Seared Scottish Salmon with Parsnip Puree and Glazed Root Vegetables

Seared Scottish Salmon with Parsnip Puree and Glazed Root Vegetables


  • 2 filets fresh Scottish Salmon
  • 1 sprig rosemary
  • 1 bunch parsley
  • Thyme
  • Salt
  • 1/4 cup light sour cream
  • 1/4 cup 2% milk
  • 2 tbsp unsalted butter
  • Black pepper
  • White wine
  • 1 lemon
  • 2 tbsp honey
  • 1 lb carrots
  • 1 lb parsnips
  • 1 lb turnips


It's spring, which means there's no better time to embrace fresh produce from our land and sea. Did you know that Scottish Salmon tops menus in restaurants around the world and was the first foreign product to gain France's prestigious 'Label Rouge' quality mark? An international favourite dished up from our lochs!

Prepare the vegetables:

Chop the turnip into small cubes, discarding the skin
Peel the parsnips and carrots
Cut up the parsnips and carrots using either a normal or oblique cut
Create the parsnip puree:

Place the parsnips in a pan
Add 1 cup of 2% milk
Add 1 sprig of rosemary
Simmer for 20 minutes
Remove from heat
Remove the rosemary
Puree using a hand blender
Add 1 tablespoon of sour cream
Blend sour cream and parsnips
Cook the turnip and carrots:

Melt 2 tbsp of unsalted butter in a pan
Add carrots and turnips
Heat the carrots and turnips in the butter for about 5 minutes over a medium-low heat (also known as sweating)
Add 1 cup of water
Add 1 tablespoon of honey
Cook until most of the moisture has evaporated
Add 1 tablespoon of honey
Simmer for 3-4 more minutes

Pan sear the Salmon:

Add a small amount of oil to the pan (grapeseed, olive, vegetable or canola)
Place pan over a high heat
Cook 3-4 minutes per side
Deglaze the salmon by adding a splash of white wine, a touch of lemon juice, and some black pepper
Cook for an additional 1-2 minutes
Final presentation:

Spoon a serving of parsnip puree onto the middle of the plate
Place the salmon on top of the parsnip puree
Add a serving of glazed parsnips and carrots next to the Salmon
Add a touch of thyme, parsley, lemon and black pepper
Add salt based on taste preferences
Finish with a lemon wedge. Enjoy !

Scottish Recipe Petticoat Tails

Scottish Recipe Petticoat Tails

Scottish Recipe Ingredients:
  • One eighth of a peck of white flour. (1eighth peck is about 2 pints or 1 lb 3 ounces (550 g) of flour.)
  • Quarter-ounce of caraway seeds (optional)
  • 6 (168 g) ounces of melted butter
  • Eighth pint (75 ml) of milk
  • One and a half ounces (40 g) of white sugar
Scottish Recipe Instructions:
Mix the caraway seeds with the flour. (Optional)
Make a hole in the middle of the flour, and pour into it the butter melted in the milk and the sugar.
Knead the mixture, but not too much, or it will become tough.
Roll the mixture out in a round shape, rather thinly.
Place the mixture on a dinner plate and cut by running a paste-cutter round the plate.
Cut a cake from the centre of this one with a small saucer or large tumbler.

Keep this inner circle whole, but cut the outer one into eight petticoat tails.
Bake at 300 OF (150 OC) on a tray for around an hour or until the petticoat tails are light brown.
To protect the edges of the cake from burning, you may wish to protect with extra greaseproof paper.
Serve the round cake in the middle of the plate, and the petticoat-tails as radii round it onto wire trays to cool. Enjoy !

Scotch Broth Soup Recipe

Scotch Broth Soup Recipe
Scottish Recipe Ingredients:
  • 1kg neck of mutton or lamb (my mum sometimes uses chicken)
  • 75g pearl barley
  • 1 large onion
  • 75g split peas or fresh peas
  • 1 large leek
  • 3 wee neeps (swede rather than turnip)
  • 1 swede
  • water depending on thickness required - try 2.5 litres
  • 3 carrots
  • 2 tablespoons of freshly chopped parsley
  • salt and pepper
  • small cabbage (optional)
Scottish Recipe Instructions:

1. Pre soak the barley and split peas
2. Chop all the vegetables
3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.

4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
5. Add the remaining vegetables.
6. If used, remove the bone and strip off the meat and return this to the pot.

7. Some people might be tempted to give a dog the bone after making Scotch Broth. However the boiling of the bone weakens it, making it softer and causing fragments to come off when chewed by an animal. This stock bone could cause mouth ulceration, choking or tears to the lining of the stomach wall from bone fragments and cause dogs pain and discomfort.

