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A bowl of cock-a-leekie soup on a wooden table.
Victoria Haneveer

3 Classic Starter Recipes from Scotland

Three Scottish starters: traditional cock-a-leekie soup, smoked salmon with mustard and dill sauce and white pudding with goat cheese on fried bread.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 4
Course: Appetizer
Cuisine: Scottish
Ingredients Method Notes

Ingredients
 

For the Cock-a-Leekie Soup
  • 1 whole uncooked chicken
  • 14 ounces (400g) leeks, chopped
  • 3 ½ ounces (100g) cooked prunes, pits removed
  • 1 ounce (30g) rice
  • 4 ¾ cups (1.1L) chicken stock
  • 1 teaspoon brown sugar
  • 3 slices (rashers) streaky bacon, chopped
  • Salt and black pepper, to taste
For the Scottish Smoked Salmon with Dill Sauce
  • 12 slices smoked salmon
  • 1 pasteurized egg yolk
  • 4 tablespoons Dijon mustard
  • 3 tablespoons granulated sugar
  • 2 tablespoons capers in brine, drained
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon white wine vinegar
  • ⅔ cup (150ml) vegetable oil
  • Lemon wedges, to serve
For the Scottish White Pudding with Goat Cheese
  • 4 large slices bread
  • 8 slices white pudding
  • 4 tablespoons (60ml) vegetable oil
  • 4 slices goat cheese
  • Green salad, optional

Equipment

  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Kitchen scale
  • Large stockpot
  • Skimmer
  • Tongs
  • Instant-read thermometer
  • Ladle
  • Mixing bowl
  • Whisk
  • Skillet
  • Spatula
  • Baking sheet

Method
 

Cock-a-Leekie Soup
  1. Add the chicken and stock to a large pot and bring to a boil. Reduce the heat and simmer for 1 hour, skimming away any foam.
  2. Add the leeks and simmer gently for another 2 hours.
  3. Remove the chicken. Discard the skin and bones, then shred some of the meat.
  4. Add the shredded chicken, bacon, rice, prunes and brown sugar.
  5. Simmer for another 30 minutes or until the rice and bacon are cooked. The chicken must reach 165°F (74°C). Season to taste and serve hot.
Scottish Smoked Salmon with Dill Sauce
  1. Whisk the mustard, vinegar and sugar in a bowl. Whisk in the pasteurized egg yolk.
  2. Add the oil gradually while whisking continuously until thickened. Stir in the dill.
  3. Divide the smoked salmon between plates. Add the capers and serve with the sauce and lemon wedges.
Scottish White Pudding with Goat Cheese
  1. Heat the oil in a skillet. Fry the bread until golden on both sides, then place it on a baking sheet.
  2. Fry the white pudding until thoroughly cooked. Add white pudding and goat cheese to each bread slice.
  3. Place under a hot broiler (grill) until the cheese is bubbling. Serve with green salad if liked.

Notes

  • Use a pasteurized egg yolk in the dill sauce, as it's not cooked.
  • White pudding ingredients vary, so check the packaging for meat and allergens if necessary.