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Honey Whiskey Cake

From Scottish Teatime Recipes compiled by
Johanna Mathie, published by Salmon.

6 oz. self-raising flour.
6 oz. butter.
6 oz. soft brown sugar
3 eggs, beaten.
4 tablespoons whisky.
Grated rind of a small orange.

Butter Icing:
6 oz. icing sugar.
2 oz. butter.
2 tablespoons clear honey.
Juice from the small orange (waste not, want not).
Toasted flaked almonds to decorate.

Set oven to 375°F.    Grease two 7 inch sandwich tins.    Cream the butter and sugar together in a bowl.    Add the orange rind.    Beat in the eggs one at a time and whisk until the mixture is pale and fluffy.    Sift in about half the flour and add the whisky.    Fold into the mixture.    Sift in the remaining flour and fold in.    Divide the mixture equally between the two tins and smooth the tops.    Bake for 20-25 minutes until light golden.    Turn out onto a wire rack to cool.

To make the icing, put the butter into a mixing bowl.  Add the honey and one tablespoon of the orange juice.  Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined.  Sandwich the cakes together with half of the buttercream.  Smooth the remainder over the top of the cake and decorate with toasted almonds.

Prepare to walk the dog once eaten, you’ll need the exercise!
Jerry Paul

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4 Medium Potatoes, peeled and boiled
3 Tablespoons Butter
1/2 teaspoon Sea Salt
1/8 teaspoon Black Pepper
1/4 cup Milk
2 Tablespoons Sour Cream
8 ounces Kale or one small head of cabbage, steamed and chopped
1 Tablespoon Onion, grated

Cook potatoes.

Steam kale or cabbage and chop.

Mash potatoes with butter, salt, pepper, milk and sour cream until light and fluffy.

Stir in chopped kale or cabbage and grated onion.

Serve at once.

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    A traditional potato bread from Ireland, where potatoes were used to make cakes, dumplings and pancakes as well.

Makes 4 small loaves.

  1 1/2 lb. old potatoes, peeled
Sea salt and pepper
1 oz. butter
1/2 cup milk
1 1/2 cup self-raising flour
1 tsp. baking powder

  1. Roughly chop half the potatoes and cook in boiling salted water until tender, then drain and mash with the butter.

2. Grate the remaining potatoes into a bowl and mix with the milk.  Beat in the cooked potato and salt and pepper to taste.

3. Sift the flour and baking powder on to the potato mixture and beat together to make a dough.  If the mixture is too soft, add a little extra flour, too stiff, add more milk .

4. Turn out on to a floured surface and knead lightly, then shape into four 4 inch flat round cakes.

5. Put on to a greased baking sheet and mark each with a cross.

  6. Bake at 400°F for about 30 minutes, until well risen and golden brown.  Break each loaf into quarters and serve warm spread with butter.

  For further reading:

All recipes from Scotch Irish Foodways in America, The 1718 Project, 2009.
Fagan, Brian. (2001). The Little Ice Age: How Climate Made History,1300-1850, p.17-18).
Lamb, H.H. (1982). Climate, History, and the Modern World. Methuen, New York.
Salaman, Redclife N. (1985). The History and Social Influence of the Potato. Cambridge U.K: Cambridge University Press.

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Orange Marmalade
    From Broths to Bannocks by Catherine Browne

Lady Clark of Tillypronie in Aberdeenshire died in 1891 leaving sixteen notebooks containing nearly three thousand pages of manuscript recipes.  Her collection was edited by Catherine Frere and published in 1909.

This recipe for Orange Marmalade is from that published collection.

Orange Marmalade “Excellent”

(A Scotch Recipe from Miss Forsyth, View Park, Elgin)

Put 12 lbs sugar (large lumps) in 4 pts of water, and allow it to remain all night.  Next morning take 6 lbs of oranges and boil them whole until the head of a pin can pierce them; cut them in quarters, taking out the pulp: put back the skins and boil them until they are transparent; then cut into very thin chips, carefully avoiding any bitter white part.

Boil the sugar and water until they become a syrup, carefully skimming it all the time; then put every part of the oranges, except the white part and the pips, into this syrup, and boil from 5-10 minutes.

Lemons may be added if you wish.

