Crab and mack­erel salad with home­made soda bread

The Herald on Sunday - Sunday Herald Life - - Food & Drink - By Si­mon At­tridge Si­mon At­tridge is Ex­ec­u­tive Chef at Gle­nea­gles.

At Gle­nea­gles, we’ve been mak­ing the most of the in­cred­i­ble sum­mer. When the sun is shin­ing I find my­self crav­ing lighter dishes, just like this fresh, seafood salad. This recipe is ideal to en­joy in the gar­den with a chilled glass of wine or can even be made in ad­vance and packed for a pic­nic with the fam­ily. Just make sure to store it in a cool box with plenty of ice to keep ev­ery­thing fresh. If you don’t have time to make the soda bread, you can eas­ily buy a loaf but I’d re­ally en­cour­age you to try mak­ing it, es­pe­cially if you’ve never made bread be­fore. It’s quick and sim­ple to make and the smell of it bak­ing in the oven will be well worth the ef­fort!

As we’re in the height of sum­mer, there is so much fresh, sea­sonal pro­duce for us to choose from in Perthshire. From sea­sonal game and lo­cally-sourced meat, to fresh berries - I’m al­ways look­ing to in­cor­po­rate the very best Scot­tish in­gre­di­ents into recipes. Seafood is no ex­cep­tion. We’re for­tu­nate in Scot­land to have some of the best fish and shell­fish in the world and we need to en­sure we make the most of it. You will be able to find crab­meat and mack­erel at your lo­cal fish­mon­ger or check out Ge­orge Camp­bell in Perth for great, fresh seafood. Make sure you have a chat with your fish­mon­ger to find out how to pre­pare the crab or, if you’re pushed for time, you can buy picked crab­meat.

If you fancy en­joy­ing the salad along with a host of other de­li­cious dishes, it will be on the menu at our seafood cel­e­bra­tion event this bank hol­i­day. From 24-26th Au­gust, you’ll be able to sam­ple fresh oys­ters, scal­lops, lan­goustines, and Smoked Salmon from our sig­na­ture Gle­nea­gles & Co fine foods range at our first ever seafood popup in the grounds of the ho­tel. The Seafood Bar is the per­fect chance to try dishes us­ing in­gre­di­ents from the best sup­pli­ers around Scot­land and ask the ex­perts any ques­tions you might have. I can’t imag­ine a bet­ter bank hol­i­day week­end than re­lax­ing in our gar­dens, en­joy­ing the views with a glass of wine and fresh seafood.

For more in­for­ma­tion visit­nea­ or con­tact Gle­nea­gles’ din­ing reser­va­tions team on 01764 69 4270. Com­pli­men­tary trans­fers are avail­able by prior ar­range­ment from Gle­nea­gles Train Sta­tion.

Crab and Mack­erel Salad with Soda Bread

Serves 6


Soda Bread (makes 2 loaves) 300g malted flour

100g strong bread flour 100g por­ridge oats

100g un­salted but­ter 10g sea salt

375g but­ter­milk White flour for dust­ing and rolling

Crab and Mack­erel Salad

180g picked white crab meat 75g may­on­naise

3 smoked mack­erel fil­lets

3 baby gem let­tuce

½ cu­cum­ber, seeded and diced 10 cherry toma­toes, cut in half 1 Granny Smith ap­ple, thinly sliced into ba­tons

1 le­mon, cut into 6

Hand­ful of chives, finely chopped 1 le­mon, juice only

Salt and pep­per, for sea­son­ing


1. To make the soda bread, pre­heat the oven to 180°C. Place all of the dry in­gre­di­ents in a bowl and mix thor­oughly. Add the but­ter and rub the in­gre­di­ents to­gether. Add the but­ter­milk and use your hands to gen­tly bring ev­ery­thing to­gether to form the dough.

2. Di­vide the mix in two and shape into a ball. Place the dough on a bak­ing tray and score a 1cm deep cross with a knife. Dust with plain white flour and place in the pre­heated oven to bake for 30 min­utes. Serve the bread warm. 3. While the bread is cook­ing, pre­pare the salad. Wash and finely dice the baby gem let­tuce. Add the let­tuce to the serv­ing bowl to form the base of the salad.

4. Peel the smoked mack­erel away from the skin. Tear the fil­lets in half and rus­ti­cally place on top of the let­tuce.

5. In a sep­a­rate bowl, mix the crab meat with may­on­naise and a squeeze of le­mon juice. Sea­son to taste and add to the salad. 6. Gar­nish the dish with cu­cum­ber, tomato, ap­ple, chopped chives and le­mon wedges. Serve with the warm soda bread on the side.

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