"Simple ingredients, simple to prepare, bringing a taste of the Isle of Harris seas to your home..."
150g fresh white Brown Crab meat (Tian)
5mls Isle of Harris Gin (Tian)
1 tbsp fresh Crowdie cheese (Tian)
A pinch of sea salt and cracked black pepper (Tian)
Juice and zest of 1 Lime (Tian)
1 tbsp Mayonnaise (Aoli)
2 tsp Sugar Kelp Aromatic Water (Aoli)
1 sprinkle dried Kelp seaweed8 Scottish Raspberries (Dressing)
4 tbsp Olive oil (Dressing)
1/2 tsp Honey (Dressing)
1 tsp Wholegrain mustard (Dressing)
1 tbsp White wine vinegar (Dressing)
Squeeze excess moisture from crab meat.
In a mixing bowl, mix all ingredients for the Tian, then chill.
In a separate bowl, mix together all the Aioli ingredients till smooth, then chill.
In a blender, blitz all ingredients for the Dressing, then chill.
After chilling, assemble the dish...
Make the Tian in a ring mould by stacking first the crab mixture, then the aioli and finally drizzle with the raspberry vinaigrette.
Sprinkle with crispy seaweed.
Position on plate and remove mould.
Garnish the plate with mixed salad leaves and top the Tian with micro herbs or chopped leaves.
The Anchorage Restaurant can be found in the small Isle of Harris fishing village of Leverburgh, just yards from the sea. Specialising in the freshest local seafood, island lamb, Highland beef and estate venison, this well-loved dining destination is owned and run by Sally Lessi who helped collaborate with us on this delicious dish. Sally tells us...
" Our Head Chef Wesley Stuart has created this simple, easy to make dish. It uses easily sourced ingredients and simple combinations of local flavours to ensure a true Outer Hebridean experience from the plate to the palate. We believe the smooth, subtle taste of Isle of Harris Gin marries perfectly with the delicate mineral taste of fresh white crab meat. It is further enhanced by the botanical sea flavour of the Sugar kelp. Scottish raspberries are also an unsung hero of Scotland and these islands, so we wanted to use this wonderful ingredient as it’s so simple, easily sourced and adds a complementary bitter and sweet element to the dish. The acid in the fruit lifts the delicate flavour of the crab meat. The creaminess of the aioli and the zestiness of the tart raspberry vinaigrette combine to give a full flavour of the Western Isles."