Whisky Peat Gravlax

Name: Whisky-Torf-Gravlax
Total time: 36 h
Ingredients: 55 g Grobes Meersalz; 40 g Brauner Zucker (Muscovado); 45 ml Islay-Whisky (stark getorft); 8 g Schwarzer Pfeffer, grob geschrotet; 6 g Koriandersamen, zerstoßen; 5 g Getrocknete Orangenschale; 25 g Frischer Dill

MarinadeFishCold SmokingMedium36–48 hrsNo cooking – Cold curingNo smoke – CuringNo smoke (Peat note from Islay Whisky)

This extraordinary gravlax uses heavily peated Islay whisky to lend the salmon a deep, smoky and complex dimension without actually smoking it. The combination of peaty whisky, black pepper and brown sugar creates an incomparable flavour experience with a hint of smoke and sea. A feast for whisky lovers and gourmets alike.

Ingredients(for 1 kg)

Coarse sea salt55 g

Brown sugar (Muscovado)40 g

Islay whisky (heavily peated)45 ml

Black pepper, coarsely cracked8 g

Coriander seeds, crushed6 g

Dried orange peel5 g

Fresh dill25 g

Instructions

Preparation

20 minutes

Carefully remove bones from the salmon and pat dry. Coarsely crush black pepper and coriander seeds in a mortar. Crumble the dried orange peel. Thoroughly combine all dry ingredients, finely chop the dill and mix in.

Applying the Whisky

5 minutes

Place the salmon flesh-side up on a piece of cling film. Slowly and evenly drizzle the Islay whisky over the entire flesh surface and allow to absorb for 2 minutes.

Applying Cure and Wrapping

10 minutes

First rub the curing mixture onto the skin side of the salmon (slightly less). Then distribute generously on the flesh side and press down lightly. Wrap the salmon tightly in several layers of cling film.

Curing

36–48 hours

Place the wrapped salmon in a dish, weigh down and cure at 2–4 °C in the refrigerator. Turn once after 18 hours. For a more intense smoky flavour choose the full curing time of 48 hours, for a milder result use 36 hours.

Finishing

10 minutes

Remove the gravlax from the film, rinse under cold water and pat thoroughly dry. Slice into thin diagonal pieces with a very sharp knife. Serve with a drizzle of good olive oil, coarsely ground black pepper and a small glass of the whisky used.

Pro Tip

Use a heavily peated Islay whisky such as Laphroaig 10 or Ardbeg 10. The peaty notes transfer surprisingly well to the salmon. Do not over-cure as the whisky can dry out the fish if left too long.

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