Peat Smoke Roasted Salmon Recipes
1. Peat Smoke Roasted Salmon Soup - Clachan Skink
An absolutely delicious variation on the classic smoked haddock soup from North East Scotland using our own Hebridean Peat Smoke Roasted Salmon. Serves 4
450g Hebridean Peat Smoke Roasted Salmon
1 large onion
2 tablespoons of olive oil
1 bulb of fennel
180g leek using mainly the white, avoid the tougher green at the top of the leek
Splash of dry white wine
dessert spoon grainy mustard
200g waxy potatoes or small salad potatoes like Charlotte or Maris Peer, diced
700ml full cream milk
80ml double cream
2 tablespoons of chopped parsley and chives
Fresh ground black pepper and salt to taste
Finely slice and chop the onion, leek and fennel and sauté in a heavy bottomed pan for 10 minutes with all the butter and olive oil taking care not to allow the onion and leek to colour.
Pour in the white wine and mustard and boil hard for 1 minute, again do not let the mixture colour.
Add all the remaining ingredients apart from the chopped herbs and bring to a low simmer for about 15 minutes, or more if the potatoes are not well cooked through. Finally add the chopped herbs and serve accompanied with freshly toasted Macleans Organic Oatcakes or wholemeal toast.
2. Peat Smoke Roasted Salmon Fishcakes
This is a lovely recipe that is full of flavour. The horseradish sauce is not essential but it is very good with smoked fish and adds a little kick. You can make these cakes "healthier" by leaving out the butter and mayonnaise, but why would you ?
500g mashed potato - ideally use a floury variety like Rooster as it will hold together better.
300g Peat Smoked Roasted Salmon
1 dessert spoon of hot horseradish sauce
1 tablespoon good mayonnaise
20g very soft or melted butter
Grated zest of half a lemon
1 tablespoon of finely chopped dill and parsley, 50:50
Good few twists of black pepper
Beaten egg in a bowl
For the crumb coating -
Four slices of brown bread
One spring onion
Small bunch parsley
Two tablespoons olive oil
Boil the potatoes in lightly salted water and when cooked drain and leave to steam dry in the pan for 5 minutes with the lid off. Mash the dry potatoes until smooth then add the butter, mayo, black pepper and horseradish sauce to the potatoes and mix together with a fork. Fold in the fresh herbs and lemon zest then turn out on to a good sized bowl and leave to cool and firm up a little.
Break up the salmon into smallish chunks then carefully fold in to the potato. Divide the mixture into four then each piece into two to make a total of eight. Shape into round patties that are about 1½" thick.
For the crunchy crumb coating blitz the bread, spring onion and parsley in a food processor until you have fine breadcrumbs. Add the olive oil and mix well to give all the crumb mixture an oily sheen.
Drench the four cakes in flour brushing off the excess flour before dipping in the egg and finally the oiled breadcrumbs.
Bake on a non-stick tray in a fan oven at 1800 C for 20 - 25 minutes until nicely browned and serve with a little watercress and a wedge of lemon. For a really rich starter serve with a little cheese sauce as well.
3. Peat Smoke Roasted Salmon and Watercress Quiche
A really delicious quiche full of flavour and great for a starter, main course or a picnic.
10 oz of shortcrust pastry - ready made and rolled is easy and good, or make your own.
150g Hebridean Peat Smoke Roasted Salmon
2 bunches of watercress
200 ml single cream
200g Greek style yogurt
Four large eggs
Salt and black pepper
Toasted pine nuts to garnish - dry roast in a pan until they start to brown
10" loose bottomed, non-stick fluted flan tin
Baking beans for "blind" baking the pastry
Grease the inside of the flan tin with butter and then line with the rolled pastry. Chill for 20 or more minutes. Line the pastry with some foil and then decant in enough baking beans to keep the foil in place then bake for 12 - 15 minutes at 1800C to "set" the pastry. Take out the oven, carefully remove the baking beans and foil then bake for a futher 5 minutes to fully "set" the base. Allow to cool.
