Put the salt and sugar into a bowl and mix until combined.
Line a large tray with several layers of cling film. Pour half of the salt and sugar mixture into the tray evenly. Place the salmon on top and cover the top side with the remaining mixture. Pour over the whisky and wrap tightly in the cling film. Leave in the fridge for 24 hours.
Unwrap the salmon and rinse under cold running water to wash away the remaining mixture. Pat the salmon dry with a tea-towel. Drizzle over more whisky, if desired.
To make the mayonnaise, blitz the egg yolks and Dijon mustard in a food processor until combined. Whilst blitzing, slowly drizzle in the oil until thick. Finish with the wholegrain mustard, lemon and whisky. Blitz until combined.
To serve, slice the salmon thinly onto a plate. Pop a dollop of mayo on the side and serve with bread. Garnish with watercress and lemon wedges.
Put the salt and sugar into a bowl and mix until combined.
Line a large tray with several layers of cling film. Pour half of the salt and sugar mixture into the tray evenly. Place the salmon on top and cover the top side with the remaining mixture. Pour over the whisky and wrap tightly in the cling film. Leave in the fridge for 24 hours.
Unwrap the salmon and rinse under cold running water to wash away the remaining mixture. Pat the salmon dry with a tea-towel. Drizzle over more whisky, if desired.
To make the mayonnaise, blitz the egg yolks and Dijon mustard in a food processor until combined. Whilst blitzing, slowly drizzle in the oil until thick. Finish with the wholegrain mustard, lemon and whisky. Blitz until combined.
To serve, slice the salmon thinly onto a plate. Pop a dollop of mayo on the side and serve with bread. Garnish with watercress and lemon wedges.