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Black Bun

    This is a traditional recipe for a treat which is often eaten at the end of the year at Hogmanay.  But it needs to be made several weeks in advance so that it can mature.  Indeed, it can be kept for up to six months if kept in an airtight container.  Don’t be put off by the formidable list of ingredients.  It is relatively easy to make and every cook has his or her own variations on the ingredients.

Ingredients for Pastry Case:

12 oz plain flour (3 cups)
3 oz lard (6 tablespoons)
3 oz butter or margarine (6 tablespoons)
(Note that if you don’t want to use lard, increase the butter/margarine by an equivalent amount)
Pinch of salt
Half teaspoon baking powder
Cold water

Ingredients for Filling:

1 lb seedless raisins (2¾ cups)
1 lb cleaned currants (2¾ cups)
2 oz chopped, blanched almonds (Third of a cup)
2 oz chopped mixed peel (¼ cup)
6 oz plain flour (1½ cups)
3 oz soft brown sugar (Third of a cup)
One level teaspoon ground allspice
Half level teaspoon each of ground ginger, ground cinnamon, baking powder
Generous pinch of black pepper
One tablespoon brandy
One large, beaten egg
Milk to moisten


Grease an 8-inch loaf tin.  Rub the fats into the flour and salt and then mix in enough cold water to make a stiff dough (remember, it is going to line the tin).  Roll out the pastry and cut into six pieces, using the bottom, top and four sides of the tin as a rough guide.  Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell.

Mix the raisins, currants, almonds, peel and sugar together.  Sift in the flour, all the spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten.

Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well.  Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer.  Depress the centre slightly (it will rise as it cooks). Brush the top with milk or the rest of the egg to create a glaze.

Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2½ to 3 hours.  Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely!

Cool in the tin and then turn onto a wire rack.  Cool thoroughly before storing until Hogmanay.

From: Rampant Scotland

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Cullen Skink

    The following is a resume of what is now a world-wide dish that is proudly known as Cullen Skink.
This rather odd name is said to come from the Gaelic word "Essence". Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle. Hard times in the early 1890s left the Northern people unable to buy this product. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply. By using smoked haddock and various other products all put together, a distinctive delicious soup was made.
Hence Cullen Skink was born.
This is now a tribute to the many wives and mothers from the village who over the past years have made Cullen Skink for their families. Today housewives still make this delicious soup.
In January 1999 BBC2 sent a team from their popular Food and Drink programme, accompanied by presenter Michael Barry, to film a Cullen Skink competition by local housewives. Five ladies were duly selected and the television cameras rolled into the kitchens of the Seafield Arms Hotel. After much deliberation and tasting, the panel of judges chose Mrs Mary Addison as the winner and she was crowned the "Queen of Cullen Skink".
More recently, the Cullen Voluntary Tourist Initiative launched the Cullen Skink World Championships - with the inaugural competition in 2012.
The recipe below is the winning recipe from 1999 - with the kind permission of Mary Addison:


4 fillets of smoked haddock (cut into small pieces)
Half a small onion (diced)
3 pints of milk
4 tablespoons of single cream
1 oz margarine
2 teaspoons cornflour (mixed with a tablespoon of milk)
4 medium potatoes (part boiled and diced)


Melt the margarine in a large saucepan, add the onion and smoked haddock and simmer for 2 minutes. Add the part boiled potatoes and milk, and bring to the boil. Add the cornflour mixed with a tablespoon of milk. Cook for 2 minutes and then add the cream prior to serving.

From: Discover Cullen

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Scottish Gingerbread

Original Scottish version:

Beat 8 oz. butter to a cream. Mix with 12 oz. flour, 4 oz.oatmeal, 1/2 gill cream. Stir in 12 oz. treacle, 1 oz. green ginger, 4 oz. lemon peel cut into fine shreds. Work the whole into a light dough. Bake in a greased tin for 45 minutes.

As interpreted by Susan Feliciano of Heiskell, TN, winner of 5 blue ribbons on this recipe website.


1 c (8 oz) butter, softened
12 oz flour (1/2 whole wheat if available)
4 oz oats (quick or old fashioned)
1/4 c cream
12 oz sorghum (or 3/4 cup molasses mixed with 3/4 cup dark karo syrup)
1 oz fresh ginger, grated
1/4 c grated lemon peel

Modern instructions:

Cream the butter. Beat in flour, oats, and cream. Add in sorghum, ginger, and lemon peel. (This looks like a lot of peel. I wouldn't pack it down in the cup.) Combine well.

