3 Classic Starter Recipes from Scotland

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For the Cock a Leekie Soup:

  • Whole uncooked chicken
  • 14 oz (400g) chopped leek
  • 3 1/2 oz (100g) cooked prunes with stones removed
  • 1 oz (30g) rice
  • 2 pints chicken stock
  • 1 teaspoon brown sugar
  • 3 chopped streaky bacon strips

For the Scottish Salmon with Dill Sauce:

  • 12 slices of smoked salmon
  • 1 egg yolk
  • 4 tablespoons of Dijon mustard
  • 3 tablespoons white sugar
  • 2 tablespoons of capers in brine
  • 2 tablespoons finely chopped dill weed
  • 1 tablespoon white wine vinegar
  • ¼ pint (150ml) vegetable oil
  • Lemon wedges, to serve

For the Scottish White Pudding with Goat’s Cheese

  • 4 large slices of bread
  • 8 slices of white pudding
  • 4 tablespoons vegetable oil
  • 4 slices of goat’s cheese


How to Make the Cock a Leekie Soup:

  1. You will need to place the chicken into a large pot with the stock and bring to boil for at least an hour. There might be a white residue on the surface which can be removed and discarded. Add the leeks, and gently simmer for two hours.
  2. Take out the chicken and bones and save some of the chicken to place back into the soup. Add the bacon, rice and prunes and simmer for a further 30 minutes, then serve with crusty bread.

How to Make the Scottish Salmon with Dill Sauce:

  1. Making the dill sauce is incredibly straightforward and can be done in advance. Place the mustard, vinegar and sugar in a glass bowl and whisk lightly. Slowly add the egg yolk, and oil constantly whisking.
  2. You need to stop when the sauce resembles mayonnaise, and then stir in the dill. Place the salmon equally between the plates, sprinkle with capers. Serve the salmon with the sauce and lemon wedges on the side.

How to Make the Scottish White Pudding with Goat’s Cheese

  1. Heating the oil in a frying pan until it is hot, you need to fry the slices of bread until golden brown on both sides. Once cooked place the bread on a baking tray ready for the cheese and white pudding and preheat the grill.
  2. Fry the slices of white pudding, until crisp, and top each slice of bread with pudding and cheese in layers. Grill until bubbling and the cheese is melted, serve with a basic green salad.