Whisky cured salmon, roasted onion tarte tatin and fresh goat’s curd

Putting our Reserve Selection Smoked Salmon Whisky Cured at centre stage, this dish is perfect for entertaining and brings together an irresistible combination of flavours. This recipe can also be used with our Premium Gravadlax.

Whisky cured salmon, roasted onion tarte tatin and fresh goat’s curd
Preparation:
15 Minutes
Cooking:
60 Minutes
Serves:
4

  • 4 slices Reserve Selection Whisky Cured Salmon
  • 8 x 1cm slices red onions
  • 3 tbsp extra virgin olive oil
  • 4 tbsp caster sugar
  • 12 sprigs thyme
  • To taste salt and pepper
  • 30g unsalted butter
  • 4 puff pastry disks
  • 4 tbsp fresh goats’ curd
  • 1 cup mixed micro herbs
  • 2 small radishes (sliced thin)
  • 20ml extra virgin olive oil
  • 8 rocket flowers (optional)

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