Ingredients

Salmon Fillets

• 6 salmon fillets, bones and skinned removed (150-175g)
• 2 tbsp olive oil
• maldon salt and freshly ground black pepper

Skirlie

• 3 tbsp butter
• 1 onion finely chopped
• 180g rolled oats
• 2 tbsp dill, finely chopped
• maldon salt and freshly ground black pepper

Kale

• 1 tbsp butter
• 1 tbsp olive oil
• 250g kale, washed, trimmed and finely shredded
• 1 garlic clove, finely chopped
• pinch nutmeg
• maldon salt and freshly ground black pepper

Fettuccine

• 180g fettuccine
• 3 tbsp creme fraiche
• 1 tbsp dill finely chopped

Method

1. Skirlie: Melt the butter in a large saucepan over a moderate heat. Add the onions to the pan and sauté them for a couple of minutes until translucent and tender. Remove the pan from the heat and add the oats and stir them until they have absorbed the butter. Season the oats with a little salt and pepper. Stir in the dill and set the skirlie aside to cool.
2. Salmon: Season the salmon with a little salt and pepper and coat it with a little olive oil. Press the cooled skirlie onto the salmon fillets bone side up. Place the salmon fillets covered in the refrigerator until ready to cook.
3. To Cook: Preheat a grill to a moderate-high heat. Place the salmon fillets on a grill tray and place them under the grill and cook them for 5-8 minutes until the salmon fillets are just cooked and the skirlie golden crisp. Keep the salmon warm until ready to serve.
4. Kale: Melt the butter with the olive oil in a large saucepan over a moderate heat. Add the garlic to the pan and cook it for one minute then add the kale to the pan and allow it to cook for a few minutes stirring regularly until it has wilted and tender like spinach. Stir in a little salt and pepper and the nutmeg. Keep the kale warm until ready to serve.
5. Fettuccine: Cook the fettuccine in a large saucepan of boiling water until it is al dente (tender with a little bite). Drain the pasta and return it to the saucepan, toss it with the creme fraiche and butter until it is well coated. Stir in a little seasoning and serve or keep it warm until ready to serve.
6. To Serve: Distribute the fettuccine among 6 plates or bowls. Place the kale in the centre of each serving. Place the salmon fillets on the kale. Serve.