A few years ago I was in a Scottish resturant and had a smoked salmon dish. It was a smoked salmon fillet with a whiskey sauce over it. I have tried several sauce ideas of my own without any real success . Can anyone help me please.
oddjob2

Hello oddjob on the bbc website if you type in whisky sauce then a couple of ideas come up including one used by Rick stein which he uses with poached haddock. It might be worth taking a look

I have looked in all my Scottish cookbooks and cannot find anything matching your description. Do you have any more details?

When you say smoked salmon fillet, I assume you mean hot smoked salmon rather than the thinly sliced cold smoked salmon we normally think of?

I did a Google search and came up with a few different sites of which these look interesting.

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Good luck

Dear Oddjob2 This is the recipe I use for hot salmon-------It is basically a Hollandaise sauce, 6tlpswine vinegar 4crushed pepper corns 6oz s butter 3tbls water 4egg yolks lemon juice 1 tbl whisky. boilvinegar water,pepper and whisky untill reduced by half, strain into double pan,beat in egg yolks stir untill thick,beat in soft butter, It should now coat the back of a spoon leaving a trail when you run your finger through,se ason with salt pepper and lemon juice, can also be serverd with some meats but always hot.

Number two ,recipe for the whisky sauce , Ideal for salmon,,,,,,,,,3 egg yolks 2 fluid ozs fish stock 1 tbls whisky 1&1/2 ozs cream and 4ozs butter. Whisk all ingriedients together over a very low heat untill thick, seaon to taste with salt and pepper. This is enough for two salmon fillets.

what i would suggest!!! dice up a carrot, 1 leek, 1 stalk of celery, 1/4 onion 1 clove of garlic, sweat this off in a pan till transparent. add 1/2 pint of good fish stock and cook rapidly till reduced by half, then add 1/4 glass of whisky and reduce the sauce by half again, strain through a sieve, discarding solids. gently bring back on heat to simmer, add handfull of chopped parsley and 1/4 pint double cream cook on high heat till thickened, add small knob of butter and season to taste!!! good luck.