Salmon steaks with scotch whiskey & brown shrimp sauce
Perfect for a summer dinner party for two. This rich 'special treat' recipe uses two of Scotland's finest ingredients, salmon and whisky.
"Salmon is, I think, the first fish I ever tried. Even when I was small I loved it in a sandwich. Dad used to go salmon fishing in Scotland and would get his catches oak-smoked on the Isle of Bute. This is a lovely rich recipe using - let's face it - two of Scotland's finest ingredients, salmon and whisky. It works with almost any veg too, like green beans - the other night I served it with roasted cauliflower and some peas roughly mashed with a bit of green pesto," says culinary expert Sophie Thompson.
4 x 125g skinless and boneless salmon fillets
4 large slices smoked salmon
Generous knob of butter, softened
Salt and pepper
For the sauce
2 tsp butter
3 tsp plain flour
4 tbsp whisky
200ml creme fraiche
2 tsp horseradish sauce
A generous squeeze of lemon juice
100g peeled brown shrimp
Few dill sprigs
1. Preheat the oven to 180'C/160'C fan/Gas 4.
2. Cut three slices from the lemon and then cut each slice into quarters. Lightly season each salmon fillet and wrap with a slice of smoked salmon. Dot three dots of butter over the top of each fillet and place a quarter slice of lemon on each. Place each salmon fillet on a square of greaseproof paper and wrap loosely, scrunching up the ends so that it is in its own wee parcel. Place on an oven tray and bake in the oven for 15 minutes.
3. Meanwhile make the sauce. Melt the butter in a pan, add the flour and cook, stirring, for 1—2 minutes. Add the whisky and keep stirring over a very low heat so no lumps form. Add the creme fraiche, horseradish and lemon juice (to taste) and stir well until you have a smooth sauce. Add the shrimp and season to taste. If it needs thinning, add a little more wonderful warming whisky.
4. Just before serving, stir a few dill sprigs into the sauce. Unwrap the salmon parcels and serve with the sauce spooned over.