Marinated Salmon in Scotch Whisky
• 8oz boned, tail fillet of salmon
• 2 tbs Scotch Whisky
• 2 tbs lemon juice
• ½ tsp sugar
• salt and pepper
• 1 tsp chopped chives
• 1 tbs chopped dill
Place the salmon on a plate and freeze for 1 hour. Using a
very sharp knife slice the fish as finely as possible across the
grain. Lay the slices in a single layer on a plate. Drizzle over
the lemon juice and whisky and then season with salt and pepper.
Sprinkle on the sugar and then the herbs. Allow to marinate for at
least 1 hour (overnight if possible), basting with the juices two
or three times before serving.