Tweed Kettle
Tweed Kettle
Scottish Smoked Salmon Pâté adds an astonishing depth of flavour to the rich and creamy sauce used to create this traditional Tweed Kettle or fish pie. This recipe is wonderful served on a crispy autumn or winter’s day. It’s warm and comforting and perfect for sharing with friends and family.
Ingredients
113 g Castle MacLellan Smoked Salmon Pâté
20 g butter
50 g shallots chopped
60 g leeks diced
40 g white wine
1 tsp tomato puree
50 g single cream
5 ml fresh lemon juice
Salt and pepper
100 g salmon diced
100 g smoked salmon diced
100 g cod
1 handful dill chopped
Crushed Potato Topping
900 g baby new potatoes diced
80 g butter
Salt and pepper
Chopped chives to garnish
Instructions
Salmon with Cream Sauce
In a heavy bottomed pan, heat the butter and add the chopped shallots. Cook for 3-4 minutes without colour. Add the diced leeks and cook for a further 2 minutes. Add the white wine and reduce by half.
Add the tomato puree, single cream, Smoked Salmon Pâté and lemon juice and bring to a gentle simmer. Simmer for 5 minutes and adjust the seasoning.
Add the chunks of fish and, stirring gently, cook for a further 10 minutes. Remove from the heat and fold in the chopped dill.
Crushed Potato
Dice and cook the potatoes in boiling salted water. Drain the potatoes and return to the pan. Add the butter and salt and pepper. Gently fold the butter in, breaking the potatoes down but not mashing. Check and adjust the seasoning if necessary.
Assembly
Preheat oven to 180ᵒc/Gas Mark 4.
Place the Salmon with Cream Sauce in an oven proof dish and place the crushed potatoes on top – there’s no need to press them down.
Place in the oven for 15 minutes. Garnish with chives before serving.
