Whisky-Cured Salmon
Whisky lends the salmon a smoky, malty depth that pairs perfectly with the classic salt-sugar cure. The alcohol additionally firms the texture of the fish. A dash of fresh lemon juice rounds out the flavour.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesRinse salmon fillet, pat dry and remove all bones. Combine salt, brown sugar, pepper and lemon zest.
Curing
36–48 hoursDrizzle whisky evenly over the flesh side, then apply the dry cure. Wrap in cling film, weigh down, store at 2–4 °C and turn every 12 hours.
Finishing
10 minutesRemove the cure, pat the fillet dry and slice thinly on a diagonal. Serve immediately or refrigerate vacuum-sealed for up to 5 days.
Pro Tip
Use a peaty Islay whisky – it brings smoky notes that pair exceptionally well with salmon.
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