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Scotland’s first Foraging Fortnight

September 9, 2019 By Rachel Leave a Comment

Foraging Fortnight

Scotland’s first ever Foraging Fortnight is now well underway with a great programme of events ranging from woodland walks and wild food feasts to wellness workshops and foraged cocktails.

Foraging Fortnight

This brand new festival brings together over a hundred events across five diverse regions of Scotland: from the rolling hills of Lanarkshire, the golden beaches and fields of Fife; the mountains and coast of Moray; to the woodlands and lochs of the Forth Valley and Loch Lomond area; and the diverse islands of Orkney.

 

Seaweed forager Jayson Byles shows local children his craft in Fife’s East Neuk

Seaweed forager Jayson Byles shows local children his craft in Fife’s East Neuk

Foraging Fortnight

The LEADER funded project will take place from 31st August – 15th September, allowing people to explore Scotland’s natural places and increase their knowledge of wild food and medicinal plants

The excellent programme includes:

  • The Scottish Wild Food Festival: taking place on 14th September on Cardross Estate in the Loch Lomond and Trossachs National Park. This brand-new event will include a series of hands-on foraging, mindful workshops, folklore walks throughout the estate and the chance to try freshly prepared food and drink made of wild ingredients. The event will also include spectacular one-table feasts from Buck & Birch’s Rupert Waites and Marysia Paszkowska of Monachyle Mhor.
  • Living Off the Land: Eva Gunnare, a food and culture connoisseur from Swedish Lapland will be running a series of events across all five regions sharing her insights into foraging in the Arctic Circle, blending traditional recipes with modern creations.
  • Forage to Make Hedgerow Jelly: A free event at Fife’s Cambo Estate showing participants how to forage for ingredients to make your own hedgerow jelly.
  • Clyde Valley Apple Walk: an exploration of Clyde Valley’s heritage apple trees with a historical walk through Kirkfieldbank Community Orchard where the past is brought to and nature, conservation and food production go hand in hand.
  • Explore the Edible Seashore: the opportunity to explore marine life and discover the edible seaweeds that grow locally in Moray along with a demonstration to show how coastal ingredients can be cooked.
  • Old Ways and New Journeys: this Orkney event contains fascinating insights from instructor Zeki Basan, who grew up in a remote part of the Cairngorms. A glacier guide in Iceland and a wilderness instructor in Scotland, he describes the skills of survival used in the past in Scotland and by indigenous people today.

The festival programme has been designed to encourage people of all ages to participate safely and responsibly in different foraging activities, while discovering some of the most breath-taking parts of Scotland. Offering a range of free and paid-for tickets, each region has tailored the two-week festival to showcase its surroundings and unique local flora. Participants will be able to forage for medicinal plants, learn how to cook with wild ingredients or attend one of the many feasts of foraged food.

Catharine Idle, Programme Coordinator for LEADER in Fife, said:

“This is the first time an event like this has taken place in Scotland and I’m delighted by the strength, diversity and ambition of the programme.  From mindful workshops and wild food feasts to talks from internationally renowned wilderness experts, Foraging Fortnight truly celebrates Scotland’s rural areas and shows the wealth of opportunities for everyone to get involved in foraging.”

The festival aims to leave a legacy of increased public awareness and expertise of sustainable foraging along with a greater understanding of the health and wellbeing benefits of foraging in natural environments. The festival will be repeated in May 2020 in four of the regions and in September 2020 in Orkney.

Foraging Fortnight events will encourage adherence to Scotland’s Outdoor Access Code and organisers have put together foraging guidelines to ensure that those taking part are doing so in a safe and responsible way.

The full programme will be announced on www.foragingfortnight.co.uk .

Foraging Fortnight is part of Scottish Food & Drink Fortnight, which runs from 31st August to 15th September.

