Scottish Fervor
Posted
Wed, 04/07/04
I received the May issue of Bon Appétit Magazine today. This is one month I'll read the publication from front to back. The issue is devoted entirely to the food of Scotland, and aside from Ireland and the Irish, Scots flavors and culture is my second favorite. I'm not keen on all the dishes (especially Haggis), but the Gael influence is one I'm particularly fond of.
One of the more intriguing recipes from the magazine comes from the article "Afternoon by the Sea," where "an ancient mill-turned-home is the perfect setting for a chic sunset supper":
Smoked Salmon on Oatcakes
1/4 C crème fraîche or sour cream
Blend the crème fraîche and horseradish in a small bowl. Arrange the oatcakes on a platter. Top each with smoked salmon, then a dollop of the crème fraîche mixture. Garnish with chives and caviar if desired.
There is no stray caviar lofting around in my cupboards, so I'd leave it out of the recipe. Not only that, I dislike the taste of caviar so it would be a waste to have it anyway – I'd never eat it.
As luck would have it, I happen to have a recipe for Oatcakes at the ready - (which was included with my article about Scotland last year):
Oatcakes
Combine the oats, baking soda and salt in a large bowl. Cut the shortening into the oats mixture until it resembles fine bread crumbs. Add the water, one tablespoon at a time, until the mixture forms a stiff dough. On a flat surface, use a rolling pin to roll the dough about 1/8" thick. Cut into 2-1/2" rounds or squares, and place on an un-greased baking sheet. Bake in the oven at 375-degrees F until the oatcakes start to brown (about 12 to 15 minutes). Serve plain or with honey, butter, jam, or cheese with breakfast or as a snack. Note: Oatcake cookies can be prepared as directed above by adding 1/3 C sugar with the flour.
I'm sure there are many more culinary enchantments awaiting me within A Taste of Scotland, so off I go . . .
Tags: Appetizers;
Bread & Cookies;
Food Magazines;
Seafood
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