Whisky Cured Salmon and beetroot salad - Salmon Recipes

Ingredients

• 1.5 kg Side of farmed Scottish salmon (skin-on, scaled, trimmed and pin boned
• 250 ml Malt Whisky
• 300 g Soft Light Brown Sugar
• 300 g Sea Salt
• 300 g Smoked Sea Salt
• 25 g Ground White Pepper
• 25 g 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
• 10 g Fresh dill (finely chopped)
• 1 teaspoon Dijon mustard
• ½ Orange (juice and zest)
• To dress:
• 50 g Crowdie Cheese