Celebrate Christmas with Stornoway Salmon Surprise

Why not try Stornoway Salmon Surprise this festive season.
Why not try Stornoway Salmon Surprise this festive season.

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