Author: admin

To serve 2

Ingredients

• 1tbsp olive oil
• Approx 100g Dunkeld smoked salmon trimmings, chopped
• 1 large shallot or a small onion, finely chopped
• Grated zest & juice of half a lemon
• ½ tsp freeze-dried dill tops or a handful fresh dill, chopped
• 1 tsp whole grain mustard
• 142 ml carton single cream
• Salt & pepper
• 150g of your favourite pasta shape

Method

• Cook the pasta according to the packet instructions.
• Whilst the pasta is cooking:
• Heat the olive oil along with the lemon zest in a pan.
• Add the chopped shallot or onion to the oil and cook gently for a few minutes until soft and translucent but not browned.
• Stir in the dill, mustard, cream and seasoning (be careful with the salt as the salmon will be salty). Add the smoked salmon and lemon juice to the pan then stir in the cooked and drained pasta.

To serve 2

Ingredients

• 2 Dunkeld smoked salmon fillets (or fresh salmon fillets also work well)
• 4 slices Parma ham (or prosciutto, Serrano or other air dried ham)
• ½ tbsp olive oil
• 1 tsp whole grain mustard
• ¼ tsp freeze-dried dill tops (or some chopped fresh dill)
• Salt & pepper

Method

• Pre-heat the oven to 180º C (fan oven) 200º conventional oven.
• In a small roasting dish mix together the olive oil, mustard, dill, salt & pepper.
• Lay out the ham slices in pairs (2 for each fillet).
• Put the salmon filets in the roasting dish and turn them over in the mixture to coat them.
• Place the fillets on the Parma ham and carefully wrap the ham around the fish.
• Place in the roasting tin and gently turn to use up any remaining mixture.
• Bake for about 12 minutes, depending on your oven. In a conventional oven they may need 15 or 16 minutes. It also depends on the thickness of the salmon fillets.
• This can be prepared as far in advance as you want & is a very useful dinner party dish.

To serve 4

Ingredients

• 2 tbsp olive oil
• Approx 300g Dunkeld smoked salmon trimmings
• 150-175 g chestnut or button mushrooms, sliced
• 4 tbsp sun-dried tomato paste
• Approx 80g soft cheese with garlic & herbs (such as Boursin) or just use Philadelphia and add garlic & whatever herbs you fancy
• 284 ml carton single cream
• Salt & pepper
• 150g penne or fusilli pasta
• 1 medium head broccoli, cut into fairly small florets
• For the topping:
• Bunch of spring onions, trimmed & chopped
• 90g mature cheddar
• 45g flaked almonds
• 1 garlic clove, chopped

Method

• Cook the pasta according to the packet instructions.  4 minutes before the end of the cooking time add the broccoli to the pan, bring back to the boil and cook for the remaining 4 minutes. Drain well.
• While the pasta is cooking heat the olive oil in a wide pan.
• Add the mushrooms and stir fry for a minute or two then stir in the sun-dried tomato paste, soft cheese & cream. Bring to a gentle simmer, season to taste and cook gently until the cheese has melted.
• Stir in the cooked pasta & broccoli along with the smoked salmon.
• Pour it into a baking dish.
• Mix all the topping ingredients together thoroughly and sprinkle over the salmon & pasta mixture. Bake in a moderate oven (190ºC ordinary oven, 170ºC fan oven) for about 20 minutes until topping is crisp and golden.

To serve 2-3 people

Ingredients

• 2 large or 3 medium potatoes such as Maris Piper (total weight 350 to 450g)
• 1 medium onion
• 200 ml single or whipping cream
• 100 g Dunkeld smoked salmon trimmings
• Butter for greasing
• Salt & black pepper
• Topping:
• Approx 35g Tobermory or other well-flavoured hard cheese
• Approx 35g pinhead oatmeal (or breadcrumbs for a softer topping)

Method

• With the butter grease a baking dish.
• Preheat oven to 180ºC (conventional oven) or 160ºC (fan oven).
• Peel the potatoes & onion then very thinly slice them, ideally with a mandolin.
• Chop the salmon trimmings.
• Season the cream, being careful with the salt.
• Layer the potatoes, onion and salmon in the baking dish, finishing with a layer of potatoes.
• Pour the seasoned cream over.
• Mix together the cheese and oatmeal or breadcrumbs, sprinkle evenly over the potatoes.
• Loosely cover and bake for about 1 ½ hours or until the potatoes are soft.
• Remove the cover for the last 20 minutes to brown the top.
• Serve with a green salad.

