Whisky cured Scottish salmon

Serving size: 4
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients:

500g piece of fresh salmon, pin boned and skin on
100ml whisky
200g granulated sugar
50g table salt
1 teaspoon fennel seeds powder

For the meringue:
2 egg whites
50g isomalt sugar
30g blackberry puree
The juice of ½ lemon
Pinch of salt

For the jelly:
2 50g fresh elderflowers
200ml water
20ml champagne vinegar
1 gelatine leaf soaked in cold water
Salt and ground white pepper to taste
For garnish:
6 cherry tomatoes, sliced
12 oyster leafs
Micro coriander
12 thin slices of Granny Smith apple


Featured in:
Augusy 2015

METHOD
2 days ahead: wash and dry the salmon, place skin down in a non-reactive (steel, plastic or glass) half deep tray, mix all the dry ingredients and spread evenly on the salmon. Leave to rest at room temperature for 1 hour. Wet with the whisky, cover with cling film and refrigerate. Thinly slice after 48 hours.

For the meringue, place the isomalt and lemon juice in a pan and gently melt until clear. Put the egg whites and salt in a bowl and whisk with an electric whisk for 20 seconds; gently pour the warm sugar while whisking, add a little pepper, whisk until stiff peak.

Gently fold in the blackberry puree and pass in a piping bag. Shape and bake at 60C overnight, or until dry.

For the Jelly: wash the elderflower in cold water and a little salt, drain and place in a pan with the water and vinegar, season with salt and bring to boil. Set aside and add the gelatine, strain in a clean container and refrigerate to set.



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