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langoustines with tattie scones & dressed salad leaves

main courses | serves 4
This is one of the dishes from the tasting menu at The Three Chimneys. The menu, the Seven Courses of Skye, is based entirely upon fresh, local ingredients – neither the langoustines, from Loch Dunvegan, nor the salad leaves, from Glendale, will have travelled more than five miles.

1. For the salsa, add the mango, melon and chilli to a bowl. Peel and finely grate the root ginger, place in a sieve and squeeze the juice through onto the fruit, pressing through with the back of a wooden spoon. Add the lime zest and juice and season with a little salt and pepper. Leave the mixture to sit for up to 20 minutes in order to allow all the flavours to meld together.
2. Next, make the tattie scones. Spread the riced or mashed potato onto a baking tray. Mix the flour and the semolina together and use ¾ of this mixture to dust over the potatoes on the tray. Pour over the beaten egg. Add salt and pepper and freshly grated nutmeg to season. Mix together until it is a soft dough-like consistency. Do not overwork this mixture and if it appears to be too wet and sticky, adjust with some of the remaining flour and semolina mixture. Roll out the mixture on to a well-floured surface to about 1cm thick and cut into 8 triangles measuring 10cm on their widest side.
3. Add a little vegetable oil to a non-stick frying pan on a medium heat. Carefully lift the cut scones and add to the pan, frying till golden on both sides.
4. While the scones are cooking, make the salad dressing. Mix all the ingredients together except the olive oil. Whisk the olive oil into the lemon base ingredients slowly, a small amount at a time, until it is well mixed together and beginning to thicken slightly. Dress the salad leaves.
5. Assemble the dish. Place three small pinches of salad on each plate. Place three langoustines on each plate. Balance them on their ends so they arch over the 3 piles of salad in a straight line. At one end, place the head of a reserved langoustine carapace. (As a guide, the effect you’re after is like a child’s drawing of the Loch Ness monster, with the body looping above the water in three places and with the head emerging from the water at the front.) Place 2 hot tattie scones on each plate, one each where two langoustines meet. Drain any excess liquid that has formed in the salsa, and serve spoonfuls of the salsa alongside the langoustines.


Recipe by Michael Smith and Shirley Spear, Photography by Sam Stowell
• from Jamie Magazine issue 7