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Arbroath Smokie Creams

Serves 8 as a starter 350 g Arbroath smokies (small smoked haddock), skin and bone intact, 275 ml double cream whole nutmeg for grating 2 large eggs, lightly beaten 200 gm smoked salmon salt and freshly milled pepper You will need eight 4 cm (1½ in) deep ramekins with a base...
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Seared Scallops with Sauce Vierge

Serves 4 as a starter 12 Scallops Olive oil Sauce Vierge 1 small Red Pepper 80ml extra virgin olive oil 25ml Lemon Juice 50gm vine ripe tomatoes, skinned and de-seeded and diced 8 fresh basil leaves finely shredded Pre heat the oven to 220c/425f/Gas7 Make the sauce by roasting the red pepper...
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Smoked Salmon with Orange Dressing and Avocado Pate

Serves 8 as a starter 1 hour chilling needed 400 – 500gm Smoked Salmon 3 medium size, ripe avocado juice of 1 lime 2 spring onions, finely chopped 50gm cream cheese pinch cayenne pepper watercress & fresh chives for garnish Dressing 2 spring onions , finely chopped 2 tablespoon freshly squeezed oran...
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