Bradan Ròst Pâté on Blinis

Name: Bradan Ròst Pâté on Blinis
Yield: Makes 16 servings
Cuisine: Scottish
Ingredients: 150 g (5 oz) hot smoked salmon (bradan ròst); 150 g (5 oz) hot smoked salmon (bradan ròst); 1 tablespoon crème fraîche; ½ lemon, juiced; Salt and pepper; Small bunch dill, chopped; Salt and pepper; 1 teaspoon fast-action yeast; 1¼ teaspoon of salt; 100 g (3½ oz) strong bread flour; 70 g (2½ oz) plain flour; Olive oil, for frying; 200 g (7 oz) full-fat cream cheese; 250 ml (1 cup) lukewarm milk; 1 egg

Preparation info

Makes
16
servings

Difficulty
Easy

Appears in

My Scottish Island Kitchen

By Coinneach MacLeod

Published 2022

About

Bradan Ròst is the Gaelic for roast salmon. It is made by dry curing salmon fillets with salt and sugar, then hot smoke and kiln roasting. The flavour is delicious, and for me, a real step up from traditional smoked salmon. This quick pâté is full of flavour and perfect to top these homemade blinis.

Ingredients

For the blinis

100 g (3½ oz) strong bread flour
70 g (2½

Europe
United Kingdom
Starter
Fish course
Pescatarian
Mediterranean
Scotland

Method

Blinis

Add the bread flour, plain flour, yeast and salt into a bowl. Into a jug, add the warm milk, whisk in an egg and pour into the flour mix.

Whisk together until there is a smooth batter. Cover the bowl with cling film and leave to stand for about 1 hour.

Heat a large non-stick pan with some olive oil. Use a teaspoon to drop in the batte