Smoked Salmon Roulade
Description
A combination of our succulent hot and cold smoked salmon, which makes a simple yet delicious starter.
Serves 6 (2 portions each)
Serves 6 (2 portions each)
Ingredients:
- ½ finely diced red pepper
- 1 finely diced red onion
- Small bunch of chives and coriander
- 2 tablespoons of crème frâiche
- ½ a lemon
- 200g hot smoked salmon
- 200g cold smoked salmon, sliced
Method:
Put red onion, pepper, oak roast salmon and crème frâiche into bowl
Chop herbs very finely and add to mix
Use a fork to blend the mix, forming a pâté
Add a squeeze of lemon and black pepper
Place slice of cold smoked salmon down flat
Put a decent amount of the oak roast salmon mix in the middle
Roll over the slice of salmon so that it forms a tube. Wrap in cling film and refrigerate for ½ an hour before serving.
Cut into 3 or 4 cm segments and serve with dill crème frâiche.
Chop herbs very finely and add to mix
Use a fork to blend the mix, forming a pâté
Add a squeeze of lemon and black pepper
Place slice of cold smoked salmon down flat
Put a decent amount of the oak roast salmon mix in the middle
Roll over the slice of salmon so that it forms a tube. Wrap in cling film and refrigerate for ½ an hour before serving.
Cut into 3 or 4 cm segments and serve with dill crème frâiche.
Seabass Fillets with Spinach
Description
The delicate flavour and texture of this seabass dish can be complemented wonderfully by the more robust milk poached smoked haddock risotto
Serves 4
Serves 4
Ingredients
- 8 Seabass fillets – skin on
- Olive oil
- 4 large Basil leaves
For Spinach filling:
- Small bag spinach
- Tsp butter
- Tbsp water
Method:
For Spinach filling:
Place pan on high heat with butter
Add spinach and water
Keeping spinach moving, sweat down until wilted
Take off heat and place in middle of a cloth
Squeeze excess water into bowl and discard
Place pan on high heat with butter
Add spinach and water
Keeping spinach moving, sweat down until wilted
Take off heat and place in middle of a cloth
Squeeze excess water into bowl and discard
For seabass fillets:
Run finger along flesh discarding any surplus bones
Take skin off four fillets
Slice through the whole skinless fillet so you have two separate pieces of flesh
Place 1 large basil leaf onto cling film with a touch of oil
Place one piece of flesh on top and the other beside overlapping slightly
Add a Tspoon of spinach ¾ of the way down the fillet and season
Start rolling the seabass keeping the spinach tightly inside using the cling film to guide
Wrap the seabass tightly and tie both ends of the cling film
Repeat with remaining skinned fillets
¾ fill pot with water and bring to boil
Place in rolled seabass turn heat down to a simmer
Cook for 6-8 mins until white in colour
Remove and rest in warm place
Heat frying pan add a little oil season seabass either side
Add both halves of the seabass skin side down
Cook for two minutes until skin starts to colour
Turn over and cook for a further minute, leave to rest and cook in the pan off the hob
Cut rolled seabass in half and assemble on milk poached smoked haddock risotto (see below)
Run finger along flesh discarding any surplus bones
Take skin off four fillets
Slice through the whole skinless fillet so you have two separate pieces of flesh
Place 1 large basil leaf onto cling film with a touch of oil
Place one piece of flesh on top and the other beside overlapping slightly
Add a Tspoon of spinach ¾ of the way down the fillet and season
Start rolling the seabass keeping the spinach tightly inside using the cling film to guide
Wrap the seabass tightly and tie both ends of the cling film
Repeat with remaining skinned fillets
¾ fill pot with water and bring to boil
Place in rolled seabass turn heat down to a simmer
Cook for 6-8 mins until white in colour
Remove and rest in warm place
Heat frying pan add a little oil season seabass either side
Add both halves of the seabass skin side down
Cook for two minutes until skin starts to colour
Turn over and cook for a further minute, leave to rest and cook in the pan off the hob
Cut rolled seabass in half and assemble on milk poached smoked haddock risotto (see below)
Milk Poached Smoked Haddock
Description
This milk poached smoked haddock is a real winner. Its easy to create and it tastes great!
Ingredients:
- 2 fillets of Isle of Skye Smokehouse smoked haddock
- 250ml semi-skimmed milk
- 2 free range eggs
- 2 free range egg yolks
- 6 asparagus spears (blanched)
- Splash of white wine vinegar
- 250g of melted hot salt & butter
- Squeeze of lemon juice
Method:
For hollandaise:
Place 2 egg yolks, vinegar and lemon juice in a blender. Heat the butter in small pan until hot and melted (this will cook the egg). Begin blending the egg and leave for couple of seconds then add the melted butter very slowly (too fast and the sauce will split). Keep pouring slowly and blending until all butter is used.
Bring milk to the boil and immediately turn heat down to simmer, then add the smoked haddock. This will take around 4-6minutes (depends on the weight and size of haddock), making sure the haddock is covered with milk. Take out and leave to rest.
Stir the milk with a spoon creating a spinning motion within the saucepan, immediately add both cracked eggs to the milk. Meanwhile place asparagus under the grill. The egg should only take a couple of minutes so start plating up!
Place 2 egg yolks, vinegar and lemon juice in a blender. Heat the butter in small pan until hot and melted (this will cook the egg). Begin blending the egg and leave for couple of seconds then add the melted butter very slowly (too fast and the sauce will split). Keep pouring slowly and blending until all butter is used.
