SMOKED SALMON PASTA WITH SCOTCH
Steps:
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
- Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
- In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.
Nutrition Facts : Calories 579.9 calories, Carbohydrate 48.9 g, Cholesterol 92.4 mg, Fat 28.1 g, Fiber 3 g, Protein 18.1 g, SaturatedFat 15.4 g, Sodium 519.2 mg, Sugar 2.3 g
SMOKED SALMON SCOTCH EGGS
Smoked salmon and eggs is a cracking breakfast combination - take it to the next level with these Scotch eggs, flavoured with herbs, capers, lemon and cayenne
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Snack
Time 1h
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.
- Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
- Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
- Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
SCOTCH SMOKED SALMON
Several years ago DH and I acquired a gas smoker and found our smoked salmon to be very popular with people who like smoked fish. Originally, I found a recipe for Bourbon Smoked Salmon on the Internet, but the poster said he had adapted it from a recipe made with scotch. Being a scotch drinker, I changed it to scotch, added a little more sugar and made other changes to the original recipe over the years. We usually use Alder for the wood, however Apple also works well. We serve this on a platter with a garnish of a spicy olive and marinated vegetable mix from our local grocery store, along with some small slices of lemon and lime. Please note: the fish needs to marinate between 4-24 hours, which is not included in the prep or cook time.
Provided by KK7707
Categories < 4 Hours
Time 2h10m
Yield 1 fillet, 8-15 serving(s)
Number Of Ingredients 10
Steps:
- To make marinade, warm 1 cup of water to more easily dissolve the sugar and salt. Add the dark brown sugar and canning salt to the warm water and stir until dissolved. Add the rest of the water and the scotch and stir.
- Trim the fish as you like, then curl it, flesh side out, to slide it into a gallon zip-type bag. Place bag and fish in a medium bowl to help hold it while you work with it.
- Pour marinade into the bag, then add the thyme, lemon and peppercorns into the middle of the curled fish. This will keep the lemon slices against the skin of the fish and the flesh will not become discolored.
- Marinate fish at least 4 hours, preferably overnight.
- When you're ready to get the smoker prepped, remove the fish from the marinade and allow it to dry on a rack for 30-60 minutes.
- After the fish is dry and the smoker is ready, oil the rack from the smoker, generously oil the skin side of the fish and place it on the smoker rack.
- Grate fresh pepper over the fish, covering it lightly.
- Smoke 2-2 1/2 hours at approximately 215°F.
- Serve slightly warm or chilled.
Nutrition Facts : Calories 107.5, Fat 1.4, SaturatedFat 0.2, Cholesterol 20.7, Sodium 2646.7, Carbohydrate 7, Fiber 0.1, Sugar 6.7, Protein 8
SMOKED SALMON AND WHISKY SPAGHETTI
This mouthwatering spaghetti sauce is made with smoked salmon and whisky. The subtle touch of whisky cuts through the rich salmon and adds an edge to the sauce.
Provided by English_Rose
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the spaghetti according to the pack instructions.
- Drain and quickly add the creme fraiche, smoked salmon pieces and whisky to the hot spaghetti.
- Stir quickly to coat the pasta, then serve garnished with the dill sprigs.
Nutrition Facts : Calories 458.4, Fat 22.4, SaturatedFat 12.6, Cholesterol 83.4, Sodium 434.9, Carbohydrate 44, Fiber 1.8, Sugar 1.1, Protein 18.1
More about "scotch smoked salmon recipes"
SMOKED SALMON, BARBECUE UNIVERSITY-STYLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 6 hrsServings 4Calories 312 per serving
- Combine whisky and salmon in a large zip-top plastic bag. Refrigerate 1 hour, turning occasionally. Drain; pat salmon dry.
- Combine brown sugar, pepper, salt, and rind in a large bowl. Place one-third of sugar mixture in bottom of an 11 x 7–inch baking dish. Add fish; top evenly with remaining sugar mixture. Cover with plastic wrap; refrigerate 4 hours. Rinse fish well; pat dry.
- Remove grill rack; set aside. Prepare grill for indirect grilling, heating both sides to medium and leaving center with no heat. Maintain temperature at medium (325°). Toss wood chips on coals. Place grill rack on grill. Place salmon, skinned-side down, on plank in center of hot rack, away from the heat. Cover; cook 30 minutes or until desired degree of doneness. Serve with cracked peppercorns and lemon slices, if desired.
SCOTCH WHISKY-SMOKED SALMON ON A CEDAR PLANK WITH GRILLED ...
From barbecuebible.com
Category FishEstimated Reading Time 2 mins
HOW TO MAKE SALMON SCOTCH EGGS RECIPE - YOUTUBE
From youtube.com
SMOKED SALMON SCOTCH EGGS - ST EWE
From steweeggs.com
SCOTCH COLD SMOKED SALMON RECIPE: QUICK & EASY
From barbecue-smoker-recipes.com
WHISKEY-CURED COLD SMOKED SALMON - BARBECUEBIBLE.COM
From barbecuebible.com
Estimated Reading Time 2 mins
- Rinse the salmon fillet under cold running water and blot dry with paper towels. Run your fingers over the flesh side of the fillet, feeling for the sharp ends of pin bones.
- Place the salmon, skin side down, in a nonreactive baking dish just large enough to hold them. Add the whiskey, cover, and marinate in the refrigerator for 30 minutes, turning the fish twice.
- Place the sugar, salt, and pepper in a bowl and mix well, breaking up any lumps in the brown sugar with your fingers. Spread 1/2 cup in the bottom of the baking dish.
- Rinse the cure off the salmon under cold running water and blot dry with paper towels. Arrange the salmon skin side down on an oiled wire rack over a rimmed baking sheet and let air-dry, uncovered, in the refrigerator until tacky, about 2 hours.
- Transfer the salmon on its rack to the smoker. Smoke until golden brown and firm at the edges, 12 to 18 hours. Keep the smoker temperature below 80 degrees.
- Transfer the salmon on its rack to a rimmed baking sheet and let cool to room temperature, then refrigerate, wrapped in plastic or aluminum foil, until serving.
DINING ALONE: SMOKED SALMON PASTA WITH SCOTCH
From idinealone.blogspot.com
Estimated Reading Time 4 mins
SCOTCH SALMON RECIPE | RECIPELAND
From recipeland.com
4.2/5 (11)Total Time 40 minsServings 4Calories 200 per serving
SCOTCH SMOKED SALMON CO LTD - HOME | FACEBOOK
From facebook.com
5/5 (2)Followers 42
SCOTCH-CURED SMOKED SALMON | SEAFOOD ONLINE | WILLIAMS SONOMA
AMAZON.COM: SCOTTISH SMOKED SALMON
From amazon.com
SMOKED SCOTTISH SALMON NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
FAIRBURNS EGGS - SMOKED SALMON SCOTCH EGGS
From fairburnseggs.co.uk
TEA SMOKED SALMON - ANNABEL LANGBEIN – RECIPES
From annabel-langbein.com
NORWEGIAN VS. SCOTTISH SMOKED SALMON: WHAT'S THE DIFFERENCE?
From gourmetfoodstore.com
SMOKED SALMON VS. LOX: WHAT IS THE DIFFERENCE?
From finedininglovers.com
SCOTCH-SMOKED SALMON - RECIPE | COOKS.COM
From cooks.com
GREAT TASTING SCOTTISH SALMON RECIPES
From scottishsalmon.com
SMOKED SALMON RECIPES | ALLRECIPES
From allrecipes.com
SCOTCH SALMON- TFRECIPES
From tfrecipes.com
ALREADY SMOKED SALMON - RECIPES | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love