Name: Smoked Salmon Pasta with Clynelish and Juniper Berries
Yield: Serves 4
Cuisine: British
Ingredients: 300 ml double cream; 1 tbsp chopped hyssop, rosemary, spignel or wild thyme leaves; ½–1 tbsp dried juniper berries, depending on the strength of the berries, lightly crushed to break them up; a knob of butter; salt and freshly ground black pepper; 2 Really Garlicky garlic cloves, finely chopped; a very generous dram of whisky; 1 tbsp Cullisse Highland Rapeseed Oil; 1 large white onion, halved lengthways and finely sliced with the grain; approx. 225 g smoked salmon offcuts, cut into thin strips; linguine, spaghetti, penne, for 4 moderate servings; Parmesan, finely grated, for serving

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

This quick, simple dish is a tasty way of using up smoked salmon offcuts – the trimmings from the smoked fillets. You can often buy these at smokeries, fishmongers and from your local fish van. I like to think of this as a Highland pasta dish as it uses three classic Highland ingredients – smoked salmon, whisky and juniper berries – and the quality of these ingredients can make or break this dish. To keep with the Highland theme, I have also used Cullisse High