This is something a little different. The focus is on ‘taste’ and boy is it tasty.
Brush a skinless salmon steak each with our delicious Classic English or Dijon Mustard then lay a slice of Smoked Salmon on each before placing them in a buttered ovenproof dish. Pop the dish into the oven, pre-heated to 180 C / Gas Mark 4 for 12 minutes.
While they are baking, dice 2 shallots to soften in butter for 7 minutes. Pour in a wee dram of peaty whisky such as Highland Park or Lagavulin – and have a wee dram yourself … Slange Var.
As it evaporates add 1 tbsp of cider vinegar, 2 tbsp of maple syrup and 2 of 3 good shakes of Bloody Mary Ketchup. Pour 100ml of double cream into the pan and simmer whilst adding and melting a hefty knob of butter.
Take the salmon from the oven, saving what’s left of the smoked salmon for a chef’s treat. It’s smoky oils will have done their work, adding taste sensations through the mustard to the fish below.
Bathed in the whisky sauce, this cries out for buttery mashed potatoes with 2 tbsp of Creamed Horseradish spooned through it and some simple green beans.