Burns Night is only a few days away (Thursday 25th January) and we thought we would start planning our menu early! We are really excited to try some seafood alternatives this year and show you how easy it is to create a seafood spin on this traditional Scottish fayre.
We thought that starting off the supper with some calamari from our friends at Seafood Scotland would be refreshing. It can be ready in less than 15 minutes and will give your guests an idea of what’s to come!
Devilled mackerel with beetroot and dill relish is such a luxurious dish and will make your guests or your family feel very spoilt. The flavour of the sauce will have their mouths watering!
We couldn’t have a Burns Supper without mentioning Cullen Skink, which is always a perfect go-to dish. It’s easy for a starter or you could have it as a lunch alternative on the day. It’s also handy for freezing, so that it’s always there if you have a craving for it!
We wouldn’t want to miss out on sharing this pan fried king scallops on smoked haddock carbonara either! The combination of two different types of seafood would mean you are getting your two a week in one sitting!
We can’t wait to see what kind of seafood spin you will be having on Burns Night. Tweet us your photos at @fishisthedish.