Quick recipe finder Cold-smoked salmon with homemade butter and brown bread
Make your own butter by churning double cream for this simple starter that really makes the taste of smoked salmon shine.
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.
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.
Smoked salmon and dill sandwich
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