Whisky-Cured Salmon Gravadlax Recipe

Laphroaig whisky-cured salmon gravadlax cucumber, tonka bean

Starter
medium
8
45 minutes, plus 60 hours curing

PT45M

PT60H

Graham Campbell cures Scottish salmon with peaty Laphroaig whisky for a slightly smoky finish. The gravadlax is beautifully complemented by a creamy tonka bean mayonnaise, cucumber gel and crunchy compressed cucumber.

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Ingredients

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Metric

Imperial

Cured salmon

500g of salmon, fresh, preferably Scottish
100g of sugar
100g of salt
30g of dill
75g of whisky, Laphroaig

Cucumber gel

1 cucumber
agar agar
salt

Compressed cucumber

1 cucumber, peeled and halved

Tonka bean mayonnaise

1 tonka bean, finely grated
25g of egg
15g of Dijon mustard
150g of vegetable oil
5g of sherry vinegar
5g of red wine vinegar
salt

To serve

dill
chive flowers

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Food processor
Juicer
Hand blender
Vacuum bags
Chamber sealer
Squeezy bottle
Blowtorch
Mandoline

To make the cure for the salmon, place the sugar, salt, dill and whisky in a food processor and blitz together. Place the salmon in a tray skin-side down and cover with mixture

100g of sugar
100g of salt
30g of dill
75g of whisky, Laphroaig
500g of salmon, fresh, preferably Scottish

Cover the tray with cling film and leave to cure for 60 hours, turning the salmon after 24 hours. Once cured, wash under cold running water

For the cucumber gel, juice the cucumber in a juicer and pass through a fine strainer. Weigh the juice and then add 1g of agar agar for every 100g of juice

agar agar
1 cucumber

Place in a pan, bring to the boil then place in a container and leave to cool. Once cooled, blitz to a smooth gel with a hand blender, season with salt and transfer to a squeezy bottle

salt

For the compressed cucumber, slice half of the cucumber with a mandoline, place in a vacuum bag and seal

1/2 cucumber, peeled and halved

Use a blowtorch to blacken the outside of the other half of cucumber then cut in half and deseed. Cut into half rounds, place in a vacuum bag and compress in a chamber sealer

1/2 cucumber

For the mayonnaise, place the eggs and Dijon mustard in a mixing bowl then slowly whisk in the vegetable oil until you reach a mayonnaise consistency. Whisk in the vinegars and the tonka bean and season with salt

25g of egg
15g of Dijon mustard
150g of vegetable oil
5g of sherry vinegar
5g of red wine vinegar
1 tonka bean, finely grated
salt

To serve, slice the salmon and divide between plates. Add the blowtorched cucumber and cucumber ribbons. Pipe dots of the mayonnaise and cucumber gel around the plate and garnish with dill sprigs and chive flowers