Whisky Cured Salmon and Beetroot Salad
Kindly contributed by Chef Mark Heirs
Prep Time: 2 days
Cook Time: 30 mins
- 1.5 kg Side of farmed Scottish salmon (skin-on, scaled, trimmed and pin boned
- 250 ml Malt Whisky
- 300g Soft Light Brown Sugar
- 300g Sea Salt
- 300g Smoked Sea Salt
- 25g Ground White Pepper
- 25g Dried Lime Powder (use lime zest if you can’t find dried lime)
- 4 Large Cooked Beetroot (cut into small cubes)
- Beetroot Dressing
- 50 ml Rapeseed Oil
- 15 ml Red Wine Vinegar
- 2 Shallots (finely diced)
- 2 teaspoons caster sugar
- 10g Fresh dill (finely chopped)
- 1 teaspoon Dijon mustard
- ½ Orange (juice and zest)
- Mix the salt, sugar, pepper and lime powder in a bowl. Roll out a large piece of cling film, rub the whisky all over the side of salmon and place on the cling film, cover the fish with the salt/ sugar mixture and wrap tightly in the cling film. Place on a tray and refrigerate for 48 hours.
- Unwrap the salmon, lightly wash in cold water and dab dry. Wrap very tightly in fresh cling film and chill until ready to use.
- For the beetroot salad, the easiest way is to pour all of the Ingredients in a clean jam jar replace the lid and give a really good shake until all of the ingredient are well mixed.
- Spoon 4 or 5 dessert spoonful’s of this dressing over the diced beetroot, the add the beetroot to a warm frying pan, stir continually for 2-3mins. We are not trying to cook the beetroot just get some heat into it. Remove from the heat and allow to cool slightly.
- To assemble the dish arrange 4 thick slices of the cured salmon on the base of your serving plate. Place a large spoonful of the warm beetroot salad at the base of the salmon.
- Then garnish with a few small spoonful’s of the cold crowdie for a contrast in texture.
Kindly supplied by Marine Harvest Scotland