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  • 20 Mar

    Ragout of smoked salmon, haddock with parmesan cheese, leeks

    Posted by Brian Maule

    Cookery Demo1

    Pictured: Brian, at his Cookery Demonstration

    Ragout of Smoked Salmon & Haddock with Parmesan Cheese

    Summer Dinner Party Favourite

    Showing off some of Scotland's finest ingredients from the sea, this dish works wonderfully as a starter and is ideal if you're thinking of having a small to medium sized dinner party over the summer.  

    When you play the role of host and chef, timing becomes everything.  Your absence from the guests at your table, can make or break the success of your party.  

    A majority of this dish can be prepared prior to your guests arriving, with the fresh finishing touches pulled together easily last minute. The fresh herbs used in this dish are added just before serving, which helps give a delightful fresh appearence, aroma and texture to the dish.



    4x smoked salmon (slices)

    2x plum tomatoes

    3x shallots


    20g x butter

    1x fillet smoked haddock

    100g x parmesan

    ¼pint white wine

    1 packet chives



    1 x leek

    ¼ pint double cream


    1 packet dill


    1. Peel and slice shallots finely. fry lightly with the butter, no colour, then add white wine. reduce until sticky, add cream and bring to the boil. pass through a fine sieve. put to side until needed. season to your taste.

    2. Trim smoked haddock fillet taking out bones, cut into even batons. place on tray with greaseproof paper.

    3. Cut up smoked salmon in even strips. peel outer leaf of leek, wash then chop finely. blanch leek in boiling salted water for about 20 – 30 seconds. take out, refresh in salted iced water, drain immediately and squeeze out excess water. grate the parmesan finely, chop chives finely. pick dill into nice sprigs.

    4. Core and score top of plum tomato. blanch in boiling salted water for about 10 seconds then into iced salted water (to stop the cooking process) leave until cold. take out and peel, quarter and dice tomatoes evenly.

    5. When dressing the plate bring the sauce to the boil, add cheese and mix well, season and keep warm. place the haddock in the oven for a few minutes at 180oc, take out and put in the bowl. place the smoked salmon around and over, sprinkle hot leek over, concasse around. then sauce over, sprinkle chopped chives and dill over.

    Serves 4


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