Kittiwakes, wild flowers and salmon en croute

I took my camera and zoom lens to Dunbar harbour for my annual attempt to get good shots of the kittiwakes which nest on the walls of the ruins of Dunbar Castle (good photos). Every April, the kittiwakes arrive and the harbour is enlivened with their calls – kitty-wake, kitty wake (click on audio). When the nesting season gets going in full, there can be a cacophony of noise at the harbour as hundreds of birds can be heard yelling out. For visitors to the harbour, there is an opportunity to get close to the birds and the chicks can be clearly seen with the naked eye from the harbourside. From time to time, a group of artists will arrive and sketch the birds. Over the years, I’ve tried to get the best shots I can of adult and chick kittiwakes and last year’s snaps can be seen here. This year’s selection follows. As ever, click to enlarge.

Kittiwake chick at Dunbar castle

Kittiwake chick at Dunbar castle

Kittiwake adult and chick at Dunbar castle

Kittiwake adult and chick at Dunbar castle

Kittiwake adult and chick at Dunbar castle

Kittiwake adult and chick at Dunbar castle

Kittiwake adults and chicks at Dunbar castle

Kittiwake adults and chicks at Dunbar castle

In Dunbar this summer, there are several areas of wildflowers which have brightened up the town and the following photos were taken at Lauderdale Park. The colours provided by the poppies, cornflower and other flowers are a lively mix and a real pleasure for the viewer.

Wildflowers at Lauderdale Park, Dunbar

Wildflowers at Lauderdale Park, Dunbar

Wildflowers at Lauderdale Park, Dunbar

Wildflowers at Lauderdale Park, Dunbar

This week we have, as the Australians say, visiting rellies – so what to cook for the first evening meal? We went for a Jamie Oliver recipe Salmon en Croute as it is different from the standard salmon inside a pastry envelope. In this recipe, I bought some ready to use puff pastry, pre-rolled for convenience and laid it on a tray dusted with flour. I used 4 salmon fillets instead of one large fillet. The JO recipe uses black olive tapenade but as we’re no olive fans, I used a jar of sun-dried tomato pesto and spread a teaspoonful of pesto over each salmon. You then put 3/4 basil leaves on each fillet, followed by sliced tomato and salt and pepper. The final ingredient is mozzarella and I sliced it thinly and put 3 slices on each fillet. To make a pastry case, you fold up the sides of the pastry and pinch each corner to keep it firm. The pastry is brushed with beaten egg and put in a 200 degree oven for 35 minutes. It is very tasty and also looks attractive in the dish and on the plate. Here is my completed dish. So, easy to prepare and it looks more complicated than it is, so your guests will be impressed.

Salmon en croute

Salmon en croute

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One Response to “Kittiwakes, wild flowers and salmon en croute”

  1. taphian Says:

    wonderful photos and a very delicious recipe

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