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
Lemon Tart
Description
A tangy tart which cleanses the palate perfectly
Ingredients:
For the pastry
- 250 g plain flour
- 100 g caster sugar
- 112 g unsalted butter, at room temperature
- 1tsp lemon juice
- grated zest of 1 lemon
- ½ vanilla pod, split open
- 1 egg, beaten
- ¼ tsp of freshly ground caraway seeds
For the lemon filling
- 9 egg yolks (keep the egg whites for the meringues and ice-cream)
- 400 g caster sugar
- grated zest of 2 lemons
- juice of 5 lemons
- 250 ml double cream
- 1 tsp orange liqueur
- A pinch of saffron
Method:
Sift flour and caster sugar together into a large mixing bowl with caraway seeds and saffron and add in the butter
Rub ingredients together with your fingers, until evenly blended.
Make a well in the centre and add the lemon zest and vanilla seeds from the pod, then add the egg
Knead the mixture with your fingers until everything is combined to a dough
Wrap in plastic film and leave to rest in the fridge for at least 30 minutes
To cook the pastry, pre-heat the oven to 180°C. Grease a round cake tin with a removable base (approx. 20cm in diameter)
Roll out the pastry on a lightly floured surface to a disc large enough to line the tin, allowing an overhang of 1cm or more. Lay the pastry gently into the tin.
Line the pastry case with greaseproof paper and fill with enough dry pulses so that sides and bottom are weighted.
Bake for 10 minutes. Remove the pulses and greaseproof paper and trim off the overhanging pastry, then return to the oven to bake for a further 10 minutes.
Whisk the eggs with the caster sugar and lemon zest in a large bowl until smooth
Stir in the cream and then add the lemon juice, and orange liqueur.
Continue to whisk until all the ingredients are mixed together. Skim any froth from the top
Reduce the oven temperature to 120°C
Pour the cold filling into the hot pastry case. Bake for 35 minutes. Remove from the oven and leave to cool and set for about an hour
Serve with a lime ice-cream and Italian meringue
Serving Suggestions
We also have some great serving suggestions that are sure to whet your appetite. For serving suggestions click here.