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.
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