Cured Fresh Scottish Salmon in Whisky, Brown Sugar, Mustard Cress and Bramley Apple

Serves 10 as a 140 grm starter portion:

• 1.4 kg Sushi quality salmon (royal d cut)
• 65ml Scottish whisky
• 45g soft light-brown sugar
• 40g Maldon smoked sea-salt flakes
• 5g. Smoked Paprika ( preferably “Pimenton se la Vera” ) sweet/doux
• 1pkt ( 50 grm ) Koppert cress Mustard Cress
• 1 large tart Bramley apples, peeled, cored and finely grated
• 1 pkts x 10 leaves of  “Nori Leaf”
• 10 ml Virgin olive oil for finishing

Koppert Cress microgreen salad mix:

• Salty Fingers
• Paztizz Tops
• Sea Fennel
• Bean Blossom 
• Citra Leaves
• Yka Leaves

For the Cider Apple gel - serves approx. approx. 10:

• 0.15l Dry apple cider
• 1 tsp. of sugar
• 0.5 ml cider vinegar
• 0.5ml Apple juice
• 0.5g agar agar
• Sea Salt

• 1/Check the salmon for bones and remove with tweezers , skin the salmon and cut into equal size strips approx 20 cm in legth ( the same length as the nori seaweed) .
• 2/ Line a dish or roasting-tray, large enough to hold the salmon lined with cling film.
• 3/Place the strips of salmon pieces of salmon, skin-side down, on top. Rub it all over with half the whisky.
• 4/ Mix the sugar, salt, pepper, Mustard cress and apple and spread it over the salmon.
• 5/Pour over the rest of the whisky and place the other piece of salmon, (skin-side up) on the top.
• 6/Pull the cling film up around the fish, then place a heavy board on top.
• 7/Place into the refrigerator for a minimum of 16 hours (preferably 24 hrs) turning the fish over occasionally.

 For the Cider Apple gel

• 1/ Place the apple cider , vinegar ,sugar and the agar agar in a saucepan over high heat and whisk until boiling and simmer rapidly for 5 mins
• 3/ Pour into a deep tray and allow to cool
• When ready cut the apple cider jelly and place into a food processor and blitz

When ready

• Remove from the refrigerator and remove the marinade, lightly pat dry.
• Place a quarter of a leaf of Nori seaweed flat on a sanitized table then roll to wrap the fish ( just enough seaweed is required to wrap with no over wrapping)
• Once all the salmon fillets are rolled and wrapped place 6 strips of wrapped salmon onto one flat leaf of nori and roll them all into a circle to form a cylinder using cling film , tighten and return to the refrigerator .
• When ready cut the salmon carefully slice approx 2cm thick salmon mosaic and serve sat on a selection of Koppert Cress salad and cider apple gel

Recipe: Alan Coxon