Whisky-Cured Salmon Gravadlax Recipe - Great British Chefs
Graham Campbell cures Scottish salmon with peaty Laphroaig whisky for a slightly smoky finish. The gravadlax is beautifully complemented by a creamy tonka bean mayonnaise, cucumber gel and crunchy...
Ingredients
- 500g of salmon, fresh, preferably Scottish
- 100g of sugar
- 100g of salt
- 30g of dill
- 75g of whisky, Laphroaig
- 1 cucumber
- agar agar
- salt
- 1 cucumber, peeled and halved
- 1 tonka bean, finely grated
- 25g of egg
- 15g of Dijon mustard
- 150g of vegetable oil
- 5g of sherry vinegar
- 5g of red wine vinegar
- dill
- chive flowers
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