Bradan Ròst Pâté on Blinis from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
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...
Ingredients
- 250 ml (1 cup) lukewarm milk
- 1 egg
- 70 g (2½ oz) plain flour
- Olive oil, for frying
- Small bunch dill, chopped
- Salt and pepper
- 1¼ teaspoon of salt
- 200 g (7 oz) full-fat cream cheese
- 1 tablespoon crème fraîche
- 1 teaspoon fast-action yeast
- ½ lemon, juiced
- 100 g (3½ oz) strong bread flour
- 150 g (5 oz) hot smoked salmon (bradan ròst)
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