Cluny Fish

Finest Scottish smoked salmon, and seafood’s from the wild seas around Scotland.

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    • Recipes

    Smoked Salmon Chowder

    Ingredients:

    • Knob of butter
    • 1 onion, finely diced
    • 750g potatoes, diced
    • 500ml chicken stock
    • 500ml milk
    • 350g smoked salmon, cut into ribbons
    • a handful of parsley leaves, finely chopped
    • 1 lemon, halves
    Method:
    Fry the onion gently in the butter, then add the potatoes, stock and milk. Simmer until the potatoes are tender. Add the smoked salmon and parsley and season. Heat everything through and add a squeeze of lemon.

    Salmon Cream Tagliatelle

    Ingredients:

    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 150g smoked salmon, shredded
    • 100ml dry white wine
    • 300ml double cream
    • cayenna pepper
    • 1 tsp paprika
    • 6 tbsp finely chopped dill
    • 450g fresh egg tagliatelle
    • salt
    Method:

    Heat the olive oil. Fry the onion until soft. Add the smoked salmon, stir for 3 minutes. Pour in the white wine, bring to boil and cook briskly for 1 minute. Mix in the double cream. Add the cayenne, paprika and 5 tbsp of dill. Stir for a further 3 minutes.

    Boil the tagliatelle until ‘al dente’, around 3 minutes; drain. In a large serving bowl toss together the tagliatelle and the salmon cream sauce. Sprinkle over the remaining dill and serve.
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    Coeur de fillet with grapefruit and dill

    Ingredients:

    • 2 pink grapefruit, peeled and segmented (when peeling remove all the pith or this will make it taste bitter)
    • 200g lightly smoked coeur de fillet
    • 1-2tbsp dill or chervil copped
    • salt and pepper
    Method:

    Peel and segment the grapefruit, reserving the juice. Add the salmon, herbs and seasoning mix together, dress carefully onto a plate and pour over a little of the juices.

    This will serve 4.
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    Smoked haddock and Leek flan

    Method:
    1. Preheat oven at 200*C, 400*F, Gas 6
    2. Line a 25cm flan tin or dish with shortcrust pastry and bake blind for 10 minutes.
    3. Put 1 pint milk, 50g plain flour, 50g butter in a saucepan and bring to a gentle simmer. Whisking continuously as it thickens.
    4. Simmer for 1-2 minutes until smooth and creamy. Season
    5. Fold in 350g flaked smoked haddock and 450g raw leeks.
    6. Pour the mixture into the flan case and bake for 20 minutes.

    Smoked Haddock and tomato omelette

    Method:
    1. Cut 100g smoked haddock into strips
    2. heat 1tbp of sunflower oil in a pan and add the haddock and cook for 2-3 minutes. Add 6 chopped cherry tomatoes and fry for a minute
    3. Beat 2 eggs and 2 tbsp milk and add into the pan
    4. As the eggs begin to cook and set around the edge lift gently and allow the runny egg pour underneath
    Cook on a medium heat until it has all set. Serve straight away.

    Mackerel

    Method:
    1. Place some lettuce leaves on a plate and bunch of watercress
    2. Arrange 375g flaked smoked mackerel and 2 pink grapefruits peeled and segmented on top of the lettuce
    3. Finely chop 4 salad onions and dice 1 small red pepper and sprinkle over the top.
    4. To make the dressing, mix 2 tbsp olive oil, 1 tbsp white wine vinegar, 1 tbsp chopped parsley and freshly ground pepper.
    5. Finish off by drizzling the dressing over fish arrangement.

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