Whisky Cured Gravalax

Take two boneless fillets (NOT cutlets) of salmon. Wash well, and allow to partially dry. Sprinkle both sides of each fillet with dill (use about 2 tspn of dill for this, for medium sized cutlets).

Mix together 2 tspn salt, 2 tspn brown sugar, 4 tspn lemon juice, and about 4 tblspn of whisky. Dip the fillets in this mix, and put the two fillets on a slightly dished plate, flesh side together. Pour the rest of the whisky marinade over the top of the fillets. Cover the plate and the fillets with cling film, and bag them up so the marinade doesn't leak. Put them in the fridge, cover with a wooden chopping board or similar and place a weight on top, like a large can of tinned fruit/vegies or something to weigh it down -- you want about 1kg of weight pressing down on the fillets.

For the whisky I'd use a good island single malt, such as Lagavulin, Talisker, Ardbeg, or Isle of Jura. Get something that has a strong peaty aroma with hints of seaweed & sea salt. This will complement the fish.

Every 12 hours, unwrap the fillets, baste both sides in the marinade again, turn them over, and replace the cling wrap, bag, chopping board, and weight. They should be done in 24 hours but are probably best after 2-3 days.

To serve, unwrap the fillets, wash them off, and dry them (pat with clean muslin is best). Place on a wooden chopping board and slice thinly. Roll up each slice, leaving a section unrolled, and serve on a plate with some dry biscuits, toast, or similar. I also like to mix up some horseradish and cream to serve in a bowl with it, or drizzle on the plate, and perhaps some sprouts, thinly julienned greens, or similar.

Serve with a dram of the whisky in which they were cured. Enjoy!