ROYAL SCOTTISH SMOKED SALMON

From the clear waters around Scotland and its little isles, carefully chosen salmon with a natural good oil content are carefully harvested before being delivered to our Smokehouse for filleting, curing and finally smoked in our traditional way, the salmon are then sliced to customer specification before being vacuum sealed, trapping all the natural goodness along with the smoke from our 100 year old kilns in our state of the art hygienic enviroment and also being labelled for full traceability and thus capturing the taste of Scotland.

Serving Suggestions:

CREAMY SALMON QUICHE

For this dish you will need:
1pkt Short Crust Pastry, 1tbsp Chopped Chives, 3 tablespoons cold Water, 200g Broccoli, 3 eggs, 200g Crme Fraiche, 100g Smoked Salmon

METHOD

1. Preheat oven 180°c
   
2. Empty the packet of Short Crust pastry mix in a bowl, add Chopped Chives and 3 tablespoons cold water and bind together.
3. Roll out and line a tart tin, leaving any excess pastry hanging over the edge. Chill for 30 mins
4. Line the pastry case with grease proof paper and baking beans or lentils (this is known as blind baking). Bake for 10 mins.  Remove the grease proof and beans or lentils and bake the pastry for a further 10 mins. Cut away any excess pastry.
5. Blanch the broccoli in a pan of salted water, when cooked drain and pat dry.
6. Whisk 3 eggs and 200g creme fraiche together and season, Cut the salmon into strips and add to the mixture.
7. Add half of the mixture into the cooked pastry case and arrange the broccoli on top, add the remaining mixture and bake for 15-20 mins until golden brown and set.

This can be served hot or cold.