Salmon marinated in treacle and whisky with fennel and apple salad

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Treacle adds a sticky sweetness to this whisky-marinated Alaska salmon recipe by William Drabble, a subtle counterpart to fiery whisky and aromatic fennel and dill seeds. After the overnight curing time, this recipe can be whipped up in just 30 minutes.

First published in 2015




Treacle and whisky-marinated salmon

Apple and fennel salad


  • Coffee grinder


Pin-bone the salmon and cut a few incisions into the skin - don't go so deep that you go into the flesh, it's just to help the salt permeate the skin
  • 1 side of salmon
Add the seeds, salt and pepper to a grinder and grind to make a spice mix. Place the salmon, skin-side down, onto a piece of tin foil big enough to wrap the fish so that the liquid doesn’t escape
Sprinkle the salt, pepper and herb mix over the flesh of the fish, then mix the treacle and whisky together and pour over the fish. Tightly wrap and leave to cure for 24 hours
Remove the salmon from the foil and ensure all the liquid and salt mix has been wiped off. Pat the fish dry, slice thinly like smoked salmon and set aside
To prepare the salad, slice the fennel as finely as possible and season with salt, lemon juice and olive oil. Julienne the apple into thin batons and mix in with the fennel
Arrange strips of cured salmon onto plates with the fennel and apple salad. Serve immediately
First published in 2015

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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