Starters Hot

Smoked Haddock and Spring Onion Fishcake

Ingredients

• At a glance
• Starters
• Starters Hot
• Ingredients
• Seafood & Fish
• Company
• Natural Scotland
• Makes
• 4 servings

• 400g rooster potatoes, cooked and mashed
• 4 fillets of peat smoked haddock, poached and flaked
• 4 spring onions, finely cut
• 0.05g freshly ground black pepper
• 1 egg and splash of semi-skimmed milk
• 200g plain flour
• 200g breadcrumbs - Panko (Japanese) if available

Methods/steps

1. Mix mash, haddock and onions together.
2. Season with black pepper then shape into small cakes about three inch in diameter and half inch thick.
3. Place into a refrigerator and allow to chill and set for 30 minutes.
4. Take fishcakes out of fridge ready for coating. Whisk egg and milk together then roll cake in the flour first then the egg mixture and finally the breadcrumbs.
5. Repeat in the egg and then the breadcrumbs again to give you a double coating.
6. Heat a table spoon of olive oil in a non-stick pan, once the oil is hot colour the fish cake on both sides then place into a hot oven at 180°C/gas mark 4 for four to five minutes or until cake is very hot in the centre.
7. Serve with salad, wedge of lemon and tartar sauce.

Pan Fried Fillet of Mackerel

Pan Fried Fillet of Mackerel with Celeriac, Apple and Hazelnuts

Ingredients

• At a glance
• Starters
• Starters Hot
• Starters Cold
• Ingredients
• Seafood & Fish
• Company
• Cook School Scotland
• Serves
• 4

• 1 fillet of mackerel
• Oil
• Salt
• Salad:
• 75g celeriac (finely shredded)
• Tablespoon mayonnaise
• ¼ apple (finely shredded)
• ¼ carrot (finely shredded)
• Salt
• Teaspoon hazelnuts (roasted, shelled and crushed)
• Teaspoon chopped chives

Methods/steps

Mackerel

1. Add a teaspoon of oil t a warm non stick frying pan, season mackerel and add to pan skin side down.
2. Cook on a moderate heat for 2-3 minutes until skin is crispy then turn over add a knob of butter and cook for a further minute.
3. Take off heat and allow residual heat in pan to finish cooking. 

Smoked Salmon Salad

1. Mix all ingredients together and chill until required.

Description Flash Fried Smoked Salmon Salad

Ingredients

1. At a glance
2. Starters
3. Starters Hot
4. Ingredients
5. Seafood & Fish
6. Company
7. Aldi
8. Serves
9. 4

• 400g fresh fine green beans, stalk ends removed, tail still on
• 1 tsp Dijon mustard
• 1 level tsp caster sugar
• 4 tsp white wine vinegar
• 6 tsp extra virgin olive oil
• 4 further tsp olive oil, for frying
• 2 pots of fresh chives, chopped
• 400g sliced smoked salmon
• 200g cherry tomatoes, halved
• Salt and freshly ground
• black pepper

Methods/steps

1. Cook the green beans in a pan of boiling, salted water for 2-3 minutes, or until just cooked. Drain and cool under cold running water, so they keep their brilliant green colour, then really drain well.

2. Mix together the mustard and sugar then season with a little salt and pepper.

3. Stir in the vinegar then gradually whisk in the 6 tsp extra virgin olive oil in a thin stream so they are fully incorporated.

4. Adjust the seasoning if necessary, then add the green beans and chives and stir well.

5. Heat a nonstick frying pan with a dash of olive oil until the oil just begins to smoke.

6. Add the slices of salmon, one at a time, and flash fry for 2-3 seconds on one side then lift out.

7. Do not overcook as the uncooked side must stay undercooked.

8. Pile the green beans onto plates, add the cherry tomatoes evenly and top with the salmon.

9. Serve as a Summer starter or main course.

Michael Kilkie Frittata

 
Asparagus & Parma Ham Frittata, it's simple and based on a handful of fresh ingredients.

Ingredients

• At a glance
• Main Courses
• Main Course Meat and Poultry
• Starters
• Starters Hot
• Ingredients
• Pork
• Company
• Michael Kilkie
• Serves
• 4

• 12 eggs
• 8 slices Parma ham, roughly torn
• 60g finely-grated, fresh parmesan
• 16-20 asparagus spears depending on their size
• 1 tbsp olive oil
• Salt and ground white pepper

Methods/steps

1. Cook the asparagus in boiling salted water for three to four minutes depending on the thickness. Remove from the water and set aside.
2. While the asparagus is cooking, beat the eggs and season generously with salt and pepper.
3. Heat the oil in a medium frying pan and pour in the egg mixture. Cook gently for six minutes until set.
4. Now place on top the Parma ham, asparagus and parmesan and place under the grill for three minutes until just set. 
5. Allow to cool, then cut in to four wedges.

Whiting Cakes with Chutney

  Fragrant Whiting Cakes with Chutney
  Preparation Time:
  10 minutes inc 30 minutes chilling
  Cooking Time:
  30 minutes

Ingredients

• At a glance
• Main Courses
• Main Course Fish & Seafood
• Starters
• Starters Hot
• Ingredients
• Seafood & Fish
• Serves
• 4

400g (14oz) whiting fillets, fresh or defrosted, skinned and cut into cubes
1 x 15ml spoon (1 tablespoon) fish sauce
1 x 5ml spoon (1 teaspoon) sugar
2 x 5ml spoon (2 teaspoons) fresh coriander, finely chopped
1 x 5ml spoon (1 teaspoon) grated lime zest
2 cloves garlic, finely chopped
2cm fresh root ginger, grated
6 salad onions, finely chopped
3 x 15ml spoon (3 tablespoons) plain flour
3 x 15ml spoon (3 tablespoons) sunflower oil
For the chutney:
4 x 15ml spoon (4 tablespoons) white wine vinegar
1 x 15ml spoon (1 tablespoon) brown sugar
1 red onion, sliced
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
1 x 15ml spoon (1 tablespoon) lime juice

Methods/steps

1. For the fish cakes, place the fish, fish sauce, sugar, coriander, lime zest, garlic, ginger and salad onions into a blender and process until smooth.
2. Divide the mixture into eight and shape into cakes.  Lightly roll each fish cake in flour. Chill in the fridge while making the chutney.
3. For the chutney, place all the ingredients into a pan and cook gently for 20 minutes. Set aside to cool.
4. Heat the oil in a large frying pan and cook the fish cakes gently for approximately 5-7 minutes on each side, until golden brown and cooked through.
5. Serve the fish cakes warm with the chutney.