Brackenrigg Inn ~ comfortable rooms ~ excellent-value ~
delicious food & drink ~ stunning view of Ullswater
~ 6m from M6 (J40)
 |
Recipe of the Month
Try this one at home ...
or book a table and let our chefs do all the hard work
Hot smoked Salmon Scotch egg with a Beetroot & Horseradish coulis and pancetta crisp
Ingredients (Serves 4)
4 Quails eggs (available from most good butchers or delicatessen)
2 whole pre-cooked beetroots
1 tablespoon horseradish sauce
100ml olive oil
1 teaspoon balsamic vinegar
360g hot-smoked salmon (recommend Cartmel Valley Game and Smokehouse or The Old Smoke House)
10g fresh chives
3 medium eggs
150g dried bread crumbs (or for a better crumb use dried brioche crumbs)
50g plain flour
salt and pepper to taste
4 slices of cured pancetta (recommend Richard Woodall’s pre-sliced)
Method
1) Put a small pan of water on to boil. Add a splash of vinegar, (this will help break the enzymes in the egg shell and make them easier to peel).
2) When the water reaches the boil add the Quails’ eggs and boil for 3 mins.
3) Once cooked run the pan under cold water to cool down the eggs and stop them over cooking. Peel of the shell from the eggs taking care to keep the eggs whole.
4) Preheat the oven to 200 / Gas Mark 6.
5) Take the hot smoked salmon, peel off any remaining skin with your fingers and also remove any dark grey bits from the underside of the skin; crumble in to a bowl.
6) Take all the chives finely chopped and add to the bowl. Add 1 teaspoon of the olive oil and salt & pepper to taste. Mix through until all has come together and is evenly spread.
7) Divide the mix in to 4 balls (approx 90g each). Poke a whole into the centre of each and push the quail’s egg in, gently mould the salmon mix around the quail’s egg, making sure they are reasonably tight against the egg.
8) Place them on a plate and refrigerate for about 15 mins.
9) Take the 4 slices of pancetta and place on one piece of baking parchment, on a small baking tray. Cover with another sheet of baking parchment and another tray, which will fit over the top, to keep the pancetta flat.
10) Cook in the oven for around 15 mins, checking regularly ensuring not to burn. When the pancetta is nice and crisp take out of the oven and leave to cool.
11) In a blender combine the beetroot, horseradish and balsamic vinegar and pulse until smooth. Add the remaining olive oil, add salt and pepper to taste; pulse again until the mix is smooth.
12) Crack the eggs into a bowl and whisk them up. In a separate bowl add the flour and salt and pepper for seasoning.
13) Take a third bowl and add the breadcrumbs. Remove the salmon balls out of the fridge, and roll over the flour ensuring they are covered with a thin coating. One at a time, tap off the excess flour gently and add to the egg mix. Leave them all sit in the egg mix and make sure they have a good coating. One at a time roll in the egg mix and then transfer to the crumb mix, being careful to roll all over in the crumbs to get a good layer. One by one, take back to the egg mix, giving a generous coating and again through the breadcrumbs making sure that the salmon is completely covered with crumbs, slightly tapping the excess crumbs off.
14) Once finished, refrigerate for 10 mins.
15) Place the Scotch egg into the fryer and leave until golden in color. Then transfer to the oven for 5 mins.
16) For dressing, place 1 tablespoons of the coulis into the centre of a small plate then sit the Scotch egg in the centre. Garnish with a pancetta crisp gently sat on the top.
Eat. Sip. Relax. Enjoy. Laugh.
Chat. Savour...
Hot smoked Salmon Scotch egg with a Beetroot & Horseradish coulis and pancetta crisp
Ingredients (Serves 4)
4 Quails eggs (available from most good butchers or delicatessen)
2 whole pre-cooked beetroots
1 tablespoon horseradish sauce
100ml olive oil
1 teaspoon balsamic vinegar
360g hot-smoked salmon (recommend Cartmel Valley Game and Smokehouse or The Old Smoke House)
10g fresh chives
3 medium eggs
150g dried bread crumbs (or for a better crumb use dried brioche crumbs)
50g plain flour
salt and pepper to taste
4 slices of cured pancetta (recommend Richard Woodall’s pre-sliced)
Method
1) Put a small pan of water on to boil. Add a splash of vinegar, (this will help break the enzymes in the egg shell and make them easier to peel).
2) When the water reaches the boil add the Quails’ eggs and boil for 3 mins.
3) Once cooked run the pan under cold water to cool down the eggs and stop them over cooking. Peel of the shell from the eggs taking care to keep the eggs whole.
4) Preheat the oven to 200 / Gas Mark 6.
5) Take the hot smoked salmon, peel off any remaining skin with your fingers and also remove any dark grey bits from the underside of the skin; crumble in to a bowl.
6) Take all the chives finely chopped and add to the bowl. Add 1 teaspoon of the olive oil and salt & pepper to taste. Mix through until all has come together and is evenly spread.
7) Divide the mix in to 4 balls (approx 90g each). Poke a whole into the centre of each and push the quail’s egg in, gently mould the salmon mix around the quail’s egg, making sure they are reasonably tight against the egg.
8) Place them on a plate and refrigerate for about 15 mins.
9) Take the 4 slices of pancetta and place on one piece of baking parchment, on a small baking tray. Cover with another sheet of baking parchment and another tray, which will fit over the top, to keep the pancetta flat.
10) Cook in the oven for around 15 mins, checking regularly ensuring not to burn. When the pancetta is nice and crisp take out of the oven and leave to cool.
11) In a blender combine the beetroot, horseradish and balsamic vinegar and pulse until smooth. Add the remaining olive oil, add salt and pepper to taste; pulse again until the mix is smooth.
12) Crack the eggs into a bowl and whisk them up. In a separate bowl add the flour and salt and pepper for seasoning.
13) Take a third bowl and add the breadcrumbs. Remove the salmon balls out of the fridge, and roll over the flour ensuring they are covered with a thin coating. One at a time, tap off the excess flour gently and add to the egg mix. Leave them all sit in the egg mix and make sure they have a good coating. One at a time roll in the egg mix and then transfer to the crumb mix, being careful to roll all over in the crumbs to get a good layer. One by one, take back to the egg mix, giving a generous coating and again through the breadcrumbs making sure that the salmon is completely covered with crumbs, slightly tapping the excess crumbs off.
14) Once finished, refrigerate for 10 mins.
15) Place the Scotch egg into the fryer and leave until golden in color. Then transfer to the oven for 5 mins.
16) For dressing, place 1 tablespoons of the coulis into the centre of a small plate then sit the Scotch egg in the centre. Garnish with a pancetta crisp gently sat on the top.
What’s on offer...
Breakfast Packed Lunches Sandwiches Sunday Lunch
Bar & Restaurant Menu Wine Beer Tea & Coffee
