The cliché of Scottish cuisine is that everything is deep-fried, but that isn’t always the case. It’s very homey food, and the ingredients are fresh, especially in Moray, where I’m from. It’s farming country, where there’s lots of great root vegetables, meat, and fish.
My mum would make this on special occasions, and my dad, brother, and I would do the dishes. The aroma of the pastry would fill the tiny house we lived in. It was lovely. The mixture of the soft salmon and the crispy pastry is so decadent it almost feels like you’re having dessert!
My mum recently made it for my kids, Joseph, 11, and Iona, 10, and they ate their plates clean, which is rare. It’s simple, unfussy, and full of flavor. It gives me comfort and reminds me of home.
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