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Smoked Salmon Recipe Ideas

Smoked Salmon Potato cake, Whipped Cream and Oscietra Caviar

by Andrew Turner
from Saturday Kitchen

Serves 5

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

500g/1lb2oz ratte potatoes (new potatoes)
500g/1lb2oz lateral sliced smoked salmon (can be pre-sliced)
4 tbsp peanut oil (can use vegetable oil)
50g/2oz oscietra caviar (or any caviar to garnish)
1 tsp horseradish cream
100ml/6tbsp whipped double cream
sea salt and pepper
10 leaves flat parsley

To make the potatoes:
1. Peel and wash the potatoes.
2. Grate the potatoes with a hand grater and season with the sea salt and flavour with the pepper.
3. Place the peanut oil into 5 blinis pans and when the oil is hot cook the potatoes until golden brown (medium heat).
4. Make sure to press the potatoes down with a palette knife so they cook evenly.
5. Cook for about 5-6 minutes.

To make the cream:
Whisk the cream with the horseradish, salt and pepper to taste, until it has thickened.

To serve:
Place the potato on the plate and carefully place 3 slices of salmon overlapping each other on top. Take 2 spoons and make a quenelle of cream (the shape of the inside of the spoon by pulling one against the other), a dollop of cream will do for the centre. Then spoon on the caviar and garnish with flat parsley.

N.B. This recipe uses peanut oil.


Smoked Salmon Recipe Ideas

(c) Copyright 2004 Uig Lodge Smoked Salmon Scotland

Where is Uig?
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Uig is on the Atlantic coast of Lewis in the Outer Hebrides of Scotland.

Although on the same latitude as Anchorage, Alaska, the Gulf Stream keeps the area relatively mild and frost-free.

The mild climate and unpolluted water favours an abundance of wildife and game on the islands, particularly the wild Smoked Salmon Recipe Ideas for which Uig is famed.

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