whisky cured salmon
Whisky Cured Salmon
Growing up in Scotland, the long summer days of my childhood were often spent fishing salmon in the fast-running local rivers with my grandfather. When I was young, we'd cure the fish and serve the it thinly sliced atop crisp green lettuce and cucumbers freshly picked from the garden. Now, I like to serve whisky-cured salmon on a large wooden board with a range of accompaniments: oatcakes, thinly sliced pumpernickel bread, small bowls of assorted homemade pickles, crème fraîche, and lots of lemon wedges.
Ingredients:
- 1 two-pound wild salmon filet, boned, skin on
- 1 cup coarse sea salt
- 1/2 cup dark brown sugar
- 2 tablespoons black peppercorns, crushed
- 2 tablespoons juniper berries, crushed
- 1/2 cup of your favorite whisky
- 2 bunches dill
Directions:
- Line a baking sheet with plastic wrap and set aside.
- Rinse the salmon under cold running water and pat dry with paper towels.
- In a bowl, mix together the salt, sugar, peppercorns, and juniper berries. Sprinkle half the salt mixture onto the prepared baking sheet and spread one bunch of dill on top.
- Lay the salmon skin-side down on the dill and drizzle with the whiskey. Cover with the remaining dill, and top with the rest of the salt mixture.
- Tightly wrap the salmon with plastic wrap and weigh down with a cast iron pan or tin cans. Refrigerate the salmon for 48 hours, turning the fish over halfway through.
- When ready to serve, remove the plastic wrap from the salmon. Using the back of a knife scrape the cure mixture off the fish and lay on a large wooden board. To serve, thinly slice the salmon into diagonal strips leaving the skin behind. The fish can be stored in the fridge for 5 days.
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