmon for garnish along with the crostini.Put the remaining ingredients into a small food processor.
  2. Mix together until smooth (or you can leave it a little chunky, depending on preference)
  3. Season with Salt and Pepper
  4. Transfer the mousse to the refrigerator until chilled
For the crostini
  1. Using a piping bag and circular nozzle, pipe the mousse onto each crostini
  2. Top with a slice of Smoked Salmon
  3. Garnish with some Dill
  1. Don't feel like crostini? Use the Smoked Salmon Mousse as a dip and serve alongside some Nairns Super Seeded Oatcakes. Perfect for parties!
Ananyah http://ananyah.com/
Lemon and Dill Inverawe Smoked Salmon Mousse with Nairn Oatcakes

Will you be creating any canapés for New Years Eve or beyond? If so, give this recipe a try. You definitely won’t be disappointed. If you do, let me know your thoughts on it!

You can pick up Inverawe Smoked Salmon at Waitrose (yes, I’ve already bought some more!) as well as ordering online from their delivery service.

I hope you all have a wonderful New Year. I’ll see you all in 2017, bigger and better.


  1. Just found your post on our fish Michelle – great bit of press, thank you very much! And I am pleased everyone enjoyed the smoked salmon – you ought to try our smoked trout….it’s a different level of delicious!

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