Filed Under: Food News, Scottish Food

Honey and Ginger Thai Salmon

February 23, 2018 By Rachel 1 Comment

Honey and Ginger Thai Salmon

Honey and Ginger Thai Salmon

Healthy Fast Food

Salmon is my healthy go to fast food for mid week meals; after all the average size salmon fillet pan fries in 8-10 minutes. With a few other quick cook ingredients dinner can be on the table in about 20 minutes.  Busy schedules in our house means I regularly find myself cooking or reheating dinners at different times, but, when it comes to fish, I like it cooked and served quickly.  Depending on the recipe, salmon is the perfect ingredient for this. The recipe for this dish gives instructions for oven cooking,  but it will cook equally well in individual tin foil bags. This way each persons fish gets freshly cooked as and when needed.

Honey and Ginger Thai Salmon

This Honey and Ginger Thai Salmon ticks all my boxes for quick and easy food and if like me you regularly cook for one then this recipe is for you.

Honey and Ginger Thai SalmonScottish Salmon

I always use Scottish Salmon and this recipe comes from a Scottish Salmon Producers recipe booklet. Its one of several quick and healthy recipes and the booklet can be downloaded here.

There’s only a few ingredients, meaning this is a real winner when it comes to the ultimate fast healthy food. Serve with rice or noodles.

Honey and Ginger Thai Salmon

Honey & Ginger Thai Salmon
Print Recipe
This dish is quick and easy to prepare, providing not only the succulent flavour of salmon but also the popular and authentic flavours of Thailand
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Honey & Ginger Thai Salmon
Print Recipe
This dish is quick and easy to prepare, providing not only the succulent flavour of salmon but also the popular and authentic flavours of Thailand
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Ingredients
  • 4 good sized skinned salmon fillets
  • 4 tbsp soy sauce
  • 4 tbsp clear honey
  • 2 cloves of garlic cloves - crushed
  • 2 fresh chillies, finely chopped or 4 tsp jar prepared hot chillies
  • 4 tsp chopped fresh ginger or jar prepared ginger
Servings: People
Instructions
  1. Preheat the oven - 220C Fan 200C or Gas 7
  2. Place the 4 salmon fillets in a shallow ovenproof dish.
  3. Pour a tablespoon of soy sauce over each fillet.
  4. Drizzle a tablespoon of honey over each fillet
  5. Divide the garlic, chilli and ginger between the four fillets, using a small knife to evenly distribute them
  6. Tightly cover the dish in foil and bake in the oven for 20 mins.
  7. Serve on hot plates, dividing the marinade between the four fillets and serve either with freshly cooked broccoli and boiled rice or with a fresh green salad and crusty bread.
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I’ve added Thisbe recipe to Easy Peasie Foodie ‘Cook Blog Share’.

Honey and Ginger Thai Salmon

I’ve also added to this recipe to A Mummy Too ‘Recipe of the Week’.

  • Honey and Ginger Thai Salmon

Filed Under: Fish, Scottish Food

Marine Harvest Kitchen Theatre at Scotland’s Salmon Festival

October 19, 2017 By Rachel Leave a Comment

Marine Harvest Kitchen Theatre at Scotland’s Salmon Festival.

Marine Harvest Kitchen Theatre at Scotland's Salmon Festival

Marine Harvest, Scotland longest established salmon farming company hooked up with five talented Scottish chefs in the Kitchen Theatre at this year’s Scotland’s Salmon Festival to demonstrate a range of healthy and nutritious Scottish salmon dishes.

Rachel Gillon

I was delighted to be there with the chefs, chatting about their dishes and of course the top quality Scottish Salmon being used in the demonstrations.

The country’s no 1 food export proved that it was a the ideal healthy quick cook ingredient for mid week family meals with chefs demonstrating the versatility of salmon in a range of different dishes and cuisines.

With salmon being hailed as the ultimate healthy fast food, the chefs delivered range of quick easy and exciting meals for family dining, along with a few more simple but impressive dishes for special occasions.

