Whisky and orange salmon oatcakes | Sainsbury`s Magazine
Whisky and orange salmon oatcakes
Ingredients
- 1 x 240g pack Taste the Difference lightly smoked salmon fillets
- 1 tbsp sunflower oil
- 8-12 oatcakes
- 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
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