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Difficulty
Easy
Prep Time
10 mins
Cook Time
15 mins
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Loch Fyne Bradan Rost smoked salmon with whisky sauce

Loch Fyne Bradan Rost smoked salmon with whisky sauce
Preparation method
Preparation Steps

Step One
Take a 200gm Bradan Rost fillet portion (per person) and heat wrapped in foil in a warm oven (350°C Gas Mark 3) for approx 15 mins.
Step Two
Mix 250gm crème frâiché, 1 tablespoon creamed horseradish and 1 tablespoon whisky per portion in a pan and heat through without boiling.
Step Three
When warm add freshly squeezed lemon juice and pepper to taste.

Serving Steps

Step One
Pour the warm sauce over the heated Bradan Rost.
Step Two
Serve with boiled potatoes or crusty bread and a crisp green salad.

Recipe Source: Morag Keith, original cook at Loch Fyne Oyster bar, Cairndow when it started in 1988
Ingredients
200gm Loch Fyne Bradan Rost smoked salmon fillet portion (per person)
Sauce: ( enough for 2 people)
250gm crème frâiché
1 tablespoon creamed horseradish
1 tablespoon whisky per portion
Lemon juice and pepper to taste
   
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