Burns Night Smoked Trout & Tattie Scones

Mini Tattie Scones with Beet & Whisky Creme Fraiche and Kames Smoked Steelhead Trout. Very Scottish, and very delicious. These make an ideal starter to the mighty haggis, and aren’t too heavy. Rabbie would approve!

Makes about 20 canapes. Can all be made a day in advance and assembled just before eating.
Ingredients
3 medium sized potatoes
25g butter
3 tbsp double cream
4 tbsp creme fraiche
4 small beetroots, cooked and peeled
2 tsp horseradish
2 tsp whisky
Squeeze of lemon
200g Kames Smoked Steelhead Trout
Garnish of fresh dill

Method
First make the tattie scones. Peel and boil the potatoes until soft, drain and mash them with the butter. Then stir in the double cream – add more if needed, to make a heavy batter. Do not be tempted to add milk to the mash.

Heat a frying pan or griddle pan on a medium heat and fry spoonfuls of the batter in a little vegetable oil, carefully flipping after 4 minutes. They will firm up once cool so do not worry if they seem uncooked in the middle, just take them off when they are golden brown on both sides. Lay them on kitchen roll to soak up any excess oil. You should have about 20 blini-sized scones.

Whiz in a blender the creme fraiche, horseradish, whisky and lemon. Taste to suit. I rather like the sharpness of the fiery beetroot packs you can buy in the supermarket – in which case go easy on the horseradish. But if using home cooked beetroot, you might want to add more horseradish and whisky for an extra kick. A peaty whisky is nice here; I used Jura.

When the scones are cool, teaspoon a dollop of the beetroot mixture on each and cut the trout into thin strips. Roll it up and place on top, with a little fresh dill.


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