Remove all the thicker stems from the watercress then wash the leaves before wilting them in a wide saucepan with a tight fitting lid over a high heat for a few minutes. The watercress should not lose its bold green colour unless you have over-cooked it. Refresh the wilted greens with cold water, drain and squeeze out the excess water by hand.
Break up the Roasted Salmon and evenly distribute the fish over the base of the quiche pastry case then arrange the watercress between the fish pieces.
In a bowl beat together the cream, yogurt, eggs and seasoning until uniform. Gently pour this mixture over the filled case and bake for 25 minutes until set. Allow to cool to warm before turning out of the case.
Garnish the quiche with the pinenuts.
4. Roasted Salmon Pasta Salad
A really delicious salad that can be made in advance for picnics, lunches or a summer buffet. This recipe will make four good portions.
200g of dried pasta - bows or shells are good
Half a cucumber, cut lengthways and diced
2 washed stalks of celery, sliced thinly
12 cherry tomatoes, halved
25g chopped parsley
Two punnets of mustard and cress, or a handful of pea shoots
250g Peat Smoke Roasted Salmon
Three hard-boiled eggs, quartered
Tablespoon of toasted sunflower seeds or pine nuts
For the dressing -
5 tablespoons best virgin olive oil
Splash of wine vinegar
Two teaspoons of grain mustard
Splash of water
Teaspoon of dill sauce, or 15g chopped fresh dill
Generous pinch of Maldon salt
Cook the pasta in plenty of boiling water until just cooked, refresh with cold water and leave to drain.
In a large bowl assemble the cucumber, tomatoes, cress, celery and parsley. Add the cooked pasta.
In a small bowl combine all the dressing ingredients and beat together until well mixed and uniform.
Pour the dressing over the pasta and vegetables and toss to get the dressing coating everything. Gently fold in pieces of smoked salmon and then transfer to the dish you plan to serve the salad from.
Finally arrange the quartered eggs on the salad and sprinkle the toasted seeds and pinch of celery salad. Serve immediately or store covered in the fridge for up to 24 hours.
5. Roasted salmon, butterbean and avocado salad
6. Potted Roast Salmon with Prawns and Japanese Pickled Cucumber
The richly flavoured salmon is a perfect partner for the sweet prawns and is beautifully complimented by the Japanese inspired pickled cucumber. Enjoy this as a perfect first course with toasted oatcakes and a glass of chilled white wine.
Ingredients, for 4 - 5 servings in ramekins
150g Hebridean Peat Smoke roasted Salmon
150g large cooked prawns or small Atlantic prawns
100g butter, clarified in a pan
One teaspoon of dill sauce or 20g finely chopped fresh dill
One dessertspoon good mayonnaise
Zest of half a lemon and juice of a quarter
Good pinch of nutmeg
Generous few twists of black pepper
Dessertspoon of finely chopped parsley
Smoked paprika for garnish
For the Japanese style pickled cucumber -
Half a cucumber, peeled
100ml sushi vinegar
One teaspoon caster sugar
In a good sized bowl break up the fish with a fork but not too much as the texture should be coarse rather than smooth.
Roughly chop the prawns but reserve 4 or 5 for garnishing at the end. Add the chopped prawns to the bowl.
Combine all the ingredients in the bowl but only two dessert spoons of the molten butter. Mix well to a uniform consistency then divide between the ramekins and smooth off the tops with a teaspoon making the surface as level and flat as you can.
Place one of the reserved prawns on the top of each serving and spoon over the clear and cooled molten butter to glaze the prawn and cap the mixture. Finish with a sprinkling of smoke paprika and chill in the fridge.
For the cucumber accompaniment, warm the sushi vinegar and sugar together in a pan over a moderate heat until the sugar has disolved. Pour the hot vinegar mix into a heat proof glass bowl and allow to cool.
Using a bladed vegetable peeler slice the cucumber lengthways to produce thin ribbons of cucumber. Put the thin ribbons in with the cooled vinegar and mix very well to coat all the vegetable. Leave this to stand for no more than 5 minutes and pour off the liquid. Serve within 20 minutes or you will need to pour off a lot more liquid and the pickle will become much milder.