If you’re a fan of our Facebook page you’ll know that we regularly post about the range of seafood dishes we serve at Crannog Restaurant in Fort William (alongside photos of the fabulous loch views of course!). Now that we’ve got new customer wifi installed in the restaurant our guests have also been sharing their favourite dishes from our seasonal menu, as well as requesting hints and tips. We recently had a request for one of our salmon dishes, so our Head Chef Stewart has kindly shared his recipe for Seared Salmon with Smoked Salmon Scones:
2 salmon fillets with skin on
300g mashed potato (e.g. King Edwards or Maris Piper)
75g plain flour (plus extra for rolling)
120g smoked salmon
1 tablespoon chopped dill/parsley
2 tablespoons vegetable oil
- Cool mash until warm (this makes it easier to work with).
- Roughly chop the smoked salmon, and add with the herbs to the mash. Mix thoroughly.
- Sift in the flour, continuously mixing the mash.
- Flour a cool surface and tip out mash.
- Kneed for approximately 2 minutes to incorporate all mix.
- Flour a rolling pin and roll out the mash to 3cm thick.
- Use a round cutter to cut out the scones.
- Fry the butter and oil in frying pan.
- When butter starts to froth add the potato discs.
- Cook both sides until golden brown.
- Warm another frying pan with a little vegetable oil.
- Add the salmon to this pan, skin side down first until golden brown, then turn until all 4 sides of the salmon fillet are golden brown.
- The fillet should be cooked but can be transferred to the oven (in a hot ovenproof pan) for another few minutes if needed.
Click here to download the recipe as a pdf.
We hope you enjoy cooking this taste of the Scottish Highlands in your own kitchen; if you’d rather have Stewart and his team cook it for you in the restaurant then just give us a call to book a table on 01397 705589 or email firstname.lastname@example.org
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