How to make it

  • Mix together the crushed peppercorns.
  • Smear the salmon steaks all over with the mustard and then press the peppercorns into the cut sides of the salmon just enough to give it a nice thin coating.
  • Season with salt.
  • Heat a frying pan until hot.
  • Add the butter and as soon as it starts to foam lay in the salmon steaks.
  • Reduce heat to medium and fry the steaks for about 3 minutes on one side to brown them.
  • Turn up the heat then flip the steaks over then splash in the whiskey.
  • Boil fast until the whiskey has almost disappeared then pour in the cream.
  • Carefully scraping up any bits that are sticking to the bottom of the pan around the steaks and bring to a fast bubble.
  • Boil 2 minutes until the sauce starts to thicken then taste and season with more black pepper if necessary and some salt.
  • Stir in the chopped chives and serve immediately, garnished with the extra chives.

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