Jacqueline O’Donnell, Chef Patron, The Sisters, Glasgow
Hot smoked salmon in B12lack pudding & bacon oatcake tartlet, horseradish crème fraiche


  • You will need large pudding oven tray
  • Oven 180c Gas 5
  • Makes 8-10 tarts


  • 225gr Hamlyns fine oatmeal
  • 50gr wholewheat flour
  • 1/2 tsp bicarbonate of soda
  • 60gr Graham’s unsalted Scottish butter
  • 1/2 tsp Isle of Skye sea salt
  • 60-85ml hot water
  • 1 slice of Ramsay of Carluke’s  black pudding &  1 slice of Ramsay’s Ayrshire middle bacon – bake both black pudding & bacon in hot oven until quite  crispy then blitz in a blender until crumb like consistency
  1. Boil water & butter together until melted
  2. Mix all dry ingredient in a bowl including bacon & black pudding
  3. Add water/butter mixture slowly until a stiff dough
  4. Roll out to thickness of £1 coin and line pudding trays
  5. Bake for 20-25 mins (they will come out of the oven crisp)

Salmon filling

  • 500gr Marrbury hot smoked salmon
  • 200gr Katy Rodgers Creme fraiche
  • 1 tbsp creamed horseradish
  • 1tbsp chopped dill
  • Cracked black pepper to taste
  • Leaves to serve


  • 4 tbsp of Dundee marmalade
  • Whisk together marmalade & juice until correct consistency
  • Zest & juice of 1 lemon & lime to drizzle lightly over tart

To Serve

  1. In a bowl mix Créme fraiche with horseradish, pepper & chopped dill spoon roughly into tart case
  2. Arrange chunks of smoked salmon loosely on top of cream mixture
  3. Add further tiny sprigs of dill
  4. Toss leaves in dressing set on plate with tart on top of salad
  5. To finish sprinkle lemon & lime zest over plate