The Cobb salad is the ultimate American summer classic – a hearty, throw-it-together kind of dish that’s become an icon. Legend has it that this salad was first whipped up back in the 1930’s at the famed Brown Derby restaurant in Hollywood by owner Bob Cobb. And can we just take a moment to appreciate the poetic rhythm of this dude's name? Fabulous. The story goes...

Take a Scottish classic, sprinkle over a popular American seasoning, then serve with eggs and smoked salmon and let the deliciousness flow! Tattie (for ‘potato’) scones are more like flatbread or griddle bread than an actual scone and they don’t rise too much. But they’re wonderfully potato-y and easy, and are the perfect foil for everything else going on here....

When you want to bring those plattered-up, generous, help-yourself vibes to the table, think smoked salmon and potatoes. It may not be a revolutionary combo but honestly. You can not go wrong with a dish like this when you need to…

Allegedly there are people who don’t consider soup a meal, but we are not those people. We love soup. And here’s a particularly hearty, meal-in-a-bowl soup, chockers with veggies, salmon and big, boofy flavour. We’ve used smoked and fresh salmon for the fish part, but you could use fresh, white fish fillets (tarakihi, snapper, ling, for example) if you’d prefer…

Platter up! Grab the nicest of what’s in season, cook it simply, hurl it on a big plate, then do the ‘come help yourselves’ holler’ like a fishwife. We love a salad Nicoise and, while salmon might not be a traditional inclusion, it’s perfect with everything else. The recipe here is all about the emulsified vinaigrette…