For the roulade:
500g Ardshealach Hot Smoked Salmon
350g Ardshealach Cold Smoked Salmon
Tablespoon of crème fraiche
Juice of one lemon
Three generous pinches of chopped parsley
Flake the hot smoked salmon into a bowl. Add the crème fraiche, lemon, parsley and black pepper; mix well.
Lay out thinly sliced cold smoked salmon on a sheet of cling film, overlapping slices and covering an area of 3-4 inches by 10 inches. Spoon the hot smoked salmon mix along the middle, lengthways. Fold the cold smoked salmon over so it just overlaps, and use the cling film to seal it tightly in a long sausage shape. Twist the ends to seal. Repeat this until you’ve used all the salmon, and chill for 30 minutes.
Once chilled, slide the roulade out of the cling film and slice with a sharp knife into 1inch chunks.
For the beet slaw:
2 fresh beetroot
Dash of olive oil or tablespoon of mayonnaise depending on taste
Juice of half a lemon
Pinch of sea salt
Pinch of parsley
Peel and grate the beetroots, before soaking in very cold water for 5 minutes. Drain the beetroot well.
Add the other ingredients and mix well.
For the dill potato salad:
500g new potatoes
Three generous pinches of chopped dill
Dash of extra virgin olive oil
Pinch of salt
Squeeze of lemon juice
Boil the potatoes whole with skin on for 20-25minutes, then leave to cool before chopping into chunks. Add the other ingredients and mix gently until the potatoes are evenly dressed.
Serve with a cold glass of dry Riesling for a delicious summer dinner.
Recipe courtesy of Stewart Maclachlan
Head Chef of the Crannog Seafood Restaurant / Fort William