Smoked Salmon Sunday Morning Fishcakes
WE are fortunate to be located in one of the most beautiful and unspoilt locations in the world, where community and culture are still prominent.
On a daily basis, we are surrounded by fantastic scenery, and an abundance of wildlife, including sea eagles, otters, and wild deer.
We opened Salar Smokehouse as a small business in South
Uist in about 1997, designing and building our own unique kilns.
Our Flaky Smoked Salmon has won numerous awards since it was first produced on the premises and we aim to continue to build on our past successes.
Salar won the New Business Award at the Highlands &
Islands Food & Drink in the
2017 awards. Our Head
Smoker, Donald Maclachlan, won the Young Shining Star award and is now an ambassador for young people within the region’s food and drink industry.
At only 19 years old he is an exceptional member of the team and a brilliant ambassador for our business and the industry in general.
The Highlands & Islands
Food & Drink Awards celebrate the best food and drink across the region. Award categories include New
Product Award, Export
Award and Business Growth Award.
Entries for the awards close on the June 15. Entries can be made online at www. hifoodanddrinkawards.com
For more information visit: www. salarsmokehouse.co.uk
INGREDIENTS
450g Salar Smoked Salmon 2 tablespoons chives, roughly chopped
2 level tsps fresh parsley, chopped
65g butter, softened
275g mashed potatoes
2 level tblsp plain flour 2 beaten eggs
125g breadcrumbs
Salt and ground black pepper Oil for frying (optional)
METHOD
On Saturday:
1 Mix together the salmon, chives, parsley, 50g of butter and the mashed potatoes. Adjust the seasoning to taste and shape the mixture into 12 fat cakes, about an inch and a half across.
2 Dip them into the flour, the beaten egg and then the breadcrumbs. Leave in the fridge until Sunday morning. Set the breakfast tray.
On Sunday morning:
1 Preheat the oven to 240°C.
2 As you make the coffee, melt the remaining butter and brush all over the fishcakes. Cook the fishcakes for 20 to 25 minutes or until golden brown. Alternatively, shallow fry in oil.
3 Serve with mayonnaise and enjoy.
In association with Taste Communications.