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Salmon Summer Salad & Oat Bannocks

This delicious melt in the mouth Smoked Salmon Salad works really well with the creamy crowdie and fresh Scottish drop oat bananocks.
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Ingredients
  

Scottish Drop Oat Bannocks Ingredients

  • 1 Egg Free Range
  • 475 ml Whole Milk
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Sea salt
  • Ground Oatmeal As much as is required

Salmon Salad Ingredients

  • Smoked Salmon Slices Shredded into Smaller Pieces John Ross Traditional Salmon
  • Fresh Seasonal Lettuce Shredded
  • Chopped & Sliced Salad Items Radishes, Spring Onions, Red Onion, Cucumber etc.
  • Fresh Crowdie Cheese Crumbled
  • 4 tbsp Olive Oil Extra Virgin
  • 2 tbsp Apple Cider Vinegar Organic & Raw (Preferably)
  • 1-2 tsp Yellow Mustard
  • 1-2 tsp Honey Raw & Organic (preferably)
  • 1 tbsp Fresh Chopped Dill Use dried if fresh unavailable
  • Salt & Pepper

Instructions
 

Scottish Oat Drop Bannocks

  • Beat the egg and stir in together with the milk. Stir in the bicarbonate of soda, salt and enough oatmeal to create a batter that is of a dropable consistency.
  • Rub some butter over a hot cast iron pan or other non stick pan. Keep the heat at a medium and drop some batter in to form small rounds. I usually use 2 tbsp per bannock.
  • After a few minutes, when bubbles start to form on the top and they are firming up, flip over and cook the other side. I usually cook for about 3 minutes each side.
  • When cooked place on a plate and repeat with the others, cover with a dishcloth to keep them warm and serve immediately with the salad, crowdie and salmon recipe below.

Salmon Salad Ingredients

  • Half the bannocks or place them whole along one side of a long rectangular plate. Place the shredded lettuce along the centre of the plate and sprinkle the other salad items over the top.
  • Add the pieces of smoked salmon along the last free side of the plate and sprinkle over the crowdie cheese over the dish or crumble the crowdie cheese at the side in one area.
  • Combine the olive oil, apple cider vinegar, mustard, honey and fresh chopped dill in a small jug and whisk together to create the dressing. You can vary up the quantities to your own flavour tastes.
  • Drizzle the dressing over the salmon and the salad items (not the bannocks).
  • Serve immediately by heaping the salad, salmon and crowdie onto the warm bannocks.
  • Enjoy!

Notes

There are no specific ingredient quantities for the salad items.  You can be flexible with this depending on how many people your serving.  Aim for at least 50-100g of smoked salmon per person for a good quantity.  You can vary up the mustard and honey depending on taste.  The bannocks are best served fresh but you can make them the day ahead.  Pop them in the toaster or under the grill to reheat.