Aultmore 18-year Foggie Moss whisky, cured salmon, pickled samphire


Preparation info

  • Per drink / for


    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

I have a massive love for whisky. Depending on my mood, I like anything from heavily peated to smooth and easy-drinking. Foggie Moss has a saltiness but is not peaty at all. Delicious!


  • 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