Whisky Cured Salmon with Citrus & Thyme

Whisky Recipes - Perfect Pairings Part 1  

To celebrate our 2021 limited edition Seasonal Release, Glen Scotia is delighted to partner with Gary Robinson, Executive Chef at The Balmoral Hotel in Edinburgh.

In a short film captured at the hotel’s SCOTCH Bar and kitchens, the chef is joined by Glen Scotia ambassador Gary Mills as the maestros discuss flavour, process, and perfect pairings, while enjoying three new dishes created by Gary Robinson that pair beautifully with this whisky.

Each dish can be easily replicated at home, using the whisky itself in the process, and is perfect for any whisky lover looking to get the most from the flavours of this incredible dram, or indeed hosting friends and family as we move into the cooler festive months.

Chef Gary Robinson & Gary Mills Glen Scotia Ambassador

Perfect pairings and the theme of unity are intrinsic to Glen Scotia, from our whisky-making process to our special place in the region, where the whisky industry has helped to bind the small community together throughout centuries, who have in turn ensured the distillery endured.

Our first bespoke dish from Gary makes for an incredible starter or light meal and speaks to the signature maritime subtleties of a classic Campbeltown single malt whisky.

As Gary says, “you can’t talk about Scotland and not talk about whisky and salmon”, and we are bowled over by the layers to this dish and how it transforms the whisky.

Gary Robinson arrived at The Balmoral in June 2019 having travelled the world - gaining over 25 years of global culinary experience, most notably in the honourable position of Head Chef to HRH the Prince of Wales. Gary strongly believes in creating dishes that are as meaningful, sustainable, and authentic as possible. Showcasing excellence within hotels, restaurants, private households and clubs, he is a strong advocate for classical cooking techniques that retain the natural goodness of homegrown ingredients.

In his own words: “I’m always excited to get into the kitchen and experiment, especially with a fine dram from Glen Scotia. The new 12-year-old Seasonal Release is a hero ingredient in the three dishes I’ve created.

Each dish showcases an indulgent seasonal flavour profile, with the whisky really enhancing each ingredient. I created these dishes with the vision that they are the perfect recipes to bring people together - not too complicated to recreate at home and each offers a really special meal for friends and family to come together, gather around a table and enjoy." Watch the full video on our partnership here.

 Gary Robinson Prepping Salmon Dish



WHISKY RECIPE

Whisky Cured Salmon with Citrus and Thyme 

Gary Robinson, Executive Chef, Balmoral Hotel, Edinburgh

Makes about 1.5 kg.

INGREDIENTS:

  • 1 side salmon, trimmed and pin boned, skin left on
  • 400g table salt
  • 200g caster sugar
  • 60ml Glen Scotia Seasonal Release whisky
  • Zest of 2 oranges
  • Zest of 1 lemon
  • 5g lemon thyme leaves

 


COOKING INSTRUCTIONS: 

  1. Mix the salt and sugar together.
  2. Line a large non-metallic tray with cling film and pour half of the mixture into the tray.
  3. Making sure it is spread over the tray, place the salmon in and cover the top side with the remaining mixture. Sprinkle over all but 10ml of the whisky, the citrus zest and lemon thyme.
  4. Wrap tightly and chill for 24 hours.
  5. Remove the cling film and rinse gently under cold running water to wash away the remaining mix; pat the salmon dry.
  6. Brush with the reserved whisky and slice the salmon thinly.

This can be served with several side shows; really good bread, salted butter and a few watercress leaves could be all that’s needed. Otherwise, all manner of apple elements will work incredibly well here – poached, fresh and even pureed all work really well.

 

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