|Smoked mussels on Stornoway white pudding with salad|
Black pudding is popular throughout the UK and in many other countries in similar form, often under different names. While white pudding may not be so widely known, it is a very delicious alternative to black. Black pudding with scallops is a popular starter or appetizer in Scotland and it was that dish which inspired this creation. The Loch Fyne smoked mussels were part of the goodie bag gift I covered in my previous post and these were the last two pieces of genuine Stornoway white pudding I had in my freezer.
|Stornoway white pudding|
Ingredients (Serves One)
2 slices of Stornoway white pudding (fully defrosted, if applicable)
Oil for frying
Generous handful mixed salad leaves
6 Loch Fyne smoked mussels in vegetable oil
Couple of teaspoons of the oil from the mussels to dress the salad
|Starting to fry white pudding|
Pour a little oil in to a non-stick frying pan and bring it up to a medium heat. Lay the white pudding slices in the pan to fry over a low to medium heat.
|Salad is carefully washed under running cold water|
Put the salad in to a colander and wash thoroughly under running cold water. Shake dry.
|White pudding is turned to fry on second side|
After four or five minutes, turn the white pudding to fry for a similar period of time on the second side.
|Loch Fyne smoked mussels|
Lay the fried white pudding slices on a serving plate.
|White pudding is plated|
Carefully arrange three smoked mussels on top of each slice of white pudding.
|Smoked mussels are arranged on top of white pudding|
Arrange the salad leaves on the plate and drizzle with a little of the mussels oil.
|Enjoying Loch Fyne smoked mussels on Stornoway white pudding|