Whisky Cured Salmon and beetroot salad

Whisky Cured Salmon and beetroot salad
  • Serves 4
  • Prep Time: 2 days
  • Cook Time: 30 mins


  • 1.5 kg Side of farmed Scottish salmon (skin-on, scaled, trimmed and pin boned
  • 250 ml Malt Whisky
  • 300 g Soft Light Brown Sugar
  • 300 g Sea Salt
  • 300 g Smoked Sea Salt
  • 25 g Ground White Pepper
  • 25 g Dried Lime Powder (use lime zest if you can’t find dried lime
  • 4 Large Cooked Beetroot (cut into small cubes)
  • Beetroot Dressing:
  • 50 ml Rapeseed Oil
  • 15 ml Red Wine Vinegar
  • 2 Shallots (finely diced)
  • 2 teaspoons caster sugar
  • 10 g Fresh dill (finely chopped)
  • 1 teaspoon Dijon mustard
  • ½ Orange (juice and zest)
  • To dress:
  • 50 g Crowdie Cheese


  1. 1

    Mix the salt, sugar, pepper and lime powder in a bowl. Roll out a large piece of cling film, rub the whisky all over the side of salmon and place on the cling film, cover the fish with the salt/ sugar mixture and wrap tightly in the cling film. Place on a tray and refrigerate for 48 hours.

  2. 2

    Unwrap the salmon, lightly wash in cold water and dab dry. Wrap very tightly in fresh cling film and chill until ready to use.

  3. 3

    For the beetroot salad, the easiest way is to pour all of the Ingredients in a clean jam jar replace the lid and give a really good shake until all of the ingredient are well mixed.

  4. 4

    Spoon 4 or 5 dessert spoonful’s of this dressing over the diced beetroot, the add the beetroot to a warm frying pan, stir continually for 2-3mins. We are not trying to cook the beetroot just get some heat into it. Remove from the heat and allow to cool slightly.

  5. 5

    To assemble the dish arrange 4 thick slices of the cured salmon on the base of your serving plate. Place a large spoonful of the warm beetroot salad at the base of the salmon.

  6. 6

    Then garnish with a few small spoonful’s of the cold crowdie for a contrast in texture.


Whisky Cured Scottish Salmon with a warm beetroot salad.

Kindly contributed by Chef Mark Heirs