I am so addicted to smoked salmon that I find it hard to serve any other starter at my dinner table. Choosing smoked salmon is both a joy and a quandary especially since I moved to Scotland where there are a variety of smokings. My beloved fishmonger, Mr
Butter the toast on one side, and sprinkle with salt and pepper. Cover with thin slices of smoked salmon and spread with curry butter. Place in a preheated oven at 200°C/400°F/Gas 6 to heat for about 5 minutes.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.