By James Mackenzie, Chef/Owner of the Michelin-starred Pipe and Glass, South Dalton
1-2kg piece of fresh salmon fillet, or if in season, fresh Filey Bay-caught sea trout, skinned and pin boned.
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.
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.
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.
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.