Baked Salmon with Whisky

A sure fire way to lift a simple salmon fillet

by Loch Fyne

Ingredients

Take 200g of salmon per person, wrap each slice in foil and place on a baking tray, in a warm oven (180C/gas 4) for about 12 minutes.

Mix the crème fraîche with creamed horseradish and the whisky in a pan and heat without boiling.

When warm add freshly squeezed lemon juice and pepper to taste. 4 Pour the warm sauce over the heated salmon.

Serve with boiled potatoes or crusty bread and a green salad.