8. Add parsley before serving. Great with warmed bread rolls.

9. If making a big pot full it'll keep out provided you boil and stir each day. Though to be safe it would probably best be kept in the fridge or individual portions could be freezed and used as needed. Enjoy !

Burrebrede (Scottish shortbread)

Burrebrede (Scottish shortbread)
Scottish Recipe Ingredients

  • 1/2 cup superfine sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups unbleached all-purpose flour
  • 1 cup butter, softened
Scottish Recipe Instructions

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

Scottish Recipes- Ham and Haddie Pie

Scottish Recipes- Ham and Haddie Pie

Scottish Recipe Ingredients:
  • 12 ounces (375g) smoked haddock
  • 4 ounces (125g or half cup) chopped bacon
  • 8 ounces (250g) tomatoes, sliced
  • 2 ounces (60g or half a stick) grated Scottish cheddar cheese (or similar)
  • Small quantity butter for frying
  • 1 small onion, chopped
  • 2 ounces (60g or half a cup) breadcrumbs
  • 2-3 tablespoons water
Scottish Recipe Instructions:
Heat the oven to 375F (190C or Gas Mark 5). Grease a medium size ovenproof dish. Melt the butter in a pan and fry the onion until it is soft. Add the chopped bacon and cook for another 2/3 minutes.
Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture. Put the haddock on top of this and top with the remaining tomato slices.
Pour on the water and sprinkle with the breadcrumbs and cheese. Cover with a lid or kitchen foil and cook for 20 minutes at 375F (190C or Gas Mark 5).
Remove the lid or foil and cook for another ten minutes until the topping has turned brown.

Scottish Salmon resting on savoy cabbage with a mushroom vinaigrette

Scottish Salmon resting on savoy cabbage with a mushroom vinaigrette
Scottish Recipe Ingredients:
  • 50g oyster or button mushrooms
  • 150ml olive oil
  • 1 glass white wine
  • 50ml white wine vinegar
  • 350g fillet of salmon, skin on and cut into 4 pieces
  • 0.5 celtic (savoy) cabbage, shredded
  • Quarter onion, sliced
  • 1 red pepper, sliced
  • 1 plum tomato, skinned and diced
  • 4 sprigs dill
  • Sea salt, to taste
  • Black pepper, to taste

Scottish Recipe Instructions:
For the mushroom vinaigrette
Warm half the olive oil with the white wine and vinegar, season and remove from heat. Place the mushrooms in the mixture. Allow to cool.
For the salmon
Brush the fillets with olive oil, season and place skin side up under a hot grill for about 3 minutes.
To finish the dish
Fry the onion and pepper until soft, season and increase the heat. Add the cabbage until cooked - but still crispy. Place the cabbage mixture in the centre of the dish. Top with the salmon, surround with diced tomato and mushroom vinaigrette. Use the dill to garnish.

Scottish Recipes- Chocolate Velvet Cream Pie

Scottish Recipes- Chocolate Velvet Cream Pie

Scottish Recipe Ingredients for the base:
  • 250g (9 oz) packet dark chocolate digestive biscuits (Graham crackers in North America).
  • 75g (3 oz) butter, melted and cooled

Scottish Recipe Ingredients for the filling:
  • 225g (8 oz or 2 US sticks) cream cheese
  • 175g (6 oz or one cup scant) caster (fine granulated) sugar
  • 5 ml (1 tsp.) vanilla essence
  • 175g (6 oz) dark chocolate, melted
  • 2 large egg yolks
  • 300 ml (8 fluid ounces or one US cup) double cream
  • 1 large egg white

Scottish recipe Instructions:
To make the base, crush the biscuit to crumbs in a blender or food processor, or in a polythene bag with a rolling pin. Mix together the biscuit crumbs and the cooled melted butter, and press round the base and sides of a 20-22.5cm (8-9inch) flan dish. Bake in the oven pre-heated to 180'c (350'f/gas mark 4) for 15 minutes. Remove and leave to cool.

To make the filling, beat together the cream cheese and 100g (4 oz) of the caster sugar. Beat in the vanilla essence and the melted chocolate, and the egg yolk, one by one. Fold in the cream, whipped until it just holds its shape. Whisk the egg whites until they are stiff, then, still whisking, add the remaining caster sugar a spoonful at a time. Fold into the chocolate mixture. Pour the mixture in to the cooled baked pie crust. Chill in the fridge for several hours until set...enjoy it !