Impress your loved one with our two Valentine's Day recipes

Valentine's Day

– Recipes –


Valentine's Day Recipes
Valentine's Day Recipes

Impress your loved one with our two
Valentine's Day recipes

Can't make it to our restaurant to celebrate Valentine's Day?
Don't worry we can still help you wine & dine your loved one at home,
with our two romantic Valentine's Day dishes.



Gin-Cured Scottish Salmon
Gin-Cured Scottish Salmon

Serves: 2 people
Difficulty: 1 / 5
Time: 5 minutes


120g Gin-Cured Scottish Salmon
1 Cucumber
50ml White Wine Vinegar
10g Caster Sugar
10ml Olive Oil
1 Orange
1 Pink Grapefruit
20g Peppery Salad Leaves (e.g. Roquet, Watercress or Lollo Rosso)

Cooking Method

1. Segment your orange and grapefruit by removing the top and tail, cutting around the skin, behind the pith leaving only fruit. Carefully cut between the membranes, popping out perfect segments. Cut these in half lengthways, and then into a small neat dice.

2. Heat the vinegar up and dissolve the sugar into it, allow to cool, chill in the fridge until required. Using a veg peeler, peel the full length of your cucumber until you see the seeds. Coat this in the chilled pickling liquor and place back in the fridge until needed.

To Serve

Lay your gin-cured salmon flat and evenly out onto your plates, scatter the diced fruit segments over the fish, arrange your pickled cucumber ribbons over the fish (if they are cold enough you can coil them into spring shapes for a bit of flair to impress your guests!), scatter over your leaf of choice and drizzle with the olive oil.

Remember, you can buy gin-cured Scottish salmon at your local Loch Fyne Restaurant Fishmongers.



Tandoori Scallops
Tandoori Scallops

Serves: 2 people
Difficulty: 3 / 5
Time: 20 minutes


6 King Scallops
20g Tandoori Spice
20g Cooked Chickpeas
60g Greek Yoghurt
10ml White Wine Vinegar
20g Cucumber, Deseeded & Diced
10g Hot Curry Powder
20ml Olive Oil
10g Plain Flour
80g Red Onions (finely sliced)
2g Micro Coriander

Cooking Method

1. Remove the knuckle from the scallops, season with salt and completely coat in tandoori spice.

2. Mix the plain flour with 5g of the curry powder, toss the sliced onions in the curry flour and fry until crispy, lay on kitchen paper and season with salt. Place the remaining curry powder in a small pan and toast for 1 minute, add the olive oil and set aside to cool.

3. Mix vinegar with the yoghurt; rinse the chick peas.

4. In a hot pan, add a drizzle of oil and fry the scallops on a high heat turning occasionally, for 2 minutes, allow to rest for 1 minute. Slice through each scallop at an angle.

To Serve

1. Drizzle the yoghurt dressing around a plate, haphazardly. Arrange the scallops around the plate, along with the cucumber dice and chickpeas.

2. Drizzle over the curry oil and scatter the crispy, curried onions over the dish. Garnish with micro coriander.

Remember, you can buy Scottish king scallops at your local Loch Fyne Restaurant Fishmongers.