Enjoying: Filey Bay Whisky Salmon Pastrami, Celeriac Slaw and Crispy Oyster

By James Mackenzie, Chef/Owner of the Michelin-starred Pipe and Glass, South Dalton

Stage 1

Ingredients:

1-2kg piece of fresh salmon fillet, or if in season, fresh Filey Bay-caught sea trout, skinned and pin boned.

75g Salt                                                                      

110g Sugar                                                                 

¼ tsp Black Peppercorn                     

¼ tsp Coriander Seeds

150ml Filey Bay Whisky

Method: Grind/ Blitz the dry ingredients together, mix in the whisky and coat the salmon with the mixture. Vacuum pack or tightly wrap in cling film, place in a deep tray in the fridge to cure for about 24 hours depending on size of salmon fillet.  Wash thoroughly and dry on a rack in the fridge for 4-5 hours.

Stage 2

Ingredients:

75g Black Peppercorn

110g Mustard Seeds

110g Coriander Seeds

Method: Grind/ Blitz these together as before. Put a thin coating of the stage 2 spice mix on the top of the cured salmon. Vacuum pack or tightly cling film, place in fridge until you are ready to slice thin to serve.

Celeriac slaw

Ingredients:

1 small celeriac

4 tbsps. creme fraiche

1 tbsps. whole grain mustard

½ bunch chopped chives

1 tsp strong horseradish sauce (optional)

Salt and fresh ground pepper to season

Method: Peel and grate the celeriac into a bowl, add all other ingredients and mix. Cover and reserve in fridge until needed.

Crispy oyster

Ingredients:

4 shucked fresh oysters

100g plain flour

1 egg, beaten

100g Panko breadcrumbs 

Method: Pass each of the drained oyster’s through the flour, egg and breadcrumb. Deep fry at 180C for 2-3 minutes until golden and crispy, drain and season with salt.

To serve, lay slices of the whisky cured salmon on a serving plate, garnish with the celeriac slaw and warm crispy oyster. I also like to garnish the dish with some homemade lovage mayonnaise, pickled cucumber, sliced fresh radish and garden herbs.

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