…smoked salmon and still running poached egg… A ravioli that brings the taste of Scotland with the richness of a free range runny egg.. Ingredients For the pasta dough: 200g tipo “00” pasta flour 2 large free-range organic eggs extra flour and polenta for dusting For the filling: 125g spinach 50g smoked salmon, very finely […]Read More >>
Hopefully you will have gathered by now we are dedicated to what we do and strive perfection. We have created a small selection of recipes which we hope you might like to try and enjoy, these are available to download. We always enjoy nattering and chatting about new recipe ideas and will be including a few more seasonal Argyll recipes over the coming months. Please join us in our smoked fish celebration by sending in your very own recipe. You never know, your recipe may be the next one featured!
Pasta Pescatore – Salmon, Prawn … and Mussels
This Prawn and Mussel Pasta dish is a perfect blend of Scottish flavours with Italian cuisine, perfect to eat alfresco. Ingredients 4 tablespoons olive oil 2 medium chopped onions 2 garlic cloves peeled and crushed dry white wine seafood stock puréed or chopped tomatoes one pot of Argyll Smokery smoked prawns one pot of Argyll […]Read More >>
Salmon en Croute – Salmon, Watercress … and Buckwheat
A perfect blend of Scottish flavours with the exquisite cuisine of the south of France. Ingredients For the filling: 450g of Argyll Smokery kiln roasted smoked salmon. 10g butter (a heaped teaspoon) 140g packet watercress, rocket and spinach salad 1 rounded tablespoon crème fraîche 1 dessert-spoon lemon juice 35 grams of sun dried tomatoes crushed […]Read More >>