Whisky Cured Salmon

Tomatin Whisky and tonic cured salmon prepared by Chef Chris Bond took inspiration from the Distillery’s, Tomatin and Tonic, a twist on a gin and tonic, using whisky instead of gin.

Whisky Cured Salmon

Combining salmon with lemon, dill and a few aromatics produced a stunning and elegant dish; perfect as a starter or a light lunch.

Chef Mark Heirs used Loch Ness gin to cure salmon for his Gin cured salmon with a warm beetroot salad and again, produced a salmon dish that showed the elegance of a whole salmon side as a centre piece for a special meal.

Loch Ness Gin Cured Salmon

whisky-cured-salmon Mark was also keen to demonstrate the versatility of salmon for quick and healthy mid week family meals, all guaranteed to be on the table in less than 20 minutes.

Mark Heirs

Chef Mark Heirs - Salmon with chorizo and lentil stew

These included, salmon with chorizo and lentil stew and salmon and tomato stew with fennel salad.

Quick and easy to prepare was also the theme for Inverness chef, Alfie Little’s dishes.

Chef Alfie Little, Riverhouse Restaurant, Inverness.

His roast salmon with a spicy broth and salmon and seafood in a bag were both cooked up in under 20 minutes again endorsing salmon’s well earned label of the ultimate fast food and demonstrating its versatility with different ingredients and flavours.

Chef Alfie Little - Salmon and seafood in a bag

Chef Alfie Little - Hot roast salmon in a spicy broth.

MacDonald Hotels chefs, Kat Wardrope and Ed Blackhall brought a touch of culinary elegance to the table with two showstopper salmon dishes.

  • Kat Wardop, MacDonald Drumossie Hotel, Inverne

Impress your dinner guests by cooking Kat’s vibrant salmon, beetroot buckwheat, smoked beetroot and lime crisp. The dish has a few elements that can be cooked ahead, meaning less time slaving in the kitchen and more time to relax.

Chef Kat Wardrop - Salmon, beetroot buckwheat, smoked beetroot and lime crisp

Ed’s showstopper, salmon, pickled walnut crust, samphire, salmon roe, Pernod scented cucumber gazpacho and beetroot crisps, was equally impresssive with the gazpacho bringing the freshness of summer flavours to the dish.

Ed Blackhall- MacDonald Hotel Aviemore.

Chef Ed Blackhallssalmon with pickles walnut crust, samphire, salmon roe, Pernod scented gazpacho, Beetroot crisps.

Food loving locals were given lots of tips including how to get that crispy, crunchy skin when cooking salmon and advice on the best pans to use when cooking salmon at home – stainless steel or non stick?  With a range of top quality non stick pans provided by Stellar Kitchenware and Judge Cookware being put to the test by the chefs, the Stellar Rock Titanium pans and Stellar Radiant were clear winners.

Stellar KitchenWare Rock Titanium pan

Scottish rapeseed oil producer, Summer Harvest Oils generously provided their cold pressed oil for the demonstrations and all chefs agreed that using Scottish rapeseed oil was the perfect choice for pan frying salmon.

Download the Marine Harvest Recipe App for fantastic Scottish salmon recipes including some of those cooked in the Marine Harvest Kitchen Theatre.

 

Filed Under: Food News, Scottish Food

The Ultimate Fast Food

March 29, 2017 By Rachel Leave a Comment

The Ultimate Fast Food –
Scottish Salmon
Ultimate Fast Food… 

Read More »

Filed Under: Fish, Scottish Food

Salmon with Miso Broth and Noodles

January 12, 2017 By Rachel Leave a Comment

Salmon with Miso Broth and Noodles

Cooking for one is something I enjoy doing as it gives me the chance to experiment with a few ingredients or even some leftovers. It also helps use up any small leftovers that might otherwise go to waste.

