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.

Filey Bay Whisky Salmon Pastrami, by James Mackenzie from the Pipe and Glass

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