Get your whisky-inspired Burns Night supper off to a triumphant start with a light salmon gravadlax starter infused with the smoky, peaty flavours of Laphroaig whisky. The recipe by Scot Graham Campbell is a true homage to Scottish produce, but make sure you get the curing process underway a few days ahead of time so the whisky has plenty of time to permeate the salmon’s delicate flesh. For a speedier curing process with equally delicious results, try William Drabble’s sticky treacle and Whisky-marinated salmon recipe with fragrant dill and fennel seeds.