Whisky-Cured Salmon on Oat Cakes with Whole-grain Mustard Dressing

Originally created for our "Around the World with Whisky Recipes (Scotland)"

The Salmon
In this recipe I backed off on the salt so that the sugar would play a bigger part and go better with the whisky, (Oban Distillers Edition 1987) which had quite a sweet nose. Most recipes for Gravadlax will say equal parts salt and sugar.
Take one Salmon. (Akaroa Salmon is the best)
Fillet the fish and remove all the pin bones.
Combine the following:
100gms Rock Salt.
200gms Castor Sugar.
40gms White peppercorns, lightly crushed.
Good bunch fresh dill, chopped.

Spread 1/2 the mix over each side of salmon.
Pour half a good dram (20ml) of the desired whisky on to each side.
(I used Black Bottle 10 year old)
Put the two sides back together carefully so that not much too much mix falls out.
Lay a sheet of gladwrap over the top.
Put some heavy weight on top of the salmon. (a couple of big tins or a couple of bricks if you are desperate.)
Leave in the fridge for about 18 hours.
After 18 hours remove the weight and the gladwrap, turn the fish over, replace the gladwrap and the weight and refrigerate another 18 hours.
Remove the weight. Uncover the fish and discard all the liquid that has appeared.
Slice very thinly as required. Keep covered, in the fridge.

Oatcakes
360gms Oatmeal
100gms Flour
2 teasp Salt
1 teasp Baking powder
130gms Butter
200gms Milk
24gms Sugar
Mix all together except milk till well combined.
Add milk and mix well for 3 minutes.
Roll out very thin. Cut into 5cm cirlces
Bake on a greased tray for 15-20 minutes at 200deg C.

Dressing
100mls Good Extra Virgin Olive Oil (I used Athena from Amberley)
30gms Whole-grain Mustard.
20mls White wine Vinegar.
Good Pinch Marlborough Sea Salt
Good grind black pepper
Mix well.

Good luck.
Bill the Peatfreak.