Scotch Salmon Food
SMOKED SALMON SCOTCH EGGS
Smoked salmon and eggs is a cracking breakfast combination - take it to the next level with these Scotch eggs, flavoured with herbs, capers, lemon and cayenne
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Snack
Time 1h
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.
- Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
- Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
- Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
SCOTCH WHISKY SALMON
Recipe developed for ZWT6 to reflect the flavor of Great Britain. As a scotch lover, I had to find a way to incorporate it into my marinade :) This works best with a single malt rather than a milder blend. Cheers!
Provided by januarybride
Categories Scottish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to high .
- Whisk together the first five ingredients.
- Place each piece of salmon, skin down, on a piece of aluminum foil.
- Slather on 1/4 of the mustard/mayo mixture on each piece of salmon, then top each with some slices of lemon and finally pour 1 T of Scotch Whiskey over each piece of fish.
- Close up the foil packets tightly and place on grill, close the lid and DECREASE heat of grill to MEDIUM (about 350 degrees). Cook for approximately 15 minutes or until desired doneness (some like theirs medium rare and others like their well-done. . .totally up to you).
- NOTE: I cooked my fish, skin removed, in the oven at 350 for 15 minutes which worked perfectly as well.
- Remove fish from the packets and serve with a garnish of dill.
SCOTCH SALMON
I found this recipie in a magazine distributed by the local liquor store. It's a nice change for salmon fillets if you can afford to part with the quality Scotch Whiskey.
Provided by Dugyb
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season salmon with salt and pepper.
- Mix garlic, parsley and 1 tbsp (15 ml) olive oil; rub salmon with mixture.
- Heat remaining olive oil in a nonstick skillet set over medium-high heat.
- Add salmon and sear for 3 to 4 minutes a side (or until fish flakes easily).
- Remove from pan and keep warm.
- Add mushrooms to pan and sauté until browned.
- Add remaining ingredients to pan and continue to cook until slightly reduced.
- Spoon sauce over reserved salmon and garnish with 5 mandarin wedges.
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