Follow these steps for perfect results
boned tail salmon fillets
boned
Scotch whisky
lemon juice
sugar
salt
pepper
chopped chives
chopped
chopped dill
chopped
Place the salmon on a plate and freeze for 1 hour.
Using a very sharp knife, slice the fish as finely as possible across the grain.
Lay the slices in a single layer on a plate.
Drizzle over the lemon juice and whisky.
Season with salt and pepper.
Sprinkle on the sugar and then the herbs.
Allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times.
Serve with lemon wedges, thinly sliced brown bread and butter.
Expert advice for the best results
Ensure the salmon is very fresh for best results.
Adjust the amount of sugar and salt to your taste.
Everything you need to know before you start
5 minutes
Can be prepared a day in advance.
Arrange salmon slices attractively on a chilled plate. Garnish with extra dill and lemon wedges.
Serve with thinly sliced brown bread and butter.
Offer a side of crème fraîche or sour cream.
The acidity cuts through the richness of the salmon.
Complementary smoky notes.
Discover the story behind this recipe
Scottish cuisine often features seafood and whisky.
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