Devilled Smoked Salmon

Devilled Smoked Salmon

Serves 4

This simple dish is a great use of left-overs from a side of salmon. The Scottish smoking stands up well to the heat of the curry flavoured butter and makes an impressive dinner party starter.  


  • 400g (1 lb) smoked salmon slices
  • 150g (6 oz) butter
  • ½ tsp curry powder
  • ½ tsp cayenne pepper  
  • 8 slices wholegrain toast, crusts off, cut into halves
  • salt and pepper


  1. Preheat the oven to 200˚C / 400˚F / Gas Mark 6.
  2. Soften 100g (4 oz) of butter and mix in the curry powder and cayenne pepper.
  3. Spread the remaining butter onto the toast. Sprinkle with salt and pepper. 
  4. Cover with smoked salmon and dot this evenly with knobs of the curry butter.
  5. Place toast on a grill pan or ovenproof dish and heat in the oven for five minutes.   
  6. Serve with dressed salad leaves.