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Michelin Starred Food

Whisky Pastrami Salmon 23/12/2020

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... Read More