• 25 ml Aultmore 18-year Foggie Moss Whisky

Cured salmon

• 200 g salmon fillets
• 100 g salt
• 100 g brown sugar
• 2 lemons – the zest
• 2 limes – the zest

• nori powder – a dusting per serving
• 8 shards (24 g) salmon skin crisp – 1 per serving
• 24 pieces (32 g) pickled samphire – 3 pieces per serving

Remove the skin from the salmon fillets and reserve for the ‘Salmon skin crisp’ recipe.

Mix the salt, sugar and lemon and lime zests together. Place half the curing salt at the bottom of a tray and cover with the salmon fillets. Sprinkle the remaining curing salt over the salmon and cure for 1 hour. Once cured, wash the salmon and lightly hot smoke for 2 minutes to smoke the flesh without cooking it. Remove from the smoker and dust each 20 g serving with nori powder.

To assemble, dust each piece of cured salmon with nori powder and place on a shard of the salmon skin crisp. Top with pickled samphire and extra nori powder if desired, and serve with the whisky.