Hello my fellow food enthusiasts!
I hope you’re all doing splendidly and ready to embark on another culinary adventure. Today is a special treat from the Highlands, a creation that’s particularly dear to me. Being a UK lad through and through, I love adding a Scottish twist to my cooking every now and then. One can’t go wrong by adding a dram of whisky to a dish, eh?
The star of today’s recipe is none other than salmon – a versatile fish that’s as healthy as it is delicious. This “Creamy Whisky & Mustard Salmon with Neeps and Tatties” recipe combines that distinct Scottish flavor of whisky with the creamy, tangy taste of mustard to create a beautiful sauce that lovingly coats our fresh, flaky fillets.
One of the reasons I’ve been drawn to this recipe is the layering of flavors; you have the richness of the whisky and cream balanced by the sharpness of the mustard and the earthy grounding of the neeps (swedes to some, rutabaga to others) and tatties (potatoes, for the unfamiliar). It’s heartwarming – and let’s admit, Scotland knows a thing or two about needing to stay warm!
Preparing this dish gave me the cozy feeling of sitting by a crackling fire in a Scottish lodge, the kind you’d stumble upon during a brisk trek through the rolling green landscapes. Now, I can’t bring you the ancient castles and haunting bagpipe melodies, but this dish will surely take your taste buds on a journey.
This recipe is not only soul-warming but also a toast to simplicity. With just a few ingredients, it’s a dish that doesn’t demand much fussing. It’s perfect for a serene weekend dinner or impressing your guests with something that sounds, and certainly tastes, gourmet and sophisticated.
Remember, cooking with spirits is not just about the flavor they impart; it’s also about the stories they tell. And Scotch whisky? Well, it’s as rich in tales as it is in taste. So, pour yourself a wee dram as you cook – I certainly did!
Plating up this dish, I couldn’t help but smile at the delightful aromas wafting through our home. The creamy salmon with its bold whisky kick was perfectly complemented by the homey mash of neeps and tatties, all garnished with a little sprinkle of fresh chives for a hint of color and freshness.
So, whether you’re exploring Scottish cuisine for the first time or you’re looking to add a new salmon recipe to your repertoire, I’m thrilled to guide you through it. It’s remarkably easy to make and bound to become a favorite, especially on those chilly evenings when all you crave is comfort on a plate.
That’s it from me today! Remember, cook with passion, eat with joy, and savor every moment. Until our next culinary escapade, keep the adventures coming – both in the kitchen and beyond. Slàinte mhath! (That’s cheers in Gaelic, my friends!)
Love,
Al
Ingredients
– 4 fresh salmon fillets (each about 150g)
– 50ml Scotch whisky
– 2 tablespoons whole grain mustard
– 200ml heavy cream
– Salt and pepper to taste
– 1 tablespoon olive oil
– 2 medium swedes (rutabagas), peeled and cubed (about 500g total)
– 4 large potatoes, peeled and quartered (about 800g total)
– 50g unsalted butter
– 100ml milk
– Fresh chives, finely chopped for garnish
– 1 teaspoon honey (optional)
Method
1. Begin by preheating your oven to 180°C (350°F, gas mark 4).
2. While the oven is heating, place the cubed swedes in a medium-sized pot, cover with water, and bring to a boil. Cook for 20 minutes or until tender. In another pot, do the same with the quartered potatoes and cook for 15-20 minutes.
3. Drain the swedes well and return them to the pot. Add half of the butter and mash until smooth, seasoning with salt and pepper to taste. Cover to keep warm.
4. Once the potatoes are cooked and drained, return them to their pot. Warm the milk in a small saucepan or in the microwave, then add the warmed milk and the rest of the butter to the potatoes. Mash until creamy and smooth, then season with salt and pepper. Cover to keep warm.
5. Heat olive oil in an oven-proof frying pan over medium-high heat. Lightly season the salmon fillets with salt and pepper, then place them skin-side down in the pan. Cook for 2-3 minutes until the skin is crisp.
6. Flip the salmon fillets, and then carefully add the whisky to the pan (stand back to avoid any flames).
7. Add the whole grain mustard and honey (if using) to the pan, stirring it into the whisky. Cook for 1 minute, then pour in the heavy cream. Let it cook for another minute, stirring gently.
8. Transfer the frying pan into the preheated oven and bake for 5-7 minutes, or until the salmon is cooked to your liking.
9. Remove the pan from the oven (remember, the handle will be hot) and plate up the creamy whisky and mustard salmon, alongside a generous serving of the neeps and tatties.
10. Garnish with freshly chopped chives. Serve immediately and enjoy the rich and warming flavors of this classic Scottish-inspired dish.
