Crab and mackerel salad with homemade soda bread
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 visit www.gleneagles.com 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
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.