Toma’tin and tonic cured salmon - Salmon Recipes
This recipe takes inspiration from Tomatin Distillery’s cocktail “Tomat’in and Tonic” which in its self is a play on a Gin and Tonic but using their own whisky instead of
Ingredients
- 1 kg Salmon skinned and trimmed
- 30 coriander seeds
- 20 juniper berries
- 20 black peppercorns
- 2 lemons zested
- 1 bunch of dill
- 375 g flaky sea salt
- 100 g sugar
- 75 ml Tomatin Legacy malt
- For Pickled lemons:
- 165 ml water
- 125 ml chardonnay vinegar
- 55 g caster sugar
- 2 lemons
- For Tonic gel:
- 225 ml fever-tree tonic water
- 2 tbsp agar agar
- 50 ml water
- Pinch of salt
- For Dill mayonnaise:
- Half a bunch of dill
- 250 ml rapeseed oil
- 2 egg yolks
- 20 ml white wine vinegar
- 1 tsp Dijon mustard
- To serve:
- Diced cucumber, skin and seeds removed
- Dill sprigs
- Soda bread
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