RR Spink & Son shows us how to create delicious Scottish dishes at home using the best produce from Scotland’s natural larder.
TROUT RILLETTES
WITH HORSERADISH CREAM AND TOASTED RYE BREAD
A fabulously quick and satisfying starter, ideal for sharing round the table if you are enjoying the tournament from the comfort of your home.
SERVES 2
100g kiln roast smoked trout
50g Loch Etive smoked trout, cut into 1/2cm pieces
1 teaspoon minced shallot
60g crème fraîche
2 teaspoons thinly sliced fresh chives
Half a lemon juiced
Fine sea salt and freshly ground black pepper
FOR THE HORSERADISH CREAM
2 tbsp of crème fraîche
1 tsp of hot horseradish sauce
Salt and pepper
Squeeze of lemon juice
1 rye bread loaf thinly sliced
Put both types of trout into a large bowl and add the shallot, crème fraîche, chives and lemon juice.
Gently mix everything just enough to combine. The trout will break up a little bit, but don’t over-mix it or it’ll form a paste. Season to taste with salt and pepper.
Spoon the rillettes into ramekins. If need be, the rillettes can be made a day in advance and kept covered in the fridge.
For the horseradish cream: Blend all of the ingredients together in a bowl. Season to taste with lemon juice and salt. Serve cold with herb salad, toasted slices of rye bread and the horseradish cream.
GRILLED SMOKED TROUT & GRUYÈRE CHEESE SANDWICHES
MAKES 24
325g Loch Etive smoked trout
12 thick slices good-quality white bread or bread of your choice
200g Gruyere cheese, very thinly sliced
Zest of 2 lemons
1 tbsp finely chopped chives
125g of unsalted butter, melted
Lay out the slices of bread, and place the Gruyère on top of 6 slices and the smoked trout on the other 6 slices.
Sprinkle the trout with the lemon zest and chives. Close the sandwiches. Using a serrated bread knife, cut off the crusts.
Heat a large non-stick frying pan over medium-high heat. Brush both sides of each sandwich with the melted butter then add the sandwiches to the pan and cook for 2 minutes or until golden brown. Turn the sandwiches over, and cook for 1 minute longer to crisp the other side. Alternatively place the sandwiches under a medium grill or in a toastie machine.
Slice the sandwiches into quarters on the diagonal, and serve with a green salad.
COLD SMOKED TROUT PUFF PASTRY STRAWS
WITH DILL AND BLACK PEPPER
A delicious bite if you’re looking to sample some of Scotland’s world famous seafood.
1 packet of Loch Etive cold smoked trout 100g
1 packet of all butter, pre-rolled puff pastry
2 tbsp of chopped fresh dill
1 tbsp poppy seeds
Black pepper
1 egg
Unroll the puff pastry and lay the sheet landscape. Paste the whole sheet with egg wash. Cover the lower half of the puff pastry with the chopped dill and grind over plenty of black pepper.
Cut the smoked trout into 1cm strips and lay three strips of trout lengthways along the bottom half of the pastry sheet. Make sure the strips are equally spaced.
Fold the top half of the pastry sheet over the dill and trout. Roll the puff pastry lightly to make sure they stick together.
Chill the puff pastry parcel for 10 minutes then cut into half cm strips and lay on a greased baking tray leaving 1cm between each straw. Cook at 190°C for 10-12 minutes or until golden brown.
ORZO, CUCUMBER & EDINBURGH GIN COLD SMOKED TROUT SALAD
WITH PINENUT GREMOLATA
SERVES 2
100g Edinburgh Gin Cold Smoked Trout
150g orzo
Half cucumber
1 tbsp white wine vinegar
1 tsp extra virgin olive oil
Juice of half lemon
Quarter tsp salt
Half small red chilli, finely diced
FOR THE GREMOLATA
50g flat leaf parsley, finely chopped
Zest of 1 unwaxed lemon
Half clove of garlic, crushed
Half shallot, finely diced
30g pine nuts, lightly toasted and roughly chopped
Cook the orzo according to the packet cooking instructions. Drain and refresh in cold running water. Drain again and allow to dry.
Slice the cucumber into ribbons using a vegetable peeler or mandolin. Place in small bowl and add the white wine vinegar, olive oil, lemon juice, salt and chilli.
To make the gremolata, finely chop the parsley, add the lemon zest and chop through again. Stir through the finely diced shallot and chopped pinenuts. Drain the cucumber ribbons and add to the orzo. Add half the gremolata and stir through. Slice the trout into long strips, about 1cm wide. Add to the salad and gently fold through. Serve in a bowl with the remaining gremolata to garnish.