Ingredients

  • 1 side salmon, pine board and belly removed
  • 400g table salt
  • 200g caster sugar
  • 50ml whisky
Mayonnaise:
  • 3 egg yolks
  • 200ml veg oil
  • 1 lemon
  • 1 tbs Dijon mustard
  • 1 tbs grain mustard
  • 1 small bunch watercress
To serve:
  • Bread and butter

Method

Put the salt and sugar into a bowl and mix.

Line a large tray with cling film, using several layers and pour half of the mixture into the tray.

Making sure it is spread over the tray, place the salmon in and cover the top side with the remaining mixture. Sprinkle over the whisky. Wrap tightly in cling film and leave in the fridge for 24 hours.

Remove the cling film and rinse under cold running water to wash away the remaining mix; pat the salmon dry with a tea-towel.

To make the mayo, pop the egg yolks and Dijon mustard into a food processor. Blitz and then drizzle in the oil slowly until thick. Add half the watercress and grain mustard and blitz again.

Slice the salmon thinly, pop the mayo in a bowl and serve with bread and a garnish of watercress.

Ingredients

  • 1 side salmon, pine board and belly removed
  • 400g table salt
  • 200g caster sugar
  • 50ml whisky
Mayonnaise:
  • 3 egg yolks
  • 200ml veg oil
  • 1 lemon
  • 1 tbs Dijon mustard
  • 1 tbs grain mustard
  • 1 small bunch watercress
To serve:
  • Bread and butter

Method

Put the salt and sugar into a bowl and mix.

Line a large tray with cling film, using several layers and pour half of the mixture into the tray.

Making sure it is spread over the tray, place the salmon in and cover the top side with the remaining mixture. Sprinkle over the whisky. Wrap tightly in cling film and leave in the fridge for 24 hours.

Remove the cling film and rinse under cold running water to wash away the remaining mix; pat the salmon dry with a tea-towel.

To make the mayo, pop the egg yolks and Dijon mustard into a food processor. Blitz and then drizzle in the oil slowly until thick. Add half the watercress and grain mustard and blitz again.

Slice the salmon thinly, pop the mayo in a bowl and serve with bread and a garnish of watercress.