Use the best seasonal ingredients and keep dishes simple and delicious, writes Neil Forbes of Cafe St Honoré as he gives us this recipe for smoked salmon, horseradish cream, oatcakes and watercress

  • 15
  • 4
  • Easy
It took us some time to come up with our own cure for the organic smoked salmon we use in Cafe St Honoré. The team at Belhaven Smokehouse did an incredible job showing us different methods of curing and salting. We use a local whisky, Glenkinchie, as a wash after smoking, giving it a unique flavour. We also use wood from old whisky barrels that produce a light, not-too-harsh smoke; and Hebridean sea salt to give a subtle flavour. We hand-carve in the restaurant and serve with simple and delicious oatcakes cooked on an old vintage girdle.

Ingredients

  • 50g hand-sliced smoked salmon, we cure ours to our own recipe at Belhaven
  • a handful of watercress
  • a few edible flowers
  • a squeeze of lemon juice
  • a twist of black pepper
  • 100ml double cream
  • 1 tbsp grated fresh horseradish, or 1 tbsp creamed horseradish
  • 125g medium and pinhead oatmeal, half of each (and extra of the medium for dusting the board)
  • ½ tsp bicarbonate of soda
  • a good pinch of salt
  • 1 large tbsp melted lard, or any animal fat you have, plus a little for rubbing on the girdle
  • 100ml or so of hot water, enough to make a dough or paste

Method

Smoked salmon, horseradish cream, oatcakes and watercress

1 To make the oatcakes, mix the medium and pinhead oatmeal, bicarbonate of soda and salt together then mix in the fat. Next trickle in

the hot water, a little at a time, until a soft (but not too dry) dough is formed.

2 Roll the dough out on a board dusted with some medium oatmeal until it is ½ cm thick and cut to your desired shapes, I like rounds. Work quickly as they dry out.

3 Rub fat on your girdle, or a heavy-based frying-pan, and cook for a few minutes each side until they are dry and crisp.

4 To make the horseradish cream, simply whip the cream to soft peak stage and mix in the grated or creamed horseradish. Season if required.

5 To assemble, arrange the salmon on a plate and, using a hot spoon, scoop out a pebble shape of cream and place on top of the salmon. Then add the watercress and edible flowers to the plate with the oatcakes. Squeeze some lemon juice over the top and finish with a twist of pepper.

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About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.

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About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.