Salmon Summer Salad & Oat Bannocks

Step 1

Beat the egg and stir in together with the milk. Stir in the bicarbonate of soda, salt and enough oatmeal to create a batter that is of a dropable consistency.

Step 2

Rub some butter over a hot cast iron pan or other non stick pan. Keep the heat at a medium and drop some batter in to form small rounds. I usually use 2 tbsp per bannock.

Step 3

After a few minutes, when bubbles start to form on the top and they are firming up, flip over and cook the other side. I usually cook for about 3 minutes each side.

Step 4

When cooked place on a plate and repeat with the others, cover with a dishcloth to keep them warm and serve immediately with the salad, crowdie and salmon recipe below.

Step 5

Half the bannocks or place them whole along one side of a long rectangular plate. Place the shredded lettuce along the centre of the plate and sprinkle the other salad items over the top.

Step 6

Add the pieces of smoked salmon along the last free side of the plate and sprinkle over the crowdie cheese over the dish or crumble the crowdie cheese at the side in one area.

Step 7

Combine the olive oil, apple cider vinegar, mustard, honey and fresh chopped dill in a small jug and whisk together to create the dressing. You can vary up the quantities to your own flavour tastes.

Step 8

Drizzle the dressing over the salmon and the salad items (not the bannocks).

Step 9

Serve immediately by heaping the salad, salmon and crowdie onto the warm bannocks.

Step 10

Enjoy!