Escalope of Salmon with Black Treacle, Juniper and Sherry Dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This recipe came to me after a visit to a small town, very far north in Scotland, called Achiltibuie, where I was shown the stages of preparation for Scottish salmon before it’s smoked. Well, this came about from one of the early stages when the salmon are soaked in a marinade made from shallots, juniper berries, black peppercorns, garlic, thyme, sherry, black treacle and water. Once the fish has been marinated and smoked, it takes on an amazing flavour. This recipe uses fresh (not smoked)