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
Crab Claw soup with Scottish Brie
Description
A wonderfully warming and flavoursome soup, ideal for a filling supper on a cold evening.
Ingredients
- 2 tbsps olive oil
- 3 cloves of garlic
- 1 large onion (finely chopped)
- 1 stick celery (chopped)
- Splash of white wine
- 200g peeled, diced potatoes
- 1.5 litres fish stock
- 1 head cauliflower , cored and cut into florets
- 200ml double cream
- 1 tsp finely chopped tarragon
- 2 tsp Dijon mustard
- 120g Scottish Brie, rim trimmed, cut into small cubes
- 250g crab claw meat (steamed in shell and meat removed)
- 6 steamed crab claws, for garnish
- Chopped fresh parsley, for garnish
Method
In a large saucepan, heat the olive oil over medium-high heat. Add the onions, celery and crushed garlic and cook until soft. Stir in potatoes and cook, stirring, over a medium heat for a couple of minutes.
Increase heat and add the white wine, bring to the boil for a few minutes. Add fish stock and cauliflower and season. Bring to boil then reduce heat and simmer until cauliflower and potatoes are tender.
Take soup off the heat and blend to a smooth consistency. Place back on a low heat and stir in the cream, tarragon and mustard. Once cream is blended, increase the heat and bring soup to a simmer. Stir in the brie and continue to simmer until cheese has melted, stirring constantly. Add the cooked crab claw meat, simmer for a further couple of minutes then serve in bowls garnished with a crab claw each and a sprinkling of parsley.
Serving Suggestions
We also have some great serving suggestions that are sure to whet your appetite. For serving suggestions click here.