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    Hampden Roar
    1 bite · 2 chews

    Hampden Roar

    A one-inch black oatcake with beetroot-cured salmon and a saltire micro-flag

    For the noise that follows the team from Glasgow to every host city

    Why this bite? Scottish fans bring the noise everywhere. A black oatcake flying the saltire — belonging worn on your sleeve.

    The Story

    The Hampden Roar is the sound Scottish fans invented and refuse to leave at home. This bite bottles it: a jet-black squid-ink oatcake, a ribbon of beetroot-cured salmon in Scotland-blue and red, planted with a tiny paper saltire. It's a war-cry of a canapé — proud, loud, and impossible to eat quietly.

    Prep: 24 hr cure + 15 minYield: 12 pieces

    Ingredients

    • Squid-ink oatcake
    • Salmon
    • Beetroot
    • Dill
    • Crème fraîche
    • Horseradish
    • Micro saltire flag pick

    Preparation

    1. 1.Cure salmon in beetroot and dill 24 hours; slice ribbons.
    2. 2.Pipe horseradish crème fraîche onto black oatcakes.
    3. 3.Drape a beet-cured salmon ribbon across each.
    4. 4.Plant a paper saltire flag on top.

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