Cold smoked salmon with hot smoked salmon scotch egg and pickled fennel
This might look like a ‘cheffy’ dish, but you could keep it simple and just serve the cold smoked salmon with a pickled fennel salad. The hot smoked salmon scotch quail eggs are a great garnish, and also make a lovely canapé or snack for an Easter or Christmas celebration.
Ingredients Serves 4 (as a starter)
  • 8 slices cold smoked salmon
  • 150g crème fraiche
  • Dill oil (optional – see recipe)
  • Fresh dill for garnish

For the scotch eggs:
  • 4 quails’ eggs 
  • 150g hot smoked salmon 
  • 60g cream cheese 
  • zest of ¼ lemon
  • 1 tbsp chopped fresh dill 
  • 1 whole egg (beaten)
  • 100g panko white breadcrumbs
  • 100g plain flour 
  • Rapeseed oil for deep frying 

For the pickled fennel:

  • 1 small bulb fennel 
  • 200ml white wine vinegar 
  • 1 pinch pink peppercorns
  • ½ tsp fennel seeds 
  • 1 tsp caster sugar
  • 2 pinches salt

  1. To make the scotch eggs, boil the quails’ eggs for 2 minutes 30 seconds then refresh in iced water. Leave for 2 minutes to cool. Peel very carefully and place on paper towel in the fridge. 
  2. Mash the hot smoked salmon with a fork and then add the cream cheese, lemon zest and chopped dill. Mix to a rough pâté texture and place in the fridge to cool. 
  3. To make up the eggs, place some cling film flat on a surface, make four little balls of the salmon mixture and then flatten out on the cling film. Coat the cooked peeled quail eggs in plain flour and place in the middle of each flattened ball; wrap the salmon mixture around the eggs. Place back in fridge to cool for about an hour, then pass through flour, egg and breadcrumbs. Reserve in the fridge until needed.
  4. To cook, deep-fry in rapeseed oil at 170°C for about 2 minutes until golden brown. Rest in a warm place to make sure the egg is heated through.
  5. Place the crème fraîche in a bowl and whip until stiff. If you are making the dill oil, take 1 bunch of dill and 250ml of rapeseed oil. Blend in a liquidiser until smooth, pass through a J-cloth, season and place in a bottle.
  6. To pickle the fennel, cut the fennel bulb in half, cut out the core and discard, finely slice and place in a bowl - I use a mandoline for this. Heat the vinegar, peppercorns, fennel seeds, sugar and salt in a saucepan. Leave to cool then pour over the sliced fennel and leave to pickle for at least half an hour. This will keep for a few days when pickled.
  7. To serve, lay a couple of slices of salmon on a plate with a spoonful of the crème fraîche, a little pickled fennel and a cooked salmon scotch egg. Dress the plate with the dill oil if using.

Do use a good quality salmon for this: I get mine from Staal Smokehouse just down the road from the Pipe and Glass in Long Riston. Justin Staal produces all things smoked and does mail order:


PUBLISHED :March 2018
TAGS : RECIPES
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food served
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friday
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(TUES-SAT 2-5pm: afternoon savouries
menu served in the bar area)

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Please see below for Christmas opening hours

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Christmas opening times - food served

MONDAY 17TH
12 – 14.00 / 18.00 – 21.30 pm
TUESDAY 18TH - SATURDAY 22ND
12 – 14.00 / 18.00 – 21.30 pm
SUNDAY 23RD
12 – 16.00 pm
MONDAY 24TH (CHRISTMAS EVE)
12 – 14.00 / 18.00 – 20.00 pm
TUESDAY 25TH (CHRISTMAS DAY)
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12 – 16.00 pm
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TUESDAY 1ST JAN (NEW YEARS DAY)
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WEDNESDAY 2ND JAN
CLOSED FOR OUR ANNUAL HOLIDAY,
REOPEN FRIDAY 18TH JANUARY 2019
(TUES-SAT 2-5PM: AFTERNOON SAVOURIES MENU SERVED IN THE BAR AREA, EXCEPT CHRISTMAS DAY, BOXING DAY AND NEW YEARS DAY)

Christmas opening times - BAR OPEN

MONDAY 17TH
12 - 23.00  pm
TUESDAY 18TH - SATURDAY 22ND
12 - 23.00 pm
SUNDAY 23RD
12 - 22.30 pm
MONDAY 24TH (CHRISTMAS EVE)
12 - 22.30 pm
TUESDAY 25TH (CHRISTMAS DAY)
12 - 14.00 pm
WEDNESDAY 26TH (BOXING DAY)
12 - 18.00 pm
THURSDAY 27TH - SATURDAY 29TH
12 - 23.00 pm
SUNDAY 30TH
12 - 22.30 PM,
MONDAY 31ST (NEW YEARS EVE)
12 - 17.00 PM / TICKET ONLY DINNER IN THE EVENING
TUESDAY 1ST JAN (NEW YEARS DAY)
12 - 15.00 PM
WEDNESDAY 2ND JAN
CLOSED FOR OUR ANNUAL HOLIDAY,
REOPEN FRIDAY 18TH JANUARY 2019
Interested in a career at the Pipe and glass ? CLICK HERE