Recipes

If you know us, you know we love to experiment both with our smoked products and with bold pairings. Every Smokin’ Brothers recipe starts with a simple challenge: how do we bring out the full flavour of our smoked salmon without overpowering it? The dish we’re sharing today is the result of that very question. It combines our Whisky&Soy Smoked Salmon with fresh, crunchy vegetables, a gently sweetened lemon mayo, and the nutty touch of sesame, not just delicious, but good for your health too. This is the perfect recipe for a laid-back summer brunch, to serve alongside grilled fish...

Elegant, savory, and just a little bit sweet — this is breakfast with main character energy. The tamagoyaki, or Japanese rolled omelette, has long been a breakfast staple in Japan. Its delicate texture and subtle balance of sweet and savory make it a quiet powerhouse — often humble in appearance, but full of nuance. Today, we’re adding a bold twist: slices of our Whisky & Soy smoked salmon, rich with umami and just a hint of sweetness, paired with a citrus-soy glaze and fresh shiso cress. The result? A dish that looks refined, tastes complex, but comes together in minutes....

A no-cook summer dish that looks fancy, tastes fresh, and takes almost no effort. Carpaccio was born in Venice in the 1950s — a simple dish of raw beef, thinly sliced and elegantly plated. Since then, the idea has traveled far beyond its meaty origins. Today we want to offer you a vegetarian version. Creamy meets crisp, soft meets salty, green meets gold. This Courgette Carpaccio is a celebration of texture and flavor that feels like a plateful of late-summer sunshine. It’s light but indulgent, ideal for when the temperature climbs and your kitchen motivation drops. Serve it as a...

Carbonara is one of those dishes you don’t mess with lightly.It’s sacred, a culinary flag, a beloved classic. So yes,  tweaking it might feel risky. But as with all great Italian recipes, there’s room for reinvention when done with care.This Sea-Style Carbonara doesn’t try to imitate. It transforms, respectfully. Forget the bacon. Forget the cream. We’re using rich egg yolks, aged parmesan, and our Smokin’ Brothers smoked salmon tail, crisped to perfection and folded into glossy pasta ribbons. It’s the same creamy indulgence, with a briny, buttery, deeply satisfying twist. Purists may raise an eyebrow, but carbonara has undoubtedly become...