Beremeal Pancakes with Loch Duart Salmon, Connage Highland Dairy Crowdie and Phantassie Organic Beetroot

Neil Forbes

Ingredients

Serves 4

  • 125g Beremeal flour
  • 125g Plain flour
  • 2 Eggs
  • 250ml Milk
  • Pinch of salt
  • 100g of salt for curing
  • Twist of pepper
  • A handful of smoking chips
  • 300g Pieces of salmon
  • 4 Spoons of crowdie
  • 1 Medium beetroot
  • Lemon juice to taste
  • A few salad leaves
  • A knob of butter

Method

Boil the beetroot for 1 and 1/2 hours until soft, allow to cool. Slice into strips.

To cure the salmon, combine 100g salt with 600ml water and dissolve with a little heat to make a brine. Allow this to cool, then submerge the salmon in the brine and leave for 1 and 1/2 hours. Remove the salmon from the brine and lay on oiled cooling wire.

Place a handful of oak chips on a large sheet of kitchen foil and fold into a parcel. Stab a few holes in the top and place in a pan. Lay the cooling wire with the salmon on top, and upturned pan on top of that to sandwich the salmon in between. Smoke the salmon on a medium heat for 20 minutes until just cooked. Allow to cool.

To make the pancakes, combine the beremeal, flour, eggs, and milk with a pinch of salt and pepper and whisk into a thick batter.

Heat a little butter in a non-stick pan or girdle and ladle the batter into the pan and cook like a Scotch pancake for around 5 minutes on each side.

To plate, spoon the crowdie onto the warm pancakes, then flake on the salmon with a twist of pepper and lemon juice to taste. Next, arrange the beetroot on top and garnish with salad leaves.