Bring milk to the boil and immediately turn heat down to simmer, then add the smoked haddock. This will take around 4-6minutes (depends on the weight and size of haddock), making sure the haddock is covered with milk. Take out and leave to rest.
Stir the milk with a spoon creating a spinning motion within the saucepan, immediately add both cracked eggs to the milk. Meanwhile place asparagus under the grill. The egg should only take a couple of minutes so start plating up!
Prawn Kebabs
Description
These prawn kebabs pack a real punch with the perfect balance of that fresh from the sea taste and all of that great smokey BBQ flavour.
This recipe makes a delicious alternative addition to any barbecue, and serves 4:
Main Ingredients:
- 16 Isle of Skye Smokehouse prawns
- 8 button mushrooms
- 2 red or green peppers, cut into chunks
- 1 courgette, cut into chunks
Marinade Ingredients:
- 3 tablespoons of brown sugar
- 4 tablespoons of pineapple juice
- 2 tablespoons of soy sauce
- ½ teaspoon of Worcester sauce
- 2 tablespoons of tomato ketchup
- 2 tablespoons of cornflour
Method:
Turn the barbecue on/ light the charcoal.
Thread 4 skewers alternately with prawns, mushrooms, peppers and courgettes; lay the kebabs in a shallow dish. Mix all the marinade ingredients together, except the cornflour and pour the marinade over the kebabs. Cover and leave for around 2 hours in the cool. Grill the kebabs on a medium heat for 8-10 minutes, turning frequently. In a saucepan, mix the cornflour to a paste with a little of the cold marinade. Bring to the boil stirring all the time, until the sauce has thickened.
Enjoy the delicious sauce with the kebabs and a mixed salad.
Thread 4 skewers alternately with prawns, mushrooms, peppers and courgettes; lay the kebabs in a shallow dish. Mix all the marinade ingredients together, except the cornflour and pour the marinade over the kebabs. Cover and leave for around 2 hours in the cool. Grill the kebabs on a medium heat for 8-10 minutes, turning frequently. In a saucepan, mix the cornflour to a paste with a little of the cold marinade. Bring to the boil stirring all the time, until the sauce has thickened.
Enjoy the delicious sauce with the kebabs and a mixed salad.
Lemon Tart
Description
A tangy tart which cleanses the palate perfectly
Ingredients:
For the pastry
- 250 g plain flour
- 100 g caster sugar
- 112 g unsalted butter, at room temperature
- 1tsp lemon juice
- grated zest of 1 lemon
- ½ vanilla pod, split open
- 1 egg, beaten
- ¼ tsp of freshly ground caraway seeds
For the lemon filling
- 9 egg yolks (keep the egg whites for the meringues and ice-cream)
- 400 g caster sugar
- grated zest of 2 lemons
- juice of 5 lemons
- 250 ml double cream
- 1 tsp orange liqueur
- A pinch of saffron
Method:
Sift flour and caster sugar together into a large mixing bowl with caraway seeds and saffron and add in the butter
Rub ingredients together with your fingers, until evenly blended.
Make a well in the centre and add the lemon zest and vanilla seeds from the pod, then add the egg
Knead the mixture with your fingers until everything is combined to a dough
Wrap in plastic film and leave to rest in the fridge for at least 30 minutes
To cook the pastry, pre-heat the oven to 180°C. Grease a round cake tin with a removable base (approx. 20cm in diameter)
Roll out the pastry on a lightly floured surface to a disc large enough to line the tin, allowing an overhang of 1cm or more. Lay the pastry gently into the tin.
Line the pastry case with greaseproof paper and fill with enough dry pulses so that sides and bottom are weighted.
Bake for 10 minutes. Remove the pulses and greaseproof paper and trim off the overhanging pastry, then return to the oven to bake for a further 10 minutes.
Whisk the eggs with the caster sugar and lemon zest in a large bowl until smooth
Stir in the cream and then add the lemon juice, and orange liqueur.
Continue to whisk until all the ingredients are mixed together. Skim any froth from the top
Reduce the oven temperature to 120°C
Pour the cold filling into the hot pastry case. Bake for 35 minutes. Remove from the oven and leave to cool and set for about an hour
Serve with a lime ice-cream and Italian meringue
Rub ingredients together with your fingers, until evenly blended.
Make a well in the centre and add the lemon zest and vanilla seeds from the pod, then add the egg
Knead the mixture with your fingers until everything is combined to a dough
Wrap in plastic film and leave to rest in the fridge for at least 30 minutes
To cook the pastry, pre-heat the oven to 180°C. Grease a round cake tin with a removable base (approx. 20cm in diameter)
Roll out the pastry on a lightly floured surface to a disc large enough to line the tin, allowing an overhang of 1cm or more. Lay the pastry gently into the tin.
Line the pastry case with greaseproof paper and fill with enough dry pulses so that sides and bottom are weighted.
Bake for 10 minutes. Remove the pulses and greaseproof paper and trim off the overhanging pastry, then return to the oven to bake for a further 10 minutes.
Whisk the eggs with the caster sugar and lemon zest in a large bowl until smooth
Stir in the cream and then add the lemon juice, and orange liqueur.
Continue to whisk until all the ingredients are mixed together. Skim any froth from the top
Reduce the oven temperature to 120°C
Pour the cold filling into the hot pastry case. Bake for 35 minutes. Remove from the oven and leave to cool and set for about an hour
Serve with a lime ice-cream and Italian meringue
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