Leftovers

Salmon

This salmon with miso broth and noodles is the result of one such cook up. One tiny piece of salmon from the freezer and a few bits of leftover vegetables. This is an updated recipe from the original post when I first made this dish. I’ve added in a few extra ingredients – rice wine, garlic and fresh ginger.

Salmon with miso broth and noodles

Miso

Miso soup has become a real favourite of mine – it was a real saviour for me on a  sailing trip in New Zealand.  It’s the perfect antidote for a queasy stomach on a cold windy day with rough seas.  It’s since become a store cupboard staple and is a perfect partner for the salmon.

I used udon noodles as that’s what I had in the cupboard but the dish will work well with any noodles. The recipe gives quantities for one although it can be easily scaled up.  If you’re not keen on miso then chicken stock or vegetable stock will also work well.

I like to pan fry the salmon with the ginger, garlic and spring onion before adding to the broth but you make this a one pan dish by adding all the ingredients to the miso.

salmon with miso broth

Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
  • CourseMain Dish
  • CuisineThai
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
  • CourseMain Dish
  • CuisineThai
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Ingredients
  • 75g g noodles I used soba noodles but any noodles will work.
  • 200ml miso broth
  • 1 boneless skinless salmon fillet
  • 1-2 spring onions sliced Reserve some for garnishing.
  • 1 garlic clove - sliced
  • 1 small piece of ginger - chopped
  • 1/4 red chilli chopped
  • 1 tbsp soy sauce
  • 1 tbsp Chinese rice wine
  • 1 tsp honey
  • juice of 1/4 lime
  • 2 tbsp coriander chopped
  • freshly ground black pepper
Servings:
Instructions
  1. Add 200 ml of boiling water to a pan and add the miso paste. Heat over a gentle heat to dissolve and add the soy sauce, rice wine, honey and lime juice. Add the noodles and cook according to the instructions on the packet. Udon noodles normally take around 7 minutes. Add the chopped coriander and mix well. add the salmon, soy sauce, spring onion, chilli and ginger - cook for 4-5 minutes or until salmon is cooked.
  2. In a separate frying pan, heat a tsp oil over a medium heat, add the salmon and cook for 5-6 mins, turning once. The ginger, garlic, chilli and spring onion can be added for 1-2 minutes - otherwise add straight into the miso broth with the other ingredients.
  3. Add the cooked noodle broth to a bowl, place the cooked the salmon on top sprinkle on the remaining spring onion Season with black pepper serve with additional lime wedges.
Recipe Notes

Check the finished dish before adding salt as the miso broth and soy sauce are both salty.

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For further information on using up leftovers see the Zero Waste Scotland website

I’ve added this recipe to the Recipe of the Week link on Emily Leary’s blog,  A Mummy Too.

Salmon with miso broth and noodles

Filed Under: Fish, Recipes, Scottish Food

St Andrew’s Day – Healthy Salmon Bake

November 29, 2016 By Rachel Leave a Comment

St Andrew’s day is a wonderful day to celebrate our Scottish culture and central to many of Scotland’s and indeed worldwide celebrations will be the food.

St Andrew’s Day Food

Unlike Burns night where haggis is the star of the show; St Andrew’s day isn’t associated with any particular food, but, there’s no shortage of fresh seasonal produce to chose from. Alongside many of Scotland’s traditional offerings like Scotch beef and lamb, there’s a magnificent selection of fresh seasonal produce to chose from. Game is plentiful and I recently heard legendary chef, Albert Roux encourage young chefs to make more use of this including Scotland’s mountain hare.

With St Andrew being a fisherman it seems appropriate to celebrate the day with seafood and one of the nations finest foods – Scotland’s king of fish – Scottish salmon.

But, if like me, your day is busy, then a healthy meal that can be on the table in a very short time is ideal. This simple smoked salmon bake is packed full of flavour and some of the prep can be done in advance. The recipe will also work well with salmon fillets or hot smoked salmon.

