Hot smoked salmon is sold in supermarkets, however it’s great to smoke yourself and much better value. I have added the smoking method to the end of the video

We served ours with minted miniature new potatoes and a quick pickle cucumber (see video)

40 g butter

1 banana shallots, finely diced

150 ml white wine

150 ml double cream

1 tbsp wholegrain mustard

400 g hot smoked salmon (see note above)

chives to finish

If making your own hot smoked salmon, allow an additional 2 hours – Instruction film at the end of the video

Gently melt the butter in a pan over a medium low heat. Add the shallots and allow to sauté until soft. Turn the heat to high, add the wine, bubble and reduce by half. Stir in the double cream, cook for a couple of minutes until the cream starts to thicken. Add the mustard then flake in the salmon. Allow to warm through.

Serve with buttered new potatoes

Prep Time 5

Cook Time 10

Hot smoking your own salmon 2

Course Main Course, Starter

Cuisine British

Servings people

Calories 360 kcal

Ingredients

40 g butter
1 banana shallots finely diced
150 ml white wine
150 ml double cream
1 tbsp wholegrain mustard
400 g hot smoked salmon (see end of video if making your own) flaked

Instructions

Gently melt the butter in a pan over a medium low heat. Add the shallots and allow to sauté until soft. Turn the heat to high, add the wine, bubble and reduce by half. Stir in the double cream, cook for a couple of minutes until the cream starts to thicken. Add the mustard then flake in the salmon. Allow to warm through.
Serve with buttered new potatoes

Nutrition

Calories: 360kcalCarbohydrates: 4.4gProtein: 19.9gFat: 26.3gSaturated Fat: 14.8gCholesterol: 87mgSodium: 793mgPotassium: 288mgFiber: 0.6gSugar: 2.5gVitamin A: