Salmon cured with
whisky and honey
 

Salmon cured with whisky and honey is very similar to gravad lax but has a slightly smoky, Scottish flavour.  Like gravad lax, serve with a mayonnaise-based dill sauce.

Preparation Time             20  Mins

Elapsed Time                 48  Hrs

Ingredients

For     8  portions

1 side             Salmon  - fillet - skin on

For the cure

1 bunch           Dill  - chopped

4 tsp               Honey

20 gms            Pepper  - freshly ground

100 gms          Salt

4 tbs               Whisky  - smoky

For the dill sauce

                      Cayenne

1 tbs               Dill  - chopped

1                    Egg  - yolk

1 tsp               Honey

1 tsp               Mustard  - Dijon

10 cl               Olive oil

1 pinch            Pepper  - white

                      Salt

1 tbs               Vinegar  - white wine

Method

To cure the salmon...

Dry the salmon and cut it into two – with the two fillets being a near as possible the same size.

Mix the curing ingredients together.

Spread a third of the cure on the bottom of a dish large enough to hold one salmon fillet.  On this put a fillet, skin side down.  Sprinkle with another third of the cure.  On top of this place the other fillet, skin side uppermost, followed by the remainder of the cure.  Put a weight on top and leave in a cool place for 48 hours - turning from time to time.

To make the sauce...

Beat together the mustard, egg yolk, pepper, salt, honey and a drop of the oil.  While continuing to

beat, add the remainder of the oil a little at a time to make a mayonnaise.  Beat in the vinegar and dill.  Dust with cayenne.

To serve...

Serve the salmon, thinly sliced, with the sauce, accompanied by brown bread.

Wine recommendations

Conventional

          Côtes du Rhône Villages Sablet blanc

Interesting

          Burgundy blanc

          Châteauneuf-du-Pape blanc

          Graves blanc

          Riesling

          Vouvray demi-sec

Adventurous

          Arbois vin jaune