Recipes for Main Courses... with Cornish Sea Salt
Kilnroasted Smoked Salmon
This recipe for Kiln-roasted smoked salmon with a potent whisky sauce comes from Loch Fyne. Their Bradan Rost fillets are available in 250g and 500g packs or as full sides.
Serves 4
Take a 125g Bradan Rost fillet portion (per person) and heat wrapped in foil in a warm oven (180C/350C/Gas Mark 3) for approx 15 mins.
Mix 250g crème frâiché, 1 tbsp creamed horseradish and 1 tbsp whisky per portion in a pan and heat through without boiling. When warm add freshly-squeezed lemon juice and pepper to taste. Pour the warm sauce over the heated Bradan Rost.
Serve with boiled potatoes or crusty bread and a crisp green salad.
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