Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon with Dill and Lime Hollandaise

Recipe by Monica Stewart, Crinan

'I take paying guests here and have been having great succes with Flaky Smoked Salmon at dinner. This is how I serve it.'

Serves 4 as a main course

Wrap 14 - 16 oz Flaky Smoked Salmon in foil and warm gently in an oven on a low heat for about half an hour.

Meanwhile make lime and dill hollandaise

6 oz butter
4 large or 5 small egg yolks
3 tablespoons lime juice
1 teaspoon dried or 1 tablespoon fresh dill
salt and pepper to taste

Put all the ingredients except the butter in a blender and blend briefly.

Head the butter to boiling - but not burning! - point.

Turn on the blender and (with a funnel in the neck to prevent splashing) slowly pour in the hot butter and blend for a couple of minutes or until thickened.

Remove the skin and divide the Flaky Smoked Salmon onto four plates. Garnish with fresh dill (or parsley) and spoon a little hollandaise onto each plate. Serve the rest separately.

Accompany with boiled new potatoes and broccoli (which are delicious with hollandaise as well!).

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Salar Flaky Smoked Salmon with Dill and Lime Hollandaise

Recipe by Monica Stewart, Crinan

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