Cold Smoked Belhaven Trout with Clerkland Crowdie

Cold Smoked Belhaven Trout with Clerkland Crowdie
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A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Cold Smoked Belhaven Trout with Clerkland Crowdie
Print Recipe
A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Ingredients
Servings:
Instructions
  1. Arrange folds of trout with chunks of crowdie on a platter and drizzle with dressing.
Recipe Notes

This recipe is featured as a video on Scottish Field website https://www.scottishfield.co.uk/food-anddrink/recipes/watch-video-tasty-sea-trout-recipe/

https://www.youtube.com/watch?v=4fpFcKHelSU

recipe: wendy barrie

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Ardshealach Smokehouse Salad Stack

Ardshealach Smokehouse Salad Stack
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Servings
2
Servings
2
Ardshealach Smokehouse Salad Stack
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Finely dice salad ingredients & combine with dressing.
  2. Place a ring on your serving plate and place a layer of salad topped with flaked hot smoked salmon.
  3. Remove ring and add slices of cold smoked salmon.
  4. Garnish with egg and chives. Repeat on second plate.
Recipe Notes

recipe, food styling & photo: wendy barrie

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Seafood Chowder

Seafood Chowder
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Servings Prep Time
3 10 mins
Cook Time
15 mins
Servings Prep Time
3 10 mins
Cook Time
15 mins
Seafood Chowder
Print Recipe
Servings Prep Time
3 10 mins
Cook Time
15 mins
Servings Prep Time
3 10 mins
Cook Time
15 mins
Ingredients
Servings:
Recipe Notes

recipe, food styling & photo: wendy barrie

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Svampsoppa (Mushroom Soup)

Svampsoppa (Mushroom Soup)
Print Recipe
Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Svampsoppa (Mushroom Soup)
Print Recipe
Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Ingredients
Servings:
Instructions
  1. Melt butter with oil in pan and sauté onions until soft but uncoloured.
  2. Add shitake mushrooms and cook over a medium heat for a few minutes. Set aside a few for garnish before adding remaining mushrooms to pan. Season with a light pinch of salt, lashings of pepper and sauté for a couple of minutes.
  3. Add boiling liquid along with dried mushrooms and return to boil. Strip off thyme leaves and add to pan.
  4. Simmer for 20 minutes. Blend cornflour in a small cup of water and add to pan. Bring to boil, stirring, and simmer for a few more minutes to thoroughly cook flour. Taste and adjust seasoning.
  5. Blend soup until smooth.
  6. Stir in most of the cream and serve with a little swirl of remaining cream and a few shitake slices.
Recipe Notes

Delicious with Chanterelles too.

recipe, food styling & photo: wendy barrie

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Potted Cheese

Potted Cheese
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Servings Prep Time
3 5 mins
Servings Prep Time
3 5 mins
Potted Cheese
Print Recipe
Servings Prep Time
3 5 mins
Servings Prep Time
3 5 mins
Ingredients
Servings:
Instructions
  1. Crumble the cheese into a bowl and scatter with chervil.
  2. In a pan gently warm butter until only just melted and pour over cheese.
  3. Add whisky, season and mash together with a fork until the mix is bound together in a firm but textured paté.
  4. Serve in a bowl.
Recipe Notes

recipe, food styling & photo: wendy barrie

St Andrews Farmhouse Anster is on SF Ark of Taste

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Winston Churchill’s Venison Liver Pâté

Venison Liver Pâté
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Venison Liver Pâté
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Ingredients
Servings:
Instructions
  1. Cut liver into chunks and place in a saucepan with all the other ingredients apart from the bacon.
  2. Cook (simmer) in the tomatoes until the liver is tender. There is no need to add water as the juice in the canned tomatoes is sufficient liquid to keep the mixture from drying.
  3. Liquidise all ingredients using a blender until fairly smooth.
  4. Line a loaf tin with streaky bacon and spoon the mixture in up to approx ¼ inch from the top. Place in a moderate oven, 165 C/Gas No3 for about 45 minutes.
  5. Leave to cool in the tin and then ease out by running a knife round the tin. Put a plate on top then turn over and gently shake out. Put in the fridge to firm up.
  6. Best served with melba toast or oatcakes and redcurrant jelly.
Recipe Notes

Recipe from Winston and Anne Churchill, from a recipe her Mum used to make. http://www.winstonchurchillvenison.com

photo & styling: wendy barrie

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Chard Soup

Chard Soup
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Servings Prep Time
3 10
Cook Time
10
Servings Prep Time
3 10
Cook Time
10
Chard Soup
Print Recipe
Servings Prep Time
3 10
Cook Time
10
Servings Prep Time
3 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Prepare chard by removing the stalks and slicing as you would celery.
  2. Sauté the stalks on a medium heat with the butter and oil, season and stir until softened.
  3. Roughly shred the leaves, snip the onions and add to the pan.
  4. Add about 2 cups of water, sufficient to create steam and to cover the chard when cooked.
  5. When completely cooked, add milk and blend the soup until smooth. Taste and adjust seasoning. Add a little more milk to thin as necessary.
  6. Return to hob to heat through, without boiling, and stir in most of cream.
  7. Serve in warmed bowls with a swirl of cream and ost bröd croutons.
Recipe Notes

recipe, photo & styling: wendy barrie

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