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Whiskey Smoked, Blackened Scottish Salmon Fillet with Radish Salad


  •  180g Scottish salmon  fillet
  • 1 Shot Highland  whiskey
  • Cracked black pepper
  • 50g Rock salt
  • 50g Sugar
  • 500ml Hot water
  • 500ml Iced water
  • 1 Lemon
  • Hickory smoked wood chips
  • 3 Red radishes
  • Rocket leaves
  • 1 Star anise
  • 5 Fennel seeds
  • Crème fraiche


  1. Add the sugar and salt together, add the hot water to dissolve the salt and sugar then add the ice water to cool.
  2. Place the lemon, fennel seeds, star anise and then the salmon into the solution for 2 hours.
  3. In a pan place tin foil and then the smoking chips.
  4. Cover with strainer and place the salmon into the strainer.
  5. Sprinkle with cracked black pepper, cover with a lid and put onto flame and cook for 5 minutes.
  6. Lift the lid off with caution as it will be hot and pour the whiskey over the salmon and replace the lid and cook for a further 5 minutes (this can be cooked on a BBQ , in a Chimney Cooker or inside in a well vented space).
  7. Slice the radish and then arrange on the plate.
  8. Dress the salad leaves and put on top of the radishes followed by the cooked Scottish salmon fillet on top.

Macdonald Berystede Hotel & Spa