Celebrate Christmas with Stornoway Salmon Surprise

Why not try Stornoway Salmon Surprise this festive season.

Why not try Stornoway Salmon Surprise this festive season.

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FOR those looking to serve up something a little different over the festive season, staff at The Scottish Salmon Company (SSC) suggest trying the Stornoway Salmon Surprise for a distinctive local celebration.

Inspired by Mark Davidson, a marine operative from Vacasay, East Loch Roag, the recipes uses both Stornoway black pudding and premium Hebrides salmon.

He says: “It’s a meal that celebrates the best local produce and is incredibly easy to make.”

Ingredients

4 Potatoes

4 Slices of Stornoway Black Pudding

4 Scottish Salmon Fillets

For the Hollandaise

1/4 of an Onion (not sliced)

3 Egg Yolks

250g Butter, Chilled and Diced

3 Tablespoons Lemon Juice

Method

•Preheat the oven to 180˚C

• Peel and part boil the potatoes. Drain and grate when cooled

• Make the grated potatoes into cakes and pan fry until browned on each side. Put in the oven and cook for 15 minutes

• Season the salmon fillets, sear in a pan on each side, place on the oven tray and cook for 8 minutes

• Heat a pan and cook the black pudding for 3 minutes on each side

• Put the lemon juice in a pan with the onion and reduce until there is one tablespoon

• Place the egg yolks in a glass bowl over a pan of simmering water and add the reduced lemon juice

• Whisk together until the whisk leaves a ribbon and then start to add the butter slowly until it is all incorporated. Season. If more lemon is needed add at this stage

• To serve, place the black pudding on the potato rosti and place the salmon topped with Hollandaise on top