Peppered Salmon in Whisky Cream Sauce

A perfect recipe for Burns night or any other special winter evening, pairing our fantastic Scottish salmon with whisky!

A celebration of Scottish flavours, this recipe can be put together up in no time and makes a delicious special supper for two.

Ingredients

• 2

  BigFish Organic or Plain Salmon Fillets, defrosted as per pack instructions

• 1 1/2 tbsp

  crushed peppercorns (we like a mix of black and white pepper!)

• 1 tsp

  Dijon mustard

• 15g

  butter

• 30ml

  Scotch whisky

• 120ml

  double cream

• 1 tbsp

  fresh chives, finely chopped

Method

• 1.

  Rub the mustard over the salmon fillets, then press the mixed peppercorns into the top side of each one to coat. Season with a little salt.

• 2.

  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.

• 3.

  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 foil to keep the salmon warm.

• 4.

  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.

• 5.

  Now add the cream and use a wooden spoon to stir and combine the sauce, scraping up any sticky bits from the pan.

• 6.

  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.

• 7.

  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!).