Belfast Telegraph

Home Life Recipes

Paul Kitching's Scottish fish platter

Chef Paul Kitching shares a recipe for Whiskey Month and Scotland's Year of Food and Drink 2015.

Serves 4




700g smoked salmon

100g smoked cod

100g smoked haddock

50g Caviar, of your choice

100g white crab meat, picked

12 king prawns



1 medium shallot, finely chopped

3 thin slices of fresh ginger

50ml of water

50ml sweet vinegar

50ml dry white wine

50ml 21 Year Old Glengoyne Whisky

100g ice cold butter, cubed

Squeeze of lemon juice



2 tablespoons creamed horseradish

2 tablespoons whipped cream

4 tablespoons mayonnaise

1 teaspoon vinegar

1 teaspoon capers

Zest of one lemon




Spices of your choice

12 green pistachios

8 slices of cucumber

Olive oil to serve

Plain yogurt to serve



For fish:

1. Slice the haddock, cod and salmon into fine slices and set aside

2. Shell the prawns, cover in spices of your choice and bake at 70˚c for 15 minutes, set aside


Beurre blanc:

1. Add liquids to a saucepan with shallots and ginger, reduce on a high heat by ¾

2. Strain to a new pan and on low heat whisk in the butter slowly until fully emulsified

3. Add lemon juice and season


Horseradish & caper cream:

1. Bind all ingredients together and chill


To serve

1. Place slices of smoked fish on a plate

2. Warm through prawns, pistachios and cucumber in beurre blanc

3. Drain, keeping the sauce, pat dry

4. Assemble ingredients on fish plate, add caviar and crab

5. Return sauce to heat and foam using stick blender

6. Finish by drizzling beurre blanc foam over the plate

7. Serve horseradish cream & yogurt separately

8. Accompany with a wee dram of your favourite whisky

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