Preheat oven to 350-375 degrees. Grease a 9 x 13 inch cake pan. Spread batter into prepared pan.

Bake at 350 to 375 degrees about 40-45 minutes.

Watch carefully so it doesn't burn. Since no temperature was given in the recipe, and temperatures varied greatly back then, it's hard to judge how long to cook it.

Cool 10 minutes in pan. May cut and serve from pan, or turn out onto serving plate and slice to serve.

Taken from: Just A Pinch

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The Foodways of Scotland have been influenced in many ways over the centuries by a variety of outside forces. The Romans, after hopelessly skirmishing with local clans for decades, gave up the fight, built Hadrian’s wall, and settled down to enjoy life in Lowland Scotland and add to the local cuisine. The Romans brought herds of beef cattle and a love for lentils with them! The Vikings added rutabagas to the Scottish dinner table and the potatoes came from the New World. When the Scots reached the backcountry of America, they began to drink hard cider and make wild game, especially venison, into an important part of their diet.

Roman Beef, Barley, And Lentil Stew

8 oz. stew beef, cut in cubes
1 tbsp. butter
2 oz. pearl barley
3 oz. red lentils
2 leeks
Sea salt to taste

Place the barley and lentils in a pot and cover with water. Leave to soak preferably overnight.

In a large covered cast iron pot, melt the butter and then brown the beef in it. Chop up the leeks (including green stems) and sauté with the beef, add salt. Add soaked barley and lentils. Add water to cover. Simmer the stew gently, with the lid on, for about one hour. Serves 8.

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Scotland is famous for its shortbread, which goes back to the Roman occupation . It was a traditional marriage cake that was broken over the head of the bride to assure fertility. The use of rice flour or corn starch guarantees a light and fragile consistency-and keeps the bride from harm. It was probably originally made with honey as a sweetener. When shaped into Petticoat Tails, these traditional Scottish biscuits date back beyond the 12th century. The triangles fit together into a circle and were the same shape as the pieces of fabric used to make a full-gored petticoat in Elizabethan times. The biscuits got their name because in those days the word for a pattern was a 'tally', and so the biscuits became known as 'petticote tallis'.

Makes 8

½ cup unsalted butter, softened
¼ cup granulated sugar, plus extra for dredging
¾ cup all- purpose flour
¼ cup rice flour or corn starch

In a medium bowl, cream the butter and sugar together until pale and fluffy. Sift the two flours together twice to incorporate air to lighten the biscuit. Gradually stir the sifted flour into the butter mixture. Draw the mixture together and press into an 7 inch round tin. Prick well all over and pinch up the edges with a finger and thumb. Mark into 8 triangles with a sharp knife. Bake at 325°F for about 40 minutes, until pale straw in color. Leave in the tin for 5 minutes, cut into 8 triangles, then dredge with sugar. Remove from the tin when cold. Store in an airtight container. Lasts for a long time if not eaten immediately.

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1 and 1/2 lbs. potatoes, peeled, boiled and mashed
1 rutabaga, peeled, boiled and mashed
3 Tbsp. unsalted butter
2 cups finely chopped Savoy cabbage or Kale
Salt and Pepper
1 oz. grated cheddar cheese

Combine the mashed potatoes with the mashed rutabaga and set aside. Melt half of the butter in a large iron skillet and cook the cabbage until it is soft. Mix the cabbage into the mashed mixture along with the rest of the butter and salt and pepper to taste. Place in an oven proof dish. Smooth the surface and cover with the grated cheese. Place in a 350 degree oven for about 30 minutes, then remove the lid to allow the cheese to brown. You can eat this on its own or as a side dish with a hearty stew.

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  In Medieval Scotland, all game was owned by the nobility and poaching was a serious crime. In America, deer were abundant in the backcountry and still are today, although deer hunting is becoming a lost skill in some parts of our country. The rich gamey flavor of venison develops well in this slowly-cooked recipe. Enjoy a dish fit for a Laird!

Serves 4.

