WHISKY CURED SALMON, PICKLED LEEKS, POTATO FARL AND DILL

WHISKY CURED SALMON, PICKLED LEEKS, POTATO FARL AND DILL

For St. Patrick’s day this year Head Chef Stuart McLaney, at The Coach Makers, is pulling out all the stops and has developed an Irish snack menu of some delicious Irish delights. His potato farls are just one, very tasty, element. Enjoy the full menu at The Clubhouse this St. Patrick’s Day on 17th March and then cook these at home afterwards.


Prep Time
24 hours (for the cured salmon)
Cooking Time
40 mins
Difficulty
Moderate
Serves
6
WHISKY CURED SALMON, PICKLED LEEKS, POTATO FARL AND DILL
WHISKY CURED SALMON, PICKLED LEEKS, POTATO FARL AND DILL

Ingredients

Salmon
500g Salmon fillet skinned and trimmed

1 large shot of decent whisky
200g Soft dark brown sugar
100g rock salt
1 bunch dill

Potato Farl
500g Maris piper potatoes

100g ‘00’ pasta flour
¼ teaspoon baking powder
Salt to taste

Pickled Leeks
1 Leek washed and sliced into rounds.

200ml Dill pickle or gherkin liquid


Directions

Salmon
In a deep tray pour the whisky over and under the salmon, mix the salt and sugar together and cover the salmon with this.
Cover and leave in the fridge for at least 24 hours then wash this off and cover with chopped dill.

Potato Farl
Peel and simmer the potatoes until soft then mash them.

While still warmish add the rest of the ingredients and roll into balls then flatten them into 1cm high cakes.
Pan fry them in oil until golden brown on either side.

Pickled Leeks
Bring the pickle juice up to the boil and pour over the leeks.
Leave to cool and they are ready.

Assembly
Slice the Salmon nice and thin and place onto the potato farl, garnish with the leeks, fresh dill sprigs and some mayo mixed with some of the same whisky used to cure the salmon.


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