Recipe for the Hot Toddy Scorched Scottish Salmon
Ingredients
- Black Bull Peated Whisky
- Sea salt
- Scottish Heather Honey (or floral honey)
- Salmon fillet
- Ginger
- Fresh Lemon juice
Method
Cure the Salmon by sprinkling it generously with sea salt flakes and coat with runny honey, then after 2 hours cover and submerge with the whisky and the juice of 2 lemons, leave to cure for at least 24 hours, then grate some ginger and add to mix, leave for a further 4 hours
After 4 hours, the salmon should now be firm and changed to a pinker colour and will have taken on the characters of the whisky,
Pat dry with a kitchen towel and then with a chef blowtorch, scorch the outside of the salmon until charred on all sides, then slice with a sharp knife into thick slices, squeeze a little lemon juice and a few strands of honey.
Serve with a dram of Black Bull Peated Whisky and homemade oatcakes and sour cream.
There you have it, a dish well suited to the Christmas festive season or a dinner party.
