Cold-smoked salmon with homemade butter and brown bread
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen
Make your own butter by churning double cream for this simple starter that really makes the taste of smoked salmon shine.
Method
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Pour the cream into a free-standing mixer and churn until the solid part has fully split. Remove and drain through a sieve and then wash under cold water, squeezing out any further liquids. Roll in greaseproof paper and place in the fridge.
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To serve, once the butter has hardened in the fridge sprinkle it with a little salt and enjoy with sliced salmon and buttered brown bread.
Ingredients
- 600ml/20fl oz double cream
- salt, to taste
- brown bread, to serve
- 200g/7oz smoked salmon
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