Oban 14 Year Old Whisky Cured Salmon



One side of Watts salmon, scaled and pin boned 
180g Caster sugar 
180g Fine sea salt
120ml Oban 14YO Single Malt
Zest of one lemon and one orange


Four beetroot, cooked and diced
20ml Oban 14YO Single Malt 
2 tsp of Dijon mustard 
2 tsp of Fresh chopped dill

Horseradish crème fraiche

Pinch of salt
Freshly grated horseradish
Juice and zest of one lemon



Measure out a sufficient length of cling film to wrap the salmon in and place both on a table.  Take the whisky and pour over the salmon, rubbing it all over.  Then, in a bowl, mix the sugar, salt, lemon and orange zest by hand, before coating the salmon.  Securely wrap the salmon up tightly in the cling film and place in a fridge, turning everyday for three days.  On the third day, take the salmon out and wash off all the salt, before thinly slicing it.   


Place the beetroot, whisky, mustard and dill together, and mix until the beetroot is nicely coated.

Horseradish crème fraiche

Simply mix together all the ingredients.

To serve

Arrange the salmon in a circular shape on the plate.  Place two decent sized dollops of horseradish crème fraiche on top and scatter beetroot round to finish.  And for that extra flair, garnish with a few pea shoots.

Posted by The Majestic Line

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