Preparation
Begin by preparing the salmon butter. Combine the butter and garlic together in a food processor and pulse until smooth. Add the chopped chives, lemon juice, smoked salmon and a good dash of whisky and blitz again to combine
Season to taste, adding a little extra whisky if desired, then transfer to greaseproof paper, roll into a cylinder and chill until ready to serve
For the champit neeps and tatties, cook the vegetables in a large pan of boiling salted water until soft. Drain and mash, then mix through the cream and season to taste. Set aside and keep warm until ready to serve
Slice the tomatoes and place in a deep bowl. In a separate dish mix the vinegar with enough salt, sugar and pepper until you have a sweet and sour balance. Pour over the tomatoes and leave to rest for 10 minutes
Meanwhile, dice the onions and roughly tear the basil. Mix with the tomatoes, adding rapeseed oil to taste
When ready to cook the steaks, place a frying or griddle pan over a medium-high heat and allow to get hot
Pat the steaks with kitchen towel to remove any moisture, then cook (in batches) for roughly 3 minutes on each side, until nicely coloured. Flip over and cook for a further 3 minutes
To serve, divide the neeps and tatties between plates and add a few spoonfuls of tomato salad alongside it. Place a steak on each plate and top with a generous slice of the smoked salmon butter
A showstopping steak recipe from Scottish chef Tony Singh, made using Deluxe Scottish rib eye steak and topped with garlic butter laced with smoked salmon and Islay single malt Scotch whisky.
Make the most of your meal - pair the bold flavours of this steak recipe with a glass of our Barolo.