Laphroaig whisky-cured salmon gravadlax, cucumber, tonka bean
by Graham Campbell
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Ingredients
Fish & Shellfish
500g of salmon, fresh, preferably Scottish
Store Cupboard
100g of sugar
102g of salt
1 tonka bean, finely grated
15g of Dijon mustard
Salad & Fresh Herbs
31g of dill
chive flowers
Beverages
75g of whisky, Laphroaig
Fruit & Vegetables
2 cucumbers
Speciality Ingredients
agar agar
Dairy
25g of egg
Oils & Vinegars
150g of vegetable oil
5g of sherry vinegar
5g of red wine vinegar