I’m slightly obsessed with the seafood here in Scotland. In all kinds of types and forms. The fish and chips are by far the best I’ve had and only 30 minutes from me is the best fish and chips in the world. Then there is the mackerel pate. I should not have to explain the happiness that ensues when eaten with little oatie crackers. Then there is the smoked salmon, the haddock, the mussels. I could go on. So this recipe is dedicated to all the Scottish fisheries out there, you do one heck of a job!
PS – I opted for a fresh rosemary the first time around, but I think it is a bit overpowering. I would highly suggest the dried rosemary.
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