simple way to prepare favorite Treacle and whisky-cured salmon with quick-pickled cucumber

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Treacle and whisky-cured salmon with quick-pickled cucumber. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Treacle and whisky-cured salmon with quick-pickled cucumber is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Treacle and whisky-cured salmon with quick-pickled cucumber is something that I’ve loved my entire life.

Table of Contents


  • 500g salmon fillet (skin on), pin-boned
  • 150g sea salt
  • 1 cup (220g) caster sugar
  • 40g treacle, warmed
  • 1 teaspoon fennel seeds, toasted, crushed
  • Finely grated zest of 1/2 lemon
  • 2 teaspoons mustard powder
  • 1/4 cup (60ml) whisky
  • 1/2 cup (125ml) white wine vinegar
  • 2 Lebanese cucumbers, very thinly sliced (using a mandoline)
  • Melba toasts, to serve
  • Salmon roe, to serve
  • Unsprayed edible flowers (such as thyme flowers), to serve
  • Extra virgin olive oil, to serve


  • Step 1
    Line a baking tray with plastic wrap, leaving plenty overhanging the sides, and place salmon, skin-side down, on top. Combine sea salt and 1/2 cup (110g) sugar, then rub all over salmon. Enclose in plastic wrap, sealing well. Place another tray on top and weigh down with a few cans. Chill for 8 hours or overnight.
  • Step 2
    The next day, whisk treacle, fennel seeds, lemon zest, mustard powder and whisky in a bowl. Season and set aside.
  • Step 3
    Remove salmon from tray, discarding salt mixture. Rinse salmon under cold water and pat dry with paper towel.
  • Step 4
    Line a clean tray with plastic wrap and place salmon, skin-side down, on top. Spread treacle mixture evenly over salmon. Cover with plastic wrap and chill for 4 hours.
  • Step 5
    Meanwhile, combine vinegar, remaining 1/2 cup (110g) sugar and 1/2 cup (125ml) water in a pan over low heat, stirring until sugar dissolves. Transfer to a bowl. Set aside to cool. Add cucumber, cover and chill for 2 hours. Drain, discarding liquid.
  • Step 6
    Pat salmon dry with paper towel, then slice very thinly on the diagonal, discarding skin. Arrange Melba toasts, cucumber and 4-5 salmon slices on each serving plate. Garnish with salmon roe and edible flowers, and drizzle with extra virgin olive oil to serve.

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