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29 July 2014

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Recipe: Highland Park Cured Organic Salmon with Sea Fennel and Juniper and a Horseradish Cream and Pickled Cucumber

(menu)

Sophie Wright, Grace

  • Cured Salmon (10-12 portions)
  • 1.2kg Side Organic Salmon, pin boned
  • 250g Pink Sea Salt
  • 450g Dark Soft Brown Sugar
  • Zest and Juice of 2 Lemon, 1 orange
  • 8-10 crushed Juniper Berries
  • 250mls Highland Park Whiskey
  • 2 tsp ground Strong Dijon Mustard
  • 1 large Bunch of Sea Fennel
  • Horse Radish Cream (2-3 portions)
  • 2 inches Fresh grated Horseradish
  • 50mls thick double cream, whipped
  • juice half lemon
  • Salt and a pinch of sugar
  • Pickled Cucumber (2-3 portions)
  • 1/2 cucumber, peeled and de seeded and cut into 1cm pieces
  • 1/2 chopped shallot
  • 1 tbsp chopped sea fennel
  • 10g caster sugar
  • 30mls Mirin
  • 30mls white Balsamic
  • Fennel Cress to serve

Blitz the Salt, Sugar, Lemon and Orange Juice and Zest and the Juniper berries. Add the Highland Park. Rub the marinade add over the fish. Place onto a large baking tray, cover well and leave to marinade for 48 hours, turning once.

Once the fish is firm to the touch, remove it from the marinade and wash off the excess salt and sugar mix. Pat dry. Brush the flesh side of the salmon with the mustard and sprinkle over the chopped sea fennel. Pat on the mix well, wrap in cling film and place back into the fridge until ready to slice and serve.

Mix the ingredients for the horse radish cream and leave in the fridge until ready to quenelle.

Combine the prepared cucumber with the shallot, mirin, white balsamic and sugar. Leave to marinade for 20 minutes before mixing through the chopped fennel and serving over the sliced Salmon and the horseradish cream.

TASTING NOTES FOR HIGHLAND PARK 12 YEAR OLD, 40% ABV

Appearance: Glowing amber
Nose: Heather-honey sweetness; peaty smokiness.
Palate: Rounded smoky sweetness; full malt delivery.
Finish: Teasing, heathery, subtle smoke. Delicious.
Highland Park logo - HP_logo.jpg

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