Laphroaig whisky-cured salmon gravadlax, cucumber, tonka bean
- Starter
- Medium
- 8
- 45 minutes
PT45M
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.
Ingredients
Cured salmon
- 500g of salmon , fresh, preferably Scottish
- 100g of sugar
- 100g of salt
- 30g of dill
- 75g of whisky , Laphroaig
Cucumber gel
Compressed cucumber
- 1 cucumber , peeled and halved
Tonka bean mayonnaise
- 1 tonka bean , finely grated
- 25g of egg
- 15g of Dijon mustard
- 150g of vegetable oil
- 5g of sherry vinegar
- 5g of red wine vinegar
- salt
To serve
Equipment
- Food processor
- Juicer
- Hand blender
- Vacuum bags
- Chamber sealer
- Squeezy bottle
- Blowtorch
- Mandoline
Method
2
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
3
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
- agar agar
- 1 cucumber
4
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
5
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
6
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
- 1/2 cucumber
7
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
- salt
8
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
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Laphroaig whisky-cured salmon gravadlax, cucumber, tonka bean