1 and ½ lb. shoulder of venison, cut into cubes
2 oz. all- purpose flour
Salt and pepper
1 oz. butter
2 medium onions, skinned and chopped
2 carrots, sliced
1 cup beef stock
½ cup rough hard cider [scrumpy]
1 palmful of tied seasonal herbs, tied in a bundle
2 tsp. vinegar

Toss the venison in the flour, sea salt, and pepper, shaking off any excess. Reserve flour mixture. Melt the butter in a large frying pan and fry the meat for about 10 minutes until well browned on all sides. Using a slotted spoon, transfer into an ovenproof casserole that has a heatproof lid. Fry the vegetables in the fat remaining in the frying pan until golden. Drain well and add to the meat in the casserole. Stir the rest of the flour mixture into the butter in the pan and cook gently, stirring, until brown. Remove the pan from the heat and gradually stir in the stock and cider or wine. Bring to a boil, stirring, until thickened. Pour this sauce over the venison and season to taste, then add the herb bundle and the vinegar. Cover the casserole and bake in a oven at 325°F or in a Dutch Oven in the coals for about 2 hours, until the meat is fork tender. Remove herb bundle.

Editor’s Note: Mary is the author of Scotch Irish Foodways in America: Recipes from History.

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Recipe for Vanilla Tablet

Bet you didn’t know the Scots call fudge “tablet.”

125 g (10 fl oz) full-fat milk
200 g (7 oz) of condensed milk
2 tsp pure vanilla essence

Place the butter in a large heavy-based saucepan (only a reliable pan should be used, otherwise it will stick. Melt it gently over a low heat.

Add the sugar, milk and a pinch of salt and heat gently until the sugar is dissolved, stirring occasionally. Once it has dissolved, bring to the boil and simmer over a fairly high heat for 8-10 minutes, stirring often (and making sure you get into all the corners with your wooden spoon).

Add the condensed milk, stir well then simmer for a further 8-10 minutes (it should bubble, but not too fiercely), stirring constantly as it does.

After eight minutes, test if it is ready. What you want is the “soft ball” stage, which means that when you drop a little of the mixture into a cup of very cold water, it will form a soft ball which you can pick up between your fingers. On a sugar thermometer, it should read 240 F/115 C.

Remove from the heat at once and add the vanilla. Using an electric beater, beat on medium for 4-5 minutes just until you feel it stiffen a little and become ever so slightly grainy. (You can of course do this by hand bit it will take at least 10 minutes and is hard work).

Pour immediately into a buttered swiss-roll tim (23 cm x 33 cm/9 x 13 inches) and allow to cool. Then mark into squares or oblongs when it is almost cold. When completely cold, remove and store in an air-tight time or wrap in individually in waxed paper.

Sue Lawrence, Scotland Magazine, Febr. March 2014

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Scottish Oak Cakes


225g (1.44cup) oats
60g (0.50 cup) whole wheat flour
1/2tsp bicarbonate of soda
60g (0.50cup)butter
1 tsp salt
½ tsp sugar
60-80ml (2.03 - 2.70oz) hot water


Preheat oven to 190C/374F

Mix together the oats, flour, salt, sugar, and bicarbonate of soda

Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs

Add the water (from a recently boiled kettle) bit by bit and combine until you have somewhat thick dough.  The amount of water varies; depending on the oats

Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness.  Use a cookie cutter to cut out shapes (the final number of oatcakes depends-of course-on the size of cutter you use.  In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :)

Place the oat cakes on a baking sheet and bake for approx. 20-30mins, Or until slightly golden brown

Submitted by Sandy Russell, Denver Post 100

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Rhubarb Crisp


• 3 cups diced rhubarb stalks
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 1 cup packed light brown sugar
• 1 cup rolled oats
• 1 1/2 cups all-purpose flour
• 2 sticks butter


1. Preheat oven to 375 degrees F. Butter a 9x13 inch baking dish. 

2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. 

3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter until mixture is crumbly. Sprinkle mixture over rhubarb layer. 

4. Bake in preheated oven for 40 minutes. Serve hot or cold.

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Strawberry Rhubarb Pie


3 cups diced rhubarb stalks
3 cups strawberries, de-stemmed and cut in half
1 cup white sugar [more if strawberries aren’t fully ripe]
3 tablespoons all-purpose flour
1/2 teaspoon orange zest
1/2 teaspoon orange juice
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed small


2 ½ cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
3 teaspoons sifted powdered sugar
1/2 cup lard or vegetable shortening
1/4 cup salted butter
Pinch sea salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
1 egg white


1. Blend the flour, sugar, lard or shortening, butter and salt in a food processor or mixer. Whisk the egg, vinegar and water together and pour over the dry ingredients incorporating all the liquid until it forms a ball without overworking the dough.

