Whisky-Cured Salmon with Cucumber Ketchup and Chargrilled Cucumber

Exquisite whisky-cured salmon paired with vibrant cucumber ketchup, chargrilled cucumber, and homemade beetroot-stained tapioca crisps.

Seafood Salmon Gourmet Dinner Party Whisky

Estimated Nutrition

Calories

456.1

kcal / serving

1824.5 kcal total

Carbs

36.1g

per serving

144.2 g total

Fat

22.2g

per serving

88.6 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the whisky-cured salmon

tsp

Caster Sugar

For the ketchup

tsp

Xanthan Gum

For thickening the ketchup

CondimentsSauces

100

White Wine Vinegar

For the ketchup

GrainsCereals

100

Tapioca Pearls

For the crisps

Liquids

tbsp

Whisky

For the curing mixture

200

Vegetable Stock

For the crisps

tsp

Beetroot Juice

For coloring the crisps

NutsSeeds

Salt

Fine salt for the whisky-cured salmon

pod

Vanilla Pod

Seeds scraped out

pinch

Salt

To taste for crisps

OilsFats

piece

Vegetable Oil

For deep-frying

tbsp

Rapeseed Oil

For drizzling

Seafood

500

Salmon

Side of salmon, skin on, pin bones removed

Vegetables

piece

Cucumber

Roughly chopped for ketchup

handful

Watercress

For garnish

Method

Slice the salmon thinly and plate with ketchup, cucumber, watercress, and crisps.

Mix sugar, salt, vanilla seeds, and whisky in a large bowl.

Rub the mixture onto the salmon and cure in the fridge for at least 4 hours.

Cook tapioca with stock and beetroot juice until tender.

Spread the tapioca on a tray and dry for 2 to 3 hours.

Fry dried tapioca pieces at 190°C until crisp and drain on paper.

Dissolve sugar in vinegar over heat, then cool and blend with chopped cucumber.

Thicken the cucumber sauce by blending in xanthan gum.

Drizzle cucumber with rapeseed oil and char in a hot griddle pan.