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!
Preparation Time: 48 hours (can be done up to 5 days in advance). | Serves: A crowd at a party.
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
Mix the marinating ingredients together in a bowl.
Put the two fillets skin side down on a board. Spread with the marinating mixture, making sure to cover both fillets completely, (if your fillets are very large, make up a little more of the mixture so the surface is fully covered), and then sandwich together, skin side out. Wrap tightly in double foil, and lay the fillets carefully in a shallow, large dish.
Place weights on top – a couple of tins will do. I find it easier to put another large dish on top of the fillets and then balance the weights on the top. Put in the fridge for at least 48 hours, or up to 5 days, turning the fillet parcel every day. Over this time, the marinating ingredients will dissolve together and produce a salty, sweet, sticky liquid which will turn the trout fillets into gorgeous, tasty gravadlax.
To serve, unwrap the fillet parcel, and discard the marinating liquid. If you wish, freeze for 1 hour to firm the fish, then cut slices – a little thicker than you would for smoked salmon – at an angle to the skin.
it’s now time to make the mustard and dill sauce, which complements it perfectly. Simply whisk the mustard, sugar, vinegar and egg yolk together in a bowl. Then incorporate the oil, whisking well. It should have the consistency of mayonnaise. Season with salt and pepper and stir in the dill. This sauce can be made up to 6 hours ahead, and should be kept in the fridge, with the bowl tightly covered with cling film.
Then you are ready to serve the trout gravadlax with the mustard dill sauce on the side, some crusty bread rolls or crackers, and a glass of your favourite malt whisky.
It’s a fantastic recipe to make in advance. The trout gravadlax will keep in the fridge, wrapped in clingfilm, for up to 5 days. It also freezes extremely well, wrapping each marinated fillet separately in clingfilm, for up to 2 months. Perfect if you are preparing in advance for Christmas or a celebration.