HOT SMOKED SALMON WRAP
Lots of wonderful fishy goodies in my second Fish is the Dish box from DelishFish. I asked for a few prawns and they sent me a large bag of frozen langoustine tails. Unfortunately, I’m going have to wait a wee while before I cook them, peeling those sharp little critters with a broken metacarpal just won’t work. Also in the box: wild hake and three types of hot smoked salmon – plain, honey roast and Thai spiced. All from John Milne and is very much appreciated, thanks guys!
So with a strapped up hand and a growling belly, I needed something for lunch that wasn’t going to send shooting pains through my hand. Based on a similar recipe for smoked mackerel pate, I mulched together this little snacklington.
HOT SMOKED SALMON WRAP
Pack of hot smoked salmon
Large dollop of cream cheese
3 large tortilla wraps
Red pepper, sliced thinly
3 tomatoes, chopped
Salt & pepper
Break up the fish into large chunks.
Mix with cream cheese and olives. Season to taste.
Warm wraps in your normal way. I flip them over the gas ring, cos I like the scorched flavour it gives.
Spread salad leaves over wrap, splat fish on top and squish out. Scatter over peppers and toms.
Roll up, slice the roll at a jaunty angle and serve with or without more salad leaves.
This will make enough for three wraps.
You can use other fish and flavourings. A dab of spiky harrisa works well with the salmon. Replace olives with chopped avocado. Loads of alternatives to ring in the changes!
CULLEN SKINK CRUMBLE
I seem to have been doing a lot of fishy things over the past couple of months. Nothing dodgy I hasten to add, just stuff to do with fish. A jaunt to Billingsgate a few weeks back was an amazing experience even if I was up at sparrow’s fart! I was also invited to attend a course at The Cook School over in Kilmarnock, where I had a ball (see my article on the Bite Magazine website). Following that, Sea Fish had an event for food bloggers that was, well guess what – all about fish and to promote their new campaign, Fish is the Dish. An amazing day was spent learning, preparing and eating fish. Thanks to Martin Wishart’s Cook School, Sea Fish, Welch’s and Loch Fyne for their support for the day. And a huge thank you to Jacqueline O’Donnell of The Sisters Restaurant in Glasgow, who put up with us rowdy, fruit juggling, fish hacking bloggers.
In return for all this pescatorial activity, I was sent a small box of fish from John Milne at Delish Fish, which included salmon, wild haddock and smoked haddock.
What to cook? I had two ideas but plumped for Cullen Skink Crumble. Cullen Skink is a hearty smoked haddock and potato broth made with milk; it’s the perfect thing for chilly days, but I decided to give it a twist by making it thicker and giving it a buttery, herby bread crust. The recipe is enough for three people, served with green veggies or a salad, it’s filling and dead easy to make. In the topping, I used a new product that I recently came across, dill pollen powder from My Global Harvest, but you can use toasted and ground fennel seed, or use cheese if the aniseed tones are not to your taste. You can replace the leeks with fresh fennel bulb if that floats your boat. The recipe is in imperial; I don’t do them modern foreign measurements.
CULLEN SKINK CRUMBLE
2 undyed smoked haddock fillets
6 waxy potatoes (Charlottes are fine)
1 pint milk
2 bay leaves
3 leeks, cleaned and sliced
Salt and pepper
Knob of butter and a splash of rapeseed oil
1dess spoon flour
2 tbls double cream
4oz bread crumbs
Small tsp of dill pollen powder (or 2oz cheese)
Zest from half lemon
2 tbls melted butter or for low fat use flora cuisine
Chop spuds into small cubes and par boil for about 5 mins. Drain when ready and put to one side.
Plop fish into a pan big enough to hold them and pour over milk, add bay leaves. As soon as the milk boils, take off heat and leave fish for 10 mins, then remove and flake into a greased baking dish. Add potatoes.
In a medium pan melt butter and oil, throw in the leeks and cook over a low heat until they are soft, but not browned.
Add flour to the leeks and stir briefly for about a minute. Remove bay leaves and pour in the warm milk; stir the whole lot until thick. Add the double cream and check seasoning.
Pour over the fish and spuds. Stir gently to combine.
For the topping put all the ingredients into a bowl and mix until the crumbs are coated with butter. If using cheese don’t bother with the fat or dill.
Sprinkle over the fish mix and pop into a hot oven, Gas 7/220oC/ 425 oC for about 10 mins.
Serve on pretty plates and a glass of cold white wine!
If you want to have a laugh have a gander at the video of me making a fool of myself. Nowt new there then
The haddock is caught in the North Sea has Marine Stewardship Council accreditation. Here’s the link http://www.msc.org/track-a-fishery/certified/north-east-atlantic/SFSAG-north-sea-haddock-fishery and has been caught by the crew of one the following vessels:
Harvest Hope http://www.vesseltracker.com/en/Ships/Harvest-Hope-I216556.html
© Lea Harris, Off the Eaten Track 2011