Locally caught brown shrimps, blended with the finest Scottish smoked salmon, giving a light creamy terrine.
To serve: Excellent served with toast or simply by itself with a light salad
Hake with Orange and Dill Serves 4 Ingredients: 4 170g (6oz) hake steaks, defrosted 300ml (10fl oz) fish or chicken stock 1 15ml spoon (1 tbsp) fresh dill salt and freshly milled black pepper 1 15ml spoon (1 tbsp) cornflour 75ml (5 tbsp) fresh orange juice 2 oranges, peeled and cut into segments fresh dill, to garnish Method Poach the hake steaksRead More
Prawn Bisque Serves 4 -6 Ingredients: 680g (1lb 8oz) cocktail prawns, defrosted 15g (half an oz) butter or margarine 1 small onion, chopped 1 clove garlic, crushed 1 stick celery, chopped 150ml (5 fl oz) dry white wine 1 5ml spoon (1 teasp) tomato puree 600ml (1 pint) fish or chicken stock 1 bouquet garni 1 bay leaf salt and freshly milled blackRead More
Smoked Salmon and Ginger Spring Rolls with Soy Dressing Serves 4 Ingredients: 220g (8oz) smoked Scottish Quality Salmon, defrosted and diced small 4 sheets filo pastry, plus a little butter 110g (4oz) fresh coriander, roughly chopped 55g (2oz) white onion (cooked) 1 tbsp mayonnaise 85g (3oz) fresh ginger (grated) 1 pinch five spice Salad leaves for garnish Soy sauce Method Preheat the ovenRead More