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Bradan Smoicte Le Teatha
Leth thaobh de bhradan, craiceann air a thoirt dheth agus air a ghearradh ann an sliseagan tiugha
75g duilleagan-teatha Earl Grey
75g duilleagan-teatha Sasannach
150g rus
Salann mara, gu leòr gus am bradan a chòmhdach
1 gheug ròs-Mhoire

Sgaoil an rus ann am bonn trèidhe-àmhainn mòr.
Cuir na duilleagan-teatha air muin an rus.
Pronn geug an ròs-Mhoire beagan gus an tig barrachd blas às agus sgaoil na duilleagan air muin an teatha agus an rus.

Sgaoil dàrna leth dhen t-salainn ann an soitheach eile agus cuir am bradan air a mhuin.
Sgaoil an còrr dhen t-salainn air a’ bhradan gus a chòmhdach.
Cuir suaineadh-plastaig air agus fàg gu aon taobh anns am fridse airson uair a thìde.

Cuir racais-àmhainn air muin an trèidhe-àmhainn anns a bheil an rus.
Cuir am bradan air an racais.
Dèan ‘teanta’ le foidhle gus am bradan a chòmhdach, a’ fàgail aon cheann fosgailte.
Cuir an trèidhe-àmhainn air a’ chucair gus an tig ceò bho na duilleagan-teatha. Cho luath ’s a nochdas a’ cheò, dùin an ceann dhen fhoidhle a tha fosgailte.
Cuir ann an àmhainn theth airson mu 8 mionaidean.

Sailead Buntàta
800g buntàta beaga, bruich agus air an gearradh nan cairtealan
1 uinnean dearg, air a ghearradh gu mìn
1 spàinn-mhòr fìon-gheur leann-ubhail
1 spàinn-mhòr caparan
1 spàinn-mhòr ola-chroinn-ola
sùgh leth liomaid

Dòirt an ola-chroinn-ola ann am bobhla leis an fhìon-gheur leann-ubhail agus sùgh leth liomaid.
Buail.
Cuir am buntàta ris.
Cuir an uinnean ris, às dèidh an fhìon-gheur a shìoladh às.
Cuir na caparan ris a’ bhòbhla agus measgaich.
Sgaoil an sailead ann an soitheach agus cuir am bradan smoicte air a mhuin.

Mayonnaise
2 bhuidheagan
250ml ola-chroinn-ola
Crathadh de tharagon tioram
Druthag bheag de dh’fhìon-gheur leann-ubhail
Salann

Buail na buidheagain còmhla.
Cuir an ola-chroinn-ola ri na buidheagain beag air bheag, fhad ’s a thathar fhathast a’ buaileadh na buidheagain, a’ dèanamh cinnteach nach binndich iad.
Cuir an fhìon-gheur ris, crathadh de shalann agus an tarragon.

Tea Smoked Salmon
Half a side of salmon, skinned and cut into thick slices.
75g Earl Grey tea leaves
75g English tea leaves
150g Long grain rice
Sea salt, enough to cover the salmon
1 sprig rosemary

Sprinkle the rice on the bottom of a large baking tray.
Add the tea leaves, on top of the rice.
Bruise the rosemary and scatter the leaves on top.

Sprinkle half the sea salt in a separate large dish and lay the salmon on top.
Sprinkle the remaining salt to cover the salmon.
Cover with cling film and set aside, in the fridge, for at least an hour.

Place a baking rack on top of the baking tray that has the rice in it.
Place the salmon on the rack.
Make a ‘tent’ with baking foil, to cover the salmon, leaving one end open.
Place the baking tray on top of the hob until smoke begins to rise from the tea leaves. Once the smoke appears, close the open end of the foil.
Then place in a hot oven for approximately 8 minutes.

Potato Salad
800g baby potatoes boiled and quartered.
1 red onion, finely sliced
1 tbsp cider vinegar
1 tbsp capers
1 tbsp olive oil
Juice of half a lemon

Pour olive oil into a bowl with cider vinegar and a squeeze of lemon juice.
Whisk together.
Add the potatoes to the mixture.
Add the sliced onions, having drained the vinegar off.
Add the capers to the mixture and mix together.
Spread on a dish and place the smoked salmon on top.

Mayonnaise
2 egg yolks
250ml olive oil
Sprinkling of dried tarragon
Dash of cider vinegar
Salt

Whisk egg yolks in a bowl.
Gradually add the olive oil; whilst still whisking, making sure the eggs don’t split.
Add vinegar, a pinch of salt and the tarragon.