“Whisky in a Jar”


Preparation info

  • Starter - Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

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!


  • 8 salmon slivers
  • 1 sliced shallot
  • zest of ½ lemon
  • a capful of malt whisky
  • cracked black pepper
  • a cupful of whisky barrel shavings
  • rye bread and lemon to accompany


    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 shavings of malt whisky barrel shavings, then lit and a mechanical fan makes the smoke which then flows down a pipe into the kilner jar, where it is then trapped. This in turn lightly cures the salmon, or whatever fish you prefer. A great visual dish, that should be served with a good rye bread.