Smoked Salmon Bake

St Andrew's Day. Smoked salmon bake

 

Perfect after a busy day.

St Andrews Day. Smoked salmon bake

St Andrew's Day. Smoked salmon bake
Smoked salmon bake
Print Recipe
This all in one salmon bake is quick and easy and a great way of getting the family to eat more fish and vegetables.
  • CourseMain Dish
Servings Prep Time
4 15 minutes
Cook Time
20 mins
Servings Prep Time
4 15 minutes
Cook Time
20 mins
St Andrew's Day. Smoked salmon bake
Smoked salmon bake
Print Recipe
This all in one salmon bake is quick and easy and a great way of getting the family to eat more fish and vegetables.
  • CourseMain Dish
Servings Prep Time
4 15 minutes
Cook Time
20 mins
Servings Prep Time
4 15 minutes
Cook Time
20 mins
Ingredients
  • 2 large potatoes, peeled and chopped into a small dice
  • 375g smoked salmon, chopped into bite size pieces Use salmon fillets or hot smoked salmon if you prefer.
  • 4 spring onions finely sliced
  • 50g fresh or frozen peas
  • 200 g low fat creme fraiche
  • 2 tbsp milk
  • 1-2 tbsp chopped parsley or dill
  • 30 g breadcrumbs
  • 30 g grated Scottish cheddar Isle of Mull works well
  • Salt and freshly ground black pepper
Servings:
Instructions
  1. Pre heat the oven to 190C/ 170 fan Gas 5. Par boil the diced potato in salted water until it is soft but not completely cooked. Drain and leave to cool.
  2. In a large bowl, gently mix together the salmon, cooked potatoes, spring onions, peas, parsley or dill, creme fraiche and milk.
  3. Season with salt and pepper and pour into a medium sized oven proof dish. Mix the breadcrumbs and cheese together and sprinkle across the top to cover the fish mixture.
  4. Cook in the pre heated oven for 20 minutes until piping hot and the topping is golden brown.
  5. If you want to serve some extra vegetables, broccoli works well as a side.
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Filed Under: Fish, Scottish Food, Seasonal

Salmon with salsa verde & roast vegetables

July 6, 2016 By Rachel 2 Comments

Salmon is a fantastic fish at any time of the year and in summer it’s delicious eaten hot or cold and any leftovers can be used up in sandwiches or salads.  For family meals it’s an outstanding healthy option, packed full of nutrition and is a rich source of omega 3 fatty acids.

Salmon

During the summer months when vegetables are plentiful I like to include as many as possible in dishes and using a bright rainbow of colourful seasonal produce really does bring a bit of sunshine to a meal. Peppers, courgettes and tomatoes are in abundance and are perfect for roasting with olive or rapeseed oil and herbs to serve with salmon.

Al fresco dining

This dish is a great time saver as all the ingredients can be cooked in one pan and served straight to the table. Ideal, as we enjoyed this dish outside during the recent hot weather and having it all on the one tray made serving much easier.

 

Salmon

A half side of Scottish salmon works well in this recipe and will easily serve 4 and any leftovers make a very tasty salad for lunch the following day.

Salmon

 

