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Seared Salmon with Whisky Mayonnaise Oatcakes

Seared Salmon with Whisky Mayonnaise Oatcakes

  • 30 mins
  • medium
  • Favourite

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

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Ingredients

  • 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
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Seared Salmon with Whisky Mayonnaise Oatcakes

Method

1
Make the whisky mayonnaise by mixing all the ingredients, cover bowl with cling film and pop into the fridge for 1-2 hours.
2
Remove skin and bones from the salmon steak and cut into 2cm cubes.
3
Mix pepper, ginger and salt together and sprinkle all over the salmon slices.
4
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.
5
Remove from pan and place onto a plate lined with kitchen paper.
6
When read to serve, spoon a little of the mayonnaise onto the oatcake and top with the salmon and dill leaves.

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