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Haggis crusted tikka salmon on a bed of clapshot, creamy mushroom sauce, samphire, seafood pearls & makhani cream

Prepare with Fresh Salmon Fillets
45 min
Haggis crusted tikka salmon on a bed of clapshot, creamy mushroom sauce, samphire, seafood pearls & makhani cream


Crusted Tikka Salmon

  1. Preheat oven to 180C
  2. Remove the salmon skin using a sharp knife (deep fry the skin for garnish)
  3. Prepare tikka marinade by mixing greek yoghurt, tikka masala paste, oil and lemon juice. Apply the marinade evenly on to the salmon fillets
  4. Place the salmon on a baking tray and place in the oven for 8-10 minutes until flaky
  5. In a frying pan, saute the haggis in butter.
  6. Place a thin layer of haggis on the salmon


  1. Dice the vegetables and boil these in salted water until tender
  2. Drain and mash the vegetable and beat through butter. Keep some texture to the vegetables rather than making smooth.
  3. Add the seasoning and beat through. Finish off with some chopped chives

Creamy Mushroom Sauce

  1. Heat a pan and saute sliced mushrooms in butter. Add garlic & cook for 8 minutes
  2. Add white wine and simmer until the liquid evaporates
  3. Add whipping cream and simmer for 4 minutes
  4. Transfer it to a blender and blend it until smooth and creamy.
  5. In a pan, add the blended sauce and season it with cumin powder, salt & pepper.

Buttered Samphire

  1. Quickly blanch the samphire in boiling water for 2-3minutes. Ensure not to add any salt.
  2. Heat a pan and toss the blanched samphire in butter.

Makhani Cream

  1. Blanch and peel the tomato. In blender, blend the tomato with cashew nuts, oil, cloves & 3 tbsp of water until smooth
  2. In a hot pan, add butter and add cumin seeds until it crackles. Add ginger-garlic paste and saute for 30 seconds. Add chopped onions and saute for 2 minutes.
  3. Add in the blended tomato mixture, chilli powder, whipping cream, garam masala, kasuri methi and cook for 4-5 minutes on medium heat stirring occasionally.
  4. Season the sauce with salt and add honey and agar agar.
  5. Allow the sauce mix to cool and blend it until smooth. Pass it through a fine sieve.

Seafood Pearls 

  1. Cool the oil in a beaker
  2. In a pan, boil water and add ½ cube or 12g of fish stock, add paprika powder and agar agar. Skim to eliminate any impurities
  3. Strain the mix and transfer the liquid to a syringe or squeeze bottle.
  4. Squeeze the liquid drop by drop into cold oil to form pearls

Plating & Assembly

  1. Take a large deep dinner plate and pour creamy mushroom sauce as base.
  2. Carefully shape clapshot into a rectangle block using a mold and place it in the middle to form a base. Sprinkle chives on the bed of clapshot
  3. Crust the tikka salmon with haggis and carefully place it on the clapshot
  4. Add drops of makhani cream and garnish with seafood pearls, crispy fried salmon skin, marigold petals, mustard cress and dill
  5. Place samphire on the base and sprinkle chives on the mushroom sauce to finish off the dish

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