Smoked salmon terrine A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives 600 g Ballyhack Smokehouse smoked salmon slices600 g cream cheese150 ml double cream1 lemon zested and juiced, thin wedges to serve1 tbsp very finely chopped dill, plus a few fronds to serve1 tbsp finely snipped chivea little oil, for greasingmelba toast or toasted soda

  Smoked salmon salad with crabmeat dressing Quick yet luxurious, this is a great supper for two - the fresh crab mix with mayo and cayenne is also delicious with potatoes 100 g tub fresh crabmeat2 tbsp mayonnaisegood pinch cayenne pepper½ tbsp lemon juice1 tbsp olive oil6 small slices Ballyhack Smokehouse smoked salmon2 small handfuls curly endive8 cherry

  Baked smoked salmon & eggs Do something different with your eggs and smoked salmon by baking into a bread roll for an extra special brunch 6 crusty white rolls 25 g butter, melter6 slices Ballyhack Smokehouse smoked salmon6 medium eggsa few snipped chives Heat oven to 180C/160C fan/gas 4. Slice off the top of each roll, then gently

  Smoked Salmon with Quinoa and Dill This easy packed lunch is as delicious as it is nutritious, with crunchy cucumber and radishes and a herby, creamy dressing 2 tbsp half-fat soured cream2 tbsp lemon juice½ pack dill , finely chopped250g ready-to-eat quinoa½ cucumber , halved and sliced4 radishes100g Ballyhack Smokehouse Smoked Salmon First, make the dressing. Mix the soured

  Smoked Salmon Rillettes A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon 150 ml vermouth½ onion , sliced2 tbsp lemon juice , plus a squeezeBunch parsley , stalks only (use the leaves below)8 black peppercorns125 g Ballyhack Smokehouse Artisan Smoked Salmon300 g salmon fillet30 g butter, melted1 tbsp chopped chervil