BBC Food - Recipes - Whisky-cured salmon with beetroot and blinis
Try curing your salmon at home for maximum flavour - it takes time but it's not at all difficult.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at git.macropus.org.
Ingredients
- 1 side of salmon
- 150g/5½oz sea salt
- 150g/5½oz caster sugar
- 100ml/3½fl oz whisky
- 200g/7oz plain flour
- 7g sachet instant yeast
- 250ml/9fl oz milk
- 1 tsp salt
- 1 tsp sugar
- 2 free-range egg whites
- 50g/1¾oz butter
- 200g/7oz redcurrant jelly
- 3 cloves
- 50ml/2fl oz whisky
- 100ml/3½fl oz red wine vinegar
- 50g/1¾oz Dijon mustard
- 10 beetroots , cooked and cut into cubes
- 250g/9oz crème fraîche
- mustard cress or micro herbs, to garnish
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