What could be more Scottish than whisky-infused salmon?

(Photo: Jacqui Walker)

Whisky Infused Plank Roast Salmon with Dill Lemon Whisky mayonnaise (Serves 4)

Ingredients Instructions
  • Side of salmon, allow for 140g per person
  • BBQ cedar planks
  • 50ml BenRiach 10 Classic mixed with 500ml water
  • 2 lemons
  • Salt
  • Olive oil
  • For the dill mayonnaise - A handful dill
  • 2 teaspoons BenRiach 10 Classic
  • 2 tablespoons tomato sauce
  • Salt
  • Pepper
  • 1 lemon
  • 1 to 2 hours before cooking, grate the zest of two lemons and crack a liberal amount of some sea salt and pepper onto the salmon with the skin side down and leave to rest.
  • 45 minutes before cooking, soak the BBQ cedar plank in whisky and water solution until ready to cook.
  • Preheat the oven to 200C/392F and place the soaked plank in the oven for 10 mins before removing it and rubbing the surface with olive oil.
  • Place the salmon skin side down onto the plank and roast in the oven for around 20 minutes. The salmon should be cooked through and ready to flake.
  • Remove salmon from the oven and serve on the plank.
  • For the dill mayonnaise, combine the ingredients in a bowl and serve with the salmon.