Here we intend to collect some simple but effective uses of our products for you - if you have any ideas of your own feel free to email to us at

Using Saladworx Goodies in  Practice!


‘Citrus-Sea’ Tear & Share Bread Crown 

by Brendan Lynch who was 2nd in the Great British Bake Off 2013!


  • 500g strong white flour
  • 1 packet of fast-action yeast – 7g
  • 10g fine salt
  • 130 ml of Scottish ‘Saladworx Hebridean Seaweed & Lime Marinade/Dressing’ ©
  • 230 - 240ml warm water

Grease the sides and bottom of a 28cm/11” loose-bottom cake tin


  • In a large bowl, mix flour, salt, and yeast with a whisk to blend thoroughly. Mix the marinade with water and whisk together. Add to the dry mixture and bring together with a wooden spoon.  Turn out onto lightly floured surface and knead for 8-10 minutes to form a smooth, plastic dough.
  • Place in a lightly greased bowl to prove for at least 1 hour to double in size.
  • When fully proved, degas in bowl by pressing it 3-4 times. Turn out onto lightly floured surface, and knead for 1 minute. Divide into 21 balls each weighing 40g.
  • Place them in tine leaving a little space between each one – see photo.
  • Let reprove for 45 minutes until the join up.
  • Brush all rolls with eggwash, and then sprinkle with mixed seeds. I used a mixture of black & white poppy seeds, and golden linseed, or, replace linseed with fennel seed, or with aniseed, or, caraway, but keep the selection of seeds small.
  • Bake in pre-heated oven for 20 – 25 minutes. Transfer to cooling rack. Take to table as a complete round or crown so that your guests can tear one off.

This bread crown can also be made with 2/3rds wholemeal flour/1/3rd white flour. Or with white spelt.  Great for dipping into hummous, or other dips, or into a good olive oil. Also, excellent for picnics.




Pan fry the wood pigeon breasts, then when almost cooked  take them off the heat, add some saladworx Raspberry & chocolate-Mint dressing to the pan and stir around while the breasts finish cooking. This is de-glazing, which combines all the juices from the cooking with the dressing. Nothing is wasted, and tastes delicious. Serve with saladworx DRESS ME UP fine salad and pour over some Raspberry & Chocolate-Mint dressing.




From Liz Ashworth

Allow 1 salmon fillet per person
Cook on the hob
takes 20 minutes to prepare & cook.

To make:
Fillets of fresh salmon
saladworx NEW citrus-sea Hebridean Seaweed & Lemon dressing

Finely chopped fresh ginger root
Rapeseed oil

To serve:
Sticky rice
saladworx DRESS ME UP fine salad

to make:
1. Heat a griddle pan over a medium heat. When it is hot lay the fish skin side down onto hot surface and leave to cook. drizzle with saladworx Hebridean seaweed & Lemon dressing.
2. You will see the flesh turning opaque from the griddle side upwards.
3. While the fish is cooking, make the topping by heating a little rapeseed oil in a pan, toss in the ginger and oatmeal and toast, stirring all the time. Remove from the heat.
4. When the fish is opaque almost to the top, flip over to cook a further minute.
5. serve on sticky rice or crushed new potatoes. Press into a round cutter ring to make a "small tower" on a heated plate. Deftly flip the salmon over and serve skin side down topped with oat topping, drizzled with more Hebridean Seaweed & Lemon dressing and served with DRESS ME UP fine salad.



  • Strawberry & Balsamic on ice cream – perfect!
  • Goats cheese, spinach & pine nut tart, salad & Strawberry / Raspberry Balsamic dressing
  • Warm goats cheese, roasted veg, crispy lettuce, Strawberry / Raspberry Balsamic dressing
  • Classic saladworx salad, croutons, baby plum tomatoes, shaved parmesan, Wild Oregano Vinaigrette
  • Watercress, fennel, smoked salmon, Hebridean Seaweed & Grapefruit dressing
  • Leek & goats cheese tartlet, Tarragon & Elderflower dressing
  • Baked cheese / mozzarella sticks, Tarragon & Elderflower dressing
  • Whole salmon, Hebridean Seaweed & Lime dressing
  • Blinis, smoked salmon,  Hebridean Seaweed & Lemon dressing
  • Wilted spinach with Tarragon & Elderflower dressing
  • Curly kale with Heather Honey & Arran Wholegrain Mustard
  • Thick cut chips with Whisky & Thistle dressing
  • Shellfish cocktail with Hebridean Seaweed & Lime dressing

More to come!

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