2. Toss the additional flour over the ball of dough and chill. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust in the pie pan.

3. Preheat oven to 425 degrees F. Mix the rhubarb, strawberries, sugar, flour, orange zest and juice, and dash of cinnamon together in a large bowl and pour into chilled crust. Dot the filling with the butter. Brush the edges of pie crust with egg white wash.

4. Roll out top crust circle and place over filling. Crimp to seal edges. Brush with egg white wash and garnish sanding sugar if desired.

5. Collar with foil and bake at 425 degrees F for 15 minutes, decrease to 375 degrees F and bake for 45 minutes more until golden brown and bubbly. Tastes great with a dollop of bonnie clabber on top!

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Wild Scottish Venison With Port, Figs And Potato Wedges

    Because venison is so low in fat, cook it quickly and keep it on the rare side or it will be tough.


For the potato wedges

    100ml (3½fl oz) cold-pressed rapeseed oil     4 large potatoes     pinch smoked sea salt

For the venison

    100ml   (3½fl oz) cold-pressed rapeseed oil     5 small red chillies, whole     4 small red onions, finely sliced     800g  (1lb 12oz wild Scottish venison haunch steaks     200g  (7oz soft dried figs     50ml  (2fl oz port     150ml  (5fl oz balsamic vinegar     watercress salad, to serve

Preparation method

For the potato wedges, preheat the oven to 200C/400F/Gas 6. Warm the rapeseed oil in a baking tray in the oven.

Slice the potatoes into wedges as thickly or thinly as you like, rinse under cold running water and pat dry with a tea towel (you don’t want any droplets of water left on the wedges).

Add the wedges to the hot oil and bake until golden and crisp - about 40 minutes - turning only once half way through. (Baking time is dependent on the thickness of the wedges.)

For the venison, heat half the rapeseed oil in a heavy frying pan. Add the chillies to the hot oil and coat completely, cooking for about two minutes or until the skins just begin to blister.

Stir in the red onions and cook for three minutes. Add the venison steaks, turning to seal all sides of the meat. Cook for about eight minutes for medium-rare. Add the figs and remaining oil, then the port and the balsamic vinegar and reduce for about three minutes.

Serve the venison with a watercress salad and a sprinkling of smoked sea salt over the potato wedges.

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Whole Salmon Fillets

    This is an old traditional recipe for the most delicious cold-smoked salmon you’ll ever sink your teeth into. I found it up in Alaska many years ago in a very old cookbook that has since been lost (sadly and unfortunately I also cannot remember the name of it). The process takes about three or four days and though the time between steps could be varied, I would recommend sticking to times listed for the best results.

Rock salt (may substitute kosher, canning or pickling salt but NOT table salt)
Good quality scotch
Brown sugar
Good quality olive oil
Apple or cherry wood chips (can substitute hickory or alder but sweeter wood is better)

    1) Start with good quality salmon fillets (king, red, coho etc.). If fresh, freeze the fillets solid as this will help to remove excess water and give you a more firm textured end product. Since most supermarket fish are often shipped frozen, be sure to ask, and if they are or have been frozen then absolutely do NOT refreeze them as this could ruin the texture and quality or your salmon.

    2) I prefer to use salmon fillets that still have the skin on them, and while this may not be absolutely necessary, I've never tried it without, so leave skin on but be sure to remove scales, and then rinse thoroughly in cold water. Now pat dry and place fillets onto wax paper, skin side up.

    3) With a sharp knife make diagonal cuts, about 1/4-inch deep (up to 1/2-inch for very thick pieces) every 1 1/2 to 2-inches along the full length of fillet. Be sure to leave at least 1/2-inch of the skin intact at the top and bottom of the cuts so that the fillet will not break apart during the curing process.

    4) Place the fillets on racks skin side up (I use oven racks but you could use racks from your smoker, etc.). Take your salt and press into the cuts and also spread on the skin as well. Let this set for a few minutes and then gently turn over and repeat the process, but this time pack on a layer of salt about a 1/4-inch thick. This salt cure will actually pull a lot of liquid out of your fillets, so be sure to put a tray under the racks to avoid a mess. Cover with wax paper and let sit for 8 – 12 HOURS depending on the thickness of your fillets.

