Beech Smoked Salmon


Recipe 4_Beech Smoked SalmonBeech Smoked Salmon with scallop brandade and pancetta crisps


  • 80g beech smoked salmon per person
    (or normal smoked salmon)
  • 3 rashers pancetta per person, cooked till crisp

Scallop Brandade

  • 100g dry mashed potato
  • 100g sautéed scallops, cooled
  • 100ml cream
  • 80ml extra virgin olive oil
  • salt, pepper and cayenne pepper


  1. Blend the mash and scallops with the cream.
  2. Add the olive oil until a desired consistency is reached.
  3. Season to taste.
  4. Smear the base of each plate with scallop brandade. Place sliced smoked salmon in the centre.
  5. Top with pancetta crisps and a few blanched broad beans.

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