Graham Campbell cures Scottish salmon with peaty Laphroaig whisky for a slightly smoky finish. The gravadlax is beautifully complemented by a creamy tonka bean mayonnaise, cucumber gel and crunchy compressed cucumber.
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To make the cure for the salmon, place the sugar, salt, dill and whisky in a food processor and blitz together. Place the salmon in a tray skin-side down and cover with mixture
100g of sugar
100g of salt
30g of dill
75g of whisky, Laphroaig
500g of salmon, fresh, preferably Scottish
Cover the tray with cling film and leave to cure for 60 hours, turning the salmon after 24 hours. Once cured, wash under cold running water
For the cucumber gel, juice the cucumber in a juicer and pass through a fine strainer. Weigh the juice and then add 1g of agar agar for every 100g of juice
Place in a pan, bring to the boil then place in a container and leave to cool. Once cooled, blitz to a smooth gel with a hand blender, season with salt and transfer to a squeezy bottle
For the compressed cucumber, slice half of the cucumber with a mandoline, place in a vacuum bag and seal
1/2 cucumber, peeled and halved
Use a blowtorch to blacken the outside of the other half of cucumber then cut in half and deseed. Cut into half rounds, place in a vacuum bag and compress in a chamber sealer
For the mayonnaise, place the eggs and Dijon mustard in a mixing bowl then slowly whisk in the vegetable oil until you reach a mayonnaise consistency. Whisk in the vinegars and the tonka bean and season with salt
25g of egg
15g of Dijon mustard
150g of vegetable oil
5g of sherry vinegar
5g of red wine vinegar
1 tonka bean, finely grated
To serve, slice the salmon and divide between plates. Add the blowtorched cucumber and cucumber ribbons. Pipe dots of the mayonnaise and cucumber gel around the plate and garnish with dill sprigs and chive flowers