Serves 2-3

Ingredients

• 135g risotto rice
• 3 medium-size leeks, well trimmed and finely sliced
• 125g chestnut mushrooms, sliced
• 125g Dunkeld smoked salmon trimmings, chopped.
• 40g butter
• 100 ml white wine
• Approx 400 ml good-quality vegetable or chicken stock.
• Grated zest & juice of half a lemon
• ½ tsp dried thyme or some fresh thyme leaves, chopped
• Salt & freshly grated black pepper
• 1 tablespoon finely chopped parsley (optional)

Method

• In a large heavy-based pan melt half the butter, add the leeks and cook gently for 7 or 8 minutes until soft.
• Add the mushrooms to the leeks, turn up the heat and cook, stirring gently, for a further 3 or 4 minutes until the mushrooms soften.
• Scrape the mushrooms & leeks into a bowl and set aside.
• While the leeks & mushrooms are cooking heat the stock, either in a separate pan or in a jug in the microwave.
• Put the remaining butter into the pan, melt it over a medium heat then tip in the rice and lemon zest. Stir and fry for a few seconds then pour in the wine and thyme.
• Reduce the heat and continue stirring until the rice has absorbed the wine.
• Pour in most of the hot stock, bring to a gentle simmer then reduce the heat to the lowest possible setting. Season with salt & pepper.
• Cook very gently, stirring frequently, for about 20 minutes until the stock has been absorbed. If it becomes too thick add the remaining stock.
• Taste and adjust seasoning if necessary.
• Add the leeks, mushrooms, smoked salmon and lemon juice.
• Sprinkle over the parsley, if using.

Serves 2-3
Preparation time 5-10 minutes
Cooking time 30-40 minutes

Ingredients

• 4 or 6 slices (depending on size of the loaf) very good quality white bread.
• 100 – 150g Dunkeld Smoked salmon (trimmings are ideal for this)
• 2 large free range eggs
• 150 ml single cream
• 120 ml whole milk
• 50g butter, softened
• Heaped teaspoon horseradish sauce
• ¼ to ½ teaspoon dried dill tops (or a tablespoon of fresh dill, chopped.)
• Salt
• Freshly ground black pepper
• 40g grated Parmesan

Method

• Butter a rectangular baking dish, approx. 14 x 23 cm.
• Mix the butter with the horseradish sauce, dill and seasoning to taste.
• Use approximately 2/3 of the butter mix to spread on one side of each slice of bread, exactly as for making sandwiches. Lay the smoked salmon over 2 (or 3 if using 6) slices and put the other slices on top to form sandwiches.
• Spread the remaining butter over the top of the sandwiches then cut them into triangles.
• Arrange the sandwiches in the baking dish, beat the eggs together with the milk and cream, pour this over the sandwiches.
• Sprinkle the Parmesan over the top.
• Ideally leave to stand and soak for at least 30 minutes.
• Bake in a preheated oven at 160° for 30 to 40 minutes until the custard is set and the tops of the sandwiches golden and crispy.
• Serve with a peppery watercress & rocket salad.
• Note: I used home made bread for this recipe; I think it would work with sourdough but would not be very good with commercially made sliced bread.

Serves 6 as a starter or 2 as a main course

Ingredients

• For the pancakes:
• 60g/2oz plain flour
• 1 egg
• 150ml/ ¼ pint whole milk
• Salt & freshly ground black pepper
• ½ tbsp melted butter plus extra for cooking the pancakes
• For the soufflé:
• 100g Dunkeld smoked salmon – chopped small
• Small piece fresh root ginger, finely chopped
• ½ tsp whole coriander seeds, lightly crushed
• 1 large egg – separated
• 22g/ ¾ oz plain flour
• 22g/ ¾ oz butter
• 150ml / ¼ pint whole milk
• Salt & freshly ground black pepper

Method

• To make the pancakes:
• Combine the flour & seasoning in a bowl, make a well in the centre, add the egg & milk, mix well. Melt the ½ tbsp butter in the frying pan and pour into the batter, mix well.
• Heat the frying pan over a medium heat, add a small piece of butter and when melted pour in 2 tbsp of the batter, swirling the pan around to cover the base and make a thin pancake. When bubbles start to appear on the surface flip the pancake over and cook the other side until light golden. Turn out onto a clean flat surface. Repeat until all batter used up – it should be sufficient to make 6.
• For the soufflé:
• Pre heat oven to 200ºC/ Fan 180ºC
• In a saucepan melt the butter over a medium heat until foaming. Add the finely chopped ginger & coriander seeds and cook for about a minute. Add the flour and cook, stirring constantly for another minute.
• Remove from heat and add milk, a little at a time, mixing well until smooth after each addition to make a roux. Return to heat and cook, stirring constantly, until thickened then set aside to cool for a couple of minutes.
• Whilst mixture is cooling put the egg white into a clean bowl and whisk until stiff. Add egg yolk, smoked salmon, coriander & seasoning to the roux and mix well. Very gently fold the egg white into the mixture.
• Put a tablespoon of the mixture on the middle of each pancake and fold over the four sides to loosely enclose (it is important to leave room for the soufflé mixture to rise as it cooks) the filling in a neat parcel.
• Place the parcels, folded side down, in a lightly oiled roasting tin, cover loosely with foil and bake for 10-12 minutes until risen. Serve immediately.
• These can be prepared up to an hour in advance – once the parcels are wrapped put them in the fried until you are ready to bake them.