Scotch Salmon Recipes

SCOTCH SALMON

Steps:

• Season salmon with salt and pepper.
• Mix garlic, parsley and 1 tbsp (15 ml) olive oil; rub salmon with mixture.
• Heat remaining olive oil in a nonstick skillet set over medium-high heat.
• Add salmon and sear for 3 to 4 minutes a side (or until fish flakes easily).
• Remove from pan and keep warm.
• Add mushrooms to pan and sauté until browned.
• Add remaining ingredients to pan and continue to cook until slightly reduced.
• Spoon sauce over reserved salmon and garnish with 5 mandarin wedges.

SCOTCH WHISKY SALMON

Steps:

• Preheat grill to high .
• Whisk together the first five ingredients.
• Place each piece of salmon, skin down, on a piece of aluminum foil.
• Slather on 1/4 of the mustard/mayo mixture on each piece of salmon, then top each with some slices of lemon and finally pour 1 T of Scotch Whiskey over each piece of fish.
• Close up the foil packets tightly and place on grill, close the lid and DECREASE heat of grill to MEDIUM (about 350 degrees). Cook for approximately 15 minutes or until desired doneness (some like theirs medium rare and others like their well-done. . .totally up to you).
• NOTE: I cooked my fish, skin removed, in the oven at 350 for 15 minutes which worked perfectly as well.
• Remove fish from the packets and serve with a garnish of dill.

SCOTCH SMOKED SALMON

Steps:

• To make marinade, warm 1 cup of water to more easily dissolve the sugar and salt. Add the dark brown sugar and canning salt to the warm water and stir until dissolved. Add the rest of the water and the scotch and stir.
• Trim the fish as you like, then curl it, flesh side out, to slide it into a gallon zip-type bag. Place bag and fish in a medium bowl to help hold it while you work with it.
• Pour marinade into the bag, then add the thyme, lemon and peppercorns into the middle of the curled fish. This will keep the lemon slices against the skin of the fish and the flesh will not become discolored.
• Marinate fish at least 4 hours, preferably overnight.
• When you're ready to get the smoker prepped, remove the fish from the marinade and allow it to dry on a rack for 30-60 minutes.
• After the fish is dry and the smoker is ready, oil the rack from the smoker, generously oil the skin side of the fish and place it on the smoker rack.
• Grate fresh pepper over the fish, covering it lightly.
• Smoke 2-2 1/2 hours at approximately 215°F.
• Serve slightly warm or chilled.

SMOKED SALMON SCOTCH EGGS

Steps:

• Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.
• Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
• Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
• Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.

SMOKED SALMON PASTA WITH SCOTCH

Steps:

• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
• Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
• In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.

SCOTTISH SALMON WITH HERB BUTTER

Steps:

• In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
• Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
• Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
• Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
• Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
• Serve hot, with new potatoes and a crisp green salad.

MARINATED SCOTTISH SALMON DOUSED IN SCOTCH WHISKY

Steps:

• Place the salmon on a plate and freeze for 1 hour.
• Using a very sharp knife slice the fish as finely as possible across the grain. Lay the slices in a single layer on a plate.
• Drizzle over the lemon juice and whisky and then season with salt and pepper. Sprinkle on the sugar and then the herbs.
• Allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times before serving with lemon wedges, thinly sliced brown bread and butter.