( Salmo salar )

Flanagan's Traditional Smoked Salmon



Smoked salmon spaghetti with lemon

  • 120g smoked salmon
  • 300g spaghetti
  • 1 tbsp olive oil
  • zest 1 lemon and juice to taste
  • good handful snipped chives or finely chopped spring

Smoked salmon & lemon risotto

  • 170g smoked salmon
  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 350g risotto rice
  • 1 garlic clove, finely chopped
  • 1½ l boiling vegetable stock
  • 3 tbsp flat-leaf parsley, chopped
  • grated lemon zest, plus squeeze of juice
  • handful rocket


  1. Cook the spaghetti for 10 mins or following pack instructions until al dente
  2. Meanwhile, heat the oil in a wok or large frying pan
  3. Drain the spaghetti, reserving a little of the water
  4. Add the salmon, lemon zest and chives or onions, then toss again. Season and add lemon juice to taste


  1. Fry the onion in the olive oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and
    set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on
    cooking, stirring a bit more frequently, until that has been absorbed
  2. Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, parsley and
    lemon zest. Grind in some black pepper. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with
    reserved salmon (roughly torn) and some rocket