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