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Salmon Tart

The Clan Gregor Society celebrated its 180th anniversary at a meeting in the Bridge of Lochay Hotel, Killin last weekend ( 31 August & 1 September 2002 ). The annual meeting was headed by clan chief Sir Gregor MacGregor of MacGregor Bart and members enjoyed traditional entertainment with piping from two society members and storytelling by the society's bard Paraig MacNeil. A church service on Sunday and a parade by society members rounded off the event. The society decided to hold a major gathering next year to commemorate the 400th anniversary of the Battle of Glen Fruin. Although the battle took place in February 1603, the proposed dates for the gathering are from 25 July to 4 August 2003, using the campus of the University of Stirling as a base.
 
The Battle of Glen Fruin came about following a raid by the MacGregors on the property of Alexander Colquhoun of Luss in 1602. Colquhoun was granted a lieutenancy by James V1, King of Scots, to pursue Clan Gregor. On the 7 February 1603, although outnumbered two to one, Alasdair MacGregor of Glenstrae divided his 400 men in two. His men took their stance on a narrow defile while those under his brother remained concealed near the farm of Strone in order to cut off Colquhoun's retreat. The Colquhoun force was surrounded on boggy ground which rendered their 300 horse useless and their foot soldiers, charged by MacGregors broke ranks and fled. According to Clan Gregor, only two MacGregors were lost in the battle, including Alasdair's brother Iain, while the Colquhouns lost some 200. The victory went to Clan Gregor but they were to suffer a harsh reprisal at the hands of the Scottish Government. On 3 April 1603 Clan MacGregor were proscribed and the ancient and royal name MacGregor banned. Traditionally the clan claims descent from Griogar, third son of Alpin, Celtic King of Scots c787. Hence the clan motto 'S Rioghail Mo Dhream' ( Royal is My Race ).
 
So only a royal recipe will do for this week - Salmon Tart - as the salmon is acknowledged as the King of fish and would be a familiar dish to the royal MacGregors.
 
Salmon Tart
 
Ingredients : 6 oz ( 175 g ) shortcrust pastry ; 4 oz ( 100 g ) tin salmon ; salt and pepper ; parsley sauce; pinch nutmeg
 
Line a pie dish with the pastry, saving any trimmings for decoration, and bake blind in a hot oven until golden brown. Flake the salmon with a fork. Season with salt and pepper and a pinch of nutmeg. Make the parsley sauce, using the liquor from the salmon in addition to milk. Gradually stir enough sauce to the flaked salmon to make it easily spread and put into the pastry case. Smooth the top and decorate with strips of pastry arranged lattice fashion and brushed with milk. Bake in a moderate oven for ten minutes. Serve with the remaining parsley sauce.

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