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Laphroaig whisky-cured salmon gravadlax, cucumber, tonka bean

Ingredients

Fish & Shellfish

  • 500g of salmon, fresh, preferably Scottish

Store Cupboard

  • 100g of sugar
  • 100g of salt
  • salt
  • 1 tonka bean, finely grated
  • 15g of Dijon mustard
  • salt

Salad & Fresh Herbs

  • 30g of dill
  • dill
  • chive flowers

Beverages

  • 75g of whisky, Laphroaig

Fruit & Vegetables

  • 1 cucumber
  • 1 cucumber, peeled and halved

Speciality Ingredients

  • agar agar

Dairy

  • 25g of egg

Oils & Vinegars

  • 150g of vegetable oil
  • 5g of sherry vinegar
  • 5g of red wine vinegar

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