Whisky Cured Salmon with Mustard Mayo
Salmon cured in salt, sugar and whisky for 24 hours, sliced thin and served with a mustard mayo, brown bread, watercress and lemon.
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 www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Kitchen scale
- Citrus press
- Mixing bowl
- Tray
- Plastic wrap
- Refrigerator
- Kitchen towel
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 side salmon, pine board and belly removed
- 400g table salt
- 200g caster sugar
- 100ml whisky
- 3 egg yolks
- 200ml vegetable oil
- 1 lemon, juice only
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- A splash of whisky
- Brown bread and butter
- Watercress
- Lemon wedges
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