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“Whisky in a Jar”
- Serves
two
- Difficulty
Easy
- Ready in
30 min
By Andrew Pern
Published 2008
This “dish”, if you can call it that, is a bit of fun, one that we’ll use on my Chef’s Table. It’s great to see people’s faces as you present them with a smoke-filled kilner jar and when it’s opened the air is filled with the scent of “flavoured” smoke – always a great talking point and, even better, when you can eat it!
Ingredients
8 1 sliced - zest of
½
Method
Using a cured organic, or preferably wild, salmon, place slivers into a kilner jar with a little zest of lemon, some sprigs of fresh rosemary and a few slices of shallot, a sprinkle of malt whisky of your choice, and mix thoroughly. Sprinkle over a little cracked black pepper, leave to marinade for 5 to 10 minutes, then light the bong! The bong, or smoking gun as it is known, is filled with sha