Whisky and orange salmon oatcakes
Serves: 4
Prep time: 20 minsTotal time: 
Recipe by Rachel McCormack / Recipe photograph by Toby Scott
Whisky and orange salmon oatcakes
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
324Kcal
Fat
16gr
Saturates
4gr
Carbs
21gr
Sugars
3gr
Fibre
3gr
Protein
17gr
Salt
3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 240g pack Taste the Difference lightly smoked salmon fillets
- 1 tbsp sunflower oil
- 8-12 oatcakes
For the marinade
- juice of ½ orange
- ½ tsp coriander seeds, crushed
- 1 tbsp soy sauce
- ½ tsp treacle
- 50ml malt whisky, preferably an Islay malt, such as Ardbeg
Step by step
Get ahead
The salmon can be marinated and cooked the day before. Cover and chill, then bring back to room temperature before eating.
- Whisk together the marinade ingredients in a small jug. Remove and discard the skin from the salmon, and put the salmon in a dish. Pour over the marinade, turn once to coat, then put in the fridge for 1 hour.
- Heat the oil in a frying pan on a medium heat. Remove the salmon fillets from the dish and gently shake off any excess marinade. Fry the salmon on each side for 2 minutes then add the reserved marinade and cook for a further 2 minutes.
-
Remove the salmon to a plate, increase the heat to high and let the juices reduce slightly. Meanwhile, flake the salmon into small pieces, then pour over the reduced juices, mix gently and leave to cool. Serve the salmon at room temperature on oatcakes with some pea shoots and soured cream on top.TipTo make whisky more palatable with food, add a splash of water – it brings out the complex aromas and flavours.