    5) Now rinse the fillets under cold tap water to remove any caked on salt and then place them into a large bowl or tub of ice water. If your tap water is not the best for drinking, then by all means use bottled water or else your salmon could absorb any bad taste. During the rinse process gently move/agitate the fillets every few minutes, the idea being to help wash out excess salt. After 15 minutes drain and repeat this step. After the second rinse cut off a small piece and microwave it for a few seconds, just enough to cook it, and taste this to check the salt content. If it’s too salty, repeat the above steps to suit your taste, but remember that the salt content helps with the curing process so don’t remove too much. When you are done rinsing, put the fillets on the rack and pat dry with a clean paper towel to absorb any excess moisture then air dry for 1 to 2 hours.

    6) Now to begin the part of the curing process that truly makes this Scotch Smoked Salmon, we’ll start with the scotch (or your choice of liquor). First make sure you have a clean catch-tray under the rack to collect the run-off which you can use again later. There are a couple of ways to do this, one of which is to get a new sponge and cut it into 2-inch squares. Pour the scotch in a cup and then wet the piece of sponge generously and daub this onto the fillets, covering the entire exposed surface. Start with the skin sides first and then flip over and do all the flesh sides. Repeat this step once or twice more, the idea being to get the fillets to absorb as much scotch as possible. Save the excess run-off and store it in the fridge when done because you will repeat this process later. This is a bit more labor intensive but saves on scotch. The other way to do this is to put the fillets into something like a roasting pan, fit them closely together, and then pour enough scotch to immerse them to at least half their thickness. That way you can leave them soak for 30 minutes and then turn them over and repeat this. If you’ve got more scotch then God, lol, then go ahead and just submerse your fillets in a vat for 20-30 minutes and then move on to the next step.

    7) Place the fillets back on the rack, skin side up while still moist with scotch. Take your brown sugar and pack the cuts on the skin side then gently turn them over. Now generously cover with brown sugar, pressing it in firmly and leaving a 1/4-inch layer or more. Cover with wax paper and let this sit approx. 8-12 hours. Again you need to have a catch-tray under your rack as the filets will continue to lose more liquid content.

    8) Afterwards, rinse the excess sugar from the fillets with cold tap water, just enough to remove any crusted on bits. Pat dry and place on racks and with a basting brush or another square of clean sponge, apply a liberal coating of olive oil on both sides of your fillets. When done, place skin side down, cover with wax paper and let sit for another 8-12 hours. Afterwards, take paper towel and gently wipe off as much excess oil as possible.

    9) Steps 6-8 make up one full cycle of this curing process. You will need to repeat this cycle 2 more times. Yes, it is quite labor intensive and this is perhaps why this recipe has lost its popularity, but in reality this really sounds a lot worse than it actually is. The work involved is only about 45 minutes per day (more or less depending on how much salmon you’re preparing), but I can tell you it is WELL worth the wait once you've tasted the finished product.

    10) When you arrive at the last step of the third cycle, after using the paper towels to remove the excess olive oil, do not use any more scotch as you want to leave a light film of oil for the final step. And you are now ready to COLD SMOKE your fillets. I emphasize the COLD part because this is very important in how your finished product looks and tastes. The temperatures should NOT go above 90 - 100°F although lower is the better. Traditional smoking won’t work. What's needed is to fire up your smoker, get the wood chips smoking, then turn off the heating elements (or remove any burning coals, etc) so that only a cool smoke is emitted (opening any bottom baffles to allow more air flow will help if it's just too hot). Then put the filets in, let smoke for 10-15 minutes or until the chips stop smoking, and then repeat this process once or twice more. If you have one, use a thermometer to keep an eye on the temps since this is very important. I suggest tasting after each smoking, as the aim is to get just a LIGHT smoke flavor, you do not want to mask or overpower the salmon's natural cured flavor because if done right, it is just incredible. When finished, the flesh of your fillets should appear almost translucent, such that when you cut a thin slice and hold it up to a light, you can see light, it is not opaque like cooked or normally smoked salmon would be.

