Hot Smoked Salmon with Escoffier Sauce, November 7th 2012

Hot Smoked Salmon with Escoffier Sauce

Ingredients

• 2 Hot Smoked Salmon Fillets
• 50g walnuts, chopped
• 150ml thick mayonnaise
• 50ml crème fraîche
• 30ml white wine vinegar
• Tsp Horseradish Sauce <optional>

Method

• In a medium oven warm the smoked salmon fillets
• To make the sauce in a bowl mix all of the ingredients together, until they bind nicely together.
• Serve the salmon with a good drizzle of the sauce and a light salad.