This afternoon I received the May issue of Bon Appetit Magazine, and this is one month I will read the publication from front to back. The issue is devoted entirely to the food of Scotland, and aside from Ireland and the Irish, Scots flavors and culture is my second favorite. I’m not keen on all the dishes, mind you (especially Haggis), but the Gael influence is one I am particularly fond of.

 

One of the more intriguing recipes from the magazine comes from the article titled “An Afternoon by the Sea” – where “an ancient mill-turned-home is the perfect setting for as chic sunset supper”:

 

Smoked Salmon on Oatcakes

¼ C crème fraîche or sour cream

1 TBS prepared white horseradish

16 oatcakes (3” in diameter each)

8 ounces thinly sliced smoked salmon, cut into 16 pieces

2 TBS minced fresh chives

Caviar (optional)

 

Blend the crème fraîche and horseradish in a small bowl.  Arrange the oatcakes on a platter. Top each with smoked salmon, then a dollop of the crème fraîche mixture. Garnish with chives and caviar if desired.

 

There is no stray caviar lofting around in my cupboards, so I would leave it out of the recipe. Not only that, I dislike the taste of caviar so it would be a waste to have it anyway – I would never eat it.

 

As luck would have it, I happen to have a recipe for Oatcakes at the ready - (which was included with my article about Scotland last year):

 

Oatcakes

½ C shortening

1 C oats (or quick-cooking oats)

1 C all-purpose flour

½ tsp. baking soda

¼ tsp. salt

2 or 3 TBS cold water

 

Combine the oats, baking soda and salt in a large bowl. Cut the shortening into the oats mixture until it resembles fine bread crumbs. Add the water, one tablespoon at a time, until the mixture forms stiff dough. On a flat surface, use a rolling pin to roll the dough about 1/8" thick. Cut into 2½" rounds or squares, and place on an ungreased baking sheet. Bake in the oven at 375° F. until the oatcakes start to brown (about 12 to 15 minutes). Serve plain or with honey, butter, jam, or cheese with breakfast or as a snack (which now includes Smoked Salmon on Oatcakes). NOTE: Oatcake cookies can be prepared as directed above by adding 1/3 C sugar with the flour.

 

I’m sure there are many more culinary enchantments awaiting me within Bon Appetit’s A Taste of Scotland, so off I go…