The beautiful Autumn colours in Edinburgh are only rivalled by the colours coming out of the Skerries Restaurant kitchen recently. If you’ve not been in to see us yet, here’s a taste of what you’ve missed and what could be coming next from the culinary genius we all know as Chef Paul Hood!
Yep, you read right – scallop sausage! Or to give it it’s proper name, Scallop Boudin and it is GORGEOUS! It’s simple to make, blending fresh Orkney scallops with egg whites and cream, wrapping the mixture up like a Christmas cracker in clingfilm and poaching for 25 minutes at 48 degrees. Paul’s dish was served with a crispy cod cracker, made from the fish skin, apple purée, cider braised cockles and vanilla foam. It was one of the fastest selling specials we’ve had in a long time, so am sure it will pop up on the menu again one day.
Chilled Asparagus Soup
Nothing ground breaking about this recipe, its simple, clean and absolutely delicious! It’s also an amazing colour, don’t you agree? Served with hot smoked salmon mousse and whisky cured salmon it’s a dish not to be missed if you see it on the specials menu next time you’re in.
Nothing tops off a good dinner better than a stunning dessert. The latest special has that perfect combination of dark chocolate pave with sweet raspberries, raspberry popcorn, apple gel and apple sorbet. So many different flavours on one plate, all balanced to create a dessert not to be missed. I am crossing my fingers that this one goes back on the menu soon or somehow finds it’s way into the office one Friday afternoon…hint hint Paul!
See You Soon!
There is always a surprise on the menu in Skerries Restaurant, as well as the old favourites such as our Orkney Seafood Chowder and hugely popular Monday Night Steak Night. Always something for everyone, so get your table booked soon and don’t forget to let us know what you thought on our Facebook page after.