Salmon marinated in treacle and whisky with fennel and apple salad

Name: Salmon marinated in treacle and whisky with fennel and apple salad
Total time: 30 min
Ingredients: 1 side of salmon; 2/3 tbsp of dill seeds; 2/3 tbsp of fennel seeds; 80g of sea salt; 40g of black pepper; 80ml of whisky; 2 tbsp of treacle; 2 fennel bulbs, small and young; 2 Granny Smith apples; lemon juice; salt; 1 1/3 tbsp of olive oil

by William Drabble

Item 1 of 1

Starter
easy
6
30 minutes

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

Ingredients

Metric

Imperial

Treacle and whisky-marinated salmon

1 side of salmon
2/3 tbsp of dill seeds
2/3 tbsp of fennel seeds
80g of sea salt
40g of black pepper
80ml of whisky
2 tbsp of treacle

Apple and fennel salad

2 fennel bulbs, small and young
2 Granny Smith apples
lemon juice
salt
1 1/3 tbsp of olive oil

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Equipment

Coffee grinder

Method

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

2/3 tbsp of dill seeds
2/3 tbsp of fennel seeds
80g of sea salt
40g of black pepper

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

80ml of whisky
2 tbsp of treacle

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

2 fennel bulbs, small and young
2 Granny Smith apples
lemon juice
salt
1 1/3 tbsp of olive oil

Arrange strips of cured salmon onto plates with the fennel and apple salad. Serve immediately

First published in 2015

William Drabble

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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