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Hake with Orange and Dill

Hake with Orange and Dill Serves 4

  • 4 170g (6oz) hake steaks, defrosted
  • 300ml (10fl oz) fish or chicken stock
  • 1 15ml spoon (1 tbsp) fresh dill
  • salt and freshly milled black pepper
  • 1 15ml spoon (1 tbsp) cornflour
  • 75ml (5 tbsp) fresh orange juice
  • 2 oranges, peeled and cut into segments
  • fresh dill, to garnish


  • Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 minutes.
  • Drain, reserving the poaching liquid and transfer to a warmed serving dish.
  • Mix the cornflour to a paste with the orange juice and add to the poaching liquid along with the orange segments.
  • Cook, stirring until thickened and hot.
  • Spoon some of the sauce over the fish and garnish with fresh dill. Serve remaining sauce separately.

Recipe kindly donated by The Seafish Industry

Smoked Salmon and Ginger Spring Rolls with Soy Dressing

Smoked Salmon and Ginger Spring Rolls with Soy Dressing Serves 4
220g (8oz) smoked Scottish Quality Salmon, defrosted and diced small
4 sheets filo pastry, plus a little butter
110g (4oz) fresh coriander, roughly chopped
55g (2oz) white onion (cooked)
1 tbsp mayonnaise
85g (3oz) fresh ginger (grated)
1 pinch five spice
Salad leaves for garnish
Soy sauce
Preheat the oven to 220ºC, 425ºF, Gas mark 7.
In a bowl mix the salmon, coriander, onion, mayonnaise, ginger and five spice.
Lay the sheets of filo on a cold surface and cut in half.
Place a small amount of salmon mixture on each and roll into cigar shape folding in the sides that have been brushed with butter.
Place into the oven and cook for two to three minutes.
Serve on a bed of salad leaves with soy sauce.
Tip – For outdoor eating, serve cold with soy sauce for dipping.

Fat content: 11.6g
Carbohydrate (energy): 30.1g
Kilocalorie: 280
Fibre: 1.3g

All values are for one serving using listed ingredients.

Recipe and image kindly provided by Scottish Quality Salmon

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