Calendar An icon of a desk calendar. Cancel An icon of a circle with a diagonal line across. Caret An icon of a block arrow pointing to the right. Email An icon of a paper envelope. Facebook An icon of the Facebook "f" mark. Google An icon of the Google "G" mark. Linked In An icon of the Linked In "in" mark. Logout An icon representing logout. Profile An icon that resembles human head and shoulders. Telephone An icon of a traditional telephone receiver. Tick An icon of a tick mark. Is Public An icon of a human eye and eyelashes. Is Not Public An icon of a human eye and eyelashes with a diagonal line through it. Pause Icon A two-lined pause icon for stopping interactions. Quote Mark A opening quote mark. Quote Mark A closing quote mark. Arrow An icon of an arrow. Folder An icon of a paper folder. Breaking An icon of an exclamation mark on a circular background. Camera An icon of a digital camera. Caret An icon of a caret arrow. Clock An icon of a clock face. Close An icon of the an X shape. Close Icon An icon used to represent where to interact to collapse or dismiss a component Comment An icon of a speech bubble. Comments An icon of a speech bubble, denoting user comments. Comments An icon of a speech bubble, denoting user comments. Ellipsis An icon of 3 horizontal dots. Envelope An icon of a paper envelope. Facebook An icon of a facebook f logo. Camera An icon of a digital camera. Home An icon of a house. Instagram An icon of the Instagram logo. LinkedIn An icon of the LinkedIn logo. Magnifying Glass An icon of a magnifying glass. Search Icon A magnifying glass icon that is used to represent the function of searching. Menu An icon of 3 horizontal lines. Hamburger Menu Icon An icon used to represent a collapsed menu. Next An icon of an arrow pointing to the right. Notice An explanation mark centred inside a circle. Previous An icon of an arrow pointing to the left. Rating An icon of a star. Tag An icon of a tag. Twitter An icon of the Twitter logo. Video Camera An icon of a video camera shape. Speech Bubble Icon A icon displaying a speech bubble WhatsApp An icon of the WhatsApp logo. Information An icon of an information logo. Plus A mathematical 'plus' symbol. Duration An icon indicating Time. Success Tick An icon of a green tick. Success Tick Timeout An icon of a greyed out success tick. Loading Spinner An icon of a loading spinner. Facebook Messenger An icon of the facebook messenger app logo. Facebook An icon of a facebook f logo. Facebook Messenger An icon of the Twitter app logo. LinkedIn An icon of the LinkedIn logo. WhatsApp Messenger An icon of the Whatsapp messenger app logo. Email An icon of an mail envelope. Copy link A decentered black square over a white square.

Do something different with salmon for your tea tonight with this recipe from Nick Nairn

Post Thumbnail

Nick Nairn is a champion of Scottish produce, and using quality ingredients has always been close to his heart.

For five generations, Graham’s The Family Dairy has been producing key ingredients for Scottish breakfast, lunch, afternoon tea and dinner recipes. Indeed, half the households in Scotland buy Graham’s products every year.

The family farm, based in the Stirlingshire countryside, now produces 700,000 pints of milk every day, as well as 50 tonnes of butter and 50,000 litres of cream a week, making it Scotland’s largest independent dairy.

Here we have two of Nick Nairn’s finest recipes using Graham’s dairy products.

SMOKED SALMON WITH APPLE & WATERCRESS SALAD & HORSERADISH CREAM

SERVES 4 AS A STARTER

FOR THE SALMON

400g best Scottish smoked salmon

4 lemon wedges

FOR THE HORSERADISH CREAM

40g freshly grated horseradish (or tsp wasabi paste)

90ml Graham’s Gold double cream

FOR THE SALAD

1 Green eating apple, skin on

150g watercress, thick stalks removed

100g frisee lettuce

A few micro greens (cress, coriander shoots, amaranth shoots)

FOR THE DRESSING

2 tbsp diced cooked beetroot

4 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp chopped chives

Cut the smoked salmon into fairly thick slices – about four per person. Arrange on individual plates.

For the horseradish cream, whip the cream in a bowl then stir through the horseradish. Set aside.

Cut the apple into quarters and remove the core. Carefully slice each quarter into thin matchsticks, leaving the skin on. Add the watercress and frisee to the horseradish cream and add the apple matchsticks. Toss everything together using a fork, until coated in the horseradish cream.

For the beetroot dressing, whisk the oil and vinegar together, add the beetroot and chives and stir.

To serve, place a portion of tossed, dressed salad on top of each plate of smoked salmon and top with micro herbs. Spoon the beetroot dressing around the plate. Serve with a wedge of lemon per plate.

NICK’S MOULES MARINIERE

yl-FOODNickmoulesmariniere

SERVES 2

1kg Scottish mussels

200g shallots, extremely finely diced

4 sprigs thyme, leaves only

50ml dry white wine

juice of half a lemon

pinch Maldon sea salt

50ml Graham’s Scottish double cream

20g parsley, finely chopped

half baguette, to serve

Discard any mussels with broken shells, and give any open ones a tap on the counter to make sure they slowly begin to close up – if not, discard.

Next, remove the beards by giving them a good tug. If there are any obvious barnacles attached to the shells, tap with a knife to remove.

Place the de-bearded mussels in a bowl and fill with cold water. Shake around and rinse them using your hands.

Drain, re-fill and repeat until no more grit or debris comes off. Drain into a colander and use straight away.

Next heat a large saucepan (a round-based saucier pan is ideal) with a lid. Add the mussels, shallots, thyme, white wine, pinch of salt and lemon juice. Slam on the lid and leave to return to the boil and steam the mussels – only 2-3 mins, giving a shake half way through. Not everyone uses lemon juice for moules mariniere, but I think it cuts through the cream sauce nicely and adds a citrus zing.

Lift the lid, add the cream and parsley and let bubble, lid off, for a minute or two more.

Using a draining spoon, lift out the cooked mussels into your serving dish, discarding any than haven’t opened. Now heat the cream sauce for a minute to thicken slightly.

Pour over the mussels and serve immediately with warmed slices of baguette to dip into the sauce.