This recipe is very appropriate for the Manx seaside village of Laxey, combining as it does Salmon and Queenies. The name Laksaa is derived from Old Norse Laxa meaning Salmon River. ‘Queenie’ is the name given by Manx people to the Queen Scallop.

Ingredients

6 rashes of Manx cured bacon with rind removed.
2 salmon fillets
8 oz Manx Queenies
1 Manx Onion
2 glasses of dry white wine
A portion of chopped garlic
A dash of fresh lemon
5 fluid ounces of double cream
2 tablespoons of butter
2 tablespoons of grated Manx cheddar cheese
Salt and pepper

Instructions

Place the salmon into separate loose foil parcels having put a splash of lemon and wine (using half of one glass), then one tablespoon spoon of butter and the garlic on each. With the oven at a temperature of 180 degrees C place the salmon to bake for ten minutes. Using a large frying pan very lightly fry the chopped onions and bacon. Then with the heat increased add the queenies stirring the mixture together for a minute. Put in the remainder of the wine simmering to reduce just a little. Take from the heat and add and stir in the cream so thickening the sauce. Add seasoning as desired.

Ith do shàth!
Cabrini
P.S: I would like to invite all our readers to send me their favourite recipe – and their favourite memories that go with it – to cabrini@celticlife.ca