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

	Per Serving	Total
Calories	456.1 kcals	1824.5 kcals
Carbohydrates	36.1 grams	144.2 grams
Fat	22.2 grams	88.6 grams
Protein	28.1 grams	112.4 grams

Cook Time

30 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

25
g

Caster Sugar

For the whisky-cured salmon

2
tsp

Caster Sugar

For the ketchup

1
tsp

Xanthan Gum

For thickening the ketchup

CondimentsSauces

100
ml

White Wine Vinegar

For the ketchup

GrainsCereals

100
g

Tapioca Pearls

For the crisps

Liquids

2
tbsp

Whisky

For the curing mixture

200
ml

Vegetable Stock

For the crisps

2
tsp

Beetroot Juice

For coloring the crisps

NutsSeeds

25
g

Salt

Fine salt for the whisky-cured salmon

1
pod

Vanilla Pod

Seeds scraped out

1
pinch

Salt

To taste for crisps

OilsFats

1
piece

Vegetable Oil

For deep-frying

1
tbsp

Rapeseed Oil

For drizzling

Seafood

500
g

Salmon

Side of salmon, skin on, pin bones removed

Vegetables

2
piece

Cucumber

Roughly chopped for ketchup

1
piece

Cucumber

Peeled and trimmed for chargrilling

1
handful

Watercress

For garnish

Steps

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