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Sam’s Smoked Mackerel and Seaweed Pâté- CLIMAVORE Recipe Book

“The thing I enjoyed most while working with CLIMAVORE was the class visits we got from people all across the island that use local produce in a sustainable way. These visits really opened my eyes as to how much more we could be getting from where we live.”- Sam, CLIMAVORE Apprentice 2020.

Our CLIMAVORE Apprenticeship programme continues in Summer 2020 with adaptations in response to Covid-19. Meeting every week over video chat to discuss sustainable aquaculture, CLIMAVORE ingredients, foraging and test recipes, the apprenticeships continue as a paid opportunity for young people and a series of 1-to-1 sessions.

Using learning from previous workshops in Portree High School’s Hospitality and Practical Cookery course and their own local knowledge, the apprentices have been developing recipes to be published in a new CLIMAVORE Recipe Book this Summer.

Sam has been working with head chef Elanor from Taigh Ailean Hotel to develop his CLIMAVORE recipe, using locally foraged seaweed.

Sams CLIMAVORE Recipe- Mackerel and Seaweed Pate, served on oatcakes.

Ingredients:

•400g of smoked mackerel 

•200g of clotted cream

•100g of fresh sea lettuce or guttweed. Gutweed is a seaweed that is found on all UK shores and on most beach types like rock pools, sand and shells . This seaweed is bright green and made up of lots of thin strands so very easy to find.

Method:

•First make sure all freshly picked seaweeds are soaked and washed thoroughly in cold water. 

• Secondly peel skin/scales of the smoked mackerel and debone if not done so already.

• Put all the ingredients into a food processor and mix until smooth. Using a spatula, remove from the flood processor and decant into a ramekin or small bowl- keep in the fridge until ready to serve.

• Enjoy spread on a lovely homemade slice of bread or oat cakes.