A perfect recipe for your Burns night supper, pairing our fantastic Scottish salmon with whisky!
A celebration of Scottish flavours, this recipe can be whipped up in no time and makes a delicious special supper for two.
2 BigFish Organic or Plain Salmon Fillets
defrosted as per pack instructions
1 and a half tbsp crushed peppercorns
we like a mix of black and white peppercorns
- 1 tsp Dijon mustard
- 15g butter
- 30ml Scotch whisky
- 120ml double cream
1 tbsp fresh chives
Smear the salmon fillets with mustard, then press the mixed peppercorns into the top side of each one to coat. Season with a little salt.
Heat a heavy skillet or frying pan on a medium-high heat. When hot, add the butter and as soon as it starts to bubble and foam, put the salmon fillets in the pan, skin-side down.
Reduce the heat to medium and cook the fillets for 4-5 minutes. Then remove the fillets to a warmed plate and lightly cover with another plate or foil so the salmon can rest.
Now make the sauce. Turn the heat up under the skillet again and add the whisky. When it has come to the boil, let it bubble until reduced by half.
Now add the cream and use a wooden spoon to stir and combine the sauce, scraping up any sticky bits from the pan.
Bring the sauce to the boil and simmer for two minutes until it starts to thicken. Taste and season with more pepper and salt as required. Stir in the chopped chives.
Put the salmon fillets on warmed serving plates. Now pour the sauce over the salmon fillets. Garnish each with more chives and serve immediately with green vegetables such as peas and your choice of potato (we like new potatoes or mash!).
“This is a perfect Scottish supper for two and particularly good with a glass of white wine or even a wee dram!”
With thanks to EasyFood for the inspiration!