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Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern. Scotland's natural larder of vegetables ...
Imperial, royal, noble,gentry and chivalric ranks in Europe. Thane (/ ˈθeɪn /; Scottish Gaelic: taidhn) [1] was the title given to a local royal official in medieval eastern Scotland, equivalent in rank to the son of an earl, [2] who was at the head of an administrative and socio-economic unit known as a thanedom or thanage.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard and mix well. Add the onion mixture, cracker crumbs and pepper; mix to combine. Shape in to 6 ...
The original commercial development of the cake began in Dundee in the late 18th century in the shop of Janet Keiller [ 4 ] but was possibly originally made for Mary, Queen of Scots in the 16th century. [ 5 ] It was mass-produced by the marmalade company Keiller's marmalade who have been claimed to be the originators of the term "Dundee cake ...
Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, until browned. Repeat with the remaining cakes; add more oil to the skillet as needed. Garnish the cakes with the dill sprigs and serve with the sauce.
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Fishcake. A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.
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related to: thane scottish style salmon cakes