Well that’s it, if you follow this recipe to a tee you will have the ORIGINAL Scotch Smoked Salmon which is, in my humble opinion, the most delicious you will have ever tasted. And, if it doesn't come out perfect the first time, don't despair, since experience is the best teacher and this certainly isn't the easiest recipe to get right.  But I guarantee you it’s well worth the effort spent.  Bon appetit!

    Russell Popham ==================================>

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Scottish Pickled Eggs Recipe

    This is a classic Edinburgh recipe for pickled eggs.


12 eggs
15g (3 tsp) ground cloves
15g (3 tsp) ground mace
7.5g (1.5 tsp) whole black peppercorns
30g (2.1 Tbsp) salt
2 bayleaves
malt vinegar, to cover


Bring a large pan of water to a boil, add the eggs and cook for 20 minutes or until fully hard-boiled. Carefully drain the eggs then crack the shells and peel them.

Arrange the eggs in a large glass or earthenware jar, scattering the spices between them.

Measure out enough vinegar to completely cover the eggs. Bring the vinegar to a boil. Tuck in the bay leaves then pour over the vinegar, ensuring that the eggs are completely covered.

Seal the jar with a vinegar proof lid and set aside for at least 2 weeks to mature before use. After opening store in the refrigerator.

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Dundee Cake

    Here is a rich, fruity cake topped with almonds. It became popular at the end of the 19th century. It is often served at Christmas. You can omit the whisky or use another spirit if you wish!


8oz Flour
6 oz Butter
5oz Caster/granulated sugar
4 Eggs
1oz Blanched almonds
1.5oz mixed peel
6oz each of currants, raisins, sultanas (seedless white raisins)
Grated rind and juice of lemon
1 level teaspoon baking powder
2 tablespoons whisky
2 tablespoons boiled milk and 1 tablespoon sugar


Cream the butter and sugar in a bowl. When it is white and creamy, slowly add the four eggs (one at a time), plus a spoonful of flour with each beating well all the time. Stir in the nuts and fruits. Add the rest of the flour, (sifted with the baking powder) and the whisky. Make sure the mixture is stirred well - right to the foot of the bowl. If it is too stiff, add a little milk.

Place mixture in an 8-inch greased and lined cake tin. Flatten the top with hands which are slightly wet. Cover with foil or greaseproof paper and bake at 325F (170C) or gas mark 3 for two hours. Halfway through, take off the foil and arrange the split almonds in concentric circles on the top of the cake. Check the cake with a skewer towards the end of cooking - if it is still wet in the middle, put it back for more cooking! 5/10 minutes before cooking is finished, brush the top with the sweetened milk to create a dry glaze. Keep in the tin for 15 minutes before turning out on a wired tray. Store in an airtight container.

Taken from Traditional Scottish Recipes:

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“Het Pint”

    Het Pint (literally “a hot pint”) was used as a warmer for “first-footers” more than a century ago.  It was carried in a copper kettle and offered to everyone they met on their first-footing rounds.


4 pints mild ale/beer
3 eggs
sugar to taste
1/2 pint whisky


Grind nutmeg into ale and bring to the point of boiling. Mix in the sugar (already dissolved in some cold ale) and eggs, taking care that they do not curdle. Pour in the whisky and bring the mixture nearly to boil. Then pour it briskly from one pot to another until the liquid becomes smooth and bright.

Editor’s note: According to Hogmanay tradition a first footer was the first person to cross the threshold at midnight. A dark-haired man who crossed the threshold at midnight brought good luck.
Taken from Traditional Scottish Recipes:

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Oat Scones

    Recipe from “Scotch-Irish Foodways in America: Recipes from History” by M.M. Drymon

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
1 stick unsalted butter, cold and cut into small pieces
3/4 cup old-fashioned rolled oats
2/3 cup buttermilk
1 large egg
1 tablespoon milk


Preheat oven to 375°F

Place flour, sugar, salt, baking soda, and baking powder in a large mixing bowl and mix to combine.

Add butter and, using a pastry blender, cut in the butter until the mixture resembles course crumbles.

Add the rolled oats. Mix until combined.

Stir in buttermilk and mix just until the dough comes together.

Transfer to a lightly floured surface and knead dough a few times, then pat the dough into a circle about 7 inches round 1 1/2 inches thick. Cut the circle into 8 sections like a pie.

Place scones on a greased baking sheet.

Mix egg and milk to make an egg wash and brush the tops of the scones with this mixture.

