We've teamed up with Colin, from Whisky Forager, to bring you a recipe that's sure to impress this festive season "Hot Toddy Scorched Scottish Salmon".
Before we dive into the recipe, a bit about chef and restauranteur, Colin Hinds, with 30 years’ experience in hospitality and a multitude of awards and a passion for Scottish produce, it goes without saying that when Colin has an idea, you'll not be disappointed. His latest version of the Whisky Forager restaurant is due to open early 2021 with the aim to become Scotland's premier dining and whisky experience that has an emphasis on creativity and a knack for pairing experience and tasting menus.
In the meantime, you can try your hand a creating one of Colin's recipes at home.
A Hot Toddy has long been a Scottish favourite, and the flavours of lemon, honey and ginger marry alongside the freshness of the salmon, combine this with the smoke of anCnoc Peatheart Batch 2, and you're left with a dish that's flavour profiles compliments one another perfectly. The inspiration for the dish? Peatheart is a favourite of Colin's in a Hot Toddy.
- Peatheart Batch 2
- Sea salt
- Scottish Heather Honey
- Salmon fillet
- Fresh Lemon juice
Cure the Salmon by sprinkling it generously with sea salt flakes and coat with runny honey, then after 2 hours cover and submerge with the whisky and the juice of 2 lemons, leave to cure for at least 24 hours, then grate some ginger and add to mix, leave for a further 4 hours
After 4 hours, the salmon should now be firm and changed to a pinker colour and will have taken on the characters of the whisky,
Pat dry with a kitchen towel and then with a chef blowtorch, scorch the outside of the salmon until charred on all sides, then slice with a sharp knife into thick slices, squeeze a little lemon juice and a few strands of honey.
Serve with a dram of Peatheart Batch 2 and homemade oatcakes and sour cream.
There you have it, a dish well suited to the festive season.