Saute garlic & diced onion in olive oil for 10mins.

Add 300ml of cream and allow to simmer gently.

After about 5 mins add diced Holy Smoke Smoked Trout/Smoked Chicken/Portuguese Smoked Chicken/Bourbon & Maple Syrup Hot Smoked Salmon, a teaspoon of Cajun spices and a little salt & pepper.

Serve with your favourite pasta & fresh salad!

Marcel – Pemberton