Black Bull Whisky Kyloe Peated Finish 50%

Recipe for the Hot Toddy Scorched Scottish Salmon

Ingredients 

• Black Bull Peated Whisky
• Sea salt
• Scottish Heather Honey (or floral honey)
• Salmon fillet
• Ginger
• Fresh Lemon juice

Method

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 Black Bull Peated Whisky and homemade oatcakes and sour cream.

There you have it, a dish well suited to the Christmas festive season or a dinner party.