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Smoked Salmon with Salad, Brown Bread and Butter
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It's a special occasion, so spoil everyone with the best... Waitrose Speyside Scottish Smoked Salmon is smoked in the traditional way for up to 24 hours over whisky barrel chippings, which gives it its unique flavour and a firm yet delicate texture that isn't too oily. Serve simply with a handful of salad leaves, a good mustardy dressing and really nutty brown bread, spread with creamy, lightly salted French butter, served in its own earthenware pot.
This recipe was first published in November 2003.