RECIPE | Seared Salmon with Whisky Mayonnaise Oatcakes

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This tasty recipe is sure to impress and includes the use of our Mini Oatcakes for simple and easy canapés. Makes 25 - 30.

Seared Salmon and Whisky Mayo Oatcakes on table with dram of whisky


  • 1 x 150g pack Walkers Mini Oatcakes
  • 2 large salmon steak
  • 1 tsp cracked black pepper
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • 1 tbsp. oil

for the whisky mayonnaise:

  • 4 tbsp. mayonnaise
  • 1 tbsp. tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly squeezed lemon juice
  • 1 tbsp. whisky
  • fresh dill leaves, to garnish


  • Make the whisky mayonnaise by mixing all the ingredients, cover bowl with cling film and pop into the fridge for 1-2 hours.
  • Remove skin and bones from the salmon steak and cut into 2cm cubes.
  • Mix pepper, ginger and salt together and sprinkle all over the salmon slices.
  • Heat the oil in a frying pan and sear the salmon on a high heat for about 2 minutes, turning the cubes carefully for even cooking.
  • Remove from pan and place onto a plate lined with kitchen paper.
  • When read to serve, spoon a little of the mayonnaise onto the oatcake and top with the salmon and dill leaves.

 Seared Salmon and Whisky Mayo Oatcakes on table