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.
Ingredients
- Squid-ink oatcake
- Salmon
- Beetroot
- Dill
- Crème fraîche
- Horseradish
- Micro saltire flag pick
Preparation
- 1.Cure salmon in beetroot and dill 24 hours; slice ribbons.
- 2.Pipe horseradish crème fraîche onto black oatcakes.
- 3.Drape a beet-cured salmon ribbon across each.
- 4.Plant a paper saltire flag on top.
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