- 150g Walkers Mini Oatcakes
- 2 large salmon steaks
- 1 tsp cracked black pepper
- ½ tsp ground ginger
- ½ tsp sea salt
- 1 tbsp oil
- 4 tbsp mayonnaise
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp freshly squeezed lemon juice
- 1 tbsp whisky
- Fresh dill leaves
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.