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Peated whisky cured salmon, flambéed

Peated whisky cured salmon, flambéed

Main dishes

A salmon dish with a sweet and savory flavor, cooked on a wooden board and then flambéed with peat whisky. A spectacular presentation, perfect for a buffe…

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Recipe from De Wikischim, JopkeB, Erik Baas, adapted by Recette de cuisine ·

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This salmon is marinated in coarse salt and brown sugar for six hours, then cooked on a wooden board and flambéed with whisky. It is served in large slices, perfect for a buffet or appetizer.

Ingredients and directions

  • Prep time20 min
  • Cook time1 hr 30 min
  • Resting6 hr
  • Total7 hr 50 min
  • DifficultyMedium
  • Cooking methodFirst, salting, then cooking on a wooden board.

Ingredients

14 people
  • $0.10
  • $0.71

Directions

  1. Place one side of the salmon in a suitable dish. Sprinkle it with coarse salt, cover with a layer of brown sugar, add more coarse salt, and then place the other side of the salmon on top. ≈ 2 min
  2. Wrap everything in cling film and place it in the refrigerator. After three hours, turn the package over and return it to the refrigerator.
  3. Rinse the salmon under cold water and place it on a cutting board. ≈ 2 min
  4. Place the plank near the fire for about 1 hour and 30 minutes. When the salmon is cooked through and looks appealing, drizzle it with whisky to flambé it.

Equipment

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Before you start

Ingredients

  • Two portions of farmed salmon
  • A generous amount of sea salt
  • a good layer of brown sugar
  • Smoky whisky (single malt), for flambé
  • A large wooden board with its stand.
  • cling film
  • a suitable dish

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