Jacqueline O’Donnell, Chef Patron, The Sisters, Glasgow
Hot smoked salmon in B12lack pudding & bacon oatcake tartlet, horseradish crème fraiche
www.theisters.co.uk
Oatcakes
- You will need large pudding oven tray
- Oven 180c Gas 5
- Makes 8-10 tarts
Ingredients
- 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
- Boil water & butter together until melted
- Mix all dry ingredient in a bowl including bacon & black pudding
- Add water/butter mixture slowly until a stiff dough
- Roll out to thickness of £1 coin and line pudding trays
- 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
Dressing
- 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
- In a bowl mix Créme fraiche with horseradish, pepper & chopped dill spoon roughly into tart case
- Arrange chunks of smoked salmon loosely on top of cream mixture
- Add further tiny sprigs of dill
- Toss leaves in dressing set on plate with tart on top of salad
- To finish sprinkle lemon & lime zest over plate
