Smoked Salmon on Oatcakes: A Taste of Scotland
This recipe isn’t just about assembling ingredients; it’s about experiencing a taste of Scotland’s coastal charm. The smoky richness of the salmon, the subtle sweetness of the oatcakes, and the tang of the accompaniments create a symphony of flavors that perfectly captures the essence of this classic starter or light lunch.
Yields: 2 servings
Prep time: 10 minutes
Ingredients:
For the Oatcakes: (If making your own Oatcakes, allow extra time, otherwise use store-bought)
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 teaspoon salt
- 1/4 cup water (add more as needed)
- 1 tablespoon butter, melted (optional, for richer flavour)
For the Topping:
- 4 oz (110g) high-quality smoked salmon, thinly sliced
- 2 tablespoons crème fraîche or full-fat sour cream
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped chives
- 1 lemon, cut into wedges
- Freshly ground black pepper to taste
Optional additions: thinly sliced red onion, capers
Instructions for cooking Smoked Salmon on Oatcakes
Making the Oatcakes (Optional):
1. Combine rolled oats, flour, and salt in a bowl.
2. Gradually add the melted butter (if using) and water, mixing until a soft dough forms. Add more water if necessary to reach a pliable consistency.
3. Turn the dough out onto a lightly floured surface and roll it out thinly (about 1/8 inch).
4. Use a 3-inch cookie cutter or knife to cut out oatcakes.
5. Heat a lightly oiled griddle or frying pan over medium heat.
6. Cook the oatcakes for 2-3 minutes per side, or until golden brown and crisp.
Assembling the Smoked Salmon Oatcakes:
1. Spread a thin layer of crème fraîche or sour cream on each oatcake.
2. Arrange several slices of smoked salmon on top of the cream cheese.
3. Sprinkle with freshly chopped dill and chives.
4. Finish with a few grinds of fresh black pepper.
5. Garnish with a lemon wedge for squeezing over the salmon.
6. Optional: Add thinly sliced red onion and capers for extra flavour and texture.
7. Serve immediately and enjoy the delightful combination of textures and tastes.
Tips and Variations:
- For a richer flavour, use a good quality, traditionally smoked salmon.
- If you don’t have crème fraîche, plain yogurt or even aioli can be used as a substitute.
- Experiment with different herbs – parsley, or even a hint of tarragon would be delicious.
- For a spicier kick, add a pinch of cayenne pepper.
- If making oatcakes ahead of time, store them in an airtight container at room temperature for up to 3 days.
This simple yet elegant dish is perfect for any occasion, from a casual brunch to a sophisticated dinner party. Enjoy!