Angus
Smoked Scottish Salmon on Sweetcorn Tatties
Bake the Tatties (potatoes) in the microwave for approximately 10-15 minutes or until cooked.
In a bowl, combine the salmon, sweetcorn, crème fraîche, dill, lemon juice, Worcestershire Sauce and seasoning.
Cut the cooked potatoes open and place the salmon mixture into the potatoes.
Serve straight away, garnishing with dill.
Cook’s Tip: to crisp the skin of the potatoes, place the potatoes under the grill for a few minutes before adding the filling.
In a bowl, combine the salmon, sweetcorn, crème fraîche, dill, lemon juice, Worcestershire Sauce and seasoning.
Cut the cooked potatoes open and place the salmon mixture into the potatoes.
Serve straight away, garnishing with dill.
Cook’s Tip: to crisp the skin of the potatoes, place the potatoes under the grill for a few minutes before adding the filling.
Ingredients:
500g (16oz) smoked Scottish Quality Salmon, shredded
4 medium sized baking potatoes, washed and pricked
225g (9oz) canned sweetcorn, drained
200g (8oz) half fat crème fraîche
A small bunch of fresh dill, finely chopped
Juice of one lemon
Dash of Worcestershire Sauce
Salt & pepper to season
500g (16oz) smoked Scottish Quality Salmon, shredded
4 medium sized baking potatoes, washed and pricked
225g (9oz) canned sweetcorn, drained
200g (8oz) half fat crème fraîche
A small bunch of fresh dill, finely chopped
Juice of one lemon
Dash of Worcestershire Sauce
Salt & pepper to season
The recipe is from:
Alex Spink & Sons
24 Seagate
DD11 1BJ Arbroath
Scotland
[email protected]
www.arbroathsmokiesonline.co.uk
