Whisky cured Scottish smoked salmon

Whisky cured Scottish smoked salmon

Ingredients for four

For the fish

  • 400 g fresh Scottish smoked salmon
  • 30 g Mustheb mustard sea salt
  • 45 g cane sugar
  • ¼ organic lemon zest
  • 2 juniper berries
  • 45 ml Talisker whisky or similar
  • 2 tsp Mustheb Chilli mustard
  • 1 bunch of samphire (sea fennel) roughly chopped, alternatively dill


The mustard sauce

  • 1 mini egg yolk
  • 2 tsp. clear honey
  • 2 tsp. Mustheb sweet delight mustard
  • 2 tbsp. cider wine vinegar
  • 125 ml good virgin olive oil
  • 1 bunch of samphire (sea fennel) roughly chopped, alternatively dill
  • Sliced lemon



Mortar juniper and lemon peel and mix with salt and sugar. Sprinkle half of it in a casserole, place the salmon on this spice mixture and sprinkle the rest on the salmon. Pour the whisky over.
Keep in the fridge, turn once after 24 hours and let again for 24 hours.

After all in all 48 hours, the fillets should feel firm, remove the spice and dab the salmon dry, spread the mustard on the fillet and cover with the chopped sapphire. Wrap in cling film and leave in the fridge for at least an hour.

In the meantime, prepare the mustard sauce: mix the small egg yolk (or if you only have a large one, only half of it) with the mustard, vinegar and liquid honey. Pour the olive oil into a thin stream while stirring. After a short time you will get an emulsion. Season with pepper and salt or other flavours to taste.


Cut the salmon into slices and sprinkle with the fresh samphire or dill, a slice of lemon and some mustard sauce, serve homemade fresh bread, what else could you want from life - a perfect starter for Burns Night.

Bon appetit!