COMPANY / Easy recipes to celebrate the Fête des Chefs

Royal® offers three cod and salmon recipes to surprise your friends and family on International Chefs Day

Show off your culinary skills by preparing a baked potato with smoked salmon, a cod ceviche or a salmon tartare with smoked salmon ribbons

International Chefs Day is approaching and, with it, the time to celebrate the work of all gastronomy professionals. The World Culinary Association has set October 20 as the date to honor and publicize the commitment of our chefs to society and the combination of such important aspects as culture and nutrition.

Who does not like to enjoy gastronomy and taste the best dishes? Chef’s Day is perhaps the best opportunity to surprise your family and friends with your culinary art. Experimenting, trying new recipes and savoring different flavors can be one of the star plans for sharing special moments with your loved ones.

Since 2004, this day has been a celebration that can be celebrated in many ways, but always with the aim of enjoying the flavors of the vast national and international cuisine. Royal®, a food brand specializing in salmon and cod, encourages you to join the celebration of this special day for the kitchen with three tasty and simple recipes with these two foods as protagonists.

Above all, Royal® offers quality in its products. Their long tradition and experience as artisans of the sea are essential to be sure that the recipes with their products will be a success for all those who intend to surprise their guests.

Bring out your inner cook and celebrate Chef’s Day with Royal®!


Baked potatoes with smoked salmon:


160g Club Royal smoked salmon

4 large potatoes

Salt and pepper

Olive oil

150g cream cheese

1 handful of chives

1 tablespoon of capers

Zest of 1 lemon


Place the potatoes without peeling them, clean and whole, in a baking dish.

Make a cross-shaped cut on the surface.

Drizzle with olive oil and season with salt and pepper.

Bake for 1 hour at 200°C until the potatoes are cooked and tender inside.

Remove from the oven and let cool for a moment.

Press the sides to open them up a bit.

For the garnish, mix the cream cheese, chopped chives, capers and lemon zest.

Place a spoonful of stuffing on the potatoes and finish with a few slices of smoked salmon and chopped chives.

Cod ceviche, freshness and flavor in every bite:


250 g Royal desalted crumbled cod

1 lime

1 Orange

1 lemon


½ bell pepper

½ red onion

10 cherry tomatoes

Olive oil



In a bowl, combine the lime, orange and lemon juice.

Add the cod and leave to rest for 15′.

Chop the bell pepper, onion and cherry tomatoes and add them to the rested cod.

Serve with chopped coriander and a little olive oil. If desired, you can add dried chili flakes.

Salmon tartare with smoked salmon ribbons:


1 package of ROYAL smoked salmon strips

½ ripe mango

2 shallots, chopped

½ large cucumber

½ ripe avocado

Sesame seeds

Sesame oil

Salt and pepper


Lime or Lemon

fresh ginger

Totopos or tostadas to serve


Peel the cucumber, remove the seeds and cut it into small cubes.

Finely chop the shallots.

Cut the avocado and the skinless mango into small cubes like the cucumber.

Mix the smoked salmon ribbons with the chives, avocado, cucumber and mango in a bowl.

Season with sesame oil, lime or lemon juice, a little grated ginger, salt and pepper.

Mix well and serve in a bowl with tortilla chips or toast to accompany


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