Smoked Salmon Ravioli

…smoked salmon and still running poached egg… A ravioli that brings the taste of Scotland with the richness of a free range runny egg.. Ingredients For the pasta dough: 200g tipo “00” pasta flour 2 large free-range organic eggs extra flour and polenta for dusting For the filling: 125g spinach 50g smoked salmon, very finely […]

Pasta Pescatore – Salmon, Prawn … and Mussels

This Prawn and Mussel Pasta dish is a perfect blend of Scottish flavours with Italian cuisine, perfect to eat alfresco. Ingredients 4 tablespoons olive oil 2 medium chopped onions 2 garlic cloves peeled and crushed dry white wine seafood stock puréed or chopped tomatoes one pot of Argyll Smokery smoked prawns one pot of Argyll […]

Salmon en Croute – Salmon, Watercress … and Buckwheat

A perfect blend of Scottish flavours with the exquisite cuisine of the south of France. Ingredients For the filling: 450g of Argyll Smokery kiln roasted smoked salmon. 10g butter (a heaped teaspoon) 140g packet watercress, rocket and spinach salad 1 rounded tablespoon crème fraîche 1 dessert-spoon lemon juice 35 grams of sun dried tomatoes crushed […]