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4
Medium
By Gary Rhodes
Published 1997
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)