Recipes
Thanks to the long-standing relationships we have developed with some of the best restaurants in Scotland, and in conjunction with the chefs in Crannog Restaurant, Fort William, we can offer you some tasty tips and recipe suggestions to make the very best of our Isle of Skye Smokehouse seafood, whether fresh or smoked.
For great serving suggestions click here.
All of the key seafood ingredients used in our recipes and our serving suggestions, are availiable from our online shop.
Cullen Skink
Cullen Skink is a thick Scottish soup made of smoked haddock, potatoes and onions.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It's quick and easy to make and tastes great.
Smoked Salmon Roulade
A combination of our succulent hot and cold smoked salmon, which makes a simple yet delicious starter.
Serves 6 (2 portions each)
Herb Crusted Cod with Coarse Grain Mustard Cream
A favourite in our seafood restaurant in Fort William, this is served with creamed savoy cabbage.
Serves 4
Creamed Savoy Cabbage
A flavoursome accompaniment to many fish dishes, including our classic herb crusted cod.
Seabass Fillets with Spinach
The delicate flavour and texture of this seabass dish can be complemented wonderfully by the more robust milk poached smoked haddock risotto
Serves 4
Smoked Haddock Risotto
This dish works well as a tasty supper on its own, or is a beautiful accompaniment to our steamed and pan fried seabass fillets with spinach
Serves 4
Crab Claw soup with Scottish Brie
A wonderfully warming and flavoursome soup, ideal for a filling supper on a cold evening.
Scallops with Peppered Tangerine & Gravadlax Cream
Perfect as a luxurious main course for any dinner party, served with braised fennel
Langoustines with Garlic Butter
Our recipe for langoustines with garlic butter is packed with flavour. If you are looking to impress a special someone this is the perfect meal for you.
Prawn Kebabs
These prawn kebabs pack a real punch with the perfect balance of that fresh from the sea taste and all of that great smokey BBQ flavour.
Mussels Tossed with Pancetta & Chilli
This is a real treat for any one looking for mussels with a difference. These mussels are a taste explosion brought to life by the distinctive flavour of the pancetta complemented with a real kick from the chilli.
Sweet and Sour Oysters
Add a taste of the orient to your oysters with this sweet and sour sensation. This is a great dish for a luxurious dinner.
Angels on Horseback
Something a bit different to try with our succulent oysters, makes an easy starter for any dinner party.
Milk Poached Smoked Haddock
This milk poached smoked haddock is a real winner. Its easy to create and it tastes great!
Smoked Mackerel Risotto
This is a classic risotto brought to life with the smokey flavour of the mackerel and complemented by the delicate flavour of saffron.
Smoked Mackerel Nicoise
A lovely, light meal perfect for the summer, or accompany with some boiled new potatoes for the colder months.
Grilled Scallops with Basil and Lime
A very simple recipe for scallops, which really brings out the subtle flavour of this delicious shellfish.
Smoked Salmon and Dill Tartlets
The perfect nibble to serve at a drinks party, or with a salad for a light, evening meal.
Mussels in a White Wine Sauce
Thanks to Richard Fleming for his take on mussels in a classic white wine sauce
Cullen Skink
Description
Cullen Skink is a thick Scottish soup made of smoked haddock, potatoes and onions.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It's quick and easy to make and tastes great.
Ingredients:
- 454g Isle of Skye Smokehouse smoked haddock
- 680g potatoes
- 1 Onion
- Bay leaf
- 1 small leek
- 1 stick of celery
- 500ml milk
- 20g butter
- 50g double cream
- Salt and pepper
Method:
Peel and boil the potatoes
Finely chop the onion, leek and celery. Place chopped vegetables in a pan with the milk, bay leaf and the smoked haddock, skin side down. Warm to a gentle simmer. Remove the haddock from the milk, remove the skin and any bones that may be present.
Flake the haddock back into the milk. Mash the boiled potatoes with the butter and cream. Fold the mashed potato into the simmering soup. Season as required.
Serve with warmed, crusty bread.
Serving Suggestions
We also have some great serving suggestions that are sure to whet your appetite. For serving suggestions click here.