BBC Food - Recipes - Whisky-cured salmon with cucumber ketchup and chargrilled cucumber
Cured fish sounds difficult, but it really only needs a little time. Then you can really show off with tapioca crisps and cucumber ketchup.
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Ingredients
- 25g/1oz caster sugar
- 25g/1oz fine salt
- 1 vanilla pod , seeds scraped out
- 2 tbsp whisky
- 1 x 500g/1lb 2oz side of salmon , skin on, pin bones removed
- 100g/3½oz tapioca pearls
- 200ml/7fl oz vegetable stock
- 2 tsp beetroot juice
- vegetable oil , for deep-frying
- salt
- 100ml/3½fl oz white wine vinegar
- 2 tsp caster sugar
- 2 cucumbers , roughly chopped
- 1 tsp xantham gum
- 1 cucumber , peeled, with the ends and round edges trimmed off
- rapeseed oil , for drizzling
- large handful watercress or 2 tbsp watercress sprouts
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