LETi Recipe Calendar 2015 

 

Shetland Salmon by MHOR84

 

 

Shetland Salmon with, Beetroot Slaw, Horseradish Crème Fraiche & Roast Almonds

MHOR84 Motel offers a popular all day food stop whether you want a hearty or healthy breakfast, tasty soup and MHOR bread,  nutricious salad, coffee and MHOR cakes, a tasty lunch, kids choice,  flavour filled dinner by candlelight, alfresco beverages or cocktails at the bar and a catch-up with your friends or our locals. An ever changing line up of folk musicians play on Thursday nights.  Don't expect table cloths. The interior includes wooden refectory tables, quirky miss matching chairs and china that work together in harmony alongside an array of interesting objects and pictures. MHOR84 is owned and run by creative chef Tom Lewis, his brother Dick and their wives LIsa and Mhairi.

 

Beetroot slaw

2 lg raw beetroot, peeled and grated

2 red onions, thinly sliced

2 tbs Maldon sea salt

3 tbs Mayonnaise

1 lg tbs English Mustard

handful chopped tarragon

2 Braeburn apples, cored

Method:

Mix all ingredients together

Season with salt

Leave for 10 mins for the vegetables to soften.

Strain off excess liquid through a collander. 

Rinse for 1 minute. 

Squeeze off any excess moisture.

Place the mixture into a mixing bowl and combine all ingredients – fold through gently and season to taste.

HorseradIsh Crème Fraiche

200g Katy rogers Crème Fraiche

50g creamed horseradish

zest of 1 lemon

salt & pepper to taste

1tbs chopped dill

Mix all ingredients together.  Put in fridge to firm up.

Roasted Almonds

100g blanched almonds

1 finely chopped shallot

2 tbs Sherry vinegar

40ml rapeseed oil

1 tbs chopped parsley

Squeeze ½ lemon

Roast the almonds until golden brown.

Lightly crush.

Mix all of the ingredients together.

Season to taste

Salmon

320g centre cut of Salmon, cut into 4 pieces, skin on

Heat non-stick pan

Lightly oil the skin-side of the salmon

Place in the pan, skin-side down. 

Cook for 1-2 minutes until the skin is golden brown and crispy. 

Turn over and cook for a further 2 minutes. 

Add a knob of butter and a squeeze of ½ lemon. 

Once the butter starts to foam, baste the salmon for 30 seconds. 

Rest for 1 minute before plating.