A perfect recipe for Burns Night - thanks to Whitby’s Magpie Cafe
Scottish salmon, haggis and neeps two ways
Ingredients - serves 2
2 x 175g salmon
1 small haggis
1 swede (yellow turnip), diced
500ml vegetable stock
2 white turnips, peeled and finely sliced
100ml white wine vinegar
1 clove of garlic
6 mustard seeds
1 bay leaf
50ml Scotch whisky
100ml double cream
1 teaspoon Dijon mustard
2 spring onions, very finely sliced
Oil for cooking
Salt and pepper
In a pan place the vinegar, water, garlic, mustard seeds, bay leaf and sugar.
Bring this to the boil and boil for 1 minute, then remove the pan from the heat and add the thinly sliced white turnips.
Leave to pickle for at least 4 hours or overnight.
Cook the haggis as instructed by your butcher or on the packaging, once cooked set aside and keep warm.
Place the yellow turnip (swede) into a pan with the stock and cook for 12-15 minutes or until tender.
Drain off the cooking liquor, reserving a little for the whisky cream, mash the neeps with the 50g of butter and black pepper, cover with a lid and set aside to keep warm.
For the salmon, heat a pan and add a little oil, season the salmon with salt and pepper then carefully lay each fillet into the pan, flesh side down.
Sear over a moderately high heat for two minutes, then turn the salmon over and place the pan into a preheated oven (gas 8, 220C) for four minutes.
While the salmon is cooking, prepare the cream, add two tablespoons of the swede cooking liquor to a pan along with the whisky and double cream, bring to
the boil, whisk in the Dijon mustard and reduce to thicken slightly.
Finish the cream with the spring onions, taste and add salt and pepper as required.
To serve, place a chefs ring or large pastry cutter onto your plates and spoon in some mashed neeps, then onto the neeps add the haggis, remove the ring and
sit on the salmon, spoon over some whisky cream and finish with slices of pickled white neeps and fresh herbs.