Whisky cured salmon with kohlrabi and horseradish yoghurt

Whisky cured salmon with kohlrabi and horseradish yoghurt

Fish Kitchen
David Loftus

The first time I cured salmon with whisky was at my first restaurant, The Black Pig. It’s a recipe I always come back to. Whisky, horseradish and saffron might sound like a clashing combination but it works brilliantly with the salmon, which has such a strong flavour that it remains the star of the show.


Quantity Ingredient
1 side wild or organic farmed salmon, skinned, pin-boned and trimmed


Quantity Ingredient
250g sea salt
250g caster sugar
150ml whisky

Pickled kohlrabi

Quantity Ingredient
1 large kohlrabi
100ml olive oil
70ml light rapeseed oil
50ml white wine vinegar
1 large banana shallot, peeled and finely chopped
pinch saffron strands

Horseradish yoghurt

Quantity Ingredient
200ml greek yoghurt
2 teaspoons creamed horseradish
cornish sea salt
freshly ground black pepper

To finish

Quantity Ingredient
flat-leaf parsley, finely sliced


  1. To cure the salmon, lay it on a tray and sprinkle the salt, sugar and whisky over evenly, making sure the fish is covered all over. Cover with cling film and place in the fridge for 12 hours.
  2. Peel the kohlrabi and slice very thinly, using a mandoline if you have one. Put the olive and rapeseed oils, wine vinegar and shallot into a saucepan with the saffron and a pinch of salt, and bring to a simmer over a medium heat. Lay the kohlrabi slices in a dish and pour over the simmering liquid, making sure the slices are submerged. Cover with cling film and leave to cool, then refrigerate until required.
  3. To make the horseradish yoghurt, mix the yoghurt and horseradish together in a bowl and season with salt and pepper to taste. Cover and keep in the fridge until required.
  4. Wash off the salt mixture well from the cured salmon with cold water and pat dry with kitchen paper. Cover tightly with cling film and return to the fridge for an hour or so to firm up.
  5. When ready to serve, drain off most of the liquor from the kohlrabi into another bowl, adding some of the chopped shallot too. Set aside for the dressing.
  6. Finely slice the salmon into 3 mm-thick pieces and arrange on a platter with the pickled kohlrabi. Allow to come to room temperature.
  7. Dress the salmon and plates with the shallot dressing and finish with a scattering of sliced parsley. Serve the chilled horseradish yoghurt in a bowl on the side.
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