• 25 ml Aultmore 18-year Foggie Moss Whisky

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 witho