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Wild Salmon On A Bed Of Lentils, Honey Roast Sea Trout On A Potato Gallet With Smoked Salmon Scotch Eggs, Slices Of Thick Smoked Salmon And Micro Herb Salad
The Hairy Bikers' Food Tour of Britain
Hairy Bikers' Moray County Cook Off Dish
Ingredients for the salmon
4 pieces of wild salmon fillet, skin on
2 tsps of chopped fresh tarragon
4 tsps of chopped fresh parsley
2 tsps of chopped chives
1 tsp of sea salt flakes
½ tsp of ground black pepper
1 tsp of sugar
zest of half a lemon
1 tsp of lemon juice
1 tbsp of olive oil
1 tbsp of vegetable oil
Ingredients for the lentils
350g of green or puy lentils, washed
1 carrot, peeled and finely diced
1 stick of celery finely diced
1 clove of garlic crushed
1 small onion, peeled and finely diced
2 sprigs of thyme
50g of butter
Ingredients for the sea trout and potato gallet
4 rounds of skinned sea trout (use a pastry cutter to make neat rounds)
4 tbsps of runny honey
1 tbsp of balsamic vinegar
zest of half a lime
1 tbsp full of chopped chives
sea salt flakes and ground black pepper
4 large fibrous potatoes
4 tbsp of olive oil
Ingredients for the scotch eggs
12 quails’ eggs
250g smoked salmon
1 shallot finely chopped
50g of fresh bread crumbs
1 tbsp of chopped herbs (chervil, dill, parsley and chives)
1 tsp full of lemon juice
1 egg yolk
1 beaten egg
2 tbsps of flour
3 tbsps sesame seeds
Micro salad leaves
1 x 250g piece of thick smoked salmon
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Method for the lentils
Place the lentils in about 750mls boiling water, cover and simmer for about 15 minutes.
Add the carrots, celery, garlic, onion and thyme and simmer for a further 15 minutes until tender.
Add salt and pepper and simmer for a further 5 minutes.
Keep an eye on them to prevent from drying out or becoming too mushy.
Set aside and warm up in butter before serving.
Method for the salmon
Firstly make 3 or 4 small cuts in the skin side of each piece of salmon and place them in a shallow dish.
In a separate bowl mix together the herbs, sea salt & pepper, sugar, lemon juice, zest and olive oil.
Use this citrus marinade to cover both sides of the salmon.
Leave for about ¾ of an hour for the flavours to infuse.
Preheat an oven to 180C/350F/Gas4.
Heat the vegetable oil in an oven proof frying pan.
Shake off the excess herbs from the salmon and place in the pan flesh side down and fry until golden.
Turn over and sear skin side down for a couple of minutes.
Place the pan in the oven and cook for approximately 10 minutes until cooked through.
Method for the sea trout:
Place the sea trout on a baking tray.
Mix the honey, balsamic, seasoning and chive in a bowl.
Spread the mixture over the sea trout rounds and place on a baking tray in the oven for 8 – 10 minutes until cooked and golden.
Method for the Scotch quails’ eggs
First boil the quails’ eggs for 2 minutes, then plunge them into ice cold water, peel and set aside
Sweat the shallots in a little oil until soft.
Place the smoked salmon, shallot, breadcrumbs, fresh herbs, lemon juice, egg yolk and salt & pepper in a blender and process to a paste.
Take a knob of the salmon mixture and form it around the egg. Press it on until evenly covered. Repeat to cover all of the eggs.
Roll then in flour, egg wash and sesame seeds and leave in the fridge until ready to fry.
Heat some oil in a pan for deep frying, once hot drop in the scotch eggs and cook until the seeds are golden.
Remove and drain on kitchen paper.
Method for potato gallet
Preheat an oven to 180C/350F/Gas4.
Slice the potatoes on a mandolin, not too thin.
Cut out a circle using a pastry cutter about 4cm across.
On a silicon baking sheet, make a circle with the potato leaves overlapping like petals on a flower.
Brush with olive oil and season.
Lay a piece of grease proof paper on top.
Bake in the oven for approximately ½ an hour until crispy.
Micro herb salad
Mix the rapeseed oil and lemon juice into a bowl and toss micro salad through very gently.
Slice the thick smoked salmon into even slices.
Place a gallet of potato on a plate and put a piece of the honey roast sea trout on the top.
Place a spoon full of lentils to one side and a piece of herb salmon on top.
Add 2 to 3 slices of thick smoked salmon to another side of the plate and scatter a few micro herbs around.
Top with a scotch egg cut in half.