Bake for about 15 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Makes 8

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Banana, Bread And Butter Pudding


1 Tablespoon butter
2 Slices stale bread
1 Large egg
½ Cup milk
4 Teaspoons and a little more granulated sugar
A pinch of cinnamon
1 ripe banana-peeled and sliced
A small handful of dried currants


Preheat the oven to 350 degrees.

Grease a small ovenproof dish.

Butter the bread and cut each slice into four triangles.

In a separate bowl, whisk with the milk, sugar, and cinnamon.

Arrange four bread triangles in the bottom of the dish, layer over the bananas and sprinkle over the raisins. Top with the remaining bread.

Pour the egg mixture over and sprinkle with a little more sugar.

Bake in the oven for 20-25 minutes, or until golden-brown on top and just cooked through.

Serve warm.

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Scottish Chocolate Shortbread Truffles
By Amanda in Aberdeen

250 g good-quality dark chocolate
100 g unsalted butter
100 g shortbread, crushed to crumbs
1 tablespoon whiskey or 1 tablespoon drambuie
2 tablespoons cocoa powder, sifted


Melt chocolate and butter together over low heat, then stir in the shortbread crumbs and Drambuie until mixed thoroughly.

Transfer to a shallow bowl and leave to cool, then chill for a couple of hours to firm up.

Spoon out some of the mixture and shape it into balls with the palms of your hands, at first the mixture will be stiff, but it softens quickly in your hands.

Roll each ball in Cocoa powder and set aside until all have been dusted.

The truffles will keep for several days in an airtight tin.

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Queen Alexandra’s Birthday Cake Recipe
This makes a 36 pound cakes and was made regularly at Buckingham Palace from 1902-1910.
From “Broths to Bannocks” by Catherine Brown.

3 1/2 lbs of butter,
4 lbs Lisbon sugar,
5 lbs of flour,
6 lbs of currants,
2 lbs of sultanas well washed and dried,
1 lb filleted almonds,
1 1/2 lbs of orange peel,
1 1/2 lbs of lemon peel.
3 lbs Cedrat peel all cut small,
40 eggs well beaten,
grated rind of 8 lemons,
1/2 bottle of brandy,
1/2 bottle of rum;
and the following spices mixed well together:
1 1/2 tablespoons allspice,
2 tablespoons cinnamon,
1 tablespoonful mace,
1 tablespoonful cloves,
1 tablespoonful nutmeg.

Method: Mix together dry ingredients, then stir in eggs, brandy, and rum. Bake for 11 hours in medium oven. Top with almond paste and sugar icing with orange-flower water flavouring.

Editor’s note: A “Cedrat” is also known as a citron, a large fragrant citrus fruit with a thick rind, botanically classified as Citrus medica by both the Swingle and Tanaka botanical name systems. It is one of the three original citrus fruits (the others being pummelo and mandarine), from which most other citrus types developed through natural hybrid speciation or artificial hybridization. [Source: Wikipedia]

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Makes 4 servings

•2 tablespoons unsalted butter
•1 (2- to 2 1/2-pound rabbit), cut into serving pieces
•1/2 cup chopped British or Canadian bacon
•1 tablespoon all-purpose flour
•2 tablespoons mild curry paste
•3 cups low-sodium chicken broth
•1 1/2 cups pearl onions
•2 cups button mushrooms
•1 cup chopped celery
•1 teaspoon salt
•Basmatic rice (optional), for serving

1. In a Dutch oven, melt the butter over medium heat and sauté the rabbit pieces until well browned, about 15 minutes. Remove from the pan and reserve.

2. Using the same pan you browned the rabbit in, and without wiping it out, sauté the bacon over medium heat until it's browned and has rendered its fat in the pan, about 10 minutes. Add the flour and cook, whisking constantly, until it is dissolved, about 3 minutes. Add the curry paste and stir to combine well with the flour mixture. Stir in the chicken broth, 1/4 cup at a time. The pan contents now will have the consistency of a thin sauce.

3. Reduce the heat to medium-low and add the browned rabbit pieces along with the onions, mushrooms, celery, and salt. Simmer the dish, stirring occasionally, until the meat is cooked through, the onions are tender, and the sauce has thickened up, about 1 1/2 hours. Serve warm, preferably over rice.

From “Ploughman’s Lunch and the Miser’s Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles” by Brian Yarvin.