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Alaska Wild Salmon with Ceps and Whisky
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Course
Aperitif/Tapa, Garnish, Starters
Alaska Product
Alaska Wild Salmon
Servings
4
Ingredients
400
g
Supreme of smoked wild Alaska King salmon
16
Button ceps
800
ml
Sunflower oil
20
Cloves
garlic
Salt
400
ml
Malt whisky
8
g
Finely chopped parsley
8
g
Sugar
8
g
Chives
160
g
English whisky cream
Instructions
Shape the salmon into a block and freeze.
Blanch the ceps in boiling water, drain and confit them in the oil with the garlic at 100ยบ for 30 minutes.
To make the vinaigrette, mix the oil from the cep confit with a teaspoon of whisky, the salt, sugar and finely chopped parsley.
Cut the previously frozen salmon into very thin slices and arrange on the plate to form a square.
Slice the ceps very thinly and place over the salmon. Dress with the vinaigrette.
Drizzle a ribbon of whisky cream around the salmon.