Recipe

Salmon with salsa verde and summer roast vegetables
Print Recipe
If the weather is warm and sunny, this easy traybake makes an perfect dish for some lazy al fresco dining.
  • CourseMain Dish
Servings
4 People
Servings
4 People
Salmon with salsa verde and summer roast vegetables
Print Recipe
If the weather is warm and sunny, this easy traybake makes an perfect dish for some lazy al fresco dining.
  • CourseMain Dish
Servings
4 People
Servings
4 People
Ingredients
  • 500 g boneless skinless salmon fillet you can also use 4 salmon portions
  • 1-2 garlic cloves
  • 1 bunch herbs, parsley, basil and mint Wild garlic also works well.
  • 1 juice and zest of 1 lemon
  • 1 tbsp capers
  • 3-4 tbsp olive or rapeseed oil
  • Freshly ground black pepper and salt if required
Vegetables
  • 500 g small new potatoes
  • 2 medium courgettes chopped into chunks
  • 1 small punnet of cherry tomatoes
  • 1 large pepper - chopped into chunks
  • olives
  • 1 handful of fresh herbs or 1-2 tsp of dried mixed herbs. Fresh thyme and rosemary are ideal
  • 3-4 tbsp olive or rapeseed
  • Salt and freshly ground black pepper
Servings: People
Instructions
  1. Add the herbs, lemon zest, and capers to a food processor and blitz. Add the oil and lemon juice and blitz again. Season as required and if the mixture is too thick add extra oil.
  2. Spread the mixture of the salmon and set aside.
  3. Place the potatoes, on an oven tray, pour over 2 tbsp of the oil, season with salt and pepper and cook for 15 minutes. Add the courgettes, cherry tomatoes, pepper and herbs along with the remainder of the olive oil and mix well to ensure that all the vegetables are well coated.
  4. Nestle the salmon on top of the vegetables and return to the oven for a final 15 minutes until the salmon and vegetables are cooked.
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Salmon

 

Salmon

Cooks tip

Instead of coating the salmon with salsa verde serve separately on the side. Just ensure the salmon is well seasoned with salt and freshly ground black pepper before cooking.

Scottish salmon

I always use Scottish farmed salmon as it’s undoubtedly the best farm raised salmon available.  It’s sustainable and always delivers on quality,  flavour and texture. For further information see Scottish Salmon Producers Organisation 

Link Up

I’m entering this post into the following blog link ups :

Simple and in Season  by Katie Bryson at Feeding Boys

Simple and in Season

 

Eating Al Fresco by Munchies and Munchkins.

Recipe of the Week by Emily Leary at A Mummy Too.

Recipe of the Week

Filed Under: Fish, Scottish Food

Salmon and Smoked Salmon Lasagne

March 31, 2016 By Rachel Leave a Comment

With salmon being so versatile, I’m always on the lookout for new ideas for this fantastic fish. I  use it regularly in pasta dishes but one I’ve never used salmon for, is lasagne. Of course there’s no reason not to as it marries so well with all the ingredients and flavours of this Italian favourite.

Salmon

This recipe was given to me by Jane Dunbar from Kintyre Smokehouse and it’s a favourite with customers at the company’s shop in Campbeltown. It’s reasonably quick to make and can also be made ahead and frozen. Jane suggests reducing the cooking time to 30 minutes if making to freeze.

Salmon and smoked salmon lasagne

salmon
Salmon and Smoked Salmon Lasagne
Print Recipe
This salmon lasagne makes a really good healthy meal for all the family.
  • CourseMain Dish
  • CuisineItalian
Servings
8
Cook Time
40 minutes
Servings
8
Cook Time
40 minutes
salmon
Salmon and Smoked Salmon Lasagne
Print Recipe
This salmon lasagne makes a really good healthy meal for all the family.
  • CourseMain Dish
  • CuisineItalian
Servings
8
Cook Time
40 minutes
Servings
8
Cook Time
40 minutes
Ingredients
  • 300 g fresh salmon chopped into bite size pieces
  • 200g g smoked salmon trimmings sliced into strips
  • 325 g lasagne - use according to instructions on the packet.
  • 1 tbsp olive oil
  • 3 medium onions finely chopped
  • 4-5 garlic cloves - crushed
  • 1 leek, chopped.
  • 200 g spinach
  • Freshly ground black pepper and salt if required
  • 1 large tomato
Sauce
  • 75 g butter
  • 75 g plain flour
  • 500 ml milk
  • 100g Grated Cheddar
  • 100 g grated Grano Pedano
  • small bunch of parsley - chopped
  • 1 tbsp chopped fresh dill tarragon will also work
  • Freshly ground black pepper and salt if required
Servings:
Instructions
  1. Pre-heat the oven 200c/180 fan Gas 6. Lightly oil an oven proof casserole. Jane uses a 30cm x 20cm x 10cm
  2. Heat the oil in a pan and saute the onions, garlic and leek until soft. Set aside.
  3. Saute the spinach until soft, transfer to a colander and set aside to allow any moisture to drain.
White Sauce
  1. To make the sauce, melt the butter in a saucepan, whisk in the flour and stir for 2 minutes. Gradually add the milk, whisking all the time and continue cooking until the sauce has thickened. Crumble in the stock cube and mix well. Add the cheese, chopped parsley and dill. Add black pepper and salt if required.
To Assemble
  1. Cover the base with lasagne sheets, spread with half of the leek mixture and then add half of the salmon . Top with one-third of the white sauce. Repeat for a second layer, then add a final layer of lasagne, the sliced tomatoes, pour over the remaining white sauce and finish with the remaining grated cheese.
  2. Cook for 30-40 minutes or until golden and bubbly.
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Salmon

To Serve

I would serve this with a  green salad and crusty bread.

salmon

Jane and husband Archie McMillan are familiar faces at farmers markets in the west of Scotland and you can find more information about them and their top class products on the Kintyre Smokehouse website.

Filed Under: Fish, Scottish Food

Loch Fyne Smoked Salmon Review

March 29, 2016 By Rachel Leave a Comment

Loch Fyne Smoked Salmon

Mention Loch Fyne and several things come to mind; beautiful scenery, oysters, and of course smoked salmon. It’s synonymous with them all. Loch Fyne Oysters has a fantastic location right on the edge of the loch on the west coast of Scotland and it’s here that the company’s top quality smoked salmon is produced.

The restaurant, shop, and smokery have become landmarks and a favourite stop for tourists on the A82 just outside Inveraray.  My advice if you’re likely to be passing is to have a cool bag and ice packs in the car although staff at the shop will happily provide a bag and ice for your shopping.

The salmon from Loch Fyne Oysters is sourced from the crystal clear waters on the loch and other deep sea water lochs in the Scottish west highlands.

Loch Fyne

Sourced from the crystal clear waters on loch Fyne and other deep sea water lochs in the west highlands. 

It’s dry cured on the premises using traditional methods before being smoked over oak shavings from aged whisky barrels.

Loch Fyne

Dry cured in sugar and salt

The company produce several types of smoked salmon including a classic and the more intense flavoured Bradan Orach, Gaelic for golden salmon. The classic is smoked for a minimum of 12 hours whereas the Bradan Orach is smoked for a minimum of 24 hours.

Loch Fyne

Smoked over oak shavings from aged whisky barrels

I recently reviewed a selection of smoked salmon for Loch Fyne and with the brand being a favourite in our house it was no surprise that we gave it top marks on taste and quality. Two of the varieties were flavoured smoked salmon and the third was the Kinglass fillet. I served the salmon on platters as starters with a selection of oatcakes and sourdough bread.

COLLAGE 2

Citrus Smoked Salmon

The light and delicate flavour of the Citrus smoked salmon has all the flavour of the classic smoked but with the added freshness of the citrus and the earthy notes of the black pepper.  Ideal at anytime of the year although it will be perfect as a spring or summer starter or as a canape with pre dinner drinks.

Whisky Marinated Salmon

The whisky marinated smoked salmon is very pleasantly flavoured with Glengoyne single malt whisky and I enjoyed the subtle background smoky characteristics. It didn’t overpower the salmon and I would also serve this as a starter perhaps before a more hearty beef or venison casserole.

Kinglass fillet

The Kinglass fillet is a real favourite of mine as I like the versatility of slicing the salmon to suit whatever I’m serving. This particular cut is taken from the centre cut of the classic salmon and is smoked for a minimum of 12 hours  and therefore has a more delicate flavour. It’s perfect for canapes, starters or as part of a sharing platter.

Loch Fyne

Bradan Rost fillet

Another favourite of mine is the Bradan Rost fillet, Gaelic for roasted salmon. It’s kiln roasted and this produces a smoky aromatic flavour with a moist flaky texture.

Loch Fyne

Bradan Rost has smoky aromatic flavour

Delicious served hot or cold as a starter or use in hot dishes such as fish pie or pasta.  And, as can be seen from the pictures below, it’s perfect served for breakfast with poached eggs

Leftovers

Even a few leftover slices will make a perfect breakfast or lunch. I made this potted salmon with crepes on Shrove Tuesday but it’s ideal at anytime of the year.

Loch Fyne

 

Loch Fyne

A few leftover slices make a perfect breakfast or lunch

Loch Fyne

Smoked salmon served with griddled croissants and smoked salmon carbonarra.

http://aweepinchofsugar.co.uk/2016/02/09/pancake-day/

Notes. Thanks to Loch Fyne Oysters for providing salmon for this review post. All opinions expressed are my own. Some images courtesy of Loch Fyne Oysters and Scottish Salmon Producers Organisation.

 

 

 

 

 

Filed Under: Products, Reviews, Scottish Food

Salmon with miso broth and noodles

January 31, 2016 By Rachel Leave a Comment

Salmon with miso broth and noodles

Cooking for one is something I enjoy doing as it gives me the chance to experiment with a few ingredients or even some leftovers. The freezer is usually well stocked with Scottish salmon from my regular Fishbox UK delivery; but like everyone in January, I’ve been using up all the food from the freezer and store cupboard. This salmon with miso broth and noodles is the result of one such cook up.

Salmon

Miso

Miso soup was a real saviour for me on a recent sailing trip in New Zealand.  The perfect antidote for a queasy stomach on a cold windy day with rough seas.  It’s since become a store cupboard staple and provided the ideal broth for this dish.

Salmon with miso broth and noodles

I used soba noodles as that’s what I had in the cupboard but the dish will work well with any noodles. The recipe gives quantities for one although it will be easily scaled up.  If you’re not keen on miso then chicken stock or vegetable stock will also work well.

Recipe

Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
  • CourseMain Dish
  • CuisineThai
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
  • CourseMain Dish
  • CuisineThai
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Ingredients
  • 75g g noodles I used soba noodles but any noodles will work.
  • 200ml miso broth
  • 1 boneless skinless salmon fillet
  • 1-2 spring onions sliced Reserve some for garnishing.
  • 1 garlic clove - sliced
  • 1 small piece of ginger - chopped
  • 1/4 red chilli chopped
  • 1 tbsp soy sauce
  • 1 tbsp Chinese rice wine
  • 1 tsp honey
  • juice of 1/4 lime
  • 2 tbsp coriander chopped
  • freshly ground black pepper
Servings:
Instructions
  1. Add 200 ml of boiling water to a pan and add the miso paste. Heat over a gentle heat to dissolve and add the soy sauce, rice wine, honey and lime juice. Add the noodles and cook according to the instructions on the packet. Udon noodles normally take around 7 minutes. Add the chopped coriander and mix well. add the salmon, soy sauce, spring onion, chilli and ginger - cook for 4-5 minutes or until salmon is cooked.
  2. In a separate frying pan, heat a tsp oil over a medium heat, add the salmon and cook for 5-6 mins, turning once. The ginger, garlic, chilli and spring onion can be added for 1-2 minutes - otherwise add straight into the miso broth with the other ingredients.
  3. Add the cooked noodle broth to a bowl, place the cooked the salmon on top sprinkle on the remaining spring onion Season with black pepper serve with additional lime wedges.
Recipe Notes

Check the finished dish before adding salt as the miso broth and soy sauce are both salty.

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Filed Under: Fish, Scottish Food

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