Whisky Cured Salmon with Brown sugar and apple,



Preparation Time: 25 mins
 
Notes:
 
Ingredients:

1.2kg (2lb 12oz) 

tail piece of salmon in two halves, filleted, but skin left on 100ml (3½ fl oz) whisky 

100g (3½oz) soft light-brown sugar  

100g (3½oz) sea-salt flakes 

2 tbsp coarsely ground black pepper  

large bunch of dill, roughly chopped  

1 large tart apple, peeled, cored and finely grated
 
Method:

Check the salmon for bones and remove with tweezers.  
Line a dish or roasting-tray, large enough to hold the salmon, with a double layer of foil. 

Put one of the pieces of salmon, skin-side down, on top. Rub it all over with half the whisky. 

Mix the sugar, salt, pepper, dill and apple and spread it over the salmon.  

Pour on the rest of the whisky and put the other piece of salmon, skin-side up, on top. 

 Pull the foil up around the fish, then place a heavy board on top. Place into the refrigerator for two to three days, turning the fish over every so often.

 Pour off any liquid that seeps out. 



 
Serves: 6 approx
 
     
 
 
Browse Recipes
All Recipes
 
Browse Recipes By Course
Starters
Main Course
Deserts
Side Dishes
 
Browse Recipes By Dish
Dairy
Fish
Fruit
Meat
Vegetarian