Cooking with Booze

   

Whisky Marinated Salmon

Scotland. Where the lasses are bonnie, the men wear skirts, and even the fish drink whisky. You take the high road, I’ll take the low road, and so on.

• 225g (8 oz) boned fillet of salmon
• 2 tbsp lemon juice
• ½ tsp sugar
• salt and pepper
• 1 tsp chopped chives
• 1 tbsp chopped dill
• 2 tbsp whisky

1. Place the salmon in the freezer for at least an hour before starting. Using a very sharp knife slice the fish as finely as possible across the grain. Lay the slices on top of each other on a high-sided dish. Pour the lemon juice and whisky all over the pile and season with salt and pepper. Sprinkle with the sugar and then the herbs. Best left overnight to marinate, although a couple of hours will do, and give it a good rub with the juices before serving.