Hot smoked salmon is sold in supermarkets, however it’s great to smoke yourself and much better value. I have added the smoking method to the end of the video
We served ours with minted miniature new potatoes and a quick pickle cucumber (see video)
40 g butter
1 banana shallots, finely diced
150 ml white wine
150 ml double cream
1 tbsp wholegrain mustard
400 g hot smoked salmon (see note above)
chives to finish
If making your own hot smoked salmon, allow an additional 2 hours – Instruction film at the end of the video
Gently melt the butter in a pan over a medium low heat. Add the shallots and allow to sauté until soft. Turn the heat to high, add the wine, bubble and reduce by half. Stir in the double cream, cook for a couple of minutes until the cream starts to thicken. Add the mustard then flake in the salmon. Allow to warm through.
Serve with buttered new potatoes
Ingredients
- 40 g butter
- 1 banana shallots finely diced
- 150 ml white wine
- 150 ml double cream
- 1 tbsp wholegrain mustard
- 400 g hot smoked salmon (see end of video if making your own) flaked
Instructions
- Gently melt the butter in a pan over a medium low heat. Add the shallots and allow to sauté until soft. Turn the heat to high, add the wine, bubble and reduce by half. Stir in the double cream, cook for a couple of minutes until the cream starts to thicken. Add the mustard then flake in the salmon. Allow to warm through.
